This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
This was a great way to use up those frozen berries stashed in the deep interior of the freezer. They're supposed to be used in smoothies, so I have no idea how they got in the freezer because we're not 'smoothie types'.
Frozen Berries (48 Oz./3 Lb.)
Blueberries, raspberries and blackberries are what were listed on the package and all of them are rich in pectin so I decided to make jam. It turned out to be the easiest ever to make with the simple addition of some sugar to the package of berries.
No Additional Pectin Needed
Amazing how good just 2 ingredients can taste! It took about an hour to cook this jam and the test is simple to make sure it's reached jam consistency - a dollop of the berries on a little plate placed in the refrigerator to cool stays in place without running when it's tilted. It needs minimal baby/jam sitting, but must be stirred frequently to prevent scorching.
15 Oz. of Jam
Since it will be consumed in a short time, it was transferred to a clean salsa jar and refrigerated after it came to room temperature. Perfect on toast or English muffins, I've also had it on waffles, pancakes and as a condiment for Honeybaked ham.