One of the reasons I write my blog is to share my love of cooking and experimenting with different foods. There are so many recipes hidden away in my folders, magazines and books. And there is so much food I buy because it looks so good, as was the case when I ended up with an abundance of fresh berries and cherries. I used the freshest fruits for my Rumtopf and the rest of the berries to make a quick jar of jam, using only one tablespoon of honey as a sweetener. It is good and I have been eating it for the last three weeks. My favorite is to put it on a cracker with peanut butter for a quick snack.
It’s also great on my morning yogurt. This is the perfect recipe for making your first jam. I realize cherry season is over but with this recipe you can use other seasonal fruit. It’s easy and doesn’t take much time and effort. I found the recipe in a magazine called Real Simple that I enjoy reading. A little warning that this is not a sweet jam; it is more of a spread on the tart side. The original recipe called for chia seeds and I added them, but I made my second batch without them and I like that better. I like the crunchiness of the chia seeds, but one could easily mistake them for blackberry or raspberry seeds.
Here are some recipes for some of the marmalades and jams I have made in previous years. Plums are in season right now and my Zwetschgenmus (spiced plum jam) is a real treat, as are my other jams.
You only need three ingredients for this jam. The consistency is more of a topping or spread than a jam. It is tart and has to be kept in the fridge.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.