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Aug 2, 2012
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Bread Spread

By: Pauline Lagdameo


Bread Spread

Be fruitful by making jars of jam in the comfort of your own kitchen. Your kids will love you more for it.

 

For the strawberry preserve
500 grams strawberries, hulled
330 grams sugar
juice of 1 medium lemon

For the orange marmalade
2 to 3 oranges (about 1/2 kilo)
2 pieces lemon
4 cups water
1 kilo sugar, approximately

 

1  Make the strawberry preserve: Mix the strawberries with lemon juice and sugar in a metal or stainless steel bowl and cover. Let stand at least 3 hours or overnight to draw out the juices.

2  Place in a heavy-bottomed pot. Bring to a boil and cook, stirring often, until jam reaches setting point.

Skim off the foam on top. Pour into sterilized jars while hot. Seal.

4  Make the orange marmalade:  Slice the oranges and lemons, deseed, and continue slicing into very thin strips. Place fruits in a metal or stainless steel bowl. Pour water over the fruits. Cover and let stand overnight.

5  When ready to cook, place mixture in a metal or stainless steel pot and bring to a boil. Simmer for 1 hour or until the skins are soft and tender. Measure the mixture. Add to the pot  3/4 cup of sugar for every 1 cup of the mixture.

6  Place back on the heat and cook, stirring often until the marmalade reaches setting point, about 30 minutes. Pour into sterilized jars while hot. Seal.

Substitution tip: Try other fruit pairings, like mango-pineapple or apple-grape jam. Make one consisting of various berries. Or use a spice and make orange-ginger jam.

Setting tip: Test for setting point by placing some of the mixture on a chilled plate.  Place in the freezer for 1 minute. When you run your finger through it, the jam or marmalade should wrinkle.

 

Photography by David Hanson | Recipe & Demonstration by Pauline Lagdameo of International School for Culinary Arts and Hotel Management (ISCAHM) | Produced by Angelo Comsti




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