raspberry lemon jam

raspberry-lemon jam (with kiwi and grapefruit marmalade behind)

last night i made this jam - i had frozen raspberries and a bunch of lemons in the house - it is pretty tasty! i love raspberry jam - it has always been a favourite and I have to say the addition of lemon is a great sweet/tart combo.

Raspberry Lemon Jam

• 4 medium lemons
• 1/8 teaspoon baking soda (to adjust acidity)
  
• one package (600 grams) frozen raspberries
  
• 6 cups sugar
• 1 (3 ounce) pouch liquid fruit pectin

1. Slice the lemons in half (along equator) and remove any seeds . Place in a deep pot and bring to boil, simmer, covered, for about 30 min. or until rind is soft. * I thinly sliced half of the lemons into rounds (these didn't go into the food processor) I don't think I'd bother again - the rounds are pretty but kind of a pain to spread on toast

2. Toss the boiled lemons in the food processor until its a nice even pulp

3. Meanwhile defrost raspberries

4. Place lemon pulp and defrosted raspberries into pot - i use my le creuset (dutch oven), bring to a boil, slowly add sugar, stir over heat, until sugar is dissolved. Bring to boil, boil uncovered for 2 minutes. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam.

5. Pour into hot sterilized jars; leaving 1/4-in. headspace, seal.

Yields: about 8 cups

kiwi lime marmalade

based on this meyer lemon kiwi marmalade recipe this is the tastiest marmalade ever ... well it is a hardly marmalade but a tangy beautiful spread

kiwi lime marmalade

6-8 Limes (or lemons if you like - i didn't have enough limes so did 4 limes and 3 lemons)
6 Kiwi (firm/ripe)
5 C Sugar

1. Slice the limes in half (along equator) and remove any seeds . Place in a deep pot and bring to boil, simmer, covered, for about 30 min. or until rind is soft.

2. Toss the boiled limes in the food processor until its a nice even pulp

3. Halve and scoop out kiwi - chop or crush into smaller pieces - it doesn't need to be pretty

3. Place lime pulp and kiwi into pot - i use my le creuset (dutch oven), add sugar, stir over heat, without boiling, until sugar is dissolved. Bring to boil, boil, uncovered for about 15 min. or until marmalade jells when tested.

5. Pour into hot sterilized jars; seal.

Yields: about 5 cups

ps - i love this stuff! it is great with cream cheese and bagels

April 7 - Skyr!

Iceland - Skyr!, originally uploaded by girl from finito.

we thought it was yoghurt.. it's actually cheese. It's really tasty- all the flavours of yoghurt but not too sweet. delicious!

oh and watch this : It could be worse: Iceland