Jammin!
Tuesday, 29 June 2010 13:23
Written by Admin
Some jam-makers swear by a touch of red or black pepper. Or, spice up your jam with chopped habanera or jalapeno peppers. Use about one cup of peppers (adjust depending on your preferred level of heat) per four cups of berries.
For a burst of flavour, add fresh peppermint leaves (about 10 leaves per four cups of berries).
The popularity of strawberry-balsamic pairings in salads has spawned countless recipes for jams combining the two. Try adding two tablespoons of balsamic vinegar per four cups of strawberries.
Berries and lavender is also a must-try combination (two tablespoons of dried lavender flowers, available at Scoop ‘n Weigh, for every three cups of berries should do the trick).
Another option? Mix in a splash (about one-third of a cup) of alcohol like Champagne or brandy to every four cups of jam.