Papaya Pineapple Jam

dsc_49450010

My friend Miriam always makes the most wonderful and tasty preserves of mango, papaya and pineapple. These fruits are staples where she grew up, just like apples and pears are staples here. Even though I am more used to preserving with local produce I sometimes look for inspiration from more faraway. And while doing just that, I have especially enjoyed Miriam’s preserves. This jam is inspired by all of them and also my first attempt on a preserve made of papaya. I am more than happy with the result. The jam turned out great with a nice blend of papaya, pineapple and with a hint of vanilla. The amount of sugar in the recipe is fairly low, due to the amount of natural sugar in the fruit. So far, we have eaten the jam with different types of bread and it has been delicious, but I also believe that adding it to a cake would be a winner!

dsc_49400005

Papaya Pineapple Jam

Ingredients:

  • 1.5 kg papaya
  • 1 kg pineapple
  • 1 kg sugar
  • 1 vanilla pod
  • 1 lemon (juice only)
  • 2 dl / 0.8 cup water

Method:

  1. Remove the skin and the seeds from the papaya and the skin from the pineapple.
  2. Dice the fruit in smaller pieces and place in a large sauce pan.
  3. Add the sugar, water, seeds from the vanilla pod and juice from one lemon.
  4. Bring to boil and then lower the heat. Let it simmer while stirring every now and then.
  5. Remove any foam that forms on the surface.
  6. The jam is done after approximately 40 minutes or when it reaches 105°C / 221°F.
  7. If you want a finer texture without to many whole pieces of fruit just remove from the heat and let your stick mixer do the job. Make sure to give it all a quick boil before ladle the jam into sterilized jars.

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara


Apple Cider – Non Alcoholic

dsc_49310158

Our last bags of apples turned into home made apple cider. Apple cider is an unsweetened apple juice which in this case is pasteurized for longer durability. Don’t confuse it with the alcoholic beverage typically referred to as “cider” in most of the world. This apple cider is a soft drink and is also called sweet cider or soft cider. In Sweden where we live it is called äppelmust. It is a typical beverage from this region and all the local appel farms. In Sweden it grows more than 200 different types of apples so the possibilities to vary the flavor of the cider is endless.

It might seem like an advanced project with the whole pasteurizing thing but believe me when I say that its really not. Making your own apple cider at home is fairly easy and doesn’t  require a big effort. The only equipment you need is a juicer and a cloth strainer. And what could be better than inviting your friends to a dinner where you bottle up your own stored appel cider.

Apple Cider - Non Alcoholic

Ingredients:

  • optional amount apple

Method:

  1. Clean the apples and cut them in quarters. There is no need to remove seeds or skin.
  2. Add the apples, a few at a time, to a juicer and collect the cider in a container.
  3. Strain the cider through a cloth strainer to get rid of excess pulp.
  4. Pour the cider into sterilized bottles and place the lid loosely on top.
  5. Pasteurize the cider by placing the bottles inside the oven, heated to 75°C or 167°F, for 30-50 minutes depending on the size of the bottles.
  6. Remove the bottles from the heat and secure the lids. Let the bottles cool at room temperature, then store them in for example a pantry. For best result, let the cider mature for 4-5 months before you drink it. Open bottles will keep for up to a week in the fridge.

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara