Homemade Blueberry Jam

I am not really a jam person. There are only a few times when I actually had jam on toasted bread. I specially don't like the store bought jelly like set jams. No, they are not for me. The first time I actually liked having jam was when I bought a bottle of blueberry jam from IKEA. Since then I started enjoying it with Crepes, Scones and on Crispbreads.. But, I really never thought of making it at home.

Recently when I saw these berries on sale, I thought to try making jam at home. I have seen many fellow bloggers swearing how homemade jam is so much better and that one would never buy a bottle again, once they have tasted the homemade jam. I know now what they mean.

Home made jams are so much more flavorful and it is so easy to make them at home. But, one should be always cautious while storing them. Properly sterilized jars can increase their life and you can enjoy them longer. The lemon juice used in the recipe gives it a bit of tanginess in addition to helping it set. Lemon juice had a high pectin content which helps jams in setting.

Ingredients:

1 cup Blueberries, rinsed and dried
1/2 cup sugar (if you like your jam sweeter add more, up to another 1/2 cup)
2-3 tbsp lemon juice
1 tsp lemon rind

Process:

1. In a large deep pan, add the blueberries, sugar, lemon juice and lemon zest. Bring it to a boil.
2. In 5 minutes or so, the berries will burst and give out it juice and the mixture will become liquid. Turn the heat to medium.
3. Continue heating for another 10-12 minutes. The mixture will thicken. Heat for another 5 minutes if you like it thicker. It will get thicker as it cools.
4. Take it off heat and let it cool completely before storing it in a sterilized jar. It should keep well for month in refrigerator.


Enjoy it on toasts, pancakes, crepes, scones etc

Note: Using the same recipe you can make jam of any berries or mixed berry jam.

Linking it to Jagruti's Super Food~Super Power Event

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Tamarind and Dates Chutney ~ Sweet Chutney~Mithi Chutney~ For Indian Chaats and Snacks

There are certain things that you will always find in my fridge and one of them is this dip/chutney. This 'mithi'(sweet) chutney as it is popularly called is one of the staples when making Indian chaats and pairs well with Samosa, Dahi Vada or Paneer Tikka. There are a number of ways to make it - with or without dates and I have made some varieties of it myself, depending on the things I have at hand. It was only when I posted these Dahi Vadas, I realized I have not posted a recipe of this sweet dip on this space, even though I have mentioned serving a couple of dishes here with it. So, when I made a fresh lot of this dip recently, I clicked a few pictures to share them here.

A post for another staple dip - Green Chutney will be up next. Lets hop to the recipe of this Tamarind and Dates Chutney now.

Ingredients:

15-20 dates, pitted, soaked overnight with just enough water to soak them
1 cup tamarind pulp
1 cup brown sugar/regular sugar/grated jaggery
2 tsp cumin seeds
1/2 tsp fennel seeds
2 tsp red chilli powder
1 tsp salt
1 tsp black salt
1 tsp ground ginger

Process:

1. Puree the dates along with the water they were soaked in.
2. Dry roast cumin seeds and the fennel seeds and coarsely ground them in a pestle mortar. Alternately, you can also finely grind it in a mixer.
3. In a heavy bottomed pan add the dates puree, ground cumin and fennel mixture and the rest of the ingredients and a cup of water.
4. Bring it to boil and then lower the heat and simmer the mixture for 15-20 minutes, stirring occasionally. Take it off gas and let it cool completely.
5. Store it in sterilized glass jars and keep them refrigerated. Keep well for 2-3 months. Use it as needed in Indian chaats or as a dip with snacks or starters.

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