This summer has been beastly hot! But it hasn't stopped us from having some outdoor fun. Only problem is you get dead tired by the end of the day and that does not apply to the kids! Even after a full day of activities they don't go to bed even at 9.30. It's always a wonder, how much energy they have!



I had mentioned earlier that one of my summer activities will be to make jams. After tasting a Blueberry-Rhubarb jam at the farmers maket I was hooked. I knew I will have to incorporate rhubard when I made jam at home. And for the recipe today, I have a combination of blueberries and strawberries with rhubarb and it turned out so well that I need to make it again soon.



Now if you don't believe me ask Sunitha, she tasted this when she visited us.



This jam has my favorite berries and Rhubarb gives it a nice and tangy twist.



Ingredients:

Blueberries- 1 cup
Strawberries,hulled- 2 cup
Rhubarb-1 inch pieces- 1 cup
Lemon juice- 2 tsp
Lemon zest- a pinch
Water/Apple juice- 1/3 cup
Sugar- 1 1/4 cup

Method:

1.In a large thick bottom pot, mix the berries, rhubarb and apple juice/water.
2.Cook covered on medium heat until the everything is cooked and rhubarb becomes soft and tender. Stir frequently.This takes about 12-15 minutes.
3.Add the sugar and lemon juice.Mix everything and continue cooking uncovered, stirring continuously. Skim off and discard any foam that comes on the top.
4.Continue this until the jam thickens and passes the freezer test(see notes) or when it starts to run together when you pour it with a spoon.
5.Turn off the heat and transfer into a clean jar.
6.Cool completely in the refrigerator.This keeps well for 3-4 weeks in a refrigerator.


Notes:

1.Freezer test : keep a small plate in the freezer when you start making the jam. Place a drop of the jam when you think that it done. Put back in the freezer for 30 seconds. If the jam is set well it is done.If you think it is still liquidy , continue cooking for another 5 minutes and repeat the test.
2. The amount of sugar can be changed according to your liking.
3.If you want to preserve this for longer time, use a canning method.
4.As you have already noticed, this doesn't have any added pectin. The apple juice and Strawberries have lots of natural pectin in them.
5. If you are making jam for the first time,be careful.Use a big pot and a long spoon for stirring. It splutters a lot, don't get any burns.

Recipe adapted from : Here

I love butter and jam on my toast.  In America peanut butter and jelly on bread is common.  When I talk butter and jam it's kind of close you will agree.  Anyways, strawberry as you might have already guessed is my favorite. In case I have a few strawberries left over which is not often and it starts losing it's color and everyone goes cool on it I save it by making a jam.  Nifty, you will agree.  The recipe is simple and easy to make and I am sure you will enjoy it.  Get some fresh strawberry from the store, those are the best to make some of this scrummy delight.  But like me if you have left overs ,clean them ,take the good portion for the jam.



Ingredients:

Strawberries- 1lb
Sugar- 1 1/2 cup/to your liking
Lemon juice- 1 1/2-2 Tbsp

Method:

1.Clean ,hull and mash the strawberries.If you want to have chunky jam/preserve do not mash much.
2.Throw in all the ingredients in a thick bottom ,deep pan and keep the heat on medium low and mix well to dissolve the sugar.
3.Stir continuously and increase the temperature and let it boil.Be very careful, once it starts boiling the syrup will start spluttering.So it's wise to use a bigger pan and longer spatula.
4.Switch off the heat once the water is almost absorbed ,but not completely and transfer to sterilized jars.If you are going to have it soon,and not going to seal the jars like me, refrigerate it.



Notes:

1.Do not fill the jars full,as I've done,if you are storing for a long time :-)
2.You have to decide the amount of sugar according to the sweetness/sourness of the fruit.
3.This is a pectin free preparation as you can see,which is quite simple yet very tasty.
4.I didn't have any sterilized jars and I'm not going to store it longer.Half of it is already gone :-)
5.I have referred many sources to see how to check whether it's boiled enough if you do not have a candy thermometer(it's 220 degree F on candy thermometer)and here is one : Dip a spoon in jam and slide it.If the jam drops down as a sheet/run together then it's done.

Contributor:Namitha

Garam Masala translated loosely garam = hot, masala = blend of spices is called for in many Indian recipes. The word masala is commonly used today even when talking about bollywood movies, even if only metaphorically. The movies are packed with melodrama, songs and action making it a mixture unable to classify into any specific genre like we can with English movies as romantic comedy, actions thriller etc. The way we cook is kind of a medley too. We throw in hand full of this or a pinch of that and hence a well made dish is attributed to one’s ‘kaipunyam’ like ‘green thumb’ is for gardening.
If you go through Indian cook books you will see time and again introductions or foot notes stating that there is no exact measurement for cooking but you play by ear. Well, as much as it is true when I started cooking I found this axiom quite difficult to follow. Thereof, this recipe is an ambitious one trying to get down to exact measurements. This masala works well for me and depending on my dish I sometimes add a black cardamom, bayleaf or star aniseed as needed.
I am hope you will enjoy the freshly ground garam masala.


Ingredients:
Fennel Seeds - 1 Cup
Cinnamon - 3 - 5 nos, 2 inch piece
Cardamom - 1/4 cup
Cloves - 1/4 cup
Whole black pepper - 1 tbspn

Method:
1. Heat a pan and add each ingredient and stir for a couple of minutes and move into a plate
2. Powder all of them together and let it cool
3. Save it in a air tight container.


Notes:
You can use this as your basic masala for egg curry, chicken curry, vegetable curry etc and also throw in other whole masala depending on the dish.

We are participating in the JFI: Fennel seed event run by Siri started by Indira.  Please click on the links to see for yourself and participate.

I was not sure whether to post this or not, but eventually decided to go ahead. I have had many requests for this therefore I guess at least some of you will need this recipe. This is mainly for those who are staying abroad and have access to unsalted butter but not so much clarified. Enjoy!



Ingredients:

Unsalted Butter- 1lb
Fenugreek Seeds (optional)- 3-4


Method:

1.Melt the butter in a thick bottom pan on medium high heat.
2.Once the butter is melted add the fenugreek seed,if you are adding any and reduce the heat to medium low.
3.Once it starts to splutter let it sit there on this heat for 20-25 minutes or until all the spluttering stops and the ghee starts to turn golden brown in color.
4.Let it cool. Do not disturb the bottom.
5.Sieve it into a dry glass(preferably) container and close it tightly,once the ghee has cooled completely.




Notes:

1.Some people like their ghee to be yellowish, in that case you could switch off the heat 5-7 minutes before.Also you could add a pinch of turmeric to enhance the color.
2.If you want to store it for a while you will have to make it like I have explained.This is to make sure that no water is left in ghee.
3.I took these pictures soon after sieving,before it got solidified.
4.Adding fenugreek gives a nice flavor to ghee.But it's completely optional

Contributor: Namitha