Blogging Marathon #21
...and my jam kick continues...Here's another one to add to the recent additions. This fragrant jam is perfect to complement a cheese and fruit plate or for a Middle Eastern twist, put some on pita triangles and top with fresh figs. You can also use this jam as a glaze for grilled meats or just on plain old toast.
Strawberry Rose Chile Jam(click here for printable recipe)
4 cups strawberries, chopped
2 cups sugar
1 tablespoon ginger, grated
1/4 teaspoon nutmeg, freshly grated
2 Bird's Eye chiles, finely chopped
juice and zest of 1 lemon
2 tablespoons dried rose, crushed
3 tablespoons rose water
2/3 cups water
1/2 teaspoons agar agar powder
1/2 teaspoon citric acid
Combine all ingredients except the agar agar and the citric acid in a large, heavy bottomed pot and bring to a high, rolling boil. Boil for 10 minutes.
Add agar agar and citric acid. Stir and boil for 2 more minutes.
Turn off the flame and let cool.
This jam, with it's slight spicy kick, is a wonderful complement to savory foods. For a wonderful tea time sandwich, take a mini pocketless pita and top with a few tablespoons of this jam. Top with a few slices of Manchego or your favorite cheese and then a slice of tomato.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21
For the jam lovers out there, do try my Mango Papaya Jam, Peach Jam & Pumpkin Jam too!
...serving this jam at Tea Time Treats, hosted by Lavendar & Lovage and What Kate Baked & What With My Cuppa
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