These jams have the consistency of thick fruit purees and need to be kept in the fridge. All three recipes come from a very talented young cook called Alma Ahuvia Neuman who specialises in vegan cakes, pastries and sweet things. Thankyou Alma for giving recipes to Accumul8.
Plum jam – reduced sugar
1kg plums, cut into quarters, remove the stones
200g granulated sugar
Lemon zest of two lemons
2 teaspoons vanilla extract
Pinch of salt
Pinch of grated ginger
Mix all ingredients and place in a Pyrex pan in a hot oven, heated to 180 degrees c.
Stir again and again until the plums and sugar really melt like caramel.
You can make the jam smooth with a stick blender or leave it like with plum pieces, which will melt in your mouth like butter. This jam needs to be kept in the fridge, due to its reduced sugar content.
Winter Jam – reduced sugar
Half kilo of apples (any kind going), peeled
Half kilo pears, peeled
Half kilo strawberries
400g granulated sugar
Orange zest from three oranges
½ teaspoon ground cardamom
Pinch of ground cloves
Cut the apples and pears into relatively small cubes, place in a pot, add the zest, sugar and spices and mix on medium-high heat, add the whole strawberries and continue to stir until the fruits dissolve and the jam reaches boiling point.
Reduce heat and cook until desired consistency, this reduced sugar jam will not set like regular jam, and needs to be kept in the fridge.
Fig jam, no sugar
Two kilos of figs cut into quarters
½ teaspoon cardamom
Pinch of ground coffee (espresso)
400 grams of granulated sugar
Throw everything into the pot, cook until the figs begin to soften and release their juices, lower heat and simmer for desired consistency.
Recipes reproduced with kind permission of Alma Ahuvia Neuman