fruit recipes

Homemade Strawberry Jam with reduced sugar and NO store-bought pectin! Made with overripe strawberries, apples and sugar, this strawberry jam is the perfect breakfast spread.Makes approximately 3 cups of Jam.

Homemade Strawberry Jam (Sugar Reduced Strawberry Jam)

strawberries

apple

oz white sugar

lemon juice

salt

Weigh the strawberries AFTER they have been hulled to make sure you have 2 lbs of ripe strawberry flesh. DO NOT DISCARD THE STRAWBERRY TOPS.

Peel and grate the apples if you prefer not to taste the apples or have apple pieces in your jam. Alternatively, cut the apples into 1 cm cubes.

Place all the ingredients in a big pot and stir. Then leave it aside for about 15 minutes.

Stir the strawberries over low - medium heat until the sugar dissolves. Increase the heat to medium-high and bring the jam to a boil. Stir frequently.

Cook the strawberries until the mix thickens and bubbles (about 40 minutes, depending on your stove and pot that you use, make sure not to leave the jam unattended as the sugar can burn very quickly). Stir frequently to prevent the jam from burning.

The sugar should reach a temperature of 220°F, but I prefer to check if the jam is ready with the jam test (see below).

Jam test &nbsp;- place a few small saucers or small flat bowls in the freezer. When the jam looks ready, place a small amount of the jam on the cold saucer/bowl and freeze for 5 - 10 minutes. Next, run your finger through the jam to make a streak. If the jam does not join back up in the middle and fill the streak, then it's ready!&nbsp;

Place the jam in glass bottles, close tightly and refrigerate. These would be suitable for canning as well (although I don’t can, so I’m not entirely sure how to can these).

Makes about 2 ½  - 3 cups.

Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe

Rhubarb & vanilla jam

rhubarb

sugar

vanilla pods

lemon

Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.

Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam &ndash; if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)

Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

Delicious slow cooked apple butter recipe perfect for canning.

Apple Butter Recipe Canning

apples,

apple cider vinegar

water

cinnamon

cloves

nutmeg

Quince Juice Is a Recipe That I Tried for the First Time Last Fall and I Can’t Wait to Make It Again This Year! I Was at My Local Farmer’s Market...

Quince Juice

½ kg

Sugar 500 grams

Water 2 quarts

Prepare the quince

Rinse the quinces under running water. Then peel and core them and chop into chunks. 


Bring to a boil

Place the quince chunks in a large pot with the water. Bring to boil.


Simmer

Reduce the heat and simmer for 30 minutes until the fruit is soft. Stir occasionally.


Strain

Line a colander with cheesecloth and place it over a large bowl. Pour the contents of the pot into the colander and let drain overnight. 


Boil

Pour the juice into a pot and bring to a boil. 


Pour into bottles

Serve

I love it! Thanks for sharing recipe!

https://www.youtube.com/embed/RzOPjsCeA1E?feature=oembed

Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?

Cranachan

tbsp medium oatmeal

fresh British raspberries

milliliters double cream (we used Jersey double cream)

tbsp heather honey

whisky,

To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.

Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.

Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

Make this easy blackberry jam with your glut of summer fruit – perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly

Blackberry jam

blackberries

½kg jam sugar (the

juice and pips of 1 lemon

butter

The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.

Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).

Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.

Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars – this allows the fruit to settle so it doesn’t sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

This creamy, tangy pineapple curd is easy to make and super delicious! Use it as a spread or a filling on anything, from breakfast foods to desserts! EASY -  This recipe is very easy to make. But do pay attention and don&#039;t walk away from the stove while the pineapple curd is cooking. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.There is inactive chilling time that can be as short as 2 hours (in a large, shallow tray), or even overnight.

Easy Pineapple Curd (creamy, tangy, perfect results!)

pineapple juice (1 US cup)

mL lemon juice (2 tbsp)

175 g white sugar (1 cup + 2 tbsp, see recipe notes)

cornstarch

egg yolks (from large eggs)

eggs

unsalted butter (4 tbsp, cubed)

Place the white sugar, salt, and cornstarch in a non-reactive mid-sized saucepan. Whisk to remove any lumps in the cornstarch.

Pour in the pineapple juice while stirring, to form a smooth mix. Again make sure there are no cornstarch lumps. Stir in the lemon juice as well.

Heat the mixture over medium-high heat, while stirring occasionally. Stir more frequently as the mixture thickens and comes to a boil.

While the pineapple mix is heating, whisk the eggs and egg yolks in a heat resistant bowl or jug. Set aside.

Lower the heat and let the pineapple mix boil for about 3 minutes while whisking. Remove from the stove.

Add spoonfuls of the hot mixture into the whisked eggs, and whisk continuously to temper the eggs.

Once you&#039;ve added enough of the hot pineapple mix to warm and temper the egg mixture, pour the tempered egg mixture into the saucepan, along with the rest of the hot pineapple mix. Make sure to whisk it in as you add it.

Return the saucepan back to the stove, and cook the mixture over medium heat while whisking frequently.

The curd will start to thicken again, and then come to a boil. Make sure to whisk the curd to prevent curdling.

After the curd comes to a boil, let it cook for a further 3 - 4 minutes to thicken it. Lower the heat if your stove runs hot.

Remove the saucepan from the heat, and add the butter. Whisk it in until the butter is completely mixed in and emulsified.

Pour the pineapple curd into a bowl, and cover it with plastic wrap. Make sure the wrap is touching the whole surfaces of the curd to prevent a skin from forming on top. To speed up the chilling time, you can spread the curd in a large, shallow pan instead.

Let the curd cool down to room temperature. OR to cool it down faster, transfer the pineapple curd into the fridge. I prefer to let it chill overnight in the fridge.

Once completely cooled down, whisk the pineapple curd to make it smooth. Place the curd in jars or air-tight containers. This can be stored in the fridge for up to 5 days.

Browse a variety of tasty and fruity strawberry dessert recipes at WomansDay.com. You will love this Lemon Poppy Seed Cake with Strawberries.

Lemon Poppy Seed Cake with Strawberries

c. Cold Heavy Cream

white chocolate

c. cake flour

baking powder

poppy seeds

c. sugar

unsalted butter

tbsp. grated lemon zest

eggs egg

c. whole milk

tbsp. Strawberry jam

strawberries (reserve 4 small whole berries

1. Pour 1 cup of the cream into a 4-cup glass measure; bring to a simmer in microwave, about 2 minutes; add white chocolate. Let stand 2 minutes. Whisk until smooth; refrigerate while making cake.2. Heat the oven to 350°F. Line bottom of two 8 x 2-in. round cake pans with parchment or wax paper; coat pans and paper with nonstick cooking spray.3. In a medium bowl, whisk together flour, baking powder, poppy seeds and salt. Beat sugar, butter, lemon zest and juice with mixer at medium speed until light and fluffy, about 3 minutes. Beat in egg whites and whole egg until smooth. With mixer on low, alternately beat in flour mixture and milk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans and smooth tops with spatula.4. Bake for 35 to 40 minutes, until a wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Loosen edge of cakes with knife; invert onto the rack and remove parchment paper. Turn cakes right side up. Cool completely.5. In large bowl, beat chilled white-chocolate mixture with remaining 1 1⁄2 cups cold cream until stiff peaks form.6. With a serrated knife, halve cakes horizontally. Place 1 layer on a serving plate, cut side up; spread with 2 Tbsp of the jam. Spread a scant 2⁄3 cup frosting over jam. Arrange one third of the sliced strawberries evenly over frosting. Top with a second cake layer; spread with another 2 Tbsp jam, frosting and a layer of berries. Repeat with a third layer. Brush the cut side of remaining cake layer with remaining jam and place jam-side down on top. Cover cake with remaining frosting.

Featuring the ideal combination of a biscuit-y base, sweet creamy centre topped with a tangy passionfruit jelly/custard, this passionfruit slice is the perfect sweet storm.

Passionfruit jelly slice recipe

plain flour

caster sugar

395 g condensed milk

ml cream

tbs custard powder

passionfruit (pulp removed)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5hczN0ODE6oKzPQgAImOUNSsxZARq0Su&=domain=kidspot

5hczN0ODE6oKzPQgAImOUNSsxZARq0Su

This fruity gelato recipe can be adapted to use almost any fresh fruit you have on hand, or you can use frozen fruit. It's perfect for a healthy alternative to ice cream for the kids.

Fruity gelato

honey

This dish makes the perfect ending to a relaxed dinner party, special yet stress-free

Spiced baked figs with ginger mascarpone

figs

tbsp butter

tbsp clear honey

brown sugar

tbsp orange juice

star anise

stem ginger

tbsp ginger syrup

tub mascarpone

Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.

When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.

This recipe for homemade Cinnamon Raisin Bread is no knead, meaning you stir the flour, cinnamon, yeast, brown sugar, raisins, and water together in a bowl and let it rise. No need to knead - I love that. Once it&#39;s risen to double the size, you turn it out onto a floured surface and form a ball, let it rest while the oven heats up and bake. Super simple and it turns out just like a bakery loaf of bread - every time.

Cinnamon Raisin Bread

active dry yeast

bread flour (plus more)

golden raisins

tbsp brown sugar

tsp Kosher salt

Add the yeast to the warm water and allow to sit for 10 minutes to bloom the yeast. It should be foamy.

In a large bowl, add the remaining dry ingredients and stir to combine, making sure to break up the raisins and coating them well with the flour mixture.

Add the yeast mixture to the dry ingredients and stir well with a wooden spoon until the dough comes together.

Cover with plastic wrap or a damp kitchen towel and allow to rise until double in size, about 2-3 hours.

Preheat oven to 450ºF with the dutch oven inside.

Turn the dough out onto a lightly floured surface and form a smooth ball by gently folding the dough into itself a few times. Place on a piece of parchment paper and place the bowl over the top and allow to rest for 15-20 minutes.

Remove the dutch oven from the oven and place the bread and parchment in the hot dutch oven. Slash the top with a sharp knife or bread lame tool, place the lid back on, and bake for 30 minutes. Remove the lid and bake an additional 20 minutes.

Lift the bread out of the dutch oven and allow to cool on a wire rack before slicing.

Thank you, unfortunately I didn't take a picture but this had been the first time my bread has risen to the top of my dutch oven. It is delicious and perfectly sweet, not overly done. Aida ♥️

Hi, I used 360 grams of flour (approval 3 cups) and the dough was a puddle with the 1 1/2 c water.
I had to add to add a lot more flour.
Are your measurements correct?

This was my first attempt at making bread.  Followed the recipe and the only change I made was baking it 15 extra min to get to 190° in the center.  Turned out perfect!

Thanks for this recipe.  It has a great texture.  I upped the cinnamon and the yeast.  I do find it goes a bit dark top and bottom but perhaps it's the sugar.

The bread turned out fantastic.  I did brown the bottom a little bit too much, but that is an easy fix.  I live at 5000 ft, so I added a little bit more bread flour.  I also added sunflower seeds which made it better for me. Thanks for the recipe.

Recipe was easy to follow and the bread tastes yummy however, I have a porcelain enamel Dutch oven. I followed the baking time for the recipe and it was a little over baked. The bread was slightly burned on the top and bottom, even though I used two pieces of parchment paper on the bottom of the Dutch oven. I would probably cut back baking time with the lid off by 5-10 minutes if you're using an enamel Dutch oven.

This looks delicious and want to try it as it is so simple for a beginner bread maker like myself. However are we sure it's just 1 tsp of active dry yeast? My yeast is not foaming and it's brand new .. water temp is correct. Please help! Thank you so much.

Chill out with Hayden Quinn's fruity icy poles.

Watermelon, cherry and raspberry ice pops

(165 grams) caster sugar

mint

lime

(400 grams) frozen cherries

raspberries

Step 1

Combine sugar and 3/4 cup (180ml) boiling water in a heatproof jug and whisk until sugar dissolves. Add the mint and lime zest, and, using a wooden spoon, gently push down to submerge the mint in the sugar syrup. Chill until sugar syrup has cooled completely. Once cooled, remove the mint and discard.

Step 2

Whiz watermelon, cherries, raspberries and lime juice in a food processor until smooth. Strain through a fine sieve into a large jug, discarding solids, then stir in the sugar syrup. Divide mixture among 10 x 100ml-capacity ice-pop moulds.

Step 3

Freeze for 2 hours or until starting to set. Insert paddle pop sticks in the centre of the moulds, then freeze for a further 5 hours or until frozen.

Top 13 fruit recipes recipes from across the web

The most viewed fruit recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Strawberry Jam (Sugar Redu...

Rhubarb & vanilla jam

Apple Butter Recipe Canning

Quince Juice

Cranachan

Blackberry jam

Easy Pineapple Curd (creamy, tangy,...

Lemon Poppy Seed Cake with Strawber...

Passionfruit jelly slice recipe

Fruity gelato

Spiced baked figs with ginger masca...

Cinnamon Raisin Bread

Watermelon, cherry and raspberry ic...

Top 13 fruit recipes recipes from across the web

The most viewed fruit recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Strawberry Jam (Sugar Redu...

Rhubarb & vanilla jam

Apple Butter Recipe Canning

Quince Juice

Cranachan

Blackberry jam

Easy Pineapple Curd (creamy, tangy,...

Lemon Poppy Seed Cake with Strawber...

Passionfruit jelly slice recipe

Fruity gelato

Spiced baked figs with ginger masca...

Cinnamon Raisin Bread

Watermelon, cherry and raspberry ic...

The most viewed fruit recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine