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  • תמונת הסופר/תmor beja

This Hanukkah you'll be jamming with those jams.

עודכן: 10 בדצמ׳ 2020


Hanukkah is already here!

Without a doubt, Hanukah is one of my favourite holidays. I love the songs, the lights, I love that friends and family gather together, and obviously .. I loooove donuts! So before I'll start with some delicious donuts recipes, this post is all about jams and some other goodies to level up your donut game. Rich, delicious and easy to make!


Apples & Rum jam.


Ingredients:

  • 6 apples

  • 2 cinnamon sticks

  • 500g sugar

  • 3 tbsp lemon juice

  • 1 tbsp apple cider vinegar

  • A quarter teaspoon of ground black pepper (optional)

  • A quarter teaspoon of ground cloves (optional)

  • A quarter teaspoon of nutmeg (optional)

  • 150ml of water

  • 75ml dark/spicy rum



Preparation:


  • Peel five of the apples, cut into small cubes and put in a pot.

  • take the sixth apple and pierce it slightly with a fork or knife (NO need to peel) and add it to the pot.

  • Add all the other ingredients to the pot except of the rum and start cooking over high heat.

  • When it comes to a boil, stir all the ingredients and transfer to a small / medium heat and cook until the apples are very soft and begin to fall apart.

  • At this point you can mash the apples with a fork or mash potatoes masher, or not.. if you prefer to have some apple chunks left in the jam.

  • הContinue to cook for another 40 minutes and remove from the heat.

  • When the jam has cooled a little bit add the rum and stir.

  • Then take out the whole apple and the cinnamon sticks and transfer into jars.

  • The jam should be kept in the refrigerator.


Chili jam


Ingredients:

  • 140g hot chillis.

  • 850g sugar.

  • 200ml apple cider vinegar.

  • 260ml water.

  • A quarter of a sweet red pepper.

  • 3 large Granny Smith apples.



Preparation:


  • Cut the chilis and remove the seeds, then grind it in a blender together with the sweet red pepper.

  • Leave the apples whole with the peel and pierce each apple in several places using a fork or knife.

  • Put all the ingredients in a pot, it is best to use a steel pot rather than an iron, so it won't affect the taste of the jam.

  • Stir and bring to a boil. And cook for about 20-30 minutes.

  • To check if the jam is ready, take a small plate, put a tablespoon of jam on it and put it in the fridge for 10 minutes. After 10 minutes, take the plate out of the fridge and run a finger through it - and check if the jam is not too runny, if it is ready your finger will leave a mark.

  • If it is still in liquid form, continue to boil the jam for another 10 minutes and then do the test again. Repeat this process until the desired result is reached.

  • After the jam has passed the "test", take the apples out of the pot and transfer the jam to jars.

  • Seal the jars and let them cool and store in the refrigerator.



Grapes and rosemary jam


Ingredients:

  • 800g red grapes.

  • 450g sugar.

  • 2 cinnamon sticks.

  • 100ml water.

  • 3 tbsp lemon juice.

  • Half a teaspoon of salt.

  • Half a teaspoon of black pepper.

  • 4 stalks of rosemary

  • 1 Tablespoon vanilla extract

  • English pepper and cloves.

  • 2 large Granny Smith apples.

  • 75 ml Cherry Liqueur / Brandy / Cognac (optional)



Preparation:


  • Wash the grapes and separate them from the stems.

  • Pierce the apples in several places using a fork or knife.

  • Put all the ingredients except the alcohol to a pot, it is best to use a steel pot rather than an iron, so it won't affect the taste of the jam.

  • Put the cloves and the English pepper in a closed stainless steel strainer or a cotton spies bag of cotton spices and add it to the pot.

  • Stir and bring to a boil. Cook for 45 minutes min.

  • To check if the jam is ready, take a small plate, put a tablespoon of jam on it and put it in the fridge for 10 minutes. After 10 minutes, take the plate out of the fridge and run a finger through it - and check if the jam is not too runny, if it is ready your finger will leave a mark.

  • If it is still in liquid form, continue to boil the jam for another 10 minutes and then do the test again. Repeat this process until the desired result is reached.

  • After the jam has passed the "test", take the apples out of the pot and transfer the jam to jars.

  • Seal the jars and let them cool and store in the refrigerator.



Cherry y]tomatoes jam


Ingredients:

  • 800g of cherry tomatoes.

  • 250g sugar.

  • 100ml water.

  • 3 tablespoons lemon juice.

  • Teaspoon of salt.

  • Half a teaspoon of ground black pepper.

  • Tablespoon vanilla extract.

  • A tablespoon of lemon zest.

  • 1 large Green Smith apple.


Preparation:


  • Wash the tomatoes, make a small incision in each tomato and put it in a pot. It is best to use a stainless steel pot rather than iron, so it won't affect the taste of the jam.

  • Pierce the apple in several places using a fork or knife.

  • Add all the other ingredients to the pot as well.

  • Stir and bring to a boil. Simmer over low heat and continue to cook for about an hour and a half.

  • Stir every few minutes, until the jam is thick and ready.

  • Take the apple out of the pot and transfer the jam to jars.

  • Seal the jars and let them cool and store in the refrigerator.



Chili chocolate ganache


Ingredients:

  • 400g of dark chocolate.

  • 250ml heavy cream.

  • 30ml milk.

  • 40g butter.

  • Chili flakes - according to your taste.



Preparation:


  • Boil the cream in a saucepan and when it comes to a boil, lower the flame.

  • Chop the dark chocolate and add it to the hot cream.

  • Stir until the chocolate melts and add the butter and milk.

  • Mix until smooth and add a small amount of child flakesi.

  • Taste, if there is not enough chili add a little more, carefully :)

  • Turn off the heat and transfer to jars, can be stored in the refrigerator for 3-4 days or a month in the freezer.



Salted caramel sauce


Ingredients:

  • 200g sugar.

  • 125ml heavy cream.

  • 75g butter, diced.

  • teaspoon of vanilla extract.

  • Teaspoon (flat!) of Atlantic sea salt.


Preparation:


  • Boil the cream in a saucepan.

  • Meanwhile, put the sugar in a pan and heat over medium heat without stirring.

  • When the sugar melts, it will start to bubble and it will get an amberish color. At this point add the diced butter and mix it with the caramel until smooth.

  • Add the cream and stir until completely absorbed.

  • Add the vanilla extract and salt, mix it and remove from the heat.

  • Transfer to jars and store in refrigerator, Good for use up to 30 days.


It is important to keep all jams, chocolate ganache and caramel salty in sterilized jars.

Fill the jars and lids to the brim with boiling water, after a few minutes drain and allow it to dry on a clean towel until used.


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