Strawberry Jam 草莓果酱

Recipe adapted from All recipes


Ingredients:
2 lb fresh strawberries, washed
1/4 cup lemon juice
4 cups sugar
few clean, sterilized bottles to store the jam



Directions:

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Strawberry Jam 草莓果酱

Recipe adapted from All recipes 


Ingredients:
2 lb fresh strawberries, washed
1/4 cup lemon juice
4 cups sugar
few clean, sterilized bottles to store the jam



Directions:

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Pumpkin Kaya 南瓜咖椰

This week I need to continue to cook the leftover pumpkin from Halloween. So today cook this 

special Pumpkin Kaya that I never try in my life. I am very satisfied with this KAYA and highly

 recommend it.  这南瓜咖椰很香哦！本人大大推荐！

Recipe reference: Angel


Ingredients:

(A)
1.5kg pumpkin (net weight)

(B)
400g  coconut milk 
1 tsp salt 
250g brown sugar
300g Palm Sugar / Gula Melaka 
8 tbsp custard powder 

(C)
12pcs pandan leaves 

Method:

1) Peel pumpkin skin, cut into thin slices, steam till cooked and soften (about 8 mins), remove.

2) Add B, with steam pumpkin in the blander and bland well. 


3) Add C, over low flame, stir cooked till thicken (about 1 1/2 hours). 

材料:


(A)
1.5kg  金瓜(净重)


(B)
400g 椰浆
1 tsp 盐
250g  黄糖 
300g 椰糖
8 tbsp  蛋黄粉

(C)
12pcs  香兰叶 

 方法:

1)  把金瓜去皮, 切成薄块, 送入蒸笼蒸熟（约8分钟）, 取出。

2)  加入材料B用果汁机打幼。


3) . 加入C, 以小火不停搅煮至浓稠。。（约1小时30分钟）。


小小心得：

煮kaya时要不停搅拌，以免粘锅。

Labels

After one hour of stirring