img
EASY CARROT CAKE
Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
Strawberry and vanilla jam
Make sure you use peak-of-the-season strawberries for the tastiest result.

Strawberry and vanilla jam

Ingredients

1 kg ripe strawberries (hulled weight)
Juice of 1 large lemon (about 60ml)
1 kg granulated sugar
5 pumps NOMU Vanilla Paste

Directions

Rinse the strawberries and shake dry in a colander. Hull and halve them, then weigh to ensure that you have 1kg.

Place in a heavy-based pot with the lemon juice and sugar. Bring to a boil slowly, stirring continuously to prevent the sugar from catching at the bottom of the pot. Reduce the temperature and simmer for 30 minutes, skimming the surface to remove any impurities that rise to the top.

An easy way to test if the jam is ready is by putting a teaspoon of jam on a small plate. Place the plate with the jam in a freezer for 3 minutes. Remove from the freezer and check the consistency by running a spoon or your finger through the middle. If it holds its shape, it’s ready. If it is still very runny, continue cooking the jam for a little longer.

Stir the Vanilla Paste into the jam mixture. While the jam is still hot, ladle it into sterilized jars until almost to the top. Seal the jars with their lids and place upside down to cool. Once opened, the jam should be stored in the fridge and eaten within a week.

 

Note: Once sterilized and sealed, it is not necessary to store the jars in the fridge as the jam may crystallize

Ingredients

1 kg ripe strawberries (hulled weight)
Juice of 1 large lemon (about 60ml)
1 kg granulated sugar
5 pumps NOMU Vanilla Paste

Directions

Rinse the strawberries and shake dry in a colander. Hull and halve them, then weigh to ensure that you have 1kg.

Place in a heavy-based pot with the lemon juice and sugar. Bring to a boil slowly, stirring continuously to prevent the sugar from catching at the bottom of the pot. Reduce the temperature and simmer for 30 minutes, skimming the surface to remove any impurities that rise to the top.

An easy way to test if the jam is ready is by putting a teaspoon of jam on a small plate. Place the plate with the jam in a freezer for 3 minutes. Remove from the freezer and check the consistency by running a spoon or your finger through the middle. If it holds its shape, it’s ready. If it is still very runny, continue cooking the jam for a little longer.

Stir the Vanilla Paste into the jam mixture. While the jam is still hot, ladle it into sterilized jars until almost to the top. Seal the jars with their lids and place upside down to cool. Once opened, the jam should be stored in the fridge and eaten within a week.

 

Note: Once sterilized and sealed, it is not necessary to store the jars in the fridge as the jam may crystallize

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips