Easy Plum Jam Recipe: The Sweet Taste of Childhood Memories and Simple Preserving
Jam-making can feel like bottling sunshine, isn't it? If you're looking for a simple, yet utterly delicious, plum jam recipe that skips the stress and tastes of pure nostalgia, you've landed on the right page. This is not just a spread for toast; it’s a jar of concentrated festive cheer! With a simple hint of natural pectin and just the right amount of tang, this easy plum jam is the perfect homemade gift or a luxurious addition to your holiday breakfast table. Get ready to stir up some magic and boost your kitchen confidence!
This gorgeous golden hued Apple Jam is filled with fresh apple flavour and a wonderful texture. This Jam is quite easy to make and has no preservatives or artificial pectin in it. This recipe is for a small batch prepared with just a few Apples. The best thing about this preparation is that it is a quick process and won’t overwhelm your kitchen. All the more, it was ready within minutes.
I was in the process of cleaning out my refrigerator, and it is a usual process whenever I travel away from home. I leave just a few items which can last long and which I would need immediately when I come back. There I found few apples and some fruits lying in my fruit basket. As I was leaving home the next day, I had no choice of using them all up within an evening. My thought gave a path to the idea of APPLE JAM with the apples and a Mixed Fruit Jam with other fruits. I searched through my cook books for the long forgotten recipe with strong reminiscent of memories.
Should have been long enough I prepared this jam, may be around 12 years. But the flavour of the Jam still lingers on my tongue and thoughts, some recipes leave a strong note through my memories, and this dish is surely one among them. It reminds me of steamed apples my Mom gives me for breakfast during my school days.
I have used two Granny Smith and 4 Fiji Apples in this recipe. We can all the more use any variety of locally available apples. But be aware that the result may, of course, behave differently. My Jam came out with a perfectly expected texture with its wonderful golden colour.
Pectin is one main ingredient in the preparation of Jam, which helps to thicken the Jam. Apples have a lot of natural pectins. So I have not used any Pectin powder in the recipe, you may just have to boil the jam a little longer. But make sure not to skip the lemon juice, though, because that helps prevent the apples from turning brown. Also, I have not used any preservatives in the Jam, as I have made only a small batch of it. Refrigerate it and consume within a months time.
It tastes great over a toast, or spread it over your favourite bread or for a real treat has it with some warm croissants. I could just have a slice of toast for my breakfast and I left the Jam bottle in the freezer, to last a bit longer when we come back after our holidays.
Cuisine - Around the World
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 2- 21/2 Cups
Author - SM
Preparation Time -
HOW TO MAKE APPLE JAM - HOMEMADE APPLE JAM
INGREDIENTS:
For Apple Jam:
Apple - 6 Nos.
Sugar - 21/2 Cups
Lemon Juice - 1/4 Cup
Cinnamon Powder - 1 Teaspoon (Optional)
METHOD:
Peel, core and cut the apples into small pieces.
Sprinkle few drops of water and Steam cook the apple pieces for a minute.
Switch off the flame and allow it to cool.
Grind the steamed Apple pieces into a purée.
Pour the Apple purée to a heavy bottomed pan, along with the Sugar and Cinnamon Powder.
Cook this on a low flame, stirring occasionally.
Add Lemon juice, stir well, and then bring to a boil.
Boil it for about 30-40 minutes until it thickens, stirring frequently.
Ladle the hot jam into clean and dry, sterilized jars.
Allow it to cool and then cover the jars tightly before refrigerating.
NOTES:
Can use a pinch of sodium benzoate as a preservative, if you are storing it for a long time.
Can use Cinnamon/Clove/Cardamom Powder in this recipe. Adding the spice powder to the recipe is purely optional.
Can also add a teaspoon of pectin powder, few drops of food colour and flavourings if you prefer.
Adjust the amount of sugar to suit your sweet tooth.
Store them in clean and dry, sterilized jars.
Allow it to cool down completely before refrigerating.
For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
You can also freeze the jam, but make sure to leave a little space at the top of the jar, as it expands in the freezer.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head. If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity. Well, so is the popularity of this amazingly big fruit in God's Own Country. Least to mention the variety of dishes made out of this fruit. Right from a young raw jackfruit to the ripe one, at different stages of its growth, there comes a dish made out of Jack fruit in Kerala.
JACK FRUIT
Idi Chakka Thoran/Podithuval - made from very young Raw Jack fruit.
Chakka Puzhukku/Chakka Aviyal/Chakka Chips/Raw Jackfruit Cutlets etc., from fully grown but still raw Jack fruits.
So, when I got one full Jackfruit fresh from my husband's factory, I was taken aback not knowing how I could use up a whole Jackfruit, topped with my anxiousness of how to cut it and clean it. Cleaning a jackfruit, yes I have done it, but cutting open a full fruit was a task on its own. It was always done by my husband, who happened to be busy, couldn't extend a helping hand. So, as they say, there's always a first time - I got into action and with all effort and preparation. In the next two hours, I had a big bowl full of Sweet Jackfruit Pods and a box full of Jack fruit seeds.
JACK FRUIT
My next task was to try out Chakka Varittiyathu, my first ever trial with Jackfruit preserve. Though I have seen my Mom & Dad making this numerous times, this was my first attempt in trying out Chakka Varattiyathu. Chakka Varatti or Chakka Varattiyathu is nothing but a localized Jack fruit Jam from God's own country - Kerala. Chakka Varattiyathu is a Jam or a preserve made out of ripe & sweet Jack fruit ground or cut into small pieces cooked in Jaggery. It is a kind of preserve which could last for up to a year, if done properly. Yet another Summer treat with locally available seasonal fruit.
Though a time-consuming process, A Kerala household is sure to have this preserve ready to be catered year round, a common household process of preserving the seasonal produce. And needless to say that it could be eaten as a dessert and can be converted into delicacies like Chakka Pradhaman, Chakka Ada, Kumbilappam, Chakka Appam etc., when the Fruit is not in season.
Add Jaggery into the Water, boil this on a high flame for few minutes.
Lower the flame and boil until the Jaggery syrup thicken slightly (honey like consistency).
Then switch off the flame & strain for any impurities.
Meanwhile, deseed and chop half the amount of Jackfruit pods into small pieces.
Then grind the remaining jackfruit into a paste and keep it aside.
In a heavy bottomed or a non-stick pan (preferably a bronze Uruli), gently pour in the Jackfruit paste & the Jackfruit slices and give a quick stir.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
Cook this on a medium-low flame until all the water content in the Jackfruit paste is removed, and it is cooked through. Stir at regular intervals.
Now, pour in the Jaggery syrup and cook this on a low flame.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
Sprinkle Cardamom & Dry Ginger powder and give a quick stir.
Stir it at regular intervals, scraping off the sides, and cook until the mixture turns thick.
The idea is to dehydrate the mixture. It would turn out into a Jam like consistency.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
Pour in the Ghee and mix well. Let it sit on a very low flame for about 3–6 minutes.
Once you get the desired consistency, switch off the flame and allow it to cool down.
Ladle it out into clean and dry, sterilized jars.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
NOTES:
For best results, choose well ripen & fresh Jackfruit for making this Chakka Varattiyathu.
Use a heavy bottomed or a non-stick pan, I prefer to cook this in a bronze Uruli.
Care should be taken while boiling the Jaggery syrup along with jackfruit purée. The mixture tends to bubble and splutter. Keep out your hands at a safe distance while stirring the mixture.
Add in the ghee once the Chakka Varttiyathu starts to thicken. Otherwise, the Jaggery-jackfruit mixture absorbs ghee quickly, and you may need to add more ghee to get the desired consistency.
Adjust the amount of Jaggery to suit your sweet tooth. I have used 11/2 Cups of Jaggery in this recipe.
Adding Cardamom & Dry Ginger Powder is purely optional.
Store them in clean and dry, sterilized jars.
Allow it to cool down completely before refrigerating.
Stays good for up to a year.
For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
You
can also freeze Chakka Varattiyathu, but make sure to leave a little
space at the top of the jar, as it expands in the freezer.
Can cook Chakka Pradhaman, Chakka Ilayada, Chakka Unniyappam, Kumbilappan etc., with Chakka Varattiyathu.
Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe
Honey Cake Bliss: Symphony of Nostalgia Continued...
Embark on a journey down memory lane as I guide you into the enchanting realm of Honey Cake. Inspired by the cherished moments at Krishna Bakery, each slice unravels a burst of sweet bliss. While some may associate this cake with Iyengar Bakery, my memories vividly transport me to the familiar aisles of Krishna Bakery. Much like other bakery delights, each item holds a special place in my heart, laden with nostalgia and countless anecdotes from every visit.
Honey Cake, a harmonious blend of honey-kissed delight, takes centre
stage. Describing it as honey-infused may seem like an exaggeration,
especially considering that many recipes involve infusing a basic
Vanilla Cake with Sugar Syrup. To truly honour this recipe, let's go
beyond the norm and add a touch of honey alongside the Sugar Syrup. This
vibrantly pink Honey Cake features a moist vanilla base, soaked in
sugar syrup, adorned with luscious Mixed Fruit Jam, and wrapped in a
coconut embrace – a sweet symphony that transforms the ordinary vanilla
cake into a delightful masterpiece.
Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe
This cake appears to be a creation born out of the imagination of a visionary bakery owner, someone with an enthusiasm for transforming a humble vanilla cake into a delicacy. The ingenious addition of jam and the delightful coconut coating elevated a simple treat into an ultimate delight, specially crafted for those with the sweetest of teeth. 🍯🎂
Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe
Ingredients:
For Honey Cake:
Vanilla Cake (Refer to Vanilla Milk Cake Ingredients)
1/4 cup Honey
1/2 cup Water
2 Tablespoons Sugar
1 cup Mixed Fruit Jam (warmed for a delightful spread)
1 cup Dessicated Coconut
Method:
Bake the Vanilla Milk Cake as per the previous recipe.
In a saucepan, combine honey, sugar and water. Simmer until it forms a thin syrup.
Once the cake is out of the oven, pierce it with a skewer and generously pour the honey-sugar syrup over it.
Warm the Mixed Fruit Jam and spread it evenly over the cake.
Finally, coat the entire cake with a generous layer of dessicated coconut.
Notes:
Allow the cake to absorb the honey syrup for a moist and flavourful result.
Warming the jam makes it easier to spread and enhances its lusciousness.
Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe
This Honey Cake isn't just a dessert; it's a jubilant celebration on a plate. The variety of Sweet treats in Indian bakeries & the wonderful aroma of freshly baked treats wafts through the air, transporting you into your world of memories. A slice of this delightful creation – a tapestry of layers that unfolds a story of its own and from the lives of many of us from our growing age. It's not just about honey, jam, and coconut; it's a narrative woven with the richness of Indian bakery tradition. Each layer whispers tales of warmth, shared laughter, and the pure joy that comes from savouring a slice of indulgence. In every bite, you're transported to the heart of those charming bakeries, where every cake is a work of art, and indulgence from those small times. This isn't just a Cake; it's a sweet symphony that resonates with the nostalgia of growing up, a reminder of shared moments and the simple pleasures that linger in our hearts.
ORANGE MARMALADE
This gorgeous brightly hued Orange Marmalade is loaded with fresh citrusy flavour
and a wonderful texture. This Jam is quite easy to make and has no
preservatives or artificial pectin in it. This recipe is for a small
batch prepared with just a few Oranges. The best thing about this
preparation is that it yields you with a Fresh & Sweet Orange Marmalade full of texture and do not forget, your kitchen would be overwhelmed with a wonderfully addictive citrusy aroma.
Marmalade, though similar to Jam or a Jelly, when prepared with Citrusy fruits comes to be called as Marmalade. Well, In the Old French language, an orange was referred to as a 'marmalatice' & In Portuguese, 'marmelada' is the name for a fruit preserve made using quinces (looks like a pear, ripe quince fruits are hard, tart, and astringent). The words'marmalatice' &'marmelada' combined together to form a word'marmalade.'
While writing this post, I remember the lines about Orange Marmalade from Dan Brown's Novel Digital fortress -
- The patio, Jardin de los Naranjos, was famous in Seville(Spain) for its
twenty blossoming orange trees. The trees were renowned in Seville as
the birthplace of English marmalade. An eighteenth‑century English
trader had purchased three dozen bushels of oranges from the Seville
church and taken them back to London only to find the fruit inedibly
bitter. He tried to make jam from the rinds and ended up having to add
pounds of sugar just to make it palatable. Orange marmalade had been
born.
***The word Naranjos which means Orange Trees in Spanish, reminded me that in Malayalam we call Lemons, Naranga and could be that the word would have been derived somewhere from either of the word???
ORANGE MARMALADE
The patio, Jardin de
los Naranjos, was famous in Seville for its twenty blossoming orange
trees. The trees were renowned in Seville as the birthplace of English
marmalade. An eighteenth‑century English trader had purchased three
dozen bushels of oranges from the Seville church and taken them back to
London only to find the fruit inedibly bitter. He tried to make jam from
the rinds and ended up having to add pounds of sugar just to make it
palatable. Orange marmalade had been born. https://digitalfortress.bib.bz/chapter-98
Well coming back to Marmalades, it is usually made with Citrus fruits like Oranges, Lemons, Kumquats, Grapefruits etc., ThisMarmalade recipe is made withthe citrus fruit peel. It has an aromatic sweetness without the bitterness as it is commonly known for.
Marmalades are mostly made with fruits like orange, kumquat, and
grapefruit.
This homemade orange marmalade is a wonderful combination of sweet and
bitter taste, and it has a fresh, addictive aroma. With a little bit of work, time and patience you would have a jar or two full of orange deliciousness.
This recipe is similar to all other marmalade recipes, but I have used the Peels for the texture & without the bitterness of a traditional marmalade. Traditional marmalade recipes call for removing the peels and then boiling it once or twice and then again to removing the zest from the white pith etc., & etc., It seemed to be tedious according to me. So went with an idea of just peeling off the zest with a vegetable peeler, then I cut off the ends of the oranges, & removed the white pith. The next step is to cut the oranges into sections, removing the membranes & seeds.
Pectin is one main ingredient in the preparation of Jam, which
helps to thicken the Jam. The membranes and seeds of the oranges acts as a natural pectin. And I have used the Seeds and membranes to add the natural pectin to the
Marmalade by tying it up in a muslin cloth. So I
have not used any Pectin powder in the recipe, you may just have to boil
the jam a little longer with the membranes and seeds tied up in a muslin cloth. This way, you can make sure that the marmalade is Sweet and not bitter.
And with the Peels in it, it is full of texture. I know, the steps take a bit of time & needs patience, but it's worth the work.
ORANGE MARMALADE
Also, I
have not used any preservatives in this Orange Marmalade. I made only a small
batch with just 4 Oranges, which yielded about 250-300 Grams of Marmalade. And as I live in a humid place, and as there are no preservatives in this recipe, I leave them in the refrigerator. Refrigerate it and consume within a months time.
It tastes great over a toast, or spread it over your favourite
bread or for a real treat have it with some warm croissants. I could just
have a slice of toast, slathered with my homemade Orange Marmalade for my breakfast and waiting for a good piece of Croissants to slather it on it. This Orange Marmalade could be used to fill layers of a cake or in
thumbprint cookies. I usually add a teaspoon or two of Orange Marmalade
while beating up my Christmas Fruit Cake and with all homemade goodies
for the cake, this orange marmalade too lined up the suit.
Cuisine - Around the World
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 2- 21/2 Cups
Author - SM
Preparation Time -
HOW TO MAKE ORANGE MARMALADE - HOMEMADE ORANGE MARMALADE
ORANGE MARMALADE
INGREDIENTS:
For Orange Marmalade:
Oranges - 3 No's
Sugar - 3 Cups Water - 2 Cups
METHOD:
Wash and dry the oranges.
Using a sharp vegetable peeler or paring
knife, peel the Orange zest. Make sure that you do not peel it with the white pith underneath it, which makes it bitter.
Cut the zest into thin strips and keep them aside.
Cut off the ends of the zested oranges. Then remove the thick white pith from the oranges. Discard the ends and the white pith.
Cut out each segment between the membranes from the peeled oranges.
Squeeze any left out juice from the membranes and add the juice into the segmented oranges.
Save the membranes and the seeds.
Tie them up in a clean muslin cloth into a 'potli' like bag and keep it aside. This is the Pectin Bag.
Now in a heavy bottomed pan combine the thin strips of orange strips, segments and juice.
Pour in the water and add in the Sugar.
Bring this to boil, stirring until the sugar dissolves.
Once the sugar is completely dissolved, stop stirring.
Let it cook on a medium low flame for about 15-20 minutes.
Add the "pectin bag" to the pot and cook the mixture until it boils.
Meanwhile, place a couple of small plates in the freezer to chill.
Cook the marmalade until it turns like a jelly. Be patient, this can take quite a while. Do not stir.
Put a dollop of the marmalade on a chilled plate. Swirl the plate to
spread the marmalade and gently drag a chilled spoon through it.
If the
marmalade is set, the spoon will leave a trail, and you'll still be able
to see the plate where you dragged the spoon.
If it has set, then remove the pectin bag.
Squeeze out any extra marmalade sticking on to the pectin bag and then discard the bag.
Switch off the flame and hold it for about 5 minutes on stove top.
Mix well until the zest is evenly spread through the marmalade.
Use a ladle to transfer the marmalade into the clean & sterilized jars.
Ladle the hot marmalade into clean and dry, sterilized jars.
Allow it to cool and then cover the jars tightly before refrigerating.
ORANGE MARMALADE
NOTES:
Can use a pinch of sodium benzoate as a preservative, if you are storing it for a long time.
Can also add a teaspoon of pectin powder, few drops of Orange food colour and artificial orange essence if you prefer.
Adjust the amount of sugar to suit your sweet tooth.
This marmalade recipe is without any artificial colouring, pectin powder and preservatives.
Store them in clean and dry, sterilized jars.
Allow it to cool down completely before refrigerating.
For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
You can also freeze the marmalade, but make sure to leave a little space at the top of the jar, as it expands in the freezer.
Pound Cake is one of the easiest recipes when it comes to baking. And if you are baking a Classic Christmas Fruit Cake with Pound Cake Recipe, the job gets easier. When Baking is called as meticulous and precious science of measurement, Pound Cakes goes easily with the formula. Pound Cake is the oldest way of Baking a Cake that it date backs to 1700s. Pound Cake the name itself holds the recipe within. Ok, why is it called a Pound Cake? Let's get into the fact - a Pound of Flour, a Pound of Butter, a Pound of Sugar and a Pound of Egg(Ya, you heard it right, a pound of Egg).
So much of measurement for a cake! That's literally too much! No, the fact is that the measurement for every ingredient remains the same in a Pound Cake. So the ratio lies in your hand. Take it as a Cup or a Kilo keep the ratio same for all the ingredients. It sounds pretty simple. A simple Pound Cake Recipe can be taken as a baseline and converted into quite a lot of variations. Convert it into Chocolatey Chocolate Cakes, Rich Fruit Cakes, Flavoured cakes like Vanilla/Strawberry/Pandan/Banana, Citrusy Cakes with Orange/Lemon... the sky is limit when it comes to the twist of flavours while baking a Pound Cake. It is a foolproof recipe.
But what I like the most about a Pound Cake is how successful it is at liberating the amateur baker from the strict rules of recipes. I literally started my baking with a Pound Cake Recipe. My MIL's cake recipe for every flavour, a simple Vanilla Cake/ a Chocolate Cake and her default traditional Kerala Plum Cake, for all of the Cake Recipes she follows the Pound Cake formula. Simple, yet rich and moist. This Classic Christmas Pound Cake is our family recipe & my MIL's speciality.
Classic Christmas Cake camouflaged with a simple Pound Cake Recipe converts the traditional cake into a simple baking task. Christmas Fruit Cake on its own is a tempting symbol of indulgence, lacing along and profoundly displaying the traditions. Ready to knock you out with its taste, flavour, texture and aroma, making you addictive from every bite, this boozy cornucopia hides within itself layers of flavours, from dry fruits soaked in Raisin Wine, Nuts, Spices, Vanilla and Dark Caramel
Try this wonderful recipe for this Season and treat yourself with a sweet indulgence synonymous to Christmas.
Recipe Type - Cake, Dessert
Difficulty - Medium
Yields - 2 Medium Sized Cakes Author - SM
Preparation Time - 30 -45 Minutes
Soaking Time for Fruits - 24 Hours to 1 Month.
Cooking Time - 45 Minutes - 1 Hour(for 1 Cake)
HOW TO MAKE CLASSIC CHRISTMAS POUND CAKE - RICH FRUIT CAKE
INGREDIENTS :
For Soaking:
Golden Raisins - 1/4 Cup Dark Raisins - 1/2 Cup Dates - 1/4 Cup Currants/Prunes - 1/4 Cup Candied Peels - 1/4 Cup Glazed Cherries - 1/4 Cup Tutti Frutti - 1/2 Cup Dried Cranberries - 1/4 Cup
Wine/Rum/Brandy/Orange Juice - 1 - 1.5 Cups
In a heavy-bottomed pan, combine 1/2 cup of Sugar & 1 Tbsp of Water.
Heat it & let the sugar melt on a medium flame. Do not stir.
Wait until the colour of the caramelized sugar becomes DARK BROWN.
Meanwhile, warm up 1/4 cup of Water. Do not boil.
Remove the caramelized sugar from fire and slowly pour in the warm water into it.
Place the pan over the flame again and boil it in medium flame for about 5 minutes.
Switch off the flame and allow it to cool.
NOTES :
Caramelize the sugar to your preferred colour choice - golden brown to dark brown.
At the initial stage, do not stir Sugar and Water.
Do the whole process on a medium flame.
Carefully pour warm water into the caramelized sugar. Do not use hot water or cold water for the purpose.
Utter care should be taken while pouring the warm water into the caramelized sugar as the liquid may splash and cause burns.
Caramel can be prepared earlier and refrigerated.
Spice Powder & Nuts
METHOD :
Grind all the Spices with a few teaspoons of Sugar into a fine powder & keep it aside.
Chop all the nuts finely and keep it aside.
NOTES :
Spices like Cinnamon, Nutmeg, All Spice, Cloves etc., suits well for the purpose.
I usually use Nutmeg and Cinnamon in my Christmas Fruit Cake Recipe
Use any Nuts of your choice. ( I used Nuts like Cashewnuts, Walnuts & Blanched Almonds).
Can soak finely chopped Nuts along with the dry fruits, but it tends to lose the crunchiness.
It would be a good idea not to soak the Nuts.
Roast the Nuts and dust it up with the Flour used for baking the cake, just before adding it into the Cake Batter.
For Classic Christmas Pound Cake/Rich Fruit Cake
METHOD :
Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
Drain the soaked fruits & keep it aside. Retain the drained wine.
Add 1-2 Tablespoons of All Purpose Flour over the soaked fruits and toss them up.
Finely chop the Nuts, if using Almonds Blach the almonds, peel and then chop it.
Toast the Nuts and keep it aside.
Toss the Toasted Nuts with few teaspoons of flour and keep it aside.
This avoids the Dry Fruits & Nuts sinking to the bottom of the cake while baking.
Powder the Sugar and keep it aside.
Powder the Spices along with few teaspoons of Sugar into a fine powder and keep it aside.
Sift the Flour along with Baking Soda, Baking Powder and a pinch of Salt thrice.
In a large bowl beat Butter until soft, add powdered sugar and beat until it's well combined and soft.
Add Eggs one at a time into the butter mixture and beat well until soft and fluffy.
Add Vanilla Essence, Jam, Caramel, Spice Powder and beat it well.
Add the sifted flour in batches alternating it with the retained Wine/Liquor.
Beat after each batch until the flour is well combined into the mix.
Add soaked dry Fruits, Roasted Nuts along with some freshly grated Orange/Lemon zest to the cake batter.
Grease the Cake Tins and dust them up with Flour. Line the tins with Baking Paper.
Pour the Cake Batter into the prepared tins and smoothen the tops.
Bake the cakes in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 mins to 1 hour or until the skewers come out clean.
Let cool in the Cake Tin on a rack.
Remove the Christmas Pound Cake from the pan carefully and peel off the baking paper.
Cut into the desired shape and store the Christmas Fruit Cake in airtight containers.
Classic Christmas Pound Cake/Rich Fruit Cake stays good for a week or two at room temperature.
For Longer Shelf Life :
Soak a clean cheese cloth in the wine/brandy/rum and wrap it around the Christmas Fruit Cake.
Wrap it in plastic wrap and refrigerate the Cake. Can be refrigerated for up to 3 Months.
Before serving remove them from the plastic wrap and drizzle some liqueur over it.
NOTES:
Eggs and Butter should be at room temperature.
Weigh the Eggs with the shell(before breaking it open).
For 2 Cups of Flour, It equalled to 4 Eggs.
I used Strawberry Jam for the purpose, can also use Orange Marmalade.
Use a hearty amount of Lemon/Orange Zest for a refreshing Citrusy Note in the Christmas Fruit Cake.
Can substitute White Sugar with Brown Sugar.
If you feel 2 Cups of Sugar may yield a sweeter Fruit Cake. Adjust the amount of Sugar accordingly.
I have used 4 Cups of Fruits and Nuts in this Christmas Cake Recipe.
A rich and good Fruit Cake would have ample of Dry Fruits & Nuts( at least half the weight of the cake should be Dry Fruits & Nuts).
Adjust the amount of Dry Fruit and Nuts according to the number of cakes you need to Bake.
Use only 4-5 Tbspns of retained wine/liquor in the cake batter.
Use the remaining wine/liquor to brush over the top of the cake, if you are storing it for a long period of time.
Adjust the baking time according to your oven settings.
If you are baking a Light Fruit Cake with the same recipe, avoid adding caramel to the batter.
KALA JAMUN
If it is one sweet recipe that I would never ever get bored trying, then it is obviously Gulab Jamun. So,
a good new variation to our good old Gulab Jamun - Kala Jamun. Along with the recipe, I was able to know the typical
variations & differences of these Sweets. Gulab Jamun, Makkan Peda,
Kala Jamun, Pantua, Lyangchaetc., though most of these sweets, at a
look, can be deceiving and you would misinterpret it to be the same old
Gulab Jamun (So is the popularity of a Gulab Jamun worldwide). They
have slight variations in ingredients, taste, texture, flavour &
taste.
Kala Jamun looks more or less so close to a darkened version of Gulab Jamun., but the Kala Jaam or Kala Jamun deserves appreciation on its own.
These sugar dipped rounds made of khoya/paneer are, one of
the most loved Bengali sweets and have captured a unique place in our
hearts despite being considered as one of the variants of the Gulab Jamun just like the Pantua or the Ledikenni or the Lyangcha.
Gulab Jamuns gets its golden brown colour because of the sugar in the khoya and they are fried on a medium flame until it turns into light brown. But Kala Jamuns, on the other hand, get its distinct black or dark brown colour due to the sugar/sugar syrup added while kneading the dough. The sugar/Sugar syrup added while kneading the dough, caramelizes while frying and gives the Kala Jamun its dark colour. And Kala Jamuns are fried on a high flame for an extra bit of time which makes it crispier too. Traditional Kala Jaam recipes uses plenty of Sugar Syrup along with Khoya/Paneer/Chenna & All-purpose flour. Some recipes even call for adding a bit of cornflour while kneading the dough which makes Kala Jamuns extra crispier.
Tips to remember while making Kala Jamuns:
KALA JAMUN
CHENA:
Fresh Paneer/Chena yields you with a better texture.
You can use Paneer but freshly
made Chena works better. Fresh Chena tends to retain some moisture.
Chena is nothing but fresh cheese curds that we get after
curdling the milk.
For Chena, the process is the same as for making Paneer. But, just stop at the stage
when the milk curdles. Drain in a muslin cloth, squeeze water and use in
the recipe. You may need to curdle around One litre of milk for
this amount of Chena.
Fresh Chena and soft Khoya helps you t get soft dough.
I
didn’t add any milk while kneading the dough, the moisture from the Chena and Khoya was more than enough to knead a soft dough.
FRYING:
Fry Kala Jamuns on a medium-low flame.
What you need is evenly cooked and coloured Jamuns with a crispy exterior.
Frying them on a high flame can darken the Jamuns leaving the centres under cooked. And also it hardens the Jamuns.
SUGAR SYRUP:
For Kala Jamuns we need a bit of sticky syrup. To test the
consistency, take the syrup in a spoon or a ladle and touch it with your
fingers. It should be sticky if we slide it through our fingers.
The Sugar Syrup shouldn't turn into String consistency. The syrup should flow down when lifted & poured out with a spoon.
Make sure the sugar syrup is warm when you add the fried Jamuns to it.
Once you take the Jamuns out of the oil, immediately add them into the warm syrup. Do not wait for them to cool down.
Grate the Paneer/Chenna and mash well until there are no lumps.
Take Khoya/Mawa in a bowl and mash it well until there are no lumps.
Whisk All-purpose Flour, Ghee, Cardamom Powder, Salt & Baking Soda in a bowl and mix it along with Paneer & Khoya.
Mix all the ingredients well until there and no lumps and has a fine texture
Knead the dough suing your palms until you get a soft texture.
The dough should not be crumbly or dry. If the dough is dry sprinkle a bit of milk and knead it until soft.
Leave the dough aside for about 10 Minutes.
Divide the mixture into 18-20 equal-sized balls.
If you prefer to stuff the Kala Jamuns, stuff it up at this stage and than roll it out into balls.
For Frying the Kala Jamuns:
Meanwhile, heat Oil/Ghee, reduce the flame to medium-low.
Add the Jamuns and fry them until they turn into dark brown or slightly blackish.
Toss them frequently in the oil to get an even colour.
Soaking the Kala Jamuns in Sugar Syrup:
Remove the Kala Jamuns from the oil with a slotted spoon and immediately drop them into the Sugar Syrup.
Let the fried Kala Jamuns soak in the sugar syrup for at least 2-3 hours.
Garnish the Kala Jamuns with slivered Almonds or Cashew Nuts or Pistachios.
Serve Kala Jamuns warm or cold, with a hearty drizzle of sugar syrup over it.
For Sugar Syrup:
Add Sugar and Water, in a heavy-bottomed pan.
Keep this on a low flame and stir well until the sugar dissolves completely.
Do not stir when the sugar solution starts to boil. This will affect the consistency of the syrup.
Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of milk into it.
This
step is to remove the dirt from the Sugar. The dirt coagulates and
starts to float on top and at the sides of the pan, remove them from the
sugar solution using a slotted spoon.
Always keep the flame at low. Remove all the floating dirt & then strain the syrup using a strainer.
Stir in Cardamom Powder.
STICKY SYRUP:
For Kala Jamuns we need a bit of sticky syrup. To test the
consistency, take the syrup in a spoon or a ladle and touch it with your
fingers. It should be sticky if we slide it through our fingers.
The Sugar Syrup shouldn't turn into String consistency. The syrup should flow down when lifted & poured out with a spoon.
Switch off the fire and leave the sugar syrup aside.
Overheating the sugar solution will caramelize it or thicken it.
KALA JAMUN
NOTES:
If there are lumps while mixing the flour and paneer, make sure to break the lumps before adding Curd/Milk to knead the flour.
Lumps will affect the texture of the Kala Jamun. They will not be soft.
The moist from Paneer & Khoya is more than enough to knead it into a dough.
If you feel that the dough is dry, sprinkle a bit of milk and knead it until soft.
Deep fry the Kala Jamun on a medium-low flame.
Soak all the Kala Jamuns in Sugar Syrup in a wide bowl/pan. Make sure they aren't overcrowded.
For Pantua recipe, use the same ingredients & roll it out into balls. But fry it on a medium-low flame untilit turns into golden bown in colour.
For Lyangchs recipe, use the same ingredients & roll it out into balls, then make cylindrical shape out of it and fry it on a medium-low flame until it turns into golden bown in
colour.
Some Kala Jamun recipes are made with Stuffings in it. If doing so, stuff the jamuns with finely chopped CashewNuts/Almonds/Pistachios, add a few Saffrom strands soaked in 1/2 a teaspoon of milk to it and mix it along with the nuts.
Use just a small amount of finely chopped Nuts to stuff each Kala Jamun. You may need about 2 tablespoons of stuffing for the whole batch.
For the stuffing use any one Nut or mix different nuts of your choice.
Adding
milk to the Sugar Syrup is an old trick taught by my 'Dad'. This helps
to remove all the dirt and scum from the Sugar Solution. Simmer it for
few minutes until all the dirt coagulates and it would start to float
over the Sugar solution. Remove it with a slotted spoon
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
