Hollywood Plum Jam

Ingredients

4 cups hollywood plums, washed and pitted

2 cups sugar

1/2 tsp ground cinnamon

Hainanese Kaya

Ingredients
4 eggs -  whisked
3 pcs pandan leaves - knotted
160g palm sugar - chopped into small pieces
250ml coconut cream

Mixed Fruit Jam

Ingredients
1 cup blackberries - washed
1 cup blueberries - washed
1 cup cherry plums - washed and pitted, cut into halves
1/2 cup hollywood plums - washed and pitted, cut into quarters
1/2 cup seedless grapes - washed and cut into halves
2 cups sugar or more to taste

Red Seedless Grape Jam

Ingredients
2 cups red seedless grapes - wash and halved
1 cup sugar or more
cinnamon powder to taste

Blueberry Jam

Ingredient
4 cups fresh blueberries

2- 3 cups sugar or adjust accordingly to preference

sprinkle of ground cinnamon

Cherry Plum Jam

Ingredients
70 - 80 cherry plum - washed and pitted

1-2 cup sugar or as preferred

sprinkle of ground cinnamon

water as needed

Pandan Kaya Jam

Ingredients
5 eggs (i use free range organic)
250ml coconut milk
180 to 200g sugar
5 large fresh pandan leaves (for juicing)

Pineapple Jam

Ingredients
(makes about 4 - 5 medium-sized bottles of jam)
4 pineapples (cook in 2 batches)
12 cloves (6 cloves in one batch)
1 tsp cinnamon powder (1/2 tsp in 1 batch)
5 cups sugar (divide into 2 batches....adjust as necessary)

Pineapples from Hawaii...deliciously sweet and the cheapest we have bought....1 for 1 buck!

 First, cut off the crown and base of the pineapple.  Remove the outer layer as well.

 Pineapple skin removed

 Using a sharp knife, remove the 'eyes' by cutting diagonally

Then, cut the pineapple into 4 pieces and remove the core of each piece.

 Do not waste the core, cut the, into small pieces.

 Use the chop and blend function of the blender to blend the core.

 Cut the rest of the pineapples into small pieces as well and place in a large bowl

 Add the blended stuff and 1 cup sugar to the bowl to bring out the sweetness of the pineapple.  This is to reduce the amount of sugar used later.

Stir to mix well and let it sit for 1 hour or more before cooking.
Cook in batches of 2 pineapples at one time or more if your pot is bigger.

Add cinnamon powder, cloves and sugar and cook the jam on medium heat, stirring occasionally to prevent it from getting burnt at the bottom.

While cooking the jam, sterilize the glass bottles and metal caps using boiling water.  I used recycled bottles.

When jam texture has almost reached desired consistency, remove the cloves and ladle into sterilized bottles and store in fridge.  The jam will evaporate further and firm up to a drier texture, so do not overcook.

The rich and aromatic pineapple jam ready for spread anytime!

Hazelnut Butter

Chop up the nuts using a food processor.

Continue to pulse till the nuts become fine.

The nuts starting to turn sandy and lumpy.  Scrape down the sides as necessary.

Add cocoa powder, sugar and salt.

Continue to process till you get a creamy mixture.

Check for sweetness and add more sugar as necessary.

Store chocolate hazeulnut butter in a sterilized jar.

Enjoy your nutty spread.

Ingredients

2 cups hazelnuts
1/4 cup cocoa powder
3 tbsp sugar or more
pinch of salt

Fig Jam (无花果果酱)

Ingredients

8 cups figs - washed and stems trimmed

4 cups sugar

juice of 1 lemon - optional

rind of 1 lemon - optional

Italian Plum Jam

a basket full of beautiful organic plums

these plums are super sweet and juicy

8 cups of chopped plums can be cooked at one time in my pot

the jam turning into a beautiful magenta colour

cooked jam ready to be ladled into jars

enjoying the luscious spread on my bagel

our supply for the next half year :)

Thanks to our neighours, Jonathan, Deborah and Leo who generously gave us their wonderful crop of sweet juicy plums.  It was quite a bit of work making these home-made jam, but definitely very satisfying and rewarding and we look forward to enjoying our jam every morning.

Ingredients

8 cups italian plums, washed and pitted

4 cups sugar

juice of 1 lemon

rind of 1 lemon

1/2 tsp ground cinnamon