Have you ever made homemade jam? Take it from this jam newbie – it’s terribly easy and the results will impress you – and your family. Better than the bottled suff you buy in stores. Way better.
I played around in my kitchen last weekend and whipped up my very first batch of jam. And a slew of delicious jam-infused creations followed. Like jam-swirled bagel spread and berry-accented chocolate mousse. I was amazed at how easy the process was and how delicious the results are. I don’t think I ever want to buy bottled jam again!..
Also in this post.. Silk Chocolate Mousse. Two Ingredients. This silk chocolate mousse is awesome. It’s a simple recipe. Together: Jam and Mousse, soy whip on top. Recipes ahead!..
I started off with a Double Berry Jam (shown dolloped on top of the mousse in the image) – it features sweet tart raspberries and juicy strawberries. Then yesterday I made a Strawberry Citrus Jam. This stuff is so yummy that all I need to enjoy it is a spoon! Or slather some on a warm slice of toast and instant jam heaven.
..Now I need to find some jam jars. I am dying to turn my kitchen into a mini jam factory. Bottle my whimsical creations and head out to a Farmer’s Market to sell them. None of this “Strawberry Jam” simplicity. Lets try Blackberry Ginger Jam, or Blueberry Cayenne, Cinnamon Maple Marmelade, Peach Papaya, Spicy Grape. I’m inspired. Anyone else a jam-making fanatic? Jam Junkie? And tips to share?
Berries and Cream. Yesterday for breakfast I whipped up some Berry Cream Cheese using my homemade Double Berry Jam. Wow was this stuff awesome! Sometimes I complain that tofu cream cheese is a bit lacking in flavor and texture. Well whip in a few spoonfuls of homemade jam and problem solved. Get my Sweet Pink Bagel recipe here. Isn’t it pink-tastic?..
Recipes: Two Jams and a Mousse (below)
Double Berry Jam
3 cups ripe raspberries
1 cup ripe strawberries – destemmed
½ cup maple syrup
¼ cup lemon juice
2-3 teaspoon corn starch
Citrus Strawberry Jam
4 cups strawberries, washed/de-stemmed
½ cup sugar (opt’l)
4 satsuma mandarins, juiced (some pulp is good)
½ teaspoon citrus zest
pinch of salt
2-3 teaspoon corn starch
1. For both jams – dissolve the corn starch in the cold citrus liquid. Then combine all ingredients in a large pot on stove. Bring to a boil.
2. Reduce heat and allow to simmer for 30-60 minutes.
3. Pour into jar(s) and store in the fridge.
Easy Vegan Silk Chocolate Mousse
16 ounces silken tofu
1 cup vegan chocolate chips + 1 teaspoon veg oil
additional sweetener to taste (optional)
pinch of salt (optional)
*I added in about ⅓ cup maple syrup to increase sweetness – additional sweetness is optional though
1. In a double broiler, add chocolate chips and oil. Heat until melted. Remove from heat.
2. Add your tofu, optional sweetener, and melted chocolate to a blender. Blend until smooth and silky.
3. Pour into serving dishes and chill in the fridge for a few hours – until firmed up a bit.
Mousse Tips: You can use arrowroot and or agar agar to make your mousse even more firm – but I personally like the silky texture. You can also add more chocolate chips for a deeper chocolate flavor and richer texture as well.