Category Archives: Jams

Coconut Custard Jam (Kaya) W/ Homemade Honey Infused Bread Loaf

Asian, Bake Bread, Coconut, Food, Homemade Jam, Malaysian recipe, Snack Spread, Sweet

Nommy Noms


There really isn’t anything much better than lazing around on a warm sunny Sunday summer afternoon (say that 10 times!), typing a blog post with the rich scent of fresh baked bread lingering in the air.

It seems right to celebrate Papa Day with something simple. Simple, but special. After all, Papa Day is really just a day to remind all of us how grateful we are for all those seemingly simple tasks that our dads do for us daily. Well… that, or it is a day created and promoted by Hallmark and other big corporations to sell cards and fatherly merchandise.

To quote a great man I know (my dad), “Everyday should be Fathers Day.” And so, it is in this spirit, that I spend this consumerism-sanctioned holiday by celebrating the simple. In food terms: simple Homemade Honey Infused Bread Loaf. Of course, me being me, I can’t resist…

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Cherry Berry Jam Recipe

Source: – Posted by Ghillie James, Special Contributor

I think this is the tastiest of all the jams in the book — the combination of  the different fruits is definitely greater than the sum of its parts. It is  supposed to be a softer set jam, but if you prefer, you can keep it boiling for  longer to reach a firmer set.


  • 1 ¼ pounds  cherries, pitted and halved
  • 1 pound  strawberries, not too ripe, hulled and chopped into large chunks
  • ½ pound  raspberries
  • Juice of 2  lemons
  • 5 cups granulated  sugar
  • Liquid or powdered  pectin (optional), use according to package instructions if set is not  achieved


Put all the ingredients into a bowl and stir together. Leave the mixture to  macerate in a bowl for 2 hours, which will give the fruit time to release its  juice.

Transfer to a large saucepan and gently bring to a simmer. Stir occasionally  for the next 10–15 minutes to dissolve the sugar and begin to soften the fruits,  then increase the heat to high and boil for 10–15 minutes, or until the jam has  reached setting point.

Leave the jam to settle for 10 minutes before spooning it into warm  sterilized jars and sealing.

Recipe Details

Makes about 1 ½ quarts

Adapted from “Jam, Jelly and Relish: Simple Preserves, Pickles &  Chutney & Creative Ways to Cook with Them” by Ghillie James  (Kyle Books, 2011)

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