Monday, July 2, 2012

Happy Jam Making Day!!

This was what I've been doing for yesterday! Jamming Day! ^-^ Actually is not a tedious process and I did not spend the whole day slogging in the kitchen just to make these bottles of jam hehehe...At the end of the day, I've made 1 bottle Sesame Butter, 2 bottles Mango Jam & 3 bottles Pumpkin & Gula Melaka Jam, each 150ml, so see is not a lot :P

Sesame Butter

Creations by Peng's Kitchen
Sesame Butter
  • 150gm white sesame seeds, rinsed
  • 4 tbsp cold pressed flaxseed oil
  • 1/4 tsp kosher salt

  1. Dry fry the sesame seeds over low heat, in a dry skillet until lightly brown and fragrant. Cool down slightly.
  2. Place sesame seeds, flaxseed oil & kosher salt in a food processor. Process till fine and creamy. In between blending, open the processor and give the mixture a stir to ease the blending process.
  3. Scoop butter into a clean sterilize jar, pour a thin layer of flaxseed oil over and seal tightly.

Homemade Mango Jam

Homemade Mango Jam
Recipe adapted from Cuisine Paradise
  • 3 medium size ripe mango, approx 2 cups of cut fruits
  • 1/4 cup of sugar
  • 1 tbsp lemon juice
  • 1 lemon rind

  1. Peel and cut the mango into small cubes and combine all the ingredients in a heavy duty saucepan and cook on medium heat, stirring in between.
  2. The sugar will melt and the fruit will break down within 5 - 7 minutes.
  3. At first, the mixture will be soggy and watery but after another 5 minutes or so, it will bind together into solid and smooth texture.(the whole process takes about 15 - 20 minutes, remember to stir in between to prevent it getting burnt)
  4. Turn off the heat and pour mixture into sterilized warm jar immediately. Seal tightly & let it cool completely.

Pumpkin & Gula Melaka Jam

Creations by Peng's Kitchen
Pumpkin & Gula Melaka Jam
  • 1 kg Australia pumpkin
  • 2 tbsp olive oil
  • 150gm gula melaka, roughly chopped

  1. Remove seeds from pumpkin and rinse lightly. Slice into quarters and steam over preheated steamer for 30mins until softened. Cool. Scoop out the flesh and mash the it.
  2. Place into a medium saucepan, add in olive oil & gula melaka. Bring to boil. Turn down heat and stirring frequently till mixture thicken, about 25-30mins.
  3. Scoop jam into clean sterilized jar and seal tightly. Refridge upon opening for consumption.


Sem said...

Interesting jam, does the pumpkin and gula melaka jam taste like kaya?

Peng said...

Sem...almost alike texture...this recipe I learnt from my fil but I improvise slightly :)

Miss B @ Everybody Eats Well in Flanders said...

Hi Peng

Does the mango jam thicken easily, or is it runny compared to other fruit jams? Wonder if mango has high natural pectin or not.

Alice said...

thks for sharing such interesting combination jams

Peng said...

Miss thickens just like strawberry jam ;)

lena said...

sounds crazy making so much jams in one day!!!..sorry ..what i mean if i make, sure pengsan!haha! but reading the recipe, at least not so bad that you need hours to make one jam and the pumpkin gula melaka jam is very special, thanks for sharing !!

Peng said...


Sweetday said...

I am very excited to see home made jams! Thanks for sharing! I read that adding pectin will reduce the time in cooking. What do you think?

Peng said...

Sweetday....not necessary, pectin is used when the fruits contain less pectin which makes it difficult to set, so far I dun use commercial pectin :)

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