A quick and easy prep in making jam for a light tropical breakfast. First on purchases of jam jars is the wide mouth half pint jars sold as a four pack. Each has a sealing lid. It is great for flavored sauces, chutney and of course jams.
First step, prepare boiling water in a seven quart pan and a canning rack which holds pint jars. Bring to simmer only Simmer in canning rack the jars and lids. Now begin the jam recipe: Tropical coconut vanilla orange jam.
Combine two cups of oranges. Blend the peeled oranges to two cups. 2/3 cup of a vitamin flavored drink. Add another twist by adding a 1/3 cup of a different vitamin flavored drink. Whisk in 1/4 cup of coconut. Pour two teaspoons of macadamia flavoring. Pour two teaspoons of vanilla flavoring. Stir in pectin (1pkg) Bring to boil stirring while boiling is going on.
Do not let the jam stick to the pan. Add three cups of sugar after approx. ten minutes. Boil an extra minute. Take top boiling foam off if this occurs. Pour jam into jars leave a space from the top seal when filling. Tighten…
Boil finished jam in seven quart pan with canning rack for ten minutes. Remove jars and cool. Double check lids for sealing, by seeing if it has unpressured during the cooling process. Refrigerate. Done. Ready.
This prepared jam is easy to prepare and is light (add small crispy tea biscuits with this jam)and it has a tropical fruity taste. For quick breakfasts on- the go-to -busy- days. Small tastings and culinary art logs a complete necessity.
This jam has tropical fruit taste and the sugar is not high. Another culinary cooking choice- is log in a cooking culinary art log book to keep each recipe for educational and experiences in cooking.
Watch the video on great fruit kabobs for Easter.
Christina Marie’s Examiner planning stages is attending a live cooking class or cooking event and will complete an assignment soon. More cooking specialties and new cooking pans, utencils, clubs ect.. that are currently hot.