Passion, that one expression that I could not explain. It's not a hobby, it's definitely not something I do during my leisure time. Baking/making desserts, photography is when passion allocates time, even when the sink is filled with last night's dinner dirty dishes, eww..
To celebrate the fresh raspberry season, I have attempted on a stingy half-filled-jar of raspberry jam. The best part for me is that I get to tweak the sweetness of jam, yes, I have a sweet-tooth for the not-so-sweet. Man, I am hard to please!
raspberry jam
(makes 250ml / 1 full jar - as pictured)
400g raspberries, fresh or frozen
180g caster sugar
2/3 juice of a lemon
method :
- Place raspberries, sugar and lemon juice together in a small pot. Add in the reserved lemon (with skin on). Bring to boil stirring occasionally.
- Let it cook for approximately 15mins, keep close watch and stir until it thickens.
- Pour jam into sterilised jar.
for sterilised jars :
boil jam hars for 10mins in simmering water. remove jars when jam is ready, wipe with a paper towel and make sure it is completely dry. pour jam into the warm jar.
Oh, I'd forgot to mention, people with passion.... are sexy.
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