Loving Jam

There are a few points to be aware of when making jam. The fruit we use should be dry and fresh, not too ripe. The pectin required for jam is found in all fruits and some vegetables. The pectin ratio of the fruits can be different. Strawberry, raspberry, peach, nectarine low; apricot, cherry medium; apple, quince, red plum contain high levels of pectin. If you want to make jam with low pectin fruits, you may need to mix it with a fruit containing high pectin or add pectin. Eat love!
Simone de Beauvoir likened making jam to stopping time, saying “jarring life” for jam. Indeed, even in the middle of winter, you can feel the summer in a spoonful of apricot jam.

The best part of making jam at home is to be able to control the amount of sugar in it. Traditionally, equal proportions of fruit and sugar are used. This way the jam gets a nice consistency but can also be a little too sweet. Those who want less sugar can use apple juice or add pectin.

Do not hesitate to mix different fruits while making jam. Add rosemary to peach, lavender to apricot, for example. When making plum jam, try adding a little bit of cardamom and ginger to the watermelon rind.

Whip the egg whites. Add your egg whites to a very clean, grease free bowl. Start to whip your egg whites on medium-low, until frothy and pale.
Stir in sugar. Add the sugar, a little bit at a time on high, until the sugar dissolves and the egg whites start to foam up.
Add the cornstarch. I like to sift the cornstarch in so that there are no lumps. Continue to whip on high until the egg whites become a glossy thick meringue that holds a peak. The egg whites are done when you lift the beater from the bowl and they hold a peak and look smooth and creamy like shaving cream If you tilt the bowl, the whites should not slide. Be careful not to over whip!
Shape the cloud. Use a rubber spatula to scoop out the meringue and shape into a cloud on a parchment paper lined baking sheet.
Bake. Bake in a low oven until golden and cooked through.

Sprinkle the top of with enough powdered sugar mix to cover completely and put the remaining mix into a ziplock bag.  Let the marshmallows stand uncovered for at least 4 hours then using a pizza cutter cut into 1-inch squares. After they have been cut, toss each marshmallow in the bag of coating so that all the sides are covered. Store in an airtight container for up to 3 weeks.

Five minutes before the end of the cooking time, remove the tray from the oven and drizzle the cauliflower with olive oil, before placing back in for the final 5 minutes to crisp up. then, once the cauliflower is cooked and crunchy, take it out of the oven and serve with the sweet & spicy sauce. while this cooks, make the sauce by simply placing all of the ingredients into a small bowl and stirring until smooth.
then, once the cauliflower is cooked and crunchy, take it out of the oven and serve with the sweet & spicy sauce.

Whip the egg whites. Add your egg whites to a very clean, grease free bowl. Start to whip your egg whites on medium-low, until frothy and pale.
Stir in sugar. Add the sugar, a little bit at a time on high, until the sugar dissolves and the egg whites start to foam up.
Add the cornstarch. I like to sift the cornstarch in so that there are no lumps. Continue to whip on high until the egg whites become a glossy thick meringue that holds a peak. The egg whites are done when you lift the beater from the bowl and they hold a peak and look smooth and creamy like shaving cream If you tilt the bowl, the whites should not slide. Be careful not to over whip!
Shape the cloud. Use a rubber spatula to scoop out the meringue and shape into a cloud on a parchment paper lined baking sheet.
Bake. Bake in a low oven until golden and cooked through.