Father’s Day is upon us. In my family that means presenting a gift to dad that is indicative of what you’re good and/or passionate about. My sister makes art, my brother a witty political card and me, well I guess I’ll cook something.
I happened to have made my dad marmalade for his birthday, and for some reason the color orange must remind me of him because I once again made him…an orange colored jam. This time however the jam has a massive bite. Sweet and spicy all in one go, amazing.
I thought this would make a topping for pork tenderloin and that was my inspiration for flavors, but this would go equally well on toast or in a shortbread.
I find jam surprisingly simple and satisfying to make, to give and to have on hand.
This is what you’ll need;
6 ripe apricots, sliced in quarters and pitted
1/2 papaya, de-seeded and de-skinned (and cubed)
1 1/2 cups demeterra sugar
1 thai bird chili, de-seeded (unless you are SUPER brave)
2 lemons, 1 zested, both squeezed
3 tbsp water
1 tbsp amaretto liquor (like Disoronno)
Using a large saute pot, measure out your sugar and water. Have your child add the fruit and lemon zest.
Turn on the heat and stir vigorously. Now add the juice to the lemons. Bring mixture to a boil and have it continue to boil, stirring constantly for 15-20 minutes. You’ll notice your mixture will start to thicken at this point. Lower heat to medium-low and add your amaretto. Stir for 5 minutes and check consistency. Your jam will be ready to jar when it has thickened to the point where when you stir, it is sticky and you can see the bottom of the pan clearly. I finished up in about 25 minutes. Remove from heat and stir in your diced, de-seeded thai bird chili.
Add to jars. I got 3 small-medium jars out of this amount of fruit. A perfect amount to give to dad, reserve for a gift and keep one for myself!
Happy Father’s Day dad!
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As it is the wedding week, my posting my be sporadic for the rest of the week – sorry in advance!