I haven’t been cooking and shooting lately, but I have enough stock to allow me to post archive recipes for some time. As long as I have the mindset to write and edit and publish, I’m safe, and you’re getting recipes 😂
So here it goes
I made this last year and I was experimenting with some dark moody photography but it’s such a pity that I kept these photos stored for a year now. I probably shared one photo as part of a trio of dark moody light tests on Instagram, but the rest are now to be shared.
Let’s move down the spectrum from yellow and orange to RED.
Strawberry season might be over around here, but I have another long lost jars of preserves that I had to look for and unearth from the abyss of lost jars.
I remember making this jam a couple of years ago when I got a few crates of strawberries and sat on the floor with legs crossed washing the strawberries, picking the stems off, and cutting them in half. Just like zesting the whole crate of lemons, this task is kind of relieving for me as it takes my mind off things for a while.
I asked mom for the recipe she used to use when she made jams. Usually one would use the same weight of fruits in sugar, but it differs depending on the sweetness or tartness of the fruits. I don’t thing there is a problem in adding more sugar, except maybe getting an overly sweet jam overpowering the flavor of the fruits. But adding less sugar will make the jam rot easily. Therefore, for strawberries, I used 800g per 1 kilogram, and some of them have been sitting on the shelf since I made them in 2017 – hides his face Continue reading