Summer Jams

When summer is approaching, I start contemplating visits to local farms to collect some berries and fruits for my jams and preserves. Over the past few years I have cooked many scrumptious jams, but every summer I have developed more unique recipes. Without having some homemade preserves on the shelf any house is not complete.

When we cook breakfasts on a weekend my kids like to pick their favorite jams and syrups for waffles and pancakes. Sometimes we have our breakfast outside on the porch and freshly made berry jams are an important part of it, just like they are part of any summer sweet gatherings.

Melon Jam with Candied Ginger and Lemon Peel

There is something magical about making jam at home with ingredients that you planted and harvested yourself. It brings back memories from my childhood. We did not have the sweets readily available at the store year round. Thus, my mother would preserve the berries for the cold and snowy winter days. It was a bliss to have the fresh berries in syrup over homemade crepes for breakfast. As a mother myself I use different and unique recipes every year for my children. There are always various sweet pleasures in a jar stored in my pantry, such as strawberry with chocolate mint, sour cherry jam, pears with vanilla beans and apricot with lavender among others. In the fall I even make jams from different varieties of pumpkin. 

This summer I wanted to try something new and unique. I had a batch of honey dew melons that gave off a deliciously sweet aroma when you cut them. I wanted to enjoy this taste during the change of seasons and decided to use them in a new jam recipe. When I was making it last night - the house became filled with the sweet honey taste that lingered in the air. I hope that you will try making this and enjoy it with your own family during your mornings or giving it as a holiday gift to your loved ones.



Serves: 3 jars (250ml each)

Ingredients:

• 2 medium honeydew melon, seeds & skin removed, diced to 1/4-inch cubes
• 60% of the melon weight in sugar 
• 1 organic lemon, juice and peel (cut thin slices of lemon rind)
• candied ginger, cut it in thin slices about 2 Tbsp.

Directions:

In a big bowl mix together the melon, lemon juice, lemon peel, ginger and sugar. Stir well. Let them macerate in the fridge for 12 hours.

When ready, drain the pulp and put it in a smaller bowl. Put the juice and sugar (by now they are well mixed) in a large pan (cast iron, heavy stainless steel, or copper), and bring slowly to a boil. Then reduce heat to low and let simmer for 20 minutes. Then add the pulp and cook 30 more minutes, or until melon cubes become translucent and liquid has thickened.

A good way to check if jam is done: pour a little of the cooking liquid onto a cold plate. If the cooled liquid wrinkles slightly when touched, the jam is ready. Serve jam on scones or toast, or with pâtés and fine cheeses on bread, or over plain yogurt.

Sweet Potato Frittata with Tomato Salsa and Melon Soup with Ginger

This Sweet Potato Frittata recipe has very simple ingredients, but makes something very unique.



Melons are sweet, spicy, and musky, but with their high water content, they are best suited for soups, sorbets, granites, and of course eating fresh.

The beauty of this fresh Melon soup in its extraordinary simplicity. All you have to do is puree ripe melon and ginger in the blender. It's a very easy and elegant way to serve ripe fruit for the breakfast, the brunch or any holiday gathering.



Ingredients:

For the Frittata:

• 1 large sweet potato, about 7oz
• 1 Tbsp olive oil
• 1 shallot, peeled and finely chopped
• salt and pepper
• 4 eggs, large
• 2 Tbsp chives, finely snipped

For the Salsa:

• 2-3 medium tomatoes
• 3 Tbsp cilantro, fresh, chopped
• 2 Tbsp red onion, very fine chopped
• 1½ tsp lemon juice, from half a lemon
• 1 Tbsp olive oil, extra-virgin
• 1 Tbsp sesame oil
• dash Tabasco
• salt and pepper
• pinch of sugar

For the Melon Soup:

• 4 cups melon (peeled, seeded and cubed)
• 1 Tbsp ginger (freshly grated)
• 2 Tbsp lemon juice
• 1 tsp sugar (optional)

Directions:

Make the Salsa: Cut the tomatoes and place in a large bowl. Add the other salsa ingredients and mix well, seasoning with salt and pepper, and a pinch of sugar if you like.



Make the Melon Soup: Place melon, lemon juice, ginger, and sugar in a blender or a food processor. Process until the mixture is smooth, 1 to 2 minutes. 
Chill the soup until it's cold.


For the Frittata: Heat the broiler  to it's highest setting. Peel the sweet potato and cut it into small cubes. Heat a non-stick  or frying pan (suitable for use under the broiler/grill) and add the olive oil. When hot, toss in the potato and shallot, and season well with salt and pepper. Cook over a medium heat, turning occasionally, for about 4-5 minutes until the potatoes are just tender and lightly golden around the edges.



Lightly beat the eggs in a bowl, add the chives and pour over the sweet potatoes. Shake the pan gently to distribute the ingredients and cook over a low heat, without stirring, for a few minutes until the eggs are beginning to set at the bottom and around the sides.



Place the pan under the hot broiler briefly until the top of the frittata has set. Try not to overcook the eggs or they will go rubbery. Leave to stand a minute, then run a heatproof plastic spatula around the sides of the pan and invert the frittata onto a large plate. Spoon the tomato salsa into a neat pile on top and serve immediately.

Apple And Raisin Cupcakes with Yogurt and Melon

Ingredients:

• 1 1/2 cups self rising flour                  
• scant 2/3 cup unsalted butter, chopped                  
• 3/4 cup soft brown sugar                  
• 1 cup raisin, plus extra to garnish                  
• 1/2 cup apple puree                  
• 3 eggs

Cupcake Topping: 

• 1 cup plain yogurt
• 1 tablespoon
• 1/2 melon

Directions:
Preheat the oven to 350 F. Line 12 standard muffin cups with paper liners.



Sift the flour into a large bowl and make a well in the center. Melt the butter and sugar in a small saucepan over a low heat, stirring until the sugar has dissolved. Remove from the heat. Combine the raisins and apple puree with butter mixture. Pour into the well in the flour, along with the egg. Stir with a wooden spoon until combined.



Divide the mixture evenly among the paper liners. Bake for 15 minutes, or until a skewer comes out clean when inserted into center of a cake. Transfer onto a wire rack to cool completely.



To make the yogurt topping, combine the yogurt and sugar. Spread tablespoon of topping over each cake and put a piece of melon on top.