The Easiest Way To Make Any Homemade Fruit Jam (feat. Krewella)
You only need 3 ingredients for homemade jam (no pectin!). Fruit, sugar, and lemon juice (or really any other acid). If you've got those things, then you have everything you need to make your own homemade jam. Speaking of Jams, Thank you to Krewella for coming out to join me in this video!! Hope you enjoy!
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The Complete Guide to Fermenting Every Single Vegetable
Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is)
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It’s August but why am I thinking about winter? Well for thousands of years that’s what humans did in order to survive the colder months of the year. It wasn’t until very recently with the invention of refrigeration and the explosion of the modern food industry have we've departed from the ancient food preservation techniques that were used to preserve and eat nutrient rich food all year round.
Well it turns out, we actually adapted to eat preserved food and not just fresh food all year round. Fermentation unlocks certain nutrients that aren’t available in fresh food that can provide major health benefits by consuming them in your diet.
In this video, I’ll be focusing on one specific fermentation technique called lacto fermentation (yogurt, kimchi, sauerkraut) that converts starches in your food to lactic acid. By learning a simple formula of salt and water, you can pretty much take any fresh veggie you find in the market and preserve it to unlock incredible flavors and health benefits in your food!
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How to Make Mango Papaya Chutney | The Frugal Chef
This mango papaya chutney is easy to make and absolutely exquisite. It is great to make when mangoes are in season and at a good price.
This mango papaya chutney goes beautifully with pork but it is also delicious on crackers with cream cheese or a croissant with goat cheese.
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Makes about four cups
3 large mangoes, peeled and chopped
1 small Latin American papaya, peeled, seeded and chopped
2 cups brown sugar
½ small red onion, finely chopped
½ small yellow onion, finely chopped
½ cup cider vinegar
1 cup water
¼ cup minced fresh ginger
1 jalapeno pepper, chopped
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 limes juiced (1 teaspoon zested)
Place the chopped fruit in a bowl. Add ½ cup brown sugar and set aside to let fruit render juice.
Place the vinegar, water, onions, ginger, nutmeg, cinnamon and cloves in a heavy pot. Bring to a boil. Reduce heat and simmer slowly for 20 minutes.
Add the fruit and jalapenos to the vinegar. Bring to a boil, reduce heat and simmer for 30 minutes.
Mash the fruit with a potato masher and cook for an extra 15 minutes. Add the lime juice and zest and turn off heat. Preserve it in hot jars as per instructions. Enjoy!
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#chutney #papaya #mango
MEET YOUR NEW SALSA OBSESSION—CREAMY, 10 MINUTE, TOMATILLO AND AVOCADO SALSA—SO EASY, SO DELICIOUS!
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YOU WILL NOT BELIEVE HOW EASY THIS IS!
A simple (and simply addictive) tomatillo avocado salsa with raw tomatillos, ripe avocados, and serrano pepper, blended until smooth and creamy, ready in 10 minutes.
INGREDIENTS
1 pound tomatillos, without any bruises or brown spots, husks removed and rinsed
1 bunch cilantro, tough stems removed
1 serrano pepper, stemmed and seeds removed if you'd like it less spicy
1 perfectly ripe avocado, peeled and pitted
1/2 cup chopped white onion
kosher salt, to taste
1/2 cup water
INSTRUCTIONS
Combine and blend. Combine ingredients in a blender. Add at least 1 teaspoon salt. Blend on high until smooth. You might have to stop the blender and move ingredients around with a rubber spatula to get it moving.
Adjust seasoning and thickness. Taste and add more salt if needed. Dip a chip in the salsa, it should coat the chip without being gloppy. If it is too thick, add 1/4 cup more water, blend again. Add more water if needed.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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