Commerce zéro déchet Saint-Basile-le-Grand, Québec




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Berrissimo Pack

Harvest 2014 | En inventaire | pack

par pack

x $15.00 = $15.00


  • 1 kg raspberries
  • 1 kg strawberries
  • 2 kg red currants
  • 2 kg black currants

    Recette aléatoire

    Ingrédients Plum Freezer Jam with Cardamon and Ginger Préparation

    Plum Freezer Jam with Cardamon and Ginger

    1/3 cups coarsely chopped Meynard Plums (from about 1 1/4 pounds)

    1 (1-inch) piece ginger (about 1 1/2 ounces)

    1 1/3 cups sugar

    1/4 cup Ball® RealFruit® Instant Pectin

    2 tablespoons fresh lemon juice

    1/4 teaspoon freshly ground black pepper

    1/4 teaspoon ground cardamom

    1. Bring plums and 1 cup water to a boil in a medium saucepan, then reduce heat to low and simmer until plums begin to soften and liquid is reduced by about half, about 5 minutes.
    2. Meanwhile, finely grate ginger, then squeeze juice into a small bowl; discard pulp.
    3. Combine sugar and pectin in a large bowl. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. ginger juice (discard any remaining juice), then stir constantly for about 3 minutes to activate pectin. Using a potato masher or fork, break up any large plum pieces, then let cool at least 30 minutes.
    4. Ladle jam into sterilized jars, leaving 1/2 from the top to allow for expansion. Cover and chill.

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