My dear Readers,
You may think I fell of the face of the Earth, disappeared or buried myself in frosting so much that I can’t reach my computer. 🙂
The truth is, we have our family staying with us for a month and my camera is filled with pictures of our kids with their grandparents, rather than my baked goods.
I miss posting on a regular basis and interacting with all of you.
To see that new comments on the old posts and the number of followers to rise despite my absence – makes my heart melt. THANK YOU.
Thank you for all the wishes for my daughter! It made her and me dance from joy to see all of your comments about the cake and the love you sent our way.
Soon, I will be back to posting 3 times a week and I have a sweet giveaway planned. So please, bare with me.
Here is my little bribe 🙂 – kiwi jam.
Made specially for you.
~ ~ ~ ~
It’s St. Patrick’s Day week and the web is full of tempting Irish recipes. I bookmarked so many of them that now I am stressing out I won’t be able to try them all!
As Crunchy Creamy Sweet is a baking blog, naturally I was considering making green frosting cupcakes or Irish cream cheesecake. But they are already live in the blogland and they are gorgeous.
But I was feeling lucky in the kitchen.
And kiwi caught my eye in the store.
Besides, it’s green, Springy and delicious!
Did you know that kiwi has more Vitamin C than an orange and the same amount of potassium as a banana?
It is a great source of Vitamin E, antioxidants and high in fiber.
Simply put – it’s a super fruit!
My kids love it!
I decided to make the kiwi jam. It exceeded my expectations.
It is perfectly balanced in flavor.Not too sweet, with the kiwi really coming through.
I altered my cranberry jam recipe for this one.
Kiwi Jam ( Fridge Style )
2 tsp lemon juice
3/4 c granulated sugar
1 c water
3 tsp cornstarch mixed in 1/4 c water or 2 tsp fruit pectin, freezer jam kind
makes enough to fill 12oz. jar up to a rim
Cut each kiwi in half and scoop out the flesh with a teaspoon.
Place all in a medium saucepan.
|Gorgeous green kiwi 🙂|
Add lemon juice, sugar and water.
Cook on medium heat until it boils.
|The kiwi will cook soft and break up into smaller pieces.|
Add the cornstarch mix and stir. Cook 2 min.
Take of the heat and cool in the saucepan for 10 minutes.
Pour into a jar, put the lid on and place in the fridge.
It will thicken up as it cools.