Can I just say how good it feels to take time to blog again! I have had the longest days the past couple of weeks I didn’t even get time to do anything food related. Now my schedule is back to normal and it feels GREAT TO BE BACK!! After quite some time, I decided to take Foodtography Classes and let me tell you, I have learnt so much! There was so much I had not been doing, photo-wise but I keep on learning something new every time.
My composition has definitely changed a bit and I decided to invest more in my work so I have a thing where weekly I set some money aside and go prop shopping, it doesn’t have to be alot of money, you can even set aside 500/= You may get that vintage spoon or decorative bottle that can make your photo so much better! I will make a blog post soon on my top props that I have collected and how much I got it for.
Of late, homemade condiments have been my obsession. Specifically jams! Personally, I am not a fan of most store bought jams. They are usually over processed. I am yet to find jam that I actually like. But for the meantime, homemade jam is good enough. My current obsession is Raspberry Jam! I like how sweet it is, not to sweet like what is in the markets and it is chunky just how I like it.
The recipe is also so simple to make! 10 minutes!! That’s it. And you can make a batch that lasts for up-to a week. Another option is freezing it for up-to 3 months. You can have this jam over anything really, bread, oatmeal, parfaits, smoothie bowls. It is just lip smacking! As an experiment, try and make homemade jam like this Raspberry Jam and compare (taste-wise) with the store bought jam. You can literally tell the difference from the get go! Let me know what jam you are making.
Add the raspberries in a pan over medium heat and let it reduce.
Add the juiced lemon and stir. Mash the raspberries to break them down.
Add sugar and the cornflour and water mixture. Let it reduce for 3 minutes and take it off the heat. Let the jam cool down and store. The jam can be stored for up-to a week and frozen for up-to 3 months.
Yields 1 cup of jam