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Karin@bbqfans

I always like making my own jam. It is more of a family project than a solo effort. We usually use whatever fruit is in season. Sometimes we are fortunate enough to have a few things available in our garden that we can use, such as mangoes.

However it's been quite a while since I've done anything like that. Reading this has encouraged me to do it again. I have to find the time- and get myself ready for the stirring ;-0

Your raspberry and fig jam looks lovely.

Dawn (KitchenTravels)

@Bhavani - hey there! I am taking a leave from private practice. You can reach me through my blog: kitchen(dot)travels(at)yahoo(dot)com

Below is my recipe for pastry cream. Let me know how your tart turns out!

Crème Patissiere (Pastry Cream)
Makes about 1 ¼ cup, enough for a 9” tart.

1 ¼ cup whole milk
2 large eggs
¼ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
pinch Kosher salt
1/2 teaspoon vanilla extract

1. Bring milk to a boil over medium-high heat in a heavy-bottomed saucepan, stirring frequently to avoid burning.

2. Meanwhile, whisk eggs and sugar in a medium bowl. In a separate bowl, sift cornstarch, flour and salt together. Add to egg mixture and whisk until smooth.

3. When the milk boils, remove from heat and add slowly to egg mixture, whisking constantly to prevent the eggs from curdling.

4. Pour the egg mixture back into the saucepan and cook over medium heat, whisking constantly, until boiling and very thick. Remove from heat and whisk in vanilla.

5. Cover the surface of the cream with plastic wrap or wax paper to keep a skin from forming. Cool. Refrigerate until ready to use. Keeps 3-4 days.

Bhavani G Murugesan

HI Dawn,

I just wrote to your Hanson email bugging you for the pastry cream recipe but it bounced back. Have you moved?

Dawn (KitchenTravels)

@Heln - awww, thanks Mom. xoxo

@Stephanie - the Weck jars really are so pretty. I haven't found a local source for them; I ordered mine online directly from the Weck site (link is above in the recipe portion of the post). I saw somewhere that Tyler Florence is carrying Weck jars at his shop in Mill Valley, but they don't show up on his website. http://www.tylerflorence.com/shop/

If you find them here in town, let me know!

Stephanie

Great minds definitely think alike! I love the idea of figs and raspberries together in jam. I also love the Weck jars - they're so pretty. Did you find them locally or did you get them online?

Also, the photos in this post are lovely. Great lighting outside and I love the way you set the scene with all your props in the second half of the post.

Heln DiPasquale

Yum,yum,yummy !!!!!! Your photos are so pretty! You have become quite a writer!! Wish I could come to breakfast . Save some for my next visit,o.k.

Dawn (KitchenTravels)

Hi Jessica - Oooh, lemon fig jam? Sounds delicious. Can't wait to see your post! This is my first time canning w/ Weck jars. They are a bit pricey, but so pretty. I am completely infatuated with them!

Randy

I love your jam to.

Jessica@The Literary Foodie

I know exactly what you mean, and I think our weakness is the same. Just finished canning a bunch of lemon fig jam last week, which I will be posting on soon. Figs were one of my happiest surprises when I moved here. They take jam to a much higher level.
P.S. now that most of my canning is done, I am jealous of your jars.

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