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Enjoy delicious desserts of figs, plums, pomegranates and blueberries until spring


The end of summer always smells like the preparation of sweets for the winter, and the preparation of jams is always a pleasure for all the family. While the slightly older ones prepare the ingredients to cook the most wonderful jams, the youngest ones use every opportunity to try this sweet dessert. We decided to help you and prepare recipes that the whole family will enjoy until spring and the appearance of the first sweet fruits.

Blueberry jam and chia seeds-Megalopreneur


3 cups fresh or frozen blueberries

2 teaspoons grated lemon zest

¼ cups of fresh lemon juice

3 tablespoons honey or maple syrup

¼ cups of chia seeds


In a saucepan, mix the blueberries, lemon zest, lemon juice and honey and cook, stirring occasionally, for about five minutes. Spoon lightly crush half the blueberries to release their juices and continue to cook for another 10 minutes. Make sure the sweetness suits you, then add more honey if it is not sweet enough. Add chia seeds, stir and cook for just a minute. Remove from heat and pour into a jar. Consume the jam within two to three weeks. If you want to leave it for later since it does not contain preservatives, then freeze it and defrost it as needed.

Plum and ginger jam

Plum and ginger jam-Megalopreneur


4 kg of plums

500 g of fructose

4 vanilla sugar

teaspoon ground cardamom

2 teaspoons ground cinnamon

juice of 1 lemon

white part of the rind of 1 lemon

100 g of ginger

100 ml of rum


Wash the plums, pit them and cut them in half. Peel a squash, grate it and add to the plums. Then add the juice of one lemon, fructose or sugar and vanilla sugar to the pot, mix everything well and let the plums macerate, that is, let them stand in the sugar to separate the liquid from the plum fruits. You can leave them in the fridge overnight, but if you don’t have time, let them stand for at least three hours. Put the pot with the plums on a low heat and let it simmer. When it has boiled, add the cinnamon and cardamom spices and the white part of the lemon zest cut into larger pieces. Let the jam cook on low heat for about an hour and 30 minutes. When cooking, you can, but you don’t have to remove the foam that forms. If the jam cooks lightly, less foam will form. 10 minutes before the end of cooking, add the rum and mix well. Make sure the jam is cooked, if the jam ripples slightly with your finger or spoon, the jam is ready to be poured into the jar. Sterilize the jars in a hot oven, take them out and immediately pour hot jam into them. When you have poured the jam into the jar, pour a spoonful of rum over the surface and close the jar. Wrap in a cloth or a larger towel and let them cool until completely cooled.

A simple fig jam

A simple fig jam-Megalopreneur


1 kg of fresh figs cut into cubes

1/4 cup honey

2 teaspoons of water

spoon of lemon juice

spoon of balsamic vinegar


In a medium skillet, mix the figs, honey, water and lemon juice. When the mixture boils, reduce the heat. Cook, stirring frequently, until the mixture thickens. Remove the jam from the heat and stir in the balsamic vinegar. Transfer to a clean glass jar and allow to cool completely before closing.

Rosehip jam

Rosehip jam-Megalopreneur


1 kg bar

70 dag of sugar

vanilla pods

a little water


Remove the black tip with a knife, wash it and put it in a bowl, and pour enough water to cover it. Cook until softened. Strain the pomegranate while it is warm by squeezing the crushed rods through a thick strainer and adding a little water in which they were cooked. Strain the resulting mixture twice to remove any remaining pieces. Add 40 dag of sugar to every 50 dags of fruit puree in the strained porridge. Add the vanilla and cook over low heat, stirring constantly. When the jam has cooled and hardened, place it in pre-sterilized jars and seal well.


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