Mixed Berry Jam

Difficulty: Easy             Yield: 1 lbs 12 oz

Ingredients

• 580 g Strawberries
• 110 g Blackberries
• 250 g Blueberries
• 200 g Honey
• Juice of 1 Lemon
• 2 Tablespoons Pectin

Procedure

Cut the strawberries into small chunks. Place the strawberries, blackberries and blueberries in a saucepan at medium to low heat. Let it simmer for about 15 minutes. Add the honey and lemon juice. Stir occasionally. Continue to simmer. The fruits will release their own juice. Press the fruits down with a wooden spoon to break them apart. Cook for 30 minutes at low heat. Add the pectin to thicken and stir well to combine it with the mixture.

Spoon the mixed berry jam into jars. Let the jam cool to room temperature.

You can store the jam in the refrigerator for up to 3 months.

Flan

Difficulty: Easy             Yield: 4 to 6 Servings

Ingredients

For the Caramel

• 200 g White Granulated Sugar

For the Custard

• 4 Eggs
• 1 Can Evaporated Milk
• 1 Can Condensed Milk
• 1 Teaspoons Vanilla Extract
• Pinch of Salt

Procedure

For the Caramel
Pre-heat the oven at 325° F. Place the sugar and a little water in a stainless steel pot over medium heat. As the water cooks down, brush the sugar crystals that will form on the sides of the pan. Once it begins to caramelize, swirl the pot to caramelize evenly. Pour an even, thin layer into each ramekin or into a baking pan.

For the Custard

In a bowl, combine the eggs, evaporated and condensed milk using a whisk. Add the vanilla extract and the pinch of salt. Strain the mixture through a fine chinois into a bowl. Skim the foam from the surface.

Place the ramekins in a hotel pan. Fill the ramekins with the custard mixture. Add boiling water halfway to the sides of the molds. Bake for 35 to 40 minutes. The custards are done when the middle no longer moves when shaken. Once the custards are set, remove from the mold immediately with the help of a plate {Place plate on top, turn it upside down.}.

Serve and enjoy!