Strawberry Jam

Strawberry Jam

                        Ingredients                                                     Yield: 

•  1kg (8c)        Strawberries, hulled
• 30ml (2Tbsp) Vinegar or Lemon Juice
• 200g (1c)        Granulated Sugar
• Add more if necessary, depends on the ripeness of strawberries

                       Instructions

1. Combine strawberries and sugar in a pot and mash.
2. Add in lemon juice or vinegar and cook on a medium heat.
3. Bring to a boil and reduce to a simmer for at least 20 minutes.
4. Taste along the way and add more sugar if necessary also test the set by dipping a metal spoon in the jam, and seeing if it runs when making a line on the back of the spoon.
5. Remove from heat and store in an airtight container.
6. Enjoy on toast or biscuits!

Check out the video!!

https://youtu.be/bosyuQNQJyE

Puff Pastry

Puff Pastry

                        Ingredients                                                 Yield: 450g (1lb) dough

• 220g (1 3/4c)                 All Purpose Flour
• 4g (1 tsp)                       Salt
  
• 33g (2 Tbsp)                  Melted Butter
• 110g (1/2c)                   Water
• 135g (2/3c)                   Unsalted Butter

                           Instructions

1. Place flour onto counter and make a well in the center.
2. Add water, melted butter and salt to the well and form into a dough.
3. Knead 5-8 times to add strength to dough.
4. Roll dough into a rough square and place in fridge for 30-60 minutes.
5. Place the remaining butter in between two sheets of plastic wrap and roll into a rough square. Put back into fridge.
6. Roll the dough into a large rectangle about and 3mm (1/8 inch) and place back into fridge.
7. Roll the butter into a sheet large enough to cover 2/3 of the dough.
8. Laminate the dough by placing the butter on top and preform a three fold by starting with the non-buttered part of the dough. Laminate lightly with rolling pin. Place in fridge for 30 minutes.
9. Roll the dough to 5mm (1/4inch) thickness and preform a four fold by folding the ends to the center and folding again at the center. Rest in fridge for 30 minutes. Repeat this step two more times, resting in between folding.
10. The last fold is another three fold. The dough is ready to use after resting for 1 hour.

Check out the video!
https://youtu.be/F3Ze5C8LlM0