1 Mix all the ingredients in a pot and chill overnight to draw out the pectin from the raspberries. Pectin is a gelling agent for jams which is found in some fruits.
2 Cook the mixture over low heat for one hour, stirring every 10min to prevent it from sticking to the bottom.
3 While the jam is cooking, wash empty jars and their lids with warm, soapy water. Sterilise by heating in a 110 deg C oven for 10min, until they’re dry.
4 To test if the jam is ready, dip a spatula into it, then run your finger over the spatula. The jam is of the right consistency when the two lines that were parted by your finger don’t merge.
5 Transfer the jam to a jug, then pour it into the jars, filling each up to the collar.
6 Seal the jars while the jam is still hot. The hot air between the jam and lid creates a vacuum that seals the bottle. The jam can last up to six months at room temperature. Once opened, chill and consume within a month.
1 Preheat the oven to 180 deg C. Roast the almond slivers until golden. Remove and set aside to cool.
2 Melt the chocolate in a microwave oven for 1 min. To check if it’s ready, dip a teaspoon into the mixure and let it set on the table. The chocolate should harden after a few seconds. If you have a food thermometer, the temperature of the chocolate should be 32 deg C.
3 Add the roasted almond slivers into the melted chocolate.
4 Use a spoon to scoop and form pieces of chocolates. Place on silicon paper. Set aside for 10 min to harden.
2 Whisk together the flour, baking powder and salt, then add the cornmeal and whisk again. Set aside.
3 Beat the butter and sugar in an electric mixer on medium speed, until light and fluffy.
4 Add the eggs, one at a time, until well mixed.
5 Add 1 tsp almond extract and beat for 2min until smooth and creamy, then add the remaining almond extract and mix well.
6 Scrape down the bowl with a spatula and incorporate the dry ingredients until it forms a soft, sticky dough. Add the almonds and mix well.
7 Shape the dough into a 30cm-long rectangular log. Bake for 15min until slightly golden and springy to the touch. Transfer to a rack and let it cool for 30min.
8 With a long serrated knife, cut the log diagonally into 0.5 to 2cm-thick slices, depending on how thick you like them. Place the slices in one layer on a baking sheet and bake for 15min until golden.
*Available at the bread spread section in supermarkets
1 Preheat oven to 180 deg C.
2 Line a muffin tray with 8 paper cases. Set aside.
3 In a large mixing bowl, combine the flour, sugar, cream of tartar, baking soda and salt. Mix thoroughly with a whisk before stirring in the pecans.
4 Make a well in the middle of the mixture. Add the milk, vegetable oil, chestnut spread, maple syrup and vanilla extract.
5 Continue stirring until you have a batter. Do not mix beyond this or the muffins will turn out heavy.
6 With an ice cream scoop, transfer a generous amount of batter into each muffin case. Top with one whole pecan each. Bake for 20-25min, or until a skewer inserted into the centre of each muffin comes out clean.
7 Remove from the oven and let cool. Serve them warm with coffee, tea or cold milk.
Tip: If you can’t find cream of tartar, replace the milk with lowfat yogurt, although the texture will not be as light.