Easter Strawberry and Kiwi Jam

Ingredients:

1 kg strawberries
500 g sugar
250 g kiwifruit, peeled
1 apple, chopped
Juice of 1 lemon

Preparing:

Cook over medium heat strawberries, kiwis, apples, lemon juice and half the sugar.
Add the remaining sugar when boil.
Stir constantly with a wooden spoon, removing the foam is formed.
Put a drop of the mixture on an inclined plate, if solidifies fast, is now ready.
Pour jam on a clean jar and sterilize.

Easter Mango and Nuts Jam

Ingredients:

750 g sugar
200 g chopped walnuts
2 ripe mangos, peeled and cut into cubes
1 lemon, the juice and grated rind zest

Preparing:

Cook over medium heat the mangos with the lemon juice and rind and half the sugar.
Add the remaining sugar and walnuts when boil.
Stir constantly with wooden spoon for 1 hour.
Pour the jam into a clean and sterilized jar.

Valentine's Chocolate Brownie Cake with Strawberries

Ingredients:

1 mixture prepared for brownies, plus ingredients you need
2 cups strawberries, cut by half
2 cups whipped cream, chantillí
1/4 cup chocolate syrup
1/3 cup strawberry jam
1/4 tsp almond extract

Preparing:

Prepare brownie according to the instructions.
Allow to cool and cut in half horizonthally.

Whisk strawberry jam.
Beat whipped cream with almond extract.

Spread one half of the brownie with strawberry jam and half of whipped cream.
Place the other half of the brownie on top.
Spread the remaining whipped cream and garnish with strawberries.
Bathe with chocolate syrup and serve.

Jam Pudding

Ingredients:

185 g unsalted butter, softened
1 cup self-raising flour
3/4 cup caster sugar
1/2 cup plain fluor
1/2 cup berry jam
3 eggs, leghtly beaten
1 tsp vanilla essence

Preparing:

Preheat the oven to 180ºC (350ºF).

Beat the butter, cugar and vanilla for to 2 minutes.
Add the eggs gradually, and fold in the combined sifted flour.

Spoon the mixture into six greased moulds and smooth the surface.
Cover with a piece of greased foil, pleated int he middle and secure with a string.
Place in a large deep baking dish filled with enough boiling water to come halfway up the sides of the mpoulds.
Bake for 45 minutes.

Warm the jam in a pan for 4 minutes.
Leave the puddings for 5 minutes and top with the jam.

Pear and Peach Jam

Ingredients:

3 cups peach gores
1 kg pears
7 cups sugar
4 tsp lemon juice
3 tsp peach liqueur or brandy

Preparation:

Place peach gores with 2 1/2 water cups in a pot.
Let rest for 12 hours.

Boil the peaches with pears and the lemon juice for 20 minutes.
Add the sugar and let boil until dissolving.
Increase the fire until the jam reaches a temperature of 105ºC.
Let boil for 20 more minutes.

Retire of the fire and add the liqueur.
Let rest for 5 minutes.

Spill the hot jam in glass bottles.
Cover them and return to boil them for 10 minutes in bath Maria.