A jam you’ll enjoy being in and a mmmarvellous muffin

Hey there, time traveller!
This article was published 13/06/2012 (5213 days ago), so information in it may no longer be current.

Thanks to Linda Snider from Glenboro, who sent in a recipe in response to Donna Brausen’s request for kiwi-lime jam. Thanks also to Linda for suggesting muffins for Barb Gmitrowski, who loves the combination of banana and Nutella and was looking for more ways to use it.

This week, Pat G. is hoping someone has a recipe for summer strawberry pie, the kind that uses uncooked strawberries and a glaze. If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Kiwi-lime jam

5 ripe kiwi fruits (about 454 g or 1 lb)

125 ml (1/2 cup) white sugar

12 ml (2 1/2 tsp) lime juice

1 ml (1/4 tsp) lime zest

Peel kiwis, cut in half, remove the white centre and coarsely chop. In a heavy medium saucepan, heat kiwis and sugar over low heat until sugar dissolves, stirring often. Once sugar is dissolved, add lime juice and zest, increase heat to medium and bring mixture to a rapid boil and cook, stirring often, for about 10 minutes. Remove from heat, spoon mixture into sterilized airtight jars and refrigerate. Can be stored in the fridge for up to a month.

Tester’s notes: A really inspired mix of tart and sweet. This is a no-pectin small-batch fridge jam rather than a preserve that can be stored long-term. If you don’t want to go to the trouble of sterilizing a jar, you can keep the jam in a regular container in the fridge for a week. (This might not be an issue: We ate all of ours the same day.) Try to use just-ripe kiwis, which have a lot of natural pectin to help set the jam. And don’t worry about removing the seeds: They are one of the chief charms of the kiwi and add a delicate crunch.

 

Banana Nutella muffins

500 ml (2 cups) unbleached all-purpose flour

175 ml (¾ cup) white sugar

3.5 ml (¾ tsp) baking soda

2 ml (½ tsp) salt

375 ml (1 ½ cup) very ripe banana, mashed (about 3 large bananas)

60 ml (¼ cup) plain yogurt (not nonfat)

2 eggs, lightly beaten

85 g (6 tbsp) unsalted butter, melted and cooled

5 ml (1 tsp) vanilla about 60 ml (¼ cup) Nutella

 

Preheat oven to 175C (350F).

Grease 12 regular muffin cups or line with muffin papers. In a large bowl whisk together flour, sugar, baking soda and salt. In a medium bowl, combine mashed bananas, yogurt, eggs, butter and vanilla. Lightly fold wet mixture into dry mixture until just combined. Batter will be thick, sticky and a bit lumpy. Do not overmix. Fill each muffin cup to the halfway point, place about 5 ml (1 tsp) Nutella and swirl with a toothpick. Then fill to near the top of the muffin cup, place another 5 ml (1 tsp) Nutella and swirl again.

Bake until muffins are golden and baked through, about 20-24 minutes.

Tester’s notes: A good way to showcase an irresistible combination of flavours. Swirling the Nutella was a bit tricky — it really wants to stick to itself — but it worked out fine in the baking.