Tsubvu Jam

This is the last post in my #cookingwithtsubvu series. When I initially thought about cooking with tsubvu it was to make tsubvu jam.  I quickly realised I was limiting myself when I could so much more with tsubvu, hence this series. It has been fun and it made me think and hopefully, I made it interesting for you as well.

One of the reasons I did not write about this jam was because it is so simple and only requires a few ingredients. Tsubvu, sugar and lemon juice. I did not use pectin so the jam is a little bit runny but works just fine. 

Cream cheese and tsubvu, DELICIOUS! I mean who knew. I guess I will try a tsubvu cheese cake soon!

I have other things I have thought I could make with tsubvu but I have not really committed to testing the recipes. Like pasta and savoury dishes. Some I just think I don’t really need to write. Like smoothies and milkshakes.  But I would like to hear from you, what would you try to make with tsubvu.

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Tsubvu Jam

Ingredients

• 3 cups tsubvu puree
• 2  teaspoon vanilla extract
• 1/4  cup lemon juice
• 1  cup  packed brown sugar

Instructions

1. Add all ingredients to a pot on medium heat stir well. Bring to a bubble and turn down to low and cook for about 2.5 hours or until it becomes thick and smooth, stirring occasionally.

2. Store in 15-ounce cans. Allow cooling before using.