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.
Tsubvu Jam
Ingredients
- 3 cups tsubvu puree
- 2 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 cup packed brown sugar
Instructions
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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.
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Store in 15-ounce cans. Allow cooling before using.