A few days ago I got back home from Atlanta and I am so happy to spend my summer with my fiancé and my cat, here in Czech Republic. This year has been running on such a full speed for me, there have been so many projects on which I was working at SCAD, and all this makes me appreciate even more my experience but also this summer break.
I have quite a lot of new work that I want to share with you all, but each thing at its time. For now, I have my latest contribution to the newest issue of Chickpea Magazine that has been just released. Chickpea Magazine is a vegan online and print quarterly publication in New York, that features whole foods recipes and stories. I am so happy to work with magazines that understand real food and the importance of good imagery to represent food! This issue of Chickpea Magazine is packed with fresh and all-through vegan recipes ready to be tried in your kitchens.
Summer is not the same for me if I am not making my own jam, and raspberries are first on my list. There is something special about the smell of making jam, that fruity scent that announces a flavorful spread. This spread has the right fusion with a taste of vanilla. Just give it a try, it’s quick to make and perfect for breakfast! Don’t forget that you can also pre-order the magazine in digital format or in print here. Enjoy discovering the wonders hidden in its pages!
Ingredients (makes 4 cups):
3 pounds fresh raspberries
3 cups white, granulated sugar
4 teaspoons vanilla extract
2 teaspoons finely grated lemon zest
3 tablespoons grapefruit juice
1. Combine the raspberries, lemon zest, grapefruit juice, vanilla and sugar in a large saucepan over medium-low heat. Cook, stirring occasionally, for 10-15 minutes or until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, stirring occasionally, for 20 minutes or until jam is reduced by one-quarter. Cook for 5-10 minutes, stirring more frequently as jam thickens, until it has the consistency of very loose jelly. Remove from heat.
2. Spoon the hot jam evenly among four sterilized preserving jars and seal immediately. Turn upside down for 2 minutes. Turn upright and process the jars in the boiling water bath for 5-10 minutes. Set aside to cool completely. Label and date.