The Love Jam Recipe

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What makes a great jam? I think a great jam is made from different types of fruit and uses different types of sugars.

The Love Jam is a little bit runnier than the usual jam, but the flavor is amazing and very addictive. Why? Because of the different types of sugar that I have used for this recipe.



500g frozen summer fruits 

350g frozen raspberries

425g sugar: 105g  dark muscovado (unrefined cane) sugar, 120g unrefined cane sugar, 200g jam sugar

For a more intense taste use 225g dark muscovado (unrefined cane) sugar and 200g jam sugar (or alternatively unrefined cane sugar or the natural sugar substitute xylitol).


Before you start, sterilize three jam jars and their lids. Put the jars and lids in the sink and cover them with boiling water for 10 minutes. Alternatively you can lay the jars and lids on a baking tray in the oven and heat them at around 100°C , or put them in the dishwasher.

Put the fruit and sugar in a saucepan and heat it up to 100°C and then let the jam cook for about 15 min to 20 min. Don’t forget to keep stirring the mix so it doesn’t burn.

Put the jam immediately in the sterilized  jam jars. Close the jars and turn them on their heads, leaving them like that for 5 minutes.


Tips to know the jam has set:

  • Put two or three metal spoons in the freezer an hour before you start making your jam. After your jam has boiled for the prescribed amount of time, dribble some of the hot jam from the pot onto one of the frozen spoons and wait a few seconds for it to cool. If the jam runs right off the spoon and looks thin and runny, it’s not done yet.
  • Marisa McClellan suggests to “swirl your spatula through your cooking jam, hold it up over the pot, and watch how it falls. However, if the jam runs right off the spoon and looks thin and runny, it’s not done yet. If it forms thick droplets that hang heavily off the bowl of the utensil, but don’t immediately fall off, it is either nearing completion or is done.”

The Happy Jam Recipe

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270g frozen raspberries

2 bananas (small pieces)

1 peeled & sliced apple

100g  seedless grapes

180g jam sugar or xylitol


Blend the raspberries first and then add the bananas, the apple and the grapes to the mix and continue to blend until you get a smooth mixture. Put the mix in a pot and let it cook for 13 minutes at 100 degrees Celsius. Put the jam immediately in hot jam jars. Close the jars and turn them on their heads, leaving them like that for 5 minutes.

Roasted Vegetables, Halloumi and Tahini

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15 min preparation time

4 servings



2 large sweet potatoes (peel and cut into 2cm x 1 cm wedges)

2 red onions (cut into 3 cm wedges)

2 large aubergines (cut into 2cm x 1 cm wedges)

300 – 400g of Halloumi (cut in slices)

1 tbsp za’atar

2 gloves of garlic

2 tbsp roughly chopped flat-leave parsley

Olive oil

Maldon sea salt and black pepper


Tahini Sauce:

3 ½ tbsp tahini paste

Salt & Pepper

1 tsp of cayenne pepper

Juice of ½  lemon

1 large garlic clove, cut into small pieces or crushed


Preheat the oven to 210 degrees. Put the sweet potatoes, onions, and aubergines plus 2 gloves of garlic on a large baking sheet. Drizzle salt and pepper and olive oil over the mix and toss well. Put the mix in the oven and leave in there for 25 to 30 minutes.

While the vegetables are roasting in the oven, you can make the sauce:  place the tahini in a small bowl along with the lemon juice, garlic and spices. Add 3 to 5 tablespoons of water and whisk to give it the consistency of thick honey; adding more water or tahini if necessary.

When ready take the vegetable mix out of the oven and cover it with slices of halloumi and put it back into the oven for another 3 to 5 minutes until the cheese is melted and golden brown.

To serve, sprinkle the tahini sauce plus za’atar and parsley over the vegetables and cheese platter.

The Vegetable Mix without Cheese.
The Vegetable Mix without Cheese


Note: I used Ottholenghi’s recipe ‘Roast butternut squash and red onion with tahini and za’atar’ from his cookbook Jerusalem for inspiration.