Ube jam

One of my favourite treats as a child growing up in the Philippines was the ube halaya (jam) from the Good Shepherd convent in Baguio. Anything flavoured with ube is generally delicious – ice cream, cake, cookies — but to me, the best way to enjoy it is simply by the spoonful, straight from the … Continue reading Ube jam

Mango jam

During a recent freezer clear-out I found a half-full bag of mango chunks and decided to make jam for my morning buttered toast. You can easily make any kind of jam, even without pectin—the trick is to add some lemon or other citrus juice. There really is no exact science to the proportions; it all … Continue reading Mango jam