Dadda Get’s Jammin’ Summer Berry Daiquiri Jelly

Dadda’s Jam. Well, what can I say! Did you know that I was secretly writing a book? Maybe you read that diary entry when I explained that, or maybe you did not! It all started last autumn when I completed my second book, ‘Thirteen Moons More’. I thought to myself, well what next? Oh, I had better just explain that ‘Thirteen Moons More’ is a follow on from my original book called ‘Eighteen Moons’, the story of how my amazing family came to be. It is the non fiction account (timeline) of our struggles to become a family, fighting both bureaucracy and prejudice in both Britain and India, then onto Thailand and Nepal.

‘Thirteen Moons More’ is an edit from my first 11 months of keeping my diary. Essentially a time leading up to our youngest three fledging the nest and starting school. Within that time 13 moons passed. This is the story of just who we are today! ‘My Big Crazy Family Life’ in a nutshell… Oh! That also happens to be our Instagram name!

www.instagram.com/mybigcrazyfamilylife

So, what was Dadda going to do next! Of course I continued my blog, but within its posts I began to get Jammin’ on a regular basis. So to all intents and purposes, Dadda Get’s Jammin’ was born. A recipe book on jam making and preserves unlike any other! When is a recipe book not quite a recipe book? You will find out a little later on.

Not only are my recipes on thoroughly modern jam making going to be present, but also my thoughts, a little wit and a good slice of my family’s day to day, crazy goings on.

Last October saw my first official jam recipe appear on my blog, ‘Ginger and Spiced Pumpkin’. And since then, every now and then, I have sneaked in the occasional Dadda Get’s Jammin’ slot. So, hopefully before the next ‘Spiced Pumpkin’ season is upon us, I will have enough material to edit and sculpt into my third publication! And you don’t have to think too hard regards the name.

Dadda Get’s Jammin’ of course.

Today’s mouthwatering treat is inspired by a recent post, Summer Berry Daiquiri. But this time rather than add the well set summer Berry jelly to the daiquiri, I’m making the jelly into the daiquiri. Another inspired combo is born.

Ingredients:

1Kg Summer Berries

200g Apple Pulp

1Kg Sugar

150ml lime Juice

2 large shots of dark rum

Method:

Sterilise your jam jars, ladle and jam funnel in your dishwasher.

Amass you’re summer berries or, as I did, open my 1Kg bag of frozen mixed berries. The bag contained raspberries, blackberries, black currants, red currents and blueberries.

In a large saucepan add your lime juice, apple pulp and your berries. Bring to the boil, stirring occasionally. Cook for 5 minutes.

As this is a jelly, you will need to pass the fruit through a sieve at this point. Discard the pith and add the juice/pulp back to your pan. Add your sugar and boil for a further 15 to 20 minutes. Don’t leave the room! Stir occasionally. Your jelly will start to show signs of a set when the liquid starts to fall in clumps, not drips. The mixture will become more velvet like in its appearance. I think that I have told you this before!

Not too much apple pulp in this recipe as black currents and red currents have tons of naturally occurring pectin. You may remember that I do not use shop purchased pectin in any of ‘Dadda’s Jam’.

Splash or splosh in the booze and stir.

Carefully ladle your jam into your jars and close the lids tightly. Re-sterilise in a large saucepan, covering the lids with boiling water or place in a steamer for around 20 minutes. Then leave to cool.

When jam tastes this good, enjoy it on warm, buttered baguette as soon as humanly possible!

Published by

diaryofagaydad.net

A Gay Dad reflecting on life in the Shires of England with my not so famous five and two rapscallion Dalmatian hounds

30 thoughts on “Dadda Get’s Jammin’ Summer Berry Daiquiri Jelly”

  1. I didn’t realize your amazing background; you write very well; this luscious recipe delights me; will I make it? probably not but when my partner and I get up in the morning the first thing we have is a bowl of mixed berries sprinkled with quinoa 🙂

    Liked by 1 person

    1. Sounds like a very tasty breakfast to me John. And thank you so much for today’s comment. It is really most appreciated. I’m just a bit sad that Dadda’s Jam is not available in the local store! It would make enjoying it an awful lot simpler! 😊

      Liked by 1 person

    1. Darn, this was sent before I finished and it’s messed up ~ Let me continue,
      So, I am really looking forward to your book , it will be awesome!
      This recipe is great!
      Gotta go make some breakfast now, wish I had some of that beautiful jam to go on my toast! 🙂

      Like

    2. Thank you so much! That means a lot Margie. Come this fall, come what may, come on Dadda – have your say! Jams and Chutneys fit for the 21st Century! Thats my sales pitch (I just thought of it) – what do you think? 🤔

      Liked by 1 person

      1. It sounds like a perfect sales pitch, Andi. 🙂
        And, I must go look for your post, from last October for the ginger and spice pumpkin jam recipe, that sounds sooooo good!!!!
        I shall be back later to get that recipe, we are all going for a ride to the countryside now. 🙂
        Hope all of you are having a wonderful day! 🙂

        Liked by 1 person

      2. The children loved it! And between you and me, a jar of this jam, combined with 400g of heavy cream and 2 eggs will bake you the most perfect pumpkin pie ever!

        Have a lovely day in g thy bat beautiful Colorado countryside. 😌

        Liked by 1 person

      3. Andi, that jam with the heavy cream and eggs does sound like a perfect pumpkin pie, must try! 🙂
        I am going to go look for your recipe later in the evening.
        We had a perfect day with our ride to the countryside, thank you! 🙂

        Liked by 1 person

      4. I’m glad the day out was enjoyed Margie. Although with lockdown rules here now allowing for days out, we as yet have not ventured. I guess with the little ones not socially distancing, we might get into trouble! But still, in a weeks time the 3 little ones are to start back at school. Things will start to change slowly.

        Pumpkin pie is quite an American thing, but here it’s enjoyed now more so! Well, with Halloween being almost as popular nowadays, what else do you do with all that leftover pumpkin! 😄

        Liked by 1 person

      5. That’s very cool Margie. Home grown pumpkin! I bet they will be quite a size cone ‘The Fall’. I hope to see a picture of your largest! Quite late in the day now. I hope to do a blog later! Once the children have gone to bed! Another low action day – I blame screen time! Have a lovely day Margie 🙂

        Liked by 1 person

  2. That looks really yum, Andi. The difference between the splash or the splosh, is that if you do it with your left or right hand? Or is a splosh more generous? Hahaha!

    Liked by 1 person

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