Text & Photos: S-File Translation: Natasha Wong
We're jammin ｜The Standard 英文虎報
Bonnie Yves is the founder of Yves Kitchen, a cake shop in Time's Square that sells homemade recipes. She reveals her recipe for making jam. It includes patience and a passion for food.
BONNIE Yves has an eating obsession with a difference. Obsessed with food since she was a child, Yves said that not only eating food, but also cooking it and even researching it soothes her mind and excites her senses.
She never set out to be a cook, writer or cooking tutor. Yves, who has published five books on cooking, likes to diversify and explore. Using business skills learnt from the days she worked in marketing, Yves has managed to do the thing in life she always wanted.
"I made my first pot of jam during a business trip in Germany," said Yves. "It was a nice surprise! I never thought that homemade jam could have such a rich taste. It tastes much better than the major brands sold in supermarkets."
Yves methods are simple and effective. "I bottle all good things in jam jars, and tie the ribbons really fine." She expresses her sensitivity towards quality food by insisting on using only the freshest seasonal fruits as ingredients. On the list summer were Melon and Thyme, Minted Pineapple and Papaya Orange.
We're jammin - The Student
When Yves was a student, she wrote a note to herself that she has kept ever since. It reads: "A life without dreams is a life of nothing. So, I need to follow my dream at all times."
We're jammin - Yves jam recipe
Ingredients
100g of pineapple
50g of mango
90g of rock sugar
1-2 tablespoons of lemon juice
1) Squeeze some lemon juice. Cut the mango and pineapple into cubes. Crush the rock sugar.
2) Use a high heat and cook for 4 to 5 minutes. Then put it aside to cool down.
3) Pour lemon juice to produce pectin which helps thicken the mixture.
4) Cook the mango slices and pineapple. Put the rock sugar in a pan for 5 minutes on a medium heat. It is ready when the fruit turns soft and mushy.
5) Take out a plate, which has been pre- cooled in the fridge. If you can use your index finger to divide the jam, then it is ready! Pour the jam into a bottle that has been sterilized at a high temperature.
📩 歡迎 訂閱電子報，一起慢慢煮，簡簡單單過生活。
🍵 喜歡的話，也歡迎請我喝杯咖啡，支持我繼續創作 💛
👉 Buy Me a Coffee
📧 If you enjoyed my home recipes and jam stories, subscribe to my newsletter for more!
🍵 Love my work? Buy Me a Coffee to keep me writing and sharing.
👉 [Buy Me a Coffee]
More Media
Back to HOME
Comments
No Comments