Rhubarb-raspberry jam

The season for rhubarb is getting close and that means that I'm gonna make a looooot of this jam. It's a perfect mix of sweet and sour and it just tastes of summer. It's great for everything: on a slice of fresh bread, with ice cream or with yoghurt. I think I'll make some for my aunt for her birthday, she loves rhubarb, so I'm sure it'll be a hit!

2 cups
What do I need?
250 g rhubarb, sliced (2 inch slices)
150 g raspberries
1/2 lemon, the zest and juice
40 g sugar
1 tbsp water


How do I do?
Put all the ingredients in a large saucepan (a larger one helps the water evaporate quickly), heat it to the boil and let it simmer for 5 minutes - that should be enough to make the texture thick. If there's any foam on the top of the jam, you should remove it instead of just stirring it back into the jam - it might contain bacteria and mold. Scald a jar with boiling water on the inside and in the lid, to sterilize the glass. You want your jam to be delicious for as long as possible, right? Pour the jam into the scalded jar and close it immediately. Store it in the fridge, but let it cool a little before putting it in there. Once you've opened a jar, you should eat the jam during the next week or two.

Peanutbutter Fudge

This year (or last year, I guess) I wanted to make some personal christmas presents. When I was younger and didn't have any money, I made all my present myself and I actually miss that. Those were so simple times and since I'd made it all with so much love, no one cared that it didn't cost a fortune. Those were the days, man, those were the days....

I decided, that since I love being in the kitchen and since I am much more creative in the kitchen, than when it comes to different kinds of DIY-projects. One of the things I made were these delicious, crunchy peanut butter fudge bits. I gave some to a good friend of mine and her sister ended up eating pretty much all of them and she later tried to make them herself. I also gave some to my uncle and aunt and they too were really exited about them. So they are definitely worth a try!

~64 pieces
What do I need?
125 g margarine
200 ml milk (I used soy milk, to make it vegan)
500 g brown sugar
1 tsp of vanilla extract
A jar of crunchy peanut butter (~250 g)
300 g icing sugar


How do I do?
Line a square tin tray with baking paper.
Melt the butter in a pan along with the milk. When melted, add the sugar and vanilla extract and stir well, until dissolved. Turn up the heat and let it bubble for about 2 minuted. Stir in the peanut butter and keep mixing until it's equally combined and smooth. Pour the hot mixture into a gown (one that can handle the hot mass!) and mix well with the icing sugar, until the icing sugar is well incorporated and the fudge is beginning to cool - it'll take about 2-4 minutes, so be patient!
Pour the fudge into the lined tray and allow it to cool completely - the fridge is better than the kitchen counter. When it has cooled down, cut it into small pieces - the colder it is, the easier it is to cut.
Wrap it into a packaging (I used cellophane bags), tie it with a cute ribbon and label it for a friend or family member.
Keep it for a week or so in a sealed container.