Kumquat & Garlic Jam
(Kosher for Passover)
 
Ingredients:
1 kg Kumquats
1 kg Sugar
2 Dorot Crushed Ginger Cubes
3 Dorot Crushed Garlic Cubes
1 cup Water
 
Preparation:
Cook the kumquats in a pan of hot water until boiling and then remove and drain.
Cook the kumquats for a second time in a pan of hot water until boiling and then remove and drain.
Add the sugar, Dorot ginger & garlic cubes to the drained kumquats.
Add 1 cup of water and cook on a low heat for about 2 hours until the mixture thickens.
Pour the jam into jars and leave to cool.
 
 
Aubergine & Garlic Jam
(Kosher for Passover)
 
Ingredients:
1 kg  Egg Plants/Aubergines (small)
1 kg Sugar
3 Dorot Crushed Garlic Cubes
1 cup Lemon Juice
1 tsp Nutmeg
 
Preparation:
Using a peeler, peel the egg plants.
Cook the egg plants in a pan of water for about 10 minutes to remove the bitterness, drain and leave to cool.
Chop the egg plants into large cubes and place into a medium sized pan.
Add the sugar, Dorot garlic cubes, lemon juice and nutmeg and cook on a low heat for about an hour.
Pour the jam into jars and leave to cool.
 
  
Red Onion, Port & Garlic Jam
(Kosher for Passover)
 
Ingredients:
6 Red Onions (peeled and finely sliced)
4 Dorot Crushed Garlic Cubes
2 cups Sugar
½ bottle Port Wine
1 tsp. Salt & ground Pepper.
 
Preparation:
Place the onions in a medium sized frying pan.
Add the sugar, port, Dorot garlic cubes and salt & pepper.
Cook on a low heat for about 1½ hours.
Pour the jam into jars and leave to cool.

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