Crofter’s Organic has come out with a great line for 4 different fruit spreads using super fruits from around the world: Europe, North America, South America and Asia. The Europe superfruit spread is filled with pomegranates and black currants blended with red grapes and morello cherries and is delicious the black currants give it a great flavor. North America superfruit is filled with wild cranberries and blueberries blended with red grapes and morello cherries (this is my giveaway so I haven’t tasted it but I’m sure it is great). The South America is really yummy with its maqui berries and passionfruit blended with red grapes and morello cherries. Lastly, my favorite Asia which have raspberries and yummberries which are “are native to East Asia and have been used historically for maintaining and restoring health”.
Since I was lucky enough to be chosen by Crofters Organics as the winner of their 4 Superfruit Spreads to review I decided that I would give one of my readers a chance to review the North America Spread.
To win this giveaway leave a comment stating your favorite jam or jam recipe.
For extra chances to win you can link back to this post on your blog, tweet it @cookveganlover and/or add me to your blog roll (if you do any of these extra chances make sure to let me know by posting in a comment)- so lets see 4 chances to win? why not try?
The winner will be announced on October 16th.
The Winner is………..
True Random Number Generator Min: Max: Result: 4 Powered by RANDOM.ORG
- Amy Lynn // 13/10/2009 at 12:24 PM | Reply (edit)
I make a mean loaded oatmeal – flaxseeds, berries, nuts, soy or almond milk, etc – and top it off with a scoop of jam. It’s the morning equivalent of a bowl of ice cream.
Hello! I love your blog!
Here is my favourite jam recipe (I’ve only made these once – they were delicious and cost me close to $15 on top of the flour/sugar/salt/soda I already had).
ok, Brooklyn Brownie Cupcakes
2/3 cup semisweet chocolate chips
1/4 cup soy yogurt
1/2 cup black cherry preserves (jam)
1/2 cup soy milk
3/4 cup granulated sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract (I usually sub for vanilla so my cupcakes don’t taste nutty)
2 tablespoons whiskey
1 cup + 2 tablespoons all purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
walnuts for garnish.
Preheat oven to 350 degrees. line muffin pan with liners and spray each liner with non stick cooking spray (NB: i never do this)
Melt the chocolate chips in a double boiler or the microwave or in a small pan over low heat.
Mix the yogurt, preserves, soy milk, sugar, oil, vanilla extract, almond extract and whiskey in a large bowl. The preserves should be mixed in v. well and there should be no large clumps.
Sift in the flour, cocoa, baking powder, baking soda and salt. Mix thoroughly – if using a handheld mixer, mix for approx. 3 minutes on medium speed. Incorporate the melted chocolate.
Fill the liners full. Bake 24-26 minutes. The tops may come out looking shiny, soft and undone but that is AOK, they’re supposed to look like that. Transfer to a cooling rack and let cool completely before frosting (preferable chocolate).
xo!
My favorite jam is Polaner’s strawberry jam.
I’ve only ever made jam once, and it was just a simple strawberry jam. It was totally delicious, and it made he house smell SO good!. One of my favourite store bought jams is E.D. Smith Boysenberry – I love all the chewy berry bits. Truthfully though, I’ve never met a jam I didn’t like! 🙂 -Eve
I make a mean loaded oatmeal – flaxseeds, berries, nuts, soy or almond milk, etc – and top it off with a scoop of jam. It’s the morning equivalent of a bowl of ice cream.
my favorite jam is raspberry and my fave way to eat it is in a good ol’ pb & j sandwich! 🙂
My mom is from Germany, so I have fond memories of currant jam. The “Europe” fruit spread sounds delicious!
If you’re open to international entries then I LOVE raspberry it’s the best jam ever. A close second is blueberry.
You’re in my blog roll & I’m about to RT you on Twitter! 😀
Thanks so much!