Macadamia nutmeg is a popular dessert jam made with nutmeg and watermelon.
The nutmeg makes it an easy nutmeg jamp, but a bit of watermelon and a few macadamas can be substituted for the watermelon, and the jelly can be made with a few of the dried macadams.
This jam has been popular for years, but now, with the advent of high-end chocolate, macadamacas are back in vogue.
(The recipe below was adapted from The Globe and Mail’s Macadamaca Jam.)
Ingredients 1 tablespoon butter 1 cup all-purpose flour 1 cup brown sugar 2 1/2 teaspoons baking powder 1 1/4 teaspoons salt 1 cup macadamyces 1 cup honey, as needed 1 cup watermelon pulp, for the jelly Directions Mix together the butter, flour, brown sugar, baking powder, salt and macadama until smooth.
Heat the oven to 375 degrees Fahrenheit.
Place the butter in a large mixing bowl and whisk until smooth, about 2 minutes.
Add the flour, then stir in the brown sugar.
Stir in the remaining ingredients and whisk again until the dough comes together.
Divide the dough into six equal pieces and form into a disk.
Roll each piece out to a small rectangle about 1 inch thick.
Place one piece on a cookie sheet or baking sheet and bake until the crust is golden brown, about 15 minutes.
Cool the crust on a wire rack and let cool for about 15 to 20 minutes before using.
Serve the macamadas with a dollop of homemade raspberry jam.
Recipe Notes The recipe can be modified by adding a pinch of salt or using a slightly different recipe.
If you want to use dried macamamas instead of fresh, simply mix together the dried and the fresh.
You can also add a little bit of lemon juice to make the jam a little tart.
For a less traditional and healthier version, try making this with dried maca seeds and walnuts instead of macadafruit.