Instructions: Chill the jam till quite firm.

Soak the saffron threads in few drops water.

Beat the butter till soft.

Fold in the saffron and jam.

Do not mix vigorously.

The jam should just show like ripples in the butter.

Serve in a transparent bowl for better effect.

Serve with crisp canapes, waffles, etc.

Making time: 15 minutes

Makes: 1 cup

Shelflife: 2-3 days refrigerated

Variations: Use pineapple jam or grape sauce instead of strawberry or mixed fruit. Refer week week on sauces for ice creams for grape sauce.

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