Homemade Jams/Spreads
Jams and spreads are every kid's delight, but the big problem with store-bought jams can be summed up in one word: "Sugar!" Most commercial brands of jams have close to 3 tsp of sugar per tbsp of jam. And while that may not seem much, having it daily can add up to a lot.
However, that does not mean you need to give up on jams altogether. You can create these condiments at home, without all of the icky ingredients.
Here are some jams and spread recipes that you must give a try!
Ingredients
Method
- Wash and completely wipe the amla dry .
- Grate the amla, discarding the seeds and add all the flavoring ingredients like salt, saffron, cardamom and black pepper to it.
- Fill this mixture in a glass or a ceramic container (just like traditionally used for pickles or any other preserves) and pour the raw organic honey over this mixture.
- As the honey makes its way to the bottom, make sure it completely covers the amla mixture.
- Cover the container and keep it in sunlight for 4-5 hours for approximately 10 days.
- You can eat this mixture right away but keeping it in sunlight increases its shelf life.
- After 10 days your all natural Amla Murabba is ready.
Ingredients
Method
- In a pot, stir together the maple syrup, water and cinnamon, and bring to a boil.
- When the mixture begins to boil, remove from the heat and stir in the chopped dates.
- Allow the mixture to sit for about an hour, until cooled and the dates have absorbed some of the liquid.
- Using an immersion blender, puree the dates and liquid in the pot until you have a thick consistency .
- Store in a glass jar or airtight container in the refrigerator.
Ingredients
Method
- Combine all of the above ingredients except the chia seeds in a thick bottom saucepan and cook on slow flame.
- Keep stirring to avoid the dates mixture from sticking to the bottom.
- Cook for about 20 to 30 minutes or till the water has completely dried up and dates have softened and turned pulpy.
- Add the chia seeds and give it a nice stir again.
- Cool the cooked jam and transfer to a sterilized and clean glass container.
- Store in the refrigerator.
Ingredients
Method
- Preheat the oven to 350 degrees and add hazelnuts to a baking sheet in a single layer.
- If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins.
- This will make it easier to blend into butter.
- Remove from the oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins .
- You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect!
- Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender. Blend on low until a butter is formed - about 8-10 minutes total - scraping down sides as needed.
- Once the hazelnut butter is creamy and smooth, add the cacao, vanilla and salt and blend well.
- Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
Notes
- For more liquid sweetener add(honey) sparingly .
- Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.
Buy Link: https://amzn.to/3gggC3m 2. Peanut butter with jaggery from Two Brothers Organic Farms:
Buy Link: https://amzn.to/3gK80C7 3. Flaxseed, Chia, and Peanut Butter from Future Organics:
Buy Link: https://amzn.to/2VLwaTd **Please be mindful of any nut allergies.
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