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Pineapple & Passion Fruit Jam [vegan] [low sugar] [gluten free]

March 23, 2016 · theflexitarian Leave a Comment

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This low sugar Pineapple & Passion Fruit Jam is delicious on toasts or added to yoghurt or porridge.

Pineapple & Passion Fruit Jam [vegan] [low sugar] [gluten free] by The Flexitarian

This low sugar Pineapple & Passion Fruit Jam is delicious on toasts or added to yoghurt or porridge. Slightly chunky is it deeply satisfying.

The best thing about homemade jam is that you can pretty much mix any of your favourite fruits.

Also, you can make jam that contains much less sugar than the storebought equivalent. Here I have used 50% less sugar than conventional jam.

Pineapple & Passion Fruit Jam [vegan] [low sugar] [gluten free] by The Flexitarian

Pineapple & Passion Fruit Jam [vegan] [low sugar] [gluten free]

This low sugar Pineapple & Passion Fruit Jam is delicious on toasts or added to yoghurt or porridge.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Jams & Preserves
Cuisine French
Servings 1 jar
Calories 1662 kcal

Equipment

  • jam jar
  • saucepan

Ingredients
 
 

  • 1 medium pineapple [to have 500g / 1.1 lb of flesh]
  • 3 passion fruits
  • juice of 1 lemon
  • 250 g jam sugar with added pectin

Instructions
 

  • To sterilise the jar you can plunge it in a large pan of boiling water for 10 mins. Alternatively you can also wash it in warm soapy water, rinse it and put it on a baking tray in the oven heated up at 100°C/225°F/gas ¼ for 10 mins. Make sure everything is very clean. You do not want to do this too far in advance as the jas should be warm when the jam is poured into it.
  • Remove the skin and hard core centre from pineapple. Cut the flesh into small chunks and place it into a heavy bottom pan or preserving pan.
  • Add the sugar, passion fruit flesh and lemon juice.
  • Heat the fruits under medium to high heat until the mixture reaches boiling point. Carry on boiling jam for 20 mins stirring occasionally so that the jam does not stick to the bottom of the pan. From then on, check setting point every 5 minutes or so. Mash any chunks of fruits.
  • To test if the jam has set, put a teaspoon of jam on one of the cold saucer. Let it cool for a minute. The jam is done when it wrinkles when pushed with your finger.
  • Pour the jam intohe sterilised jam. Cover with waxed paper and seal.
  • Store in a cool and dry place away from the light. Keep in the fridge once opened.

Nutrition

Serving: 45gSodium: 80mgCalcium: 148mgVitamin C: 509mgVitamin A: 3769IUSugar: 356gFiber: 39gPotassium: 1874mgCalories: 1662kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 3gProtein: 11gCarbohydrates: 417gIron: 7mg
Keyword jam, passion fruit, pineapple
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Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
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Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩 He even signed my faded copy of "The Art of Fermentation " 😊 Check out his latest book "Sandor Katz's Fermentation Journeys" #fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough #fermentedvegetables
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320g puff pastry sheet
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2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread
Basil
Balsamic glaze

METHOD
- Preheat the oven to 200C.
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#nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
theflexitarianuk
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These roasted tomato tartlets are the perfect summer treat So easy to make and absolutely delicious. I’ve used @nurishh.uk new Plant-Based Garlic & Herbs Spread. It tastes amazing and adds just the right amount of creaminess to this recipe. |AD| Free from dairy, Nurishh Plant-Based Garlic & Herbs Spread, available exclusively at Waitrose, is made with sunflower seeds & bamboo fibre. Bursting with flavour, it's rich in fibre and a source of calcium and vitamin B12 - I was really impressed by how tasty it is. Fancy trying it? You are in luck! Nurishh is running a ‘Try Me Free’* campaign (purchase between 6th June – 14th August, claim by 31st August) where anyone can try any of the following products: Mozzarella Style Block, Cheddar Style Slices, Cheddar & Mozzarella Style Grated Blend, Gran Vegiano, and Plant-Based Garlic & Herbs Spread. Simply purchase a Nurishh product with a ‘Try Me Free’ sticker on the pack from Sainsbury’s, Co-op, Asda, Waitrose or Ocado and submit your receipt & details on www.nurishh-trymefree.com (*T&Cs apply) It's a really exciting way to try Nurishh for yourself, whether you’re vegetarian, vegan, flexitarian or simply go with the flow. Here is the recipe INGREDIENTS 320g puff pastry sheet Dairy-free alternative to milk 400g cherry tomatoes, halved Olive oil Salt & pepper 2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread Basil Balsamic glaze METHOD - Preheat the oven to 200C. - Roll out pastry on an oven tray lined with baking paper. Cut 4 rectangles. Brush with dairy-free alternative to milk. - With a sharp knife draw a 1.5cm border around each rectangle. Prick the middle of each tartlet with a fork. Place tomatoes on an oven tray, drizzle some olive oil and season. - Bake tomatoes for 20-25 mins and tartlets for 25 mins. - Spread 1 generous tablespoon of Nurishh Plant-Based Garlic & Herbs Spread in each tartlet. Top with tomatoes, basil + balsamic glaze. Eat warm or cold. #nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
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