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Jams and Butters

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How to Make Salted Vanilla Sunflower Butter. Make a delicious paleo-approved alternative to peanut butter in just 15 minutes! A fresh date is my vehicle of choice. Straight from the fridge, soft, cool and chewy…sometimes I don’t even bother to remove the pit. Just dunk the thing in a jar of cold sunflower butter and pop the whole concoction in my mouth, fishing out the hard pit once the amalgamation of “sunbutter” and fruit has been fully realized. Taste buds zinging to attention. I discovered this incredible combination during my first Whole 30 three years ago, after first discovering how truly awesome pure sunflower butter is, and it’s been my dessert/snack/food-of-desperation ever since. The only paleo-friendly treat I’ve found that comes close to the satisfaction of chocolate. Finding myself at the bottom of my last jar, I decided to take things into my own hands and make my own, but this time with a twist.

Salted Vanilla Sunflower Butter Ingredients: 2 cups unsalted roasted sunflower seeds 1 tbsp organic vanilla extract Tools: HOMEMADE APPLE PECTIN. I have been promising my recipe for Red Pepper Jelly to Jo over at Rockstar Rehab for a little while now. Sorry Jo, been so busy and also struggling a lot with physical infirmities over here. But never too late eh? I thought I would start with making the pectin for the jelly.

Jo asked what pectin was so here is a brief explanation from the online Encyclopaedia Brittanica “Pectin is a water-soluble carbohydrate substance found in the cell walls and intercellular tissues of certain plants. In the fruits of plants, pectin helps keep the walls of adjacent cells joined together. Because of its ability to form a thick gel-like solution, pectin is used commercially in the preparation of jellies, jams, and marmalades. I make my own pectin from apples. Here is my recipe that I have used, very successfully, for years…….. 1.5kg under ripe Granny Smith apples, washed and ¼ ‘d (including peels and cores) 3 Lemons – juice and pips 10 cups water Large saucepan Strainer Large jug or bowl browniegirl xxx.

Easy Pear Butter. Easy Pear Butter This stovetop pear butter recipe is a great way to use up leftover pears, and can be ready to go in just 1 hour! This past weekend was everything I love about Fall. Long walks with friends in the crisp autumn air. Lazy mornings enjoyed at the coffee shop nextdoor. Days snuggled in cozy sweaters and fluffy slippers. Turning leaves everywhere on fire with color. And of course, in my opinion, all good weekends must include some quality time in the kitchen. This particular weekend was all about the pears for me. So to use up a few leftover ripe pears this weekend, I decided to make a quick small batch of stovetop pear butter. This is no all-day, enormous batch, canning recipe though. I’ll add it to my list of things I love about fall. Hope you enjoy it as much as I do! This easy pear butter recipe can be made on the stove in 1 hour, and is perfect for spreading on toast other favorites!

Ingredients: Directions: HOW TO: Make Herb + Flower Infused Honey. Flavored honey is YUMMY, but it can also be difficult to find and when you do find it, it’s pretty expensive. Those bees slurping up that delicious nectar work hard. You can make it at home in a flash with a few simple ingredients. All you need is mild-flavored honey and dried herbs, spices, or flowers. Clover honey tends to be the mildest and least expensive choice, so that’s what I use. When it comes to the herbs, spices, and flowers, the sky’s the limit.

Flavor ideas: Spices – fennel seeds, whole cloves, cinnamon stick, allspice berries, juniper berries, cardamom pods, dried ginger (candied works too) Herbs – rosemary, thyme, sage, basil Flowers – rose, lavender, chamomile, jasmine, hibiscus, violet How to tips: If you warm the honey before adding the flavoring agent, it will infuse more quickly. Be sure to use dried herbs, spices and flowers because of the risk of contamination or mold. All you do is place the desired amount of the flavoring agent in a small jar and add the honey. Homemade coconut butter - Ashley Neese. It’s recipe time! Just as we were settling into cooler weather we’re back in hopefully our final heatwave this year. I’ve been working on new fall recipes but it’s just too hot to turn on the oven today so I’m sharing a superfood staple in my pantry – homemade coconut butter.

If you already buy this from the store you’re going to love how easy it is to create at home. If this coconut butter stuff is new to you, welcome, it’s AMAZING! Coconut butter is the blended fleshy part of the coconut. This incredible superfood supports thyroid function, enhances the liver, soothes anxiety and frazzled nerves. You can make coconut butter in a high speed blender or food processor. Once you have the coconut butter base you can add different ingredients for variety. Ingredients // 1 lb. unsweetened coconut flakesPinch Celtic sea saltA few teaspoons of melted organic coconut oil Method // Pour the coconut flakes into your blender or processor.

What are your favorite uses for coconut butter? Xoa. Mermaid Butter — Lee Tilghman. Introducing something called mermaid butter. Basically, it is a raw, homemade almond butter with spirulina added to give it that deep, gorgeous, mermaid-scale green. Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids. It is also heavy in antioxidants that help protect cells from damage.

Mermaid butter caught my attention for a few reasons. First, it has a simple list of ingredients that I always have laying around. 2 cups raw almonds6 tbsp maple syrup1 tbsp raw coconut oil (melted)dash cinnamon *optional*1 tsp pink Himalayan sea salt3 tbsp Philosophie Green Dream Superfood powder. Canning Stewed Rhubarb - Homespun Seasonal Living. How To Make Coconut Butter. How to make Coconut Butter. Have you ever learned “How to make Coconut Butter ?” Well, please stay a few minutes and I can tell (show) you how! Homemade Coconut Butter is one of the easiest things you can make at home!

Plus you save a lot of money $! What is Coconut butter? Coconut butter is simply just coconut flakes blended into a buttery consistency. Where to buy coconut flakes? This is the brand ( buy here) I use because it is raw unsweetened coconut flakes. This brand (buy here) is much less expensive and still tastes just as great! How much is homemade Coconut butter? When I used 2 cups (16oz) I made a little over 1 cup (10 oz ) of homemade coconut butter. Help! I can help you with that! 2 cups of Shredded Coconut flakes (Unsweetened) 2 TBS of coconut oil *use as needed (see Help! *16 oz flakes = 10 oz coconut butter 1. 2. 3. . * Stop your Cuisinart or blender several time to let it “cool down”. 4.

. * To soften, place your glass jar in a pot of hot water, until liquidly. 5. ~Stay Gutsy, Caroline. How to Make Chia Seed Jam. By now, you probably already know why chia seeds are awesome. For one, these tiny, pinhead-size seeds are rich in omega-3s — and they’re incredibly high in fiber, to boot. They’re so high in fiber, in fact, that they can absorb approximately 10 times their size and weight in water. These little super-soakers develop a gelatinous coating after they’ve taken in all that liquid, which lends itself to all kinds of interesting food uses. Puddings, smoothies, and — yep — a super-easy, healthy “jam” made with just berries, a little natural sweetener, and chia seeds. And that’s it! So today, I thought I’d show you exactly how you can make your own chia seed jam.

But first, a little about jam. But chia seed jam? Probably the only downside is that you can see the seeds in the final product, which might look a little strange to unsuspecting diners if the fruit you’re using doesn’t usually look “seedy” in jam form. So are you ready for quite possibly the easiest jam ever? Prepare your fruit Ingredients. Making Coconut Butter - Joy of Blending. I’ve been curious about making coconut butter for a while, and I finally gave it a shot. It’s made from dehydrated whole coconut, not to be confused with coconut oil, which has been separated from the coconut’s fiber/protein. I used an 8 oz bag of shredded coconut, minus a few tablespoons that I previously tried putting in a smoothie. (I was disappointed with the smoothie because the coconut was a bit grainy; I’m curious if smoothies made with the coconut butter will be less grainy.)

I used this Lets Do Organic brand, though I bought it locally–I paid a bit more per weight, but I’m not ready to commit to 6 pounds of it yet. I was slightly concerned that 8 oz wouldn’t be enough to circulate well in the Vitamix, but it turned out to work fine. If you’re an avid coconut butter consumer, you could consider doubling or tripling this recipe, but for now I’m just testing the waters. I blended on high and used the tamper at first. It’s pretty tasty, though I’m not blown away by it. How to Make Coconut Butter. I'll admit it, I'm a coconut fiend. I eat or drink from this luscious fruit daily. I sip on coconut water and sprinkle generous handfuls of the unsweetened, dried variety all over my morning bowl of oatmeal.

But all that is kiddy stuff compared to this coconut butter. It's a sure–fire way to get the maximum concentration of rich, velvety coconut flavor and texture in each bite. I buy mine from my local co‐op's dry bins area, but you can find Bob's Red Mill's brand here. I recommend scraping down the sides of the food processor after an audible change where the blades aren't really catching any of the coconut.

Slowly but surely, you'll end up with a coconut paste similar in consistency to a peanut butter. Previous image Next image Put the dried coconut in the food processor or blender. Coconut Butter makes one small jar What You Need Ingredients Equipment Food processor or Vitamix blender Instructions 1. . • 3 Minutes - The coconut breaks down into clumps 2. (Images: Leela Cyd Ross) How to Make Fresh, Raw Coconut Butter in your VitaMix Blender. Most people are familiar with the two most famous ‘Nut’ Butters: Peanut Butter & Almond Butter… but have you ever tried Coconut Butter? A few years ago, I dug deep into my pocketbook a bought a jar of the stuff – it was expensive & unfortunately, divinely delicious!

I knew I couldn’t afford to keep buying it, so I savored the contents of that jar as long as humanly possible. At some point it dawned on me that I could make it myself and so I put on my mad scientist goggles and let the experimenting begin! It didn’t take long for me & my trusty VitaMix to duplicate the texture & flavor of my favorite store-bought brand ‘Artisana‘, but for a fraction of the cost! Sometimes the simplest recipes are the most rewarding. If you don’t already have a VitaMix, I strongly encourage you to check out what this machine is capable of! Coconut Butter in the VitaMix Raw, Coconut Butter Recipe - a perfect alternative to the expensive store bought version. Author: Erika Recipe type: Condiment Cuisine: Raw Food. All-Natural Pumpkin Butter From Scratch + Many Ways To Use It! If you’ve been reading this blog for a year or longer, you may know that I’m head over heels for Homemade Pumpkin Butter. Not only is it one of the most popular recipes on the blog, but it’s also a personal favourite.

I eagerly make several batches every fall and winter (umm, and apparently during the summer now…). No two batches are ever the same; I love changing it up with different sweeteners and spices depending on my mood. You all seem to love pumpkin butter too – I get so many comments and emails about the recipe! The original recipe uses canned pumpkin which is great for convenience, but I’ve always wanted to try out the recipe using freshly roasted pumpkin. Oh, did it ever. If you saw my pumpkin roasting tutorial Monday, you may recall this photo of the roasted pumpkin after blending in my Vitamix: Well, after that photo I had a lightbulb moment.

It turned out to be a great idea to use the blender – no need to whisk in any ingredients. My Tip: Pumpkin Butter From Scratch 1. 2. 3. Crock Pot Pumpkin Butter recipe. But before we get all Debbie Downer, let’s not forget that there are ways of prolonging the yummy flavors of fall to keep us (and our taste buds) happy all winter long. Take this Slow Cooker Pumpkin Butter, for example. It’s unbelievably easy to make, requires only a few simple ingredients and can be canned or frozen and saved for when you need a pumpkin fix on a chilly day. Can’t wait until then? It also would make a great addition to those Pillsbury crescent rolls you’re thinking about serving on Thanksgiving. Just saying. Here’s how the magic happens: First, get your main cast ready. Next, heat up your slow cooker and get ready for the hardest part of the entire recipe. Then, (cue the song) pour some sugar on iiiiiit. Then, add the juice… And the spices.

Mix it all together, and… Whew. Wait about five hours for your slow cooker to do its thing, stirring the pumpkin mixture occasionally so it doesn’t burn around the edges. In the meantime, get the supporting cast ready.