PIneapple Jam #glutenfree #glutenfreerecipe #glutenfreecooking #jam

I live in Queensland, which is the home of many tropical fruits. Recently, I bought 2 large, juicy pineapples for just $5.00. This was my inspiration to cook pineapple jam (40%) and pineapple filling (60%). These  can be used as the filling to make pineapple slice, cookies and pineapple meringue tart. Oh! So delicious..

Pineapple Jam

Ingredients:

Ripe Pineapples, about 4kg
1.5 cup Caster Sugar
3-4 slices Lemon

Method: 

Pineapple Jam

Simmer till reduced by half

Peel the pineapples and core, cut into pieces. Be sure to remove any remaining eyes.
Blend in the food processor, do not add water.
In a large saucepan, cook half sugar until caramelized but don't allow to burn. 
Add processed pineapple, lemon slices and remaining sugar. 
When boiling turn to low heat.
Simmer for about 2 hours or until it is reduced to approximately half.

Pineapple Filling

Measure 3 tablespoons glutinous rice flour and mix in a little water. 
Pour into the jam mixture and simmer for another half hour.

Tips:

• If you unable find the glutinous rice flour, substitute 1-2 tablespoon gluten-free corn flour. 

• Sugar may need to be added depending on the sweetness of the pineapple. Do not add too much sugar at the beginning. For the best result, taste after last half hour and add as required. 

• Stir several times during cooking.

• Our gluten free pineapple slices, cookies and pineapple meringue tart recipes will come to our blog soon.

Microwave Kumquat Jam #glutenfree #glytenfreerecipes #glutenfreecooking

We hope all the traditional jam makers out there do not mind our breaking with the tradition of the boiler and wooden spoon to create jam. Once you have made jam in the microwave you will not go back to the time consuming stove top method. This tart breakfast favourite is a treat that tingles the taste buds and is generally not available in stores.

Kumquats

Ingredients:

Cut in half and remove seeds

600g Kumquats
3cups Sugar
1.5 cups Water














Method:

Cut the kumquats in half.
Remove the seeds and discard.
Weigh out 600grams of the fruit.
Squeeze excess juice into large mixing bowl.
Place the peels into the food processor and process till chunky.
Place in bowl with juice.

Process peel till chunky

Add one and a half cups water.
Stir, place in microwave.
Cook on high for 10 minutes
Remove and add 3 cups of sugar.
Stir, place in microwave.
Cook on high for 5 minutes, remove and stir.
Repeat this step.
Finally cook on high for 3 minutes. (The jam is cooked for a total of 13 minutes)
Remove and place in prepared jars.






Preparation of Bottles:

Sterilize the bottles by filling the bottles and lids with boiling water and let stand for 10 minutes.

Kumquat Jam

Ginger and Capsicum Chunky Chutney #glutenfree #glutenfreecooking #glutenfreerecipes

This Chunky Ginger and Capsicum Chutney is a perfect topping for steaks, fish or chicken. It can also be used as a sandwich filling or a topper for toast - #glutenfree of course!

Chunky Capsicum and Ginger Chutney

Ingredients:
2 large Red Capsicum Grilled peeled and sliced seeds removed
2 Brown Onions - sliced
1 Red Onion - diced
4 Tomato - diced finely
200 gm gluten-free Crystallised Ginger
3 Cloves
1/3 cup Olive Oil
1 cup Red Wine Vinegar
3/4 cup Brown Sugar (to taste)
Salt and Pepper (to taste)

Method:

Heat oil, add onion cook until soft. 
Add tomato, capsicum and clove and brown sugar.
Stir well over medium heat for 10mins.
Add ginger and simmer and stir occasionally for 30 minutes or until mixture has evaporated to a nice consistency.
Put in airtight container and use as a topping for steaks, fish, chicken or as a sandwich filling 

Steak with Chunky Capsicum and Ginger Chutney