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

Japanese Inspired Three Cheese Croquettes with Caramelized Onion Jam #glutenfree

Melt in your mouth morsels

These delightful melt in your mouth morsels make the perfect entree fro a Mother's Day Lunch or Dinner. If you prefer you can add salmon or mushrooms instead of bacon for a different taste or vegetarian preference. Once again they are gluten-free and sure to please the fussiest of palettes!

Caramelized Onion Jam

3 Large Onions Sliced

Ingredients:

40g Butter

3 tablespoons Brown Vinegar

3-4 tablespoons Brown Sugar according to taste

3 large Onions - sliced

Method:

Heat butter in saucepan.

Add onion to butter and sautee till soft (Approx 20mins on medium heat).

Add the vinegar and brown sugar, stirring through .

Simmer, till juices combine

Keep on low heat and simmer till the juices combine.

Croquettes

Stir on heat till thick and smooth

Ingredients: 

50 gram Baby Spinach - washed

80 gram Butter

80 gram Gluten-free Flour

1 cup Milk

2 Rashers of Bacon - diced

80 gram Cream Cheese

40 gram Grated Tasty Cheese

20 gram Shredded Parmesan Cheese

3 Boiled Eggs - yolks removed and chopped

Method:

Dice the bacon rashers and fry on heat till just crispy. Set aside.

Melt butter in saucepan. 

Remove from heat ,add flour, stir through and return to heat, add milk and seasoning to taste. Stir till thick and smooth.

Remove white sauce from heat.

Add all the dry ingredients to white sauce and stir together. 

Pour into a lamington tray lined with cling wrap.

Press down the mixture firmly with a spatula.

Cover with cling wrap and refrigerate overnight till ready to crumb

Add dry ingredients and stir through

Press firmly into cling wrap lined tray - refrigerate!

Cut the refrigerated slice into twelve pieces

Roll in bread crumbs

  Egg Wash and Bread Crumbs

Ingredients

2 cups Gluten-free Bread crumbed in food processor (not too fine)

1 Egg

1 cup Milk

1/2 cup Plain Flour

Method:

Combine the milk and eggs in bowl.

Roll the croquette in egg wash, then roll in flour and then place in crumbs and roll. 

Fry lightly in oil till golden brown.

Place on paper towel.

Arrange on plate and serve with warm caramel onion jam. 

Fry lightly till golden brown

Bon Appetit!

Japanese inspired Three Cheese Croquettes served with Caramelized Onion Jam