Spreads & Chutney
Blackberry Jam - Sugar Free
Apple Chutney
Orange Marmalade
Apple Chutney
Makes 1 Cup
Ingredients
2 Cups Apples - Cored, Peeled and Chopped
½ Cup Caster Sugar
½ tsp Chilli Flakes
½ tsp Cumin
½ tsp Cardamom Powder
¼ tsp Ground Cinnamon
½ tsp Salt
2 tbsp Lemon Juice
Method
Place the apples and sugar in a large saucepan.
Place the lid on and boil on a medium heat for roughly 10-12 minutes or until the sugar has melted.
Take the lid off and add the salt, spiced and lemon juice. Let boil for 7-8 minutes or until it has thickened well.
Stir occasionally to stop it from burning.
Let cool completely and then place in a jar in the fridge.
Serve
Enjoy!
Orange Marmalade
Ingredients
2 Oranges
2 Cups Granulated Sugar
½ a Lemon Juice
8 Cups Water
Method
Use a potato peeler to peel your oranges.
Cut the peel into thin slices
Remove the thick white part of the orange and separate the segments of your oranges.
Fill a saucepan with 2 cups of water
Bring to a boil and then add the orange peel for 10 minutes.
Drain the water from the saucepan
Add 2 cups of water to your orange peel, in the saucepan, for 10 minutes.
Drain the water from the saucepan.
Add 2 cups of water, once again, for 10 minutes.
Drain the water from the saucepan.
Add 2 cups of water to your saucepan along with the orange slices, sugar and lemon juice.
Bring the mix to a boil and leave for roughly 6 minutes.
Reduce the heat to a simmer.
Let simmer for 40-50 minutes or until the mix thickens
Stir your mix every 5-10 minutes to stop it from burning
Take the pot of the heat and let it cool
Transfer to a jar and place in the fridge until completely set.
Serve
Enjoy!
Fills a 500g Jar
Nutella
Nutella
Makes Roughly 1 1/2 Cups
If you just want a chocolate spread & no hazelnuts follow the steps but skip the hazelnuts
Ingredients
1 Cup Chocolate
1 Tin Coconut Milk - Full Fat (Solid, White cream only)
½ Cup Hazelnuts
Method
Preheat the oven to 180C and prepare a baking tray
Spread your hazelnuts on the baking tray so they are single layer
Bake for 7-10 minutes or until the hazelnuts are starting to come out of their skin.
Let the hazelnuts cool completely
Place the hazelnuts in a clean tea towel and bundle the tea towel up around the hazelnuts and hold tightly so there are no gaps.
Shake for a minute or two until the hazelnuts skin has come off.
Throw away the skin and place the hazelnuts in a food processor.
Blitz until you have a sticky mix.
Place the nuts, coconut milk and chocolate in a small saucepan.
Heat at a medium heat, stirring constantly to stop any burning.
Do this until you have a smooth mix.
Pour the mix into a jar
Once cooled place in the fridge until it has set to make a chocolate spread.
Serve on toast, in a sandwich, as a dip and in so many more ways.
Enjoy!
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