Gluten Free Sauces & Condiments

Scotch Bonnet Tomato Jam.

Definitely not something I grew up eating and to be honest, not until I started making this a couple years back (in Canada) when I had a bountiful crop of tomatoes and hot peppers in my little kitchen garden. Yet since then, it’s an annual tradition in our home.

4 lb ripe tomatoes
4-6 Scotch Bonnet Peppers (sliced)
10 cloves garlic (crushed)
1 teaspoon grated ginger
2 teaspoon salt
2 cups white sugar
1 1/2 cup white vinegar
1 1/2 cup apple cider vinegar
2 packs liquid pectin (85 ml / 2.9 oz – each)
1/2 lemon (juice)

Notes! Please use the video below to follow along as much more about the recipe is discussed there. Especially about controlling the heat, benefits of using peeled tomatoes and how to control the final texture of the jam. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

I used a combination of Roma, Cherry, Grape and San Marzano tomatoes in making this jam. It’s a great opportunity to use over-ripe tomatoes with splits etc or ones with bad ends (which can be cut out and discarded), Wash, drain and place them all in a deep pot on a med/low flame.

Bring to a rolling boil and cook for 20-30 minutes or until they fall apart. It will release a lot of liquid. You may use a large spoon or potato masher to further crush them.

Shut off the stove and once safe to handle, run everything through a strainer or a food mill. Discard the skin and seeds. Discussed in the video below.

Now return the liquid and pulp (scrape the bottom of the strainer) back to the pot.

Add all of the other ingredients to the pot, except the lemon juice and bring to a boil.

With the Scotch Bonnet peppers, I cut them chunky so as to give the finished jam a bit of texture. I did include the seeds and the white membrane that surrounds the seeds as I wanted the raw heat of the peppers along with the lovely Scotch Bonnet flavor.

Once it comes to a boil, reduce to a simmer and cook for 45-60 minutes or until the mixture reduces and gets thick.

Then it’s just a matter of shutting off the stove, stir in the lemon juice and safely pour the jam to set into sterilized glass containers.

This Scotch Bonnet and Tomato jam will keep in your pantry for at least 6 months and much longer in the fridge. Do refrigerate after opening. Use anywhere you’d normally use jam.

Desserts Gluten Free Sauces & Condiments

Pineapple Jam Recipe.

As a kid growing up in the Caribbean one of my favorite preserves was and it continues to be Pineapple Jam. As a matter of fact, I’ll demolish anything made or which includes pineapple.. INCLUDING Pizza! We’ll chat about that pizza and upside down cake another day.. lets rock this jam!

You’ll Need…

1 large ripe pineapple (4 cups pineapple)
1/2 lemon (juice)
2 cups white sugar (adjust)
2 thick slices of ginger
2 cloves
pinch salt (about 1/4 teaspoon)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.

This is one of the easiest recipes I’ve had the pleasure of sharing with you. Get a large ripe pineapple, peel, core and wash, then dice. How To Peel And Core A Pineapple.

Put everything into a pot and stir well, turn on the heat to medium and bring to a boil (lid on).

As soon as you see tiny bubbles on the edges, turn the heat to as low as it will go and cook for 45-50 minutes. It will change color and thicken on you.

Tip. I diced the pineapple chunky so I get a bit of texture when the jam is cooked. I also left the ginger in thick pieces so it’s easier to remove at the end, along with the clove. You may need to adjust the amount of sugar to your liking

Turn off the stove, add the lemon juice (flavor and a stabilizer). Put into a clean jar.. enjoy!

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