Helppo Hedelmähillo Baobabista (ei sis. raffinoitua sokeria)
I have extolled the benefits of baobab use on my blog before when I collaborated with my friends at Pona, however when I was given a selection of Kiki Health goodies by Pür Kauppa, which just happened to include their amazing baobab, I was inspired to make use of this versatile super food once again. I have previously posted some of reasons why you should think about including baobab in your diet here, however this recipe is designed to show you just how easy it can be used to create a quick, easy and healthy jam. Baobab is a natural thickener, containing bucket loads of pectin, so there is no need to add huge quantities of fruit sugar and its sharp tangy flavour works well with any fruit you might usually pair with citrus.
for other baobab ideas see Chocolate Orange Baobab Cake with Citrus Cashew Cream Cheese Frosting , Baobab Carrot Falafel with Pea and Basil Hummus and Tahini Sauce , Baobab, Blackcurrant, Cardamom, Coconut Ice-Pops , Baobab Bircher Muesli with Balsamic Roasted Cherries and Orange, Baobab and Banana Pancakes
Easy Baobab Jam
1 – 2 tbsp organic coconut sugar
1 tbsp fresh organic lemon juice
For the cinnamon apple jam:
500 g apples, peeled, cored and sliced (I used Finnish Santana apples)
1/2 tsp cinnamon
For the raspberry, blueberry and vanilla jam:
250 g mixed frozen raspberries and blueberries
seeds from half a vanilla pod, or a tsp of vanilla essence
For the Plum and ginger jam:
500 g red plums, de-stoned and quartered
2 tsp grated fresh ginger
To make the jam add your desired fruit and spices, lemon juice and a splash of water to a small saucepan. Stir in 1 – 2 tbsp of coconut sugar (The amount used really depends on how sweet your fruit is and how sweet you like your jam. For a healthier jam try to use organic seasonal ripe fruit and you may not need to use any sugar at all. I usually add a little sugar, taste the jam after simmering and then add more sugar if necessary).
Leave the jam to simmer over a medium heat, stirring occasionally, until the fruit has broken down and is soft. This usually takes 10 – 15 minutes depending on the type of fruit used. If the fruit becomes to thick or begins to stick to the pan, add a little extra water.
Allow the jam to cool a little before stirring in the baobab powder. Don’t worry if at first the baobab looks lumpy, keep stirring and it will begin to thicken up your jam.
Pour into sterilised jars and refrigerate to fully set.