Skip the bottles and jars—these easy homemade spreads are sure to jazz up your next piece of toast. Keep in an airtight container in the refrigerator for up to two weeks.
Raspberry Pistachio Jam
1 cup (250 mL) raspberries (thawed if frozen)
1/4 tsp (1 mL) vanilla extract
2 Tbsp (30 mL) slivered or chopped pistachios
1 Tbsp (15 mL) chia seeds
1 Tbsp (15 mL) water
1 tsp (5 mL) sucanat or coconut sugar
In bowl, mash raspberries with fork. If you prefer a smoother jam, blend until smooth with immersion blender. Stir in vanilla, pistachios, chia seeds, and water. Taste and add sugar if you would like jam to be sweeter. Transfer to airtight container; cover and refrigerate at least 2 hours.
8 cups (2 L) chopped ripe pears
1/2 cup (125 mL) each orange and lemon juice
2 Tbsp (30 mL) maple syrup
1/2 tsp (2 mL) vanilla extract
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) ground cardamom
Pinch of nutmeg
Preheat oven to 400 F (200 C). Stir together pears, orange and lemon juice, and maple syrup in lidded 13 x 9 x 2 in (3.5 L) casserole dish. Cover and bake for 1 hour, stirring halfway through cooking time. Transfer pears and any liquid to food processor along with vanilla, cinnamon, cardamom, and nutmeg. Purée until smooth and return mixture to casserole dish. Reduce oven temperature to 350 F (180 C) and bake uncovered, stirring every 20 minutes. Pear butter is done when thick and jamlike, about 1 hour in total. Let cool slightly before transferring to airtight container. Store in refrigerator until ready to use.
1/4 cup (60 mL) yellow mustard seeds (or try a mix of yellow and brown)
1 Tbsp (15 mL) cider vinegar
1/3 cup (80 mL) water
2 tsp (10 mL) honey
1/4 tsp (1 mL) salt
In bowl, stir together mustard seeds, vinegar, and water. Cover and let soak in refrigerator overnight. Transfer mustard mixture to blender and add honey and salt. Blend until mustard seeds are coarsely ground, about 1 minute. Transfer to airtight container; cover and let sit 1 hour before using. Store in refrigerator.
source: "Homemade Bread", alive #363, January 2013
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