Gluten Free Teff Biscuits With Strawberry Pineapple Jam Recipes

Steps:

• preheat oven to 450°F
• mix together dry ingredients.
• in a seperate bowl, mix wet.
• slowly add the wet to the dry, and combine until just mixed.
• roll out on a lightly floured surface, and use a cutter of choice to create shapes (i used the top of a drinking glass).
• bake for about 15 minutes.

Steps:

• Combine the pineapple, cloves, stick of cinnamon and 1 cup of sugar in a pan and let stand for 1 hour.
• After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
• Bring the mix to a rolling boil for two minutes.
• Remove the pan from the flame and skim off any foam that accumulates.
• Place the pan over the heat again for 1 minute to boil.
• Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again.
• Take off heat, take out the cloves and stick of cinnamon. Add the 1sp ground cinnamon, add the pectin and stir constantly.
• Bring to a rolling boil again for 1 minute. Take of heat and skim off the foam.
• Allow the jam to cool for 5/10 minutes.
• Ladle into canning jars. Wipe rim with sterilized cloth.
• Apply lids then rings and tighten to fingertip tightness.
• Process in a water bath for your altitude time.
• P.S. I know it seems like allot of boiling time, but pineapple is a hard fruit and this foams allot. You can also use canned pineapple, just make sure it is not in sugar syrup and can skip the 1 hour soaking time.

Steps:

• Chop, pulse, or grind your peeled and cored fresh pineapple into pulp.
• Add 1 cup water.
• Cook on medium low 35 minutes.
• Add sugar and lime juice, stir.
• Cook stirring constantly (or at least frequently) until thickened - 45-60 minutes.
• Store in fridge up to 3 months.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.
• Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.
• Mix water, vegetable oil, and eggs together in a separate bowl; whisk into flour mixture. Stir in bananas and walnuts. Pour batter into muffin cups to 3/4-full.
• Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Steps:

• Add water to pineapple to make 3 1/4 cups.
• Place in 6 quart saucepan.
• Tie spices in bag.
• Add spicebag and pectin to pineapple in saucepan.
• Stir.
• Cook over high heat until mixture boils.
• Add sugar all at once.
• Mix well.
• Bring to a rolling boil.
• Boil hard for one minute.
• Remove from heat.
• Remove spicebag.
• Ladle into hot jars.
• Wipe rims.
• Seal.
• Process 10 minutes in boiling water bath.
• Takes about 2 weeks to set.
• NOTE: There may be some liquid on top of jars with jam set underneath.
• This is fine- it's caused because of the acid in the fruit.