Citrus & Pistachio Jam
We often think that the winter months lack fruits to make delicious jams. But with citrus fruits being in full season right about now, this recipe is here to bring a little sunshine to your breakfast table. So ready your spoons and toast some delicious bread for your next breakfast favourite is on its way!
Made with just 6 simple ingredients, this Citrus & Pistachio Jam is naturally vegan and gluten free. Simply wash & slice the citrus fruits and let simmer in a pot with the juices, some sugar and natural fruit-based gelling agent. Add in the crushed pistachios, pour the jam into jars, seal, flip & let cool.
Slathered on toast, layered in yogurt bowls, swirled on breakfast pancakes or even as part of a cheese platter, this tangy and sweet orange-hued delight is so versatile, it is soon to be in all your friends kitchens!
How do you like to pair your jam?
- Vegan Recipe -
CITRUS & PISTACHIO JAM
2 organic oranges
1 organic grapefruit
8 organic clementines
40g of fruit-based gelling agent*
500g of brown unrefined sugar**
50g of shelled pistachios, roughly crushed
Wash and dry the oranges, grapefruit & clementines.
Leaving the skin on, cut 1 orange & 2 clementines into very fine slices. Add to a large pot with all the juices.
Peel the grapefruit and the remaining orange and clementines. Finely cut them into small pieces and add to the pot.
Heat the fruits on low heat for a couple of minutes.
Add the gelling agent and bring to a boil for 2-3 minutes, stirring continuously.
Mix in the sugar and let simmer on medium/low heat for 25-35 minutes, stirring regularly.
Towards the end of the cooking process, stir in the crushed pistachios.
To test if the jam is ready & has the desired consistency - pour a small sample of jam on a plate and swirl it around. It should have a similar consistency to liquid honey.
Remove the pot from the heat & pour the jam into sterilised glass jars.
Tightly seal the jars with the lids & place them upside down.
Let the jam jars cool down completely before storing them in the refrigerator for up to 2 months.
Notes: *I used Alsa’s ‘Vitpris’, a fruit-based pectin found in any grocery store.
**Use brown unrefined sugar for a more golden-coloured jam otherwise white sugar works perfectly fine too.