What a weekend. We had a lot of things we wanted to get done and really, didn’t do many of them. On top of just being tired from the week, one of my teeth that I had filled is giving me sensitivity. Great, I hate going to the dentist. I have problematic teeth, it’s just a fact – I wish it weren’t, but anything that could go wrong usually does. You can imagine my excitement after getting the tooth filled. I didn’t even get to do my Spanish today because my head hurt so much. Sigh.
This recipe is great for breakfast over some of our baked goods like our Paleo Pancakes or Paleo Waffles. This jam is sweet, with a hint of fresh herbs; and as a note, it is really important that you use fresh ginger and cilantro, or I guarantee nothing in the flavor. If you like more jelly than jam, puree the mixture before you add the arrowroot and cilantro. Strain it through a sieve, then put it back on the oven and continue with the recipe. I like mine with little chunks of apple though. I also like this as a glaze for pork and chicken!
Cilantro Apple Jam
3 Apples (Gala/Fuji)
½ cup Apple Juice (or Cider)
Juice of ½ Lemon
¼ c Coconut Crystals
1 Tbsp Ginger (fresh)
½ Tbsp Honey
¼ tsp Sea Salt
¼ cup Water + ½ Tbsp Arrowroot (= slurry)
¼ cup Cilantro
Peel and dice the apples, discarding the core and skins. Add the apples, cider, lemon, coconut crystals, ginger, honey and sea salt to a saucepan over medium-high (6) heat and cook for about 10 minutes, stirring occasionally.
Turn the heat down to medium-low (3-4) and simmer for 30-45 minutes or until the apples begin to break down. Once the mixture becomes liquidy, add the slurry and stir until thickened.
Remove from heat as soon as the arrowroot is the right consistency. Let cool for 2 minutes, then add the chopped cilantro. Spoon into a jam jar and refrigerate.