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For those Saturday mornings when you’re feeling a little wild, when strawberry jam or orange marmalade just don’t cut it anymore, and you want some wind in your hair and some sun on your face. For the afternoons when you want some zing and a whiff of adventure, green grass and the big blue sky. Just bottle up some of the tart sweetness of kiwis and pull it out whenever you fancy a little pep – now is the perfect season…

Kiwi jam

(Yield: varies, preparation time: 30 min per 6 cups, total time: 1.5 hours, difficulty: easy)

  • any quantity of very ripe kiwi fruit
  • white sugar, 1/3 cup per cup of kiwis
  • stevia, 1 teaspoon per 6 cups of fruit
  • xanthan gum, 1/3 teaspoon per cup of fruit

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Peel the kiwi fruit, place in a tall pot, add the sugar and bring to boil on medium heat. Decrease the heat to low, let simmer for 45-60 minutes. Blend using an immersion blender, add stevia. The amount I listed was for a batch where some of the fruit was still tart, so you may start with a little less and keep adding till the jam reaches your preferred sweetness. At that point, start adding the xanthan gum very slowly – spread a pinch on the surface of the jam while stirring vigorously to prevent the formation of clumps. It’s a little like blooming gelatin. the jam will thicken a little as it cools down, but not by much. Once you’re done, allow the mixture to simmer for another five minutes and take it off the heat.

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At this point, you can either proceed with a proper canning process, or simply pack the jam into small containers and freeze it. Needless to say, I went with the second option, canning is not something I’ve tried since I was a teenager in rural Poland. Perhaps it’s time to refresh my skills. Either way, this jam really works for me, it tastes very fresh and is low in sugar. I suppose you could try replacing all of the sugar with stevia, but I tend to keep some in my recipes as it does change the texture of food. For an SCD legal version, use honey instead of sugar and stevia.

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When your love for onion rings, whipped cream latté and apple pie has to surrender in the face of a gastrointestinal war... when the world becomes a bleak place, full of chicken soup and carrots... do not despair! There's more than one sweet fish in the sea, and your culinary adventures have only just begun. I hereby present you Squashablanca, the land of plenty for people following a low-sugar version of the low FODMAP diet. Enjoy your food!

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