Gluten Free Teff Biscuits With Strawberry Pineapple Jam Recipes

PINEAPPLE JAM

Steps:

• ADD enough water to undrained pineapple to measure 3-1/4 cups. Place in 6- or 8-quart saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• ADD sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
• Process 5 minutes in a hot water bath. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

GLUTEN-FREE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

SURE.JELL® STRAWBERRY-PINEAPPLE JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Stir in pineapple with juice.
• Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

GLUTEN-FREE TEFF BISCUITS WITH STRAWBERRY-PINEAPPLE JAM

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.

BANANA-PINEAPPLE JAM

Steps:

• Peel and mash the bananas, then add the pineapple to the bananas.
• Add the sugar to the fruit mixture and pour it into a large enameled pot.
• Stir over low heat until sugar dissolves.
• Bring to a boil over medium heat, stirring continuously.
• Boil mixture for 1 minute.
• Remove from heat, stir in pectin, and stir for 5 minutes.
• Skim and seal in hot sterilized canning jars.
• May be water bath processed for 10 minutes, if preferred.

PINEAPPLE JAM

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.

GLUTEN FREE JAM COOKIE

Steps:

• *Set oven to 350°F.
• 1) Sift together white rice flour, tapioca flour, cornstarch, potato starch, baking powder, xanthan gum and salt in small bowl and set aside.
• 2) Cream butter and sugar on med-high in mixer with whip.
• 3) Add vanilla, almond extract, butter flavoring and egg then mix for 30 seconds on medium.
• 4) Carefully add in dry mixture on low speed and mix until just combined.
• 5) Dust counter with more potato starch and pull dough out into a ball on there, roll out until 1/8" thick (can be a bit thicker).
• 6) Cut out circles with a round cutter, then cut out half of those with a smaller cookie cutter to form an "O".
• 7) Slide a spatula under them to transfer to ungreased cookie sheets. Take scraps a cut-outs, roll again (will not get tough).
• 8) Bake for about 11-12 minutes, do not let these brown. Cool completely on wire rack, dust "O" shapes with powdered sugar while still warm.
• 9) Spread 1 tsp of jam/jelly on circles, carefully press the dusted "O" on top.
• *Can use any shape cut out, hearts would be perfect for Valentine's Day.

GLUTEN-FREE BISCUITS

Steps:

• Heat oven to 400°F. In large bowl, place Bisquick mix. Cut in shortening with fork until particles are size of small peas. Stir in milk and eggs until soft dough forms.
• Onto ungreased cookie sheet, drop dough by spoonfuls.
• Bake 13 to 16 minutes or until golden brown. Serve warm.

RHUBARB PINEAPPLE JAM

Steps:

• Combine rhubarb, pineapple and sugar in a large saucepan.
• Heat and stir on low until sugar is dissolved.
• Bring to a boil.
• Boil uncovered for 30 minutes, stirring often.
• Skim foam if needed.
• Stir in pectin and bring to a full rolling boil.
• Boil hard for 1 minute.
• Remove from heat.
• Skim off foam.
• Pour into hot sterilized half pint jars leaving 1/4 inch head space.
• Wipe rims, seal and screw on bands.
• Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
• Remove and let stand on a clean towel-check seals and label.
• Store for up to 1 year in a cool dark place.