BLUEBERRY PUDDING JAM
Do you like pudding? Do you like jam? Then how about a pudding jam? Amply spread it on your favorite toasted breads or spoon it over your favorite dairy free ice-cream! It sounds good because it is good! Blueberries, pineapple and prunes cooked with almond milk, cinnamon and coriander. Thickened with unmodified potato starch for a smooth gelatinous texture!
Makes 4 cups
1 c. fresh blueberries, washed
1 c. dried plums (prunes), diced about the size of large blueberries
20 oz. can pineapple chunks in 100% pineapple juice – strain liquid from can into saucepan, then process chunks in food processor to applesauce consistency
1/4 t. pink Himalayan salt
1/2 t. cinnamon
1/2 t. ground coriander
2 c. Almond Breeze Original Almondmilk – the 30 calorie per 8 oz. serving carton
1/2 c. dark brown sugar
1 t. malic acid – flavor enhancer
1/4 c. unmodified potato starch combined in cup with 1/4 c. water and stirred till completely dissolved
In small saucepan, over medium heat, combine blueberries, diced plums, pineapple liquid from can, pineapple sauce, salt, cinnamon and coriander. Bring to soft boil, stirring as needed.
Reduce heat to low and cook, uncovered, for 30 minutes, stirring occasionally, till color of fruit is a consistent deep purple throughout.
Transfer to larger saucepan and add almond milk, brown sugar and malic acid. Stir to incorporate and return to boil over low heat. Keep stirring and cooking till most of foam dissipates.
Pour potato starch liquid into pudding, stirring to thicken. It will thicken quickly. Keep stirring till pudding turns a dark chocolate brown.
Remove from heat and bring to room temperature before packing in jars and refrigerating.
Use on your favorite toasted breads, or to top your favorite dairy free ice cream. Add a little dairy free whipped topping – either on toast or ice cream – and you’ve tasted a piece of heaven.
Notes: I had to transfer the pudding to a larger saucepan, because I didn’t know I’d be adding the almond milk, so start with a large saucepan and avoid that step. After you add the maltic acid, the pudding foams up considerably, requiring enough head space to contain it.
Toasted blueberry bagels and English muffins carry this pudding jam well!