Cashew-Peanut Butter and Spicy Blackberry Jam
Cashew-Peanut Butter and Spicy Blackberry Jam
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 144
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 51
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 40 min
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 144
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 51
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 40 min
Ingredients
Peanut Butter:
1 cup unsalted raw cashews
1 cup unsalted organic peanuts
1 tablespoon orange juice
1 tablespoon maple syrup
1/2 teaspoon salt
3/4 cup canola oil, plus more if desired
Spicy Blackberry Jam:
1 pound blackberries
1/4 cup raw sugar
1 Anaheim chile or red jalapeno, finely minced (keep seeds if you can handle the heat)
Zest of 1 lemon
Directions
- For the peanut butter: Combine the cashews, peanuts, orange juice, maple syrup and salt in a food processor and pulse for 2 minutes, slowly adding the canola oil. Add more oil if creamier consistency is desired.
- For the jam: Combine the blackberries, sugar, chiles and lemon zest in a saucepot. Simmer for 40 minutes, and then transfer to the refrigerator to cool.
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