Rhubarb jam
Make a batch of sweet and tart rhubarb jam with our super simple, seasonal recipe. Add a touch of vanilla for a stunning preserve for spring
Pumpkin seed butter
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Makes 500ml jar
Skip to ingredients
- 500g pumpkin seeds
- 1 tbsp maple syrup(optional)
Nutrition: Per tbsp
- kcal83
- fat6g
- saturates1g
- carbs3g
- sugars1g
- fibre1g
- protein4g
- salt0.1g
Method
step 1
Put the seeds in a food processor and blitz for 5-8 mins, scraping the sides down as you go. Try not to let it overheat – if the mixture feels too warm, leave it for a little longer between intervals. It should be thick and spreadable.
step 2
To sweeten, mix in the maple syrup, if you like. Put in a sterile jar and chill for up to one week.
