These are not Oscar-friendly foods, however if Oscar wanted a taste I would let him a try a bit since these spreads are free of artificial nasties, and while very high in salicylates and amines would only be had in small amounts. I’m also not aware of any kids who like limes or figs (but I’m sure there are some out there), so these recipes are for Mum and Dad, assuming you don’t have a salicylate or amine intolerance and can find the time to do a bit more cooking!. The fig jam came about because the neighbours fig tree that overhangs the back of our yard was overflowing with figs and the parrots were starting to get drunk on them. After picking them all we had about a kilo – enough to make jam – so I found this recipe from Taste.com and grabbed a lemon from another neighbours overhanging tree! I love fig jam and this is delicious.
The lime marmalade was in response to our lime tree which delivered 100s and 100s of limes this year. This recipe is also from Taste.com and I quite like the flavour of this marmalade compared to orange marmalade. Although I think the food photographer for the original recipe forgot that limes were green and that lime marmalade would also be green, and marmalade is made with a lot of peel!
If you are looking for lower salicylate jams, try the pear ones in my Basics section.
Fig Jam
Print recipe
| Serves | 3 cups |
| Prep time | 8 hours, 30 minutes |
| Cook time | 1 hour |
| Total time | 9 hours, 30 minutes |
| Allergy / Intolerance | Artificial Addititives, Artificial Colours, Preservatives |
| Suitable for | RPAH Elimination Diet – Very High Chemical, Salicylates & Amines |
| Meal type | Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Website | Taste.com |
Ingredients
- 1kg ripe figs (washed, ends trimmed and roughly chopped)
- 500g castor sugar
- 1 vanilla bean (split)
- 1 cinnamon stick
- juice of 1 lemon
- pared rind of 1 lemon
Directions
| 1. | Place all the ingredients in a bowl and stand covered overnight at room temperature. |
| 2. | Transfer the ingredients to a large pan and heat gently. Stir until the sugar is dissolved. |
| 3. | Bring the mixture to the boil, then simmer over low heat for 45 minutes, stirring regularly, until thick and mushy. |
| 4. | Gently mash the figs with a potato masher to break them up. |
| 5. | Remove the vanilla pod, cinnamon stick and rind. Pour into sterilised jars. |
Note
Very High Amines and Salicylates, Low Glutamates
Lime Marmalade
| Serves | 10 cups |
| Prep time | 3 hours, 30 minutes |
| Cook time | 2 hours |
| Total time | 5 hours, 30 minutes |
| Allergy / Intolerance | Artificial Addititives, Artificial Colours, Preservatives |
| Suitable for | RPAH Elimination Diet – Very High Chemical |
| Meal type | Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Website | Taste.com |
Ingredients
- 2kg limes (fresh with good skins)
- 2kg white sugar
- water
Directions
| 1. | Soak the limes in warm water for about 3 hours then dry. Cut the limes in half and juice. Set the juice aside. |
| 2. | Slice the skins of the limes into thin slivers, cutting out the bit at the top where the stick is. |
| 3. | Place the skins in a large pan and add half the juice. Add enough water to cover the skins. Bring to the boil then allow to simmer until the skins are tender, about 1 hour. |
| 4. | Add the sugar and the remaining juice to the skins and stir until the sugar dissolves. |
| 5. | Bring to the boil, stirring and cook until the mixture starts to thicken and gel, about 20 minutes. To test the marmalade, put a small plate into the freezer for about 5 minutes. Put a dollop of marmalade onto the plate and run your finger through the middle. If the marmalade doesn't run back into the line, it is at setting point. |
| 6. | Pour into sterilised jars and seal. |
Note
Very high salicylates and amines, low glutamates
