Error: Access Token is not valid or has expired. Feed will not update.
This error message is only visible to WordPress admins
There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page.
If you continue to have an issue with your Access Token then please see this FAQ for more information.
A really simple recipe for such a tasty treat, which although rather a sweet, packs a hefty punch of protein too! Be warned, the first stage of this recipe can sting a bit!
*optional. If you’re watching your sugar intake, I would say the maple will hold its own without this, however the consistency may be slightly looser.
Ensure that if you are intending to preserve the jam and not chomp it down straight away, sanitize any jars you use by submerging them in water, and bringing to the boil.
I was recently introduced to BEEFIT Biltong and it’s been the fundamental reasoning behind thinking up my recipe here. That and I do love meat…and chutney. I noticed last year that there’s “Bacon Jam” on the shelves at Waitrose, so why can’t I make something similar, and why not with Biltong?!
Anyway, I have often struggled to chew down on lots of Biltong varieties due to it’s rather tough nature, but BEEFIT is beautifully thin cut in comparison to most, so almost melts in the mouth without anything sacrificed from thickness.
Even as a snack (which Lloyd enjoys pretty much on a weekly basis, straight from the bag) it’s nutritionally amazing. In every 35g of BEEFit, there’s 21g of protein, only 4g of fat and 1g of carbs. BEEFIT also source their beef from 100% British grass-fed cattle, so it’s high quality too. British born goodness. So this jam in itself is 42g of protein strong!
No MSG, no gluten, no added sugar, no nuts, no wheat, no allergens…And then I go throw in a whole bunch of maple syrup and demerara..but it’s a treat here, remember!
If you’d like to pick any up yourself for this recipe, or just to try it for yourself, you can pick it up at www.beefitbiltong.com.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.