Mixed Berry Jam
This is certainly new to me. I’ve never made jelly, jam or preserves, nor have I ever tried to pickle anything. I guess what they say is true, necessity is the mother of invention. That may be a disproportionate comparison, but when I recently discovered sprouted grain English muffins, I was in need of a fruit spread to top it off. This was about as easy as it gets. It’s not as sweet as traditional jams or jellies you might by in the grocery store because it’s not loaded down with sugar and preservatives. My version is more tart. This is a taste-as-you-go kind of recipe. There are many things you can do to heighten the sweetness. I’ll share with you the basic recipe I used and I encourage you to experiment with it until it pleases your taste buds. Feel free to mix and match your favorite fruits, too. Please share with me any interesting flavors you try.
- 1 cup fresh, organic strawberries
- 1 cup fresh, organic blueberries
- water (enough to cover berries)
- 1 tsp vanilla extract
- 2 Tbs granulated date sugar (if you don’t have this, you can substitute it with agave nectar or honey to taste)
- a few drops stevia/honey (*optional for additional sweetness)
- 1 tsp xanthan gum, if needed (a natural thickener)
- dash sea salt
- Place berries in small saucepan and cover with water.
- Heat on medium high and bring to a simmer.
- Allow to simmer, stirring occasionally for 20-30 minutes.
- Add all ingredients (except xanthan gum) after about 10 minutes, when the sauce begins to thicken and fruits begin to break down.
- If sauce is not thickening after 20-30 minutes, add xanthan gum and allow to simmer until it reaches desired thickness. Keep in mind, the jam will continue to thicken a little bit as it cools.