Jam

Jam

Even if sugar is viewed critically, with justification, in wholefood, you do not need to give up sweet spreads or delicious fruit coulis completely. The best method is simply to puree fresh fruit, add spices according to your taste. Then the ingredients are mixed thoroughly, the puree is put in a screw top jar and kept in the refrigerator. And you can spread this delicious yummy homemade jam on your slice of bread or crackers, but it is perfect even in desserts, cakes or ice cream.

Homemade jam recipes, what do you think? Do you have the passion and will to prepare them in your kitchen and praise yourself for what you achieved? If yes, these jam recipes are easy and worth making. Let’s start with:

Cherry jam

  • 200g pitted sweet cherries
  • 2 Tbs honey
  • 1/2 tsp vanilla extract
  • 1 Tbs fruit liquor (Maraschino)

 

Puree the cherries and mix with the other ingredients. Put into screw top jar which have been rinsed out with hot water, close tightly, and put in the refrigerator immediately. Use within 10 days.

 

Strawberry Jam

  • 400g strawberries
  • 1 tsp finely chopped peppermint
  • 1 Tbs lemon juice
  • 2 Tbs cane sugar

 

Halve the strawberries and puree with the other ingredients. Put into screw top jars which have been rinsed out with hot water, and close tightly. Use within 10 days.

Gooseberry Jam

  • 300g gooseberries
  • Pinch of finely chopped thyme
  • 4 Tbs honey
  • 1 tsp cornstarch

 

Chop up the gooseberries and gently heat the other ingredients, stirring constantly. Put into screw top jars which have been rinsed out with hot water, close tightly, refrigerate, and use within 2-3 weeks.

Raspberry Jam

  • 400g raspberries
  • 1 tsp very finely chopped balm
  • Pinch of ground coriander
  • 1 tsp lemon juice
  • 3 Tbs honey

 

Puree the raspberries and press through a very fine sieve. Add the other ingredients and mix with the fruit puree. Put into screw top jars which have been rinsed out with hot water, close tightly, and put in the refrigerator immediately. Use within 10 days.

Rhubarb Jam

  • 500g rhubarb
  • 250g bananas
  • 250g dried apricots
  • Pectin-based organic gelling agent
  • 250g honey

 

Chop the rhubarb, bananas, and apricots into small pieces and put into a large saucepan. Add the gelling agent, heat and mix into a homogeneous mixture using a beater. Remove from the stove and allow to cool a little, then stir in the honey. Put the jam into screw top jars which have been rinsed out with hot water, and close tightly. Store in a cool, dark place. Use within 4 days.

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