Skip to content

What a Jam!

September 20, 2012

Raw Strawberry Jam

It’s a long story how I came to be making jam and I will fill you in over the next few posts but I had a hankering for pancakes…

Hmmmmm…..and jam.. Cooked fruit, loads of sugar and yummyness…but very little nutritive value, perhaps a bit of fibre, and basically a massive insulin injection to the system!!

So I thought about what jam was essentially all about and that is the act of preservation. Jam contains both fruit juice and fruit flesh, and some cookbooks define jam as cooked and gelled fruit for long term storage.

The fruit is heated with water and sugar to activate the pectin in the fruit. Pectin is a natural gelling agent and stabiliser  – it is a soluble fibre which thickens but does not really add any nutritional value. Whilst the cooking of some fruits & vegetables make them more nutritionally bioavailable, (ie tomatoes) cooking standard jam fruit for ages & ages does little but kill any benefit of the food. Speaking frankly, jam is junk food!!

I admit that nothing compares to homemade jam when sizing it up against commercially produced jams. But how much of the fruit can you actually taste past the sugar & lemon?

This sugar-free RAW jam will not last forever in the back of the fridge – it needs to be consumed within a week but it is easy & quick to make. Being sugarless impedes the preservation as sugar is also a good preservative and I use wonderful chia seeds to gell it! So you get fresh fruit, omega-3’s and a hit of fibre in this jam too! You can use any fresh or frozen berries for this jam.

250g strawberries

3 tabs xylitol, stevia or rapadura

a squeeze of lemon

2 tabs chia seeds

Mill the sweetener to powder in the TM on SP 8 for 10 seconds. Add the fruit and blend on SP 7 for 15 seconds. Cook on 60ºC for 10 minutes SP 4. Add the chia and stir through. Pour into a ceramic bowl and let sit overnight. It will form a jammy gell full of flavour. Serve it on toast, with yoghurt or PANCAKES!!

 

Advertisements
7 Comments leave one →
  1. March 4, 2013 3:42 pm

    I have had such a craving for jam since I went sugarfree… I can’t wait to give this a try!
    But how much is a “tab”? Does “tab” mean “tablespoon”?

    • March 4, 2013 6:59 pm

      Yes, tab means tablespoon and teas means teaspoon. A tab is usually 20ml and a teas 5ml.

  2. Jane permalink
    September 20, 2012 11:16 pm

    Great idea that I’ll definitely try but how does this qualify as raw?

    • September 21, 2012 3:48 pm

      Hi Jane

      The raw food philosophy means that your food hasn’t been heated up over 45ºC – 70ºC, I have found that it depends on where you look on the net as to what the exact temperature is!! The reason being that below that temperature all the vitamins, minerals and enzymes stay intact (if you heat the food up higher they start degrading quickly). The food is all unprocessed, and organic and consists of mostly plant foods but there may be some who choose to eat raw meat and dairy as well. I am by no means a raw foodie, but I like the idea of unprocessed and nutritionally rich food. I guess a purist would say that NO heating of food constitutes raw food in the true meaning of the word. Anyhow, lots of raw foodies out there use their dehydrators to “cook” with and most of those go up to 70ºC……

  3. September 20, 2012 8:29 pm

    U are a genius…why didn’t I think of that! Will add to my list of things to try esp now that strawberries are tasting so sweet:) Thanks for sharing x

Trackbacks

  1. Pancakes with a Punch! « Clever Cook

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: