Homemade jam has numerous benefits, and is easier than you think to make. It’s simple to create your own flavor, control sugar content, it’s inexpensive, fresh and a beautiful gift or housewarming present.
My berry spread is full of healthy vitamins, antioxidants and fiber. Spread it on a toasted whole grain bagel, toast, pancakes or swirl into lowfat yogurt or unsweetened applesauce for a flavorful fruit burst. Try using your homemade fruit creation in my lowfat cherry almond muffins under the breakfast side tab.
Additional flavor ideas:
Strawberry-Basil…..use all fresh strawberries, stir in 2 Tbsp fresh sliced sweet basil or lemon basil last few minutes of cooking.
Blackberry-Orange…..use all fresh blackberries and sub orange juice and zest for lemon.
Blueberry-Thyme…..use all fresh blueberries, stir in 2 Tbsp fresh lemon or regular thyme.
12 oz FRESH RASPBERRIES
1 lb FRESH STRAWBERRIES, washed, hulled and halved
12 oz FRESH BLACKBERRIES
2 tbsp LEMON JUICE, FRESH
ZEST OF 1 LEMON
2/3 cup SUGAR (more or less to taste)
2 tbsp PURE HONEY
- 7 tsp INSTANT TAPIOCA, DRY
1. Bring all berries, lemon juice and zest, sugar and honey to a boil in a large saucepan. Reduce heat to medium low, and continue cooking for 30-35 minutes, stirring every ten minutes. About 15 minutes into cooking time (when mixture has produced a good amount of juices) add the tapioca and stir, continue cooking.
2. When starting to thicken, turn heat off and let jam cool for 1 1/2 hours at room temp. Place in airtight containers and store in the refrigerator for up to 1 month. Makes about 4 cups jam. Serving size: about 2 Tbsp.
NUTRITIONAL INFO PER SERVING: 45 cal, 0g fat, 11g carb, 2g fiber, 7g sugar