Make homemade jam in minutes
free from all of the nasty additives found in store bought jams
I don’t know about you, but I LOVE jam. I will eat in on anything: bread, rice cakes, waffles, or even just a spoon. Unfortunately, sweeteners (like pectin and high fructose corn syrup) found in store bought jams kill my stomach. I’m not about to cut out a food I love, so I figured it was time to make my own tummy friendly option.
This is paleo, anti-candida and can be Low FODMAP depending on the fruit & sweetener (comment if you need suggestions).
The main photo is a raspberry jam, but I have also made this with strawberries as a topping for waffles!
The following recipe makes 2-4 servings and will last five days refrigerated. You may need to stir before using if your jam has been in the fridge for a few days.
- 1 cup of your favorite fruit
- 1 1/2 tsp chia seeds
- 1 1/2 tsp monkfruit sweetener (or your crystallized sweetener of choice)
The fruit you use can be fresh or frozen, but I personally think fresh fruit works better. Place all ingredients in a saucepan on high heat until it begins boiling. Quickly switch to low heat and continue stirring until the jam thickens. Turn off heat and let cool. Store in a glass jar for optimal freshness.