I was never a huge jam eater before I became Whole Food Plant Based. But every now and then, I liked it on a piece of toast, or with some pikelets or pancakes. So this is my new alternative.
I usually make it when I'm making a batch of pancakes or pikelets. It tastes especially good when also combined with some nice cream, and maybe some plant based yoghurt. Yum, yum!
The important thing to remember about making jam without sugar is that it will no longer be preserved. When you make traditional jam, you use as much sugar as fruit by weight. Which comes to a LOT of sugar! What the sugar does, apart from impart sweetness, is preserve the fruit and prevent it from going mouldy.
Therefore this jam will need to be eaten fairly quickly, because of its lack of sugar. From experience, it does last up to two weeks in the fridge, however. If you do happen to leave it in the fridge too long, you will know that it's game over when it starts growing mould! In which case you can throw it into your bokashi bucket.
Add both ingredients to a medium size saucepan. Cook uncovered on a medium heat, stirring occasionally. The fruit will defrost and the liquid will start to simmer. Turn the heat down if it bubbles too vigorously.
Keep simmering until the liquid becomes syrupy and the fruit has softened and started to break down. Approximately 20 minutes. Remove from the heat and transfer to a container with a lid. Store in the fridge and use within two weeks.
Ingredients
Directions
Add both ingredients to a medium size saucepan. Cook uncovered on a medium heat, stirring occasionally. The fruit will defrost and the liquid will start to simmer. Turn the heat down if it bubbles too vigorously.
Keep simmering until the liquid becomes syrupy and the fruit has softened and started to break down. Approximately 20 minutes. Remove from the heat and transfer to a container with a lid. Store in the fridge and use within two weeks.
Leave a Reply