The Easiest Way to Make HOMEMADE JAM | no chia seeds, no added sugar
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- Опубліковано 14 лют 2023
- PRINT THE JAM RECIPES: nutritionrefined.com/raw-jam/
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Raw jam is not only easy and quick - possibly the quickest jam you've ever made, but it also has a very deep and intense flavor you've probably never tasted before. It's made entirely from dried fruit - no added sugar or pectin.
If you’ve ever read the label on a jar of store-bought jam, the sugar content will catch you by surprise. Store-bought jam is mostly made with corn syrup (or some other type of fructose-glucose syrup) and standard white sugar. Not to mention the amount of pectin used to thicken it up.
Jam made from dried fruit is the opposite of that. Since the fruit is dried, aka concentrated in natural sugar, there's no need to add additional sugar. Also, dried fruit has very low water content - dried apricots, for instance, contain only about 22% water - and so there's no need to add pectin or some other type of thickener.
Perhaps most importantly, when you dry fruit, its flavor magnifies, resulting in an intensely flavorful, delicious jam.
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USED TOOLS:
Blender: nutritionrefined.com/vitamix-...
Mixing bowls: nutritionrefined.com/bowls
Measuring cups: nutritionrefined.com/measurin...
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Hey. OhMyGosh, Petra, you have such a talent for coming up with really great ideas that hit me where I live. So simple, so obvious, yet I never thought of it. Sometimes the most obvious things are the hardest to see. I am actually embarrassed I never thought of this by myself. But I didn't. I have been looking for something I can put on my home made (mostly flax) bread to add moisture and flavor and fun. There are so many additional possibilities to this idea like: 1) sweet and sour sauce. 2) cranberry sauce. 3) apple sauce. 4) nut butter and jelly sandwiches. 5) Nice cream. It is endless. Thank you so much! ... Moving on, we are not supposed to eat too much fructose -- it can overwhelm the liver. But many fruits including the ones you featured today have their fructose bound to natural pectin. These fruits happen to have a lot of sugar but are low on the hypoglycemic index because pectin-bound-to-sugar not only passes undigested into the large intestine but THEN it is fermented by the bacteria in your microbiome. Talk about win win. There is so much vitamins and minerals and anti-oxidants in high sugar fresh fruit. I have been knife chopping and mashing low-pectin, high-sugar fresh fruit, like say pineapple, adding a little almond milk, and then some probiotic powder from a probiotic capsule, and incubating it in a yogurt maker for 16 hours. The yogurt microbes consumes and removes the sugar and it tastes just like unsweetened flavored yogurt. It is so good. It is a keeper. Now I am going to do the same thing with your wonderful technique using dried fruit. Thanks again!
You're so knowledgeable! Thank you for sharing. Do you pay any attention to what bacteria your probiotic capsules contain or just use whatever you have on hand?
@@NutritionRefined Hi, my friend. Great question. I just started doing this so it is still in the experimental stage. I used a probiotics product with 20 strains and 50 Billion CFU's -- I got the fruit warm, pulled he capsule apart, sprinkled the contents in, and stirred. I have no idea how many diferent strains were activated, maybe all? I did NOT add any sugar. The fruits so far have been fresh banana, apple, kiwi, and mango. But I did not boil it. The enzymes were still active. The fruit slurry was sweet going in, and was sour the next day. It was quite delicious and refreshing. I was surprised. It is a culinary keeper. It had a mouth feel very similar to dairy yogurt. Have fun exploring.
Oh wow! This is great and how creative you are! I have been a fan for years now. If I ever want something to eat that is uber healthy but yet still tastes good I always turn to your channel! :)
Aw, thank you so much! That's such a compliment!
This looks great for jam lovers! I've never been a big fan as they were always way to sweet for me. But I can do that cherry and if its to tart, add a date or 2!
Yes, you could totally add dates as long as they're soaked (or juicy enough to blend into a paste).
You make everything look easy ✨️ thanks 😊
Thank you! This recipe really is easy 😊
So glad to get this recipe! Sugar free jam in Germany is so expensive!
Yea, they tend to be expensive here as well! I am glad the video was helpful :)
As a Rote Grütze Lover, am so happy to get this recipe . I am a student, and love such easy recipes. So now a little bit of cherry jam on my oatmeals easily, heaven! :) Thanks Petra. Loads of love!
You're very welcome❤️
Hi Petra,
I am so happy to find your channel. Your recipes are very delicious and healthy. Thank you very much!🙂
Aw, thank you!
Easy and delicious!
Thank you!
Omg! I haven't seen you in forever!!
Lol, I am glad you found my video ;)
what a great idea!!!
Thank you! :)
Nice jams
Thanks, Mike!
Coooool thank you for this amazing idea 🤩
Thank you for watching :)
@@NutritionRefined Always a pleasure!
Awesome.
Looks yummy 😋
Thank you :)
Genius.
Thank you, Cathy!
Wow you are amazing
Aw, thank you! ;)
Jams are not my first preference for spreads because of the excessive sweetness, but I'll give this a try 🙂👍 Thanks for the recipe❣
You're very welcome :) Hope you enjoy it!
A few days ago I started a new book. As I got into it, I thought "I have to tell Petra about this." It is "This Is Your Brain On Parasites" by Kathleen McAuliffe. It is about recent research on the microbes in the microbiome. This is exciting. Everything has come together for me. I have over 1000 of the best of the best books and this is easily the most important book I have. Hope all is well with you. PS I have made great progress on my leafy green and fruit yogurt Project. Hope all is well with you.
Do you discard the water (for soaking) before blending or keep it?
What a good idea! I used to have sugar free jam in Italy but since I've moved to the UK I cannot find a good equivalent. I'll definitely try. Thank you. How long do you think it lasts in the fridge?
A great question. I have had mine in the refrigerator for 2 months and it never went bad. For longer-term storage, you can store it in the freezer. The jam freezes really well.
I thought you were going to use chia seeds to thicken the jam. I've taken fresh berries and mashed them with a fork and then spread on toast. This is fantastic! Thank you 😊
Chia jam is wonderful! But if you don't have chia seeds on hand, you can try this version ;)
Hi Petra, can we use other berries same way, like dried blueberries or cranberries or raisins? What do you think??
Yes, definitely. Just make sure to always soak the dried fruit ahead of time. Also, the juicier the fruit, the easier it is to blend
🙀 no preservatives, added sugars or other nasties what's not to love. I'm so making this. How long will it keep? Thanks!
Thank you! I have kept it in the fridge for a couple of months and it never went bad. However, to be safe, if you need to keep it for longer than a month, I would freeze it. The jam freezes really well ;)
@@NutritionRefined Thank you Petra!
Do you know the difference between orange dried apricot and the brown ones? I only get the brown ones organic where I live… thanks!
Yes! The brown ones are unsulphured apricots (aka without any sulfur dioxide), which is why they are brown. If you can get organic dried apricots, they are great!
How long do they store?
I have had mine in the refrigerator for 2 months and it never went bad. For longer-term storage, you can store it in the freezer. The jam freezes really well.
Your husband makes me laugh with his taste reviews 😂😂 why can’t we hear what you think of your own creations?? Or do u not eat 😉 😉 ☺️. 🍻 ✌️
Haha, well, I used to do both - talk more and eat during the taste tests, but the feedback I received was that everyone knows that I like the recipe since I am posting it, so it's more interesting if I have someone else taste/talk about the food.
But you didn’t show how the teacher is after a few days in the fridge, and how long can it last in the fridge without getting mouldy?
I have had the jam in the refrigerator for a couple of months and it never went bad. However, for longer-term storage (longer than a month), it's probably best to store it in the freezer. The jam freezes really well.
@@NutritionRefined but it is really like jam or just like a puree/smoothie? texture and feeling and taste wise i mean
hello i need a nice girlfriend like you
Haha, I'll take it as a compliment ;)