I know it sounds a bit odd for a Naturopath to be promoting jams that are potentially sugar-laden.
But if you make your own you can avoid all the chemicals and
preservatives that store bought is loaded with, you can actually reduce sugar in the recipe, and use organic sugar. You can also preserve with honey too as a sugar replacement, believe it or not….and the results are delicious.
I’m passionate about reducing chemicals in our food – so if you like a bit of jam on your toast I would thoroughly recommend you consider making it yourself.
Don’t be put off by the concept that making your own preserves and jams is hard work, its really quite easy and a lot of fun.
Once again I discovered that we had way too many recipes and ideas on jam and preserve making to squeeze into one Blog – so I’ve combined them all into an Ebook. This book is available on Kindle for $2.99. Just follow the links on our homepage.
In the meantime heres a couple of favourites you might want to try :
There are numerous recipes for Lemon Honey, but this is by far the creamiest one I have used.
4 eggs, beaten
2 Cups organic sugar
Juiced and finely grated rind of 4 organic lemons
1/2 Cup butter
Combine the ingredients in a pot or metal bowl and heat over boiling water, stirring continuously with a wooden spoon. Cook until mixture is thick (it will get thicker when cool). Bottle into small jars, and either seal as for jam, or keep in the fridge (it will be eaten up fast!).
Green Tomato Chutney
Yes, this is actually a chutney, and lovely served as a relish with a summer salad. Try and use organic onions – supermarket onions are highly sprayed.
2 kgs green tomatoes, chopped
3 green apples, cored and chopped
2-3 organic onions
1 1/2 Cups organic raisins
3 Cups organic brown sugar
2 1/2 Cups malt vinegar
3 tsp salt
6 red chillies
1 tsp whole cloves
1 tsp whole allspice
1 piece fresh root ginger, peeled
Cook the chopped tomatoes, apples and onions in a little water until tender, then drain. Tie the chillies, cloves, allspice and ginger into a muslin bag. Combine all the ingredients in a large pot and simmer slowly until the chutney is thick – around 1 hour. Remove the muslin bag. Ladle into sterilised jars and seal while hot.
Remember jams and preserves make fantastic and economical gifts as well!