Refrigerator Jams

Refrigerator Jams

It’s amazing what you can do with chia seeds and fresh fruit! If you like something slightly sweet but not sugary on your toast, have concerns about blood sugar, or prefer an anti-inflammatory diet, these could definitely fill a niche in your breakfast (or tea) ecosystem! Of course these recipes are vegan, gluten-free, and low-sugar. Because these are made in small batches, usually storage is not an issue – you should finish up any given jar before it goes off. Any of these jams should last a couple of weeks in the fridge, and a year or more in the freezer. Once you get the principle, you can make this kind of jam with any fresh fruit!

Raw Fig Conserve

Ingredients:

6 packets Z-Sweet OR 3 Tbsp LaKanto / Erythritol
8-10 (about two cups) fresh ripe figs, of any variety, stalks removed and cut into pieces
1 Tbsp 20-year-old balsamic vinegar OR 1 Tbsp lemon juice
3 Tbsp ground chia seeds
¼ tsp salt (or to taste)

Optional: 1 tsp crushed fresh ginger

Method:

1.   Put all ingredients in a blender or NutriBullet, and process until pureed.

2.   Pour into a clean one-pint Mason jar, or any clean jar of appropriate size with a tight-fitting lid.

3.   Place in the fridge and leave overnight.

4.   Serve on gluten-free toast, gluten-free crackers, or anywhere you would like the marvelous taste of fresh figs with ginger.

Raw Strawberry Conserve

Ingredients:

6 packets Z-Sweet OR 3 Tbsp LaKanto / Erythritol
2 cups fresh ripe strawberries, dehulled and cut into pieces
1 Tbsp 20-year-old balsamic vinegar OR 1 Tbsp lemon juice
3 Tbsp ground chia seeds
¼ tsp salt (or to taste), freshly ground black pepper to taste

Method:

1.   Put all ingredients in a blender or NutriBullet, and process until well mixed.

2.   Pour into any clean jar of appropriate size with a tight-fitting lid.

3.   Place in the fridge and leave overnight.

4.   Serve on gluten-free toast, gluten-free crackers, or anywhere you would like a blast of fresh strawberry flavors.

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