This has got to be the easiest jam recipe ever!
Last week, I made some sprouted rye bread in my dehydrator. While the bread tastes great all by itself, it's nice to have toppings too.
I've always loved jam, any flavor of jam, really. Raspberry, strawberry, orange marmalade, apricot, plum.... If it was packed full of fruit and sweet to my taste, I was happy.
The thought of it brings back fond memories of childhood. Jam and bread is definitely one of those "comfort foods."
These days I'm eating all raw (as part of the recovery program from all the junk I've eaten over the years) so no baked breads for me, and most definitely, no jams made with sugar. So, it's been a long, long while since I've enjoyed the simple pleasure of eating jam and bread.
Sigh....What to do?
Make something better!
A real fruit jam that is packed with flavor and requires neither sugar nor cooking. I call it my unpreserved preserves!
You simply cannot beat the flavor of fresh ripe fruit. This recipe is too simple, easy, and delicious not to share.
I hope you enjoy it too! Let me know what you think in the comments section.
Putting it all Together
This jam may keep in the fridge for a few days, but it's so easy to make, why mot make it fresh every time?
Yesterday, this easy blueberry jam was the ultimate topping on "slices" of sprouted rye bread with mashed bananas. Sooooo goooood!
Today, there are no ripe bananas left, the blueberry jam is standing alone. C'est bon!
By the way, if you're curious about the sprouted rye bread, the recipe is posted here.
What is your favorite jam? Apricot, blueberry, strawberry, plum, or something else?
Follow my journey as I return to the original plan for living and eating...