I like to eat jam by the spoonful. I don't have a jam in the fridge which has aged for a year and has 2 itty bitty knife scrapes removed. I really don't understand how this is possible.
I started making it on my own, so I could control the ingredients of what I'm consuming.
This jam is free of preservatives, so it really is meant to be eaten within a few days. I make small batches. Small perishable batch + big servings = good for about 3 slices of toast. Hey, when something is scarce, it becomes more special. ¯\_(ツ)_/¯
Feel free to add or substitute any fruit you prefer and then see what happens. I'm using frozen peaches and raspberries. Non-frozen fruit will work as well, but the harder the fruit the longer the cooking time. For example, if you wanted to slice apples and make an applesauce style jam, that would take a while to cook down. It is hard to go wrong here. Even if the whole thing turns into a hot fruity mess, it will still be a delicious warm desert or yummy fruit mix for oatmeal or pudding.
2 frozen peaches
1 tbsp coconut sugar (more if you like it sweeter)
.5 cup frozen raspberries
.5 lemon, juice
1/2 inch sized piece of ginger, minced (optional)
3 tbsp chia seeds
Toss frozen fruit into a saucepan over medium-low heat. Make sure the heat is low enough that your fruit doesn't burn. Add ginger, lemon juice and sugar.
Cover your saucepan, lower the heat a bit and leave it for 15-20 mins. If you have one of those extra hot stoves, check it often to prevent burning. After about 15 mins, check on your mixture at 5 minute intervals until theres a small amount of juice in the saucepan and the fruit easily breaks down. If your fruit pieces are larger, use the 5 minute check ups to cut or squish those pieces into smaller sizes (like my peaches above).
Turn off the heat, add the chia seeds. Mix your jam. Allow the mixture to sit for 10 minutes. Add more chia seeds if your jam is still very juicy. Taste and add more sugar if it isn't sweet enough for ya! When it has cooled and looks a bit like the next pic, eat/store!
Good luck, be creative. If you try this recipe, let me know by tagging me @valthehappy or using the hashtag #valthehappy