Don’t forget! Tomorrow is Pennywise Platter Thursday. I am looking forward to reading your frugal and nourishing ideas!
Sweet berries and raw honey are made into a brightly flavored jam that is raw and delicious! It’s the perfect jam for summer time. It was so nice to not only avoid using sugar, but also to avoid cooking the berries to death.
I have all sorts of planned uses for my jam. Spread on tarts and topped with fresh berries, perhaps? And there is nothing better than toast with butter and jam.
When there is an abundance of something, you store it up. At least that’s what was done traditionally. Jam is an easy way to “store” extra berries, but I’ve never gotten very into it because it’s so full of sugar. This recipe uses Pomona’s Universal Pectin which doesn’t rely on sugar to gel (I believe I heard about this brand from Sally Fallon in her book, Nourishing Traditions). This way, you can add whatever type of sweetener you want and add enough to make it sweet, without having to overdo it.
And let’s talk about cost. Buying high quality, organic jam can be quite expensive, and they are still often quite sweet (the fruit sweetened ones have fruit concentrate added to sweeten it). If you U-pick or pick up some local berries in season, and make your own jam, you will definitely save a lot of money. For just a little time, you will have not only saved money, but you will have some lovely jams to enjoy throughout the year ahead.
If you want to can your jam, there are also recipes in the Pomona’s Pectin instruction for doing so with cooked jam recipes. I did this last year, and it came out great.
Raw Berry Freezer Jam
I’ve given such a wide range on the sweetener because it will depend first on how sweet your berries are, and secondly on how sweet you want your jam.
1 box of Pomona’s Universal Pectin
4 cups of washed berries, stemmed if needed (I used half strawberry and half raspberry)
1/4 cup of lemon or lime juice (optional, I didn’t use because my raspberries were quite tart)
1/3-1 cup of raw honey or sweetener of choice (I used a 1/3 cup)
3/4 cup of water
3 teaspoons pectin
4-12 teaspoons calcium water
1-Make calcium water, using calcium from the Pomona’s packet and following instructions contained within it.
2-Heat water in a small saucepan until it reaches a boil. Put in a blender or a food processor and carefully blend this with the pectin for 1-2 minutes, or until it is dissolved.
3-Add fruit and honey and blend until well pureed.
4-Add 4 teaspoons of calcium water, blend, and then check to see if it’s jelling. If it doesn’t continue to add one teaspoon of calcium water until jell appears. This jam may be softer than a cooked jam. * I only needed to use 4 teaspoons of calcium water and jelled beautifully.
5-Spoon out your jam into clean, freezer safe containers and label them. Freeze what you want. Once taken out of the freezer the jam will last 2-3 weeks.
*If you can’t get your jam to jell “raw”, then you may have to heat it to make it jell. Bring to a boil and boil stirring for 1-2 minutes. Jells when cool.
Latest posts by KimiHarris (see all)
- Instant Pot Mexican Shredded Chicken - May 13, 2021
- Tender Instant Pot Carnitas (shredded pork for tacos) - April 15, 2021
- Simple Mexican Coleslaw - April 8, 2021