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.