I love this jam recipe because it’s easy, quick and requires no sugar—just the sweet goodness of summer fruits—but you can add any sweetener you like, if you want. I would probably add a bit of raw honey to contribute to stickiness, but it really depends on the sweetness of the fruit.
I made this with frozen strawberries because freezing breaks down the structure and makes it easy to mash the thawed berries with a fork into the required pulp. But you can use fresh fruits as well, and freeze and thaw them as the first step.
The ingredient that makes this fruit into jam is…chia seeds! Chia seeds have this magic ability to thicken anything, and thus they are perfect for jam. You should be able to get them from your local natural food store, if not, they are available online.
You just mash the fruit, add the chia seeds, put it in the refrigerator, and an hour later you’ve got jam. It’s that easy.
This is great to mix with yogurt to turn plain yogurt into fruit-on-the-bottom variety.
Or make jam cookies, or put it over ice cream, or anything else you would do with jam.
Be creative with this jam. Feel free to mix different types of fruits and add flavorings. Have fun with this!
I’m taking the day off to spend the long weekend making improvements to my website.
But I couldn’t resist giving you someone else’s recipe for this fruit salad made from red, white and blue fruits.
Have a great holiday!
I first made this in 2008 when I was living in San Francisco. Now that I live in Florida, February is the start of our strawberry season, so this is a good time for me to enjoy this for breakfast.
It would also make a great Valentine’s breakfast, as you can easily trim the strawberry slices around the top into a heart shape.
If strawberries are out of season, you can melt frozen strawberries and mash them into a little sauce for the top, but fresh is best.
Though vanilla in eggs sounds odd, it’s absolutely lovely and transforms the eggs into something special.
Over the summer I was noticing that I now have a preference for eating fresh, raw fruits and vegetables over cooked. I mentioned this when I posted my recipe for Raw Sun-Dried Tomato Catsup & BBQ Sauce.
And now here I am again wanting to give you a recipe for applesauce and not even wanting to make the usual cooked variety.
Raw applesauce is so much more delicious (and nutritious) than the cooked kind. Easy and quick too. Tastes very fresh and sweet and is remarkably “saucy” like cooked applesauce.
The whole point of cooking apples is to break them up into a sauce. But you can break up apples quite well with a food processor. And if you don’t have a food processor, just grate the apples.
If you like warm applesauce, just warm up this raw sauce at a very low temperature, in a saucepan (it’s still considered “raw” up to 118 degress).
This is wonderful plain, with no added sweetener. But I think it would also be good with a sprinkle of coconut sugar and cinnamon, or a drizzle of honey. You could also add chunks of other fresh or dried fruits, or add other fruits (pears would be wonderful) as you are making the sauce.
I think kids would love this!
This isn’t my own recipe, but the photo looked so delicious I had to go straight to my local natural food store and buy an organic grapefruit and hazelnuts. It’s from Bee Raw. Fresh and sweet and salty and green, it’s the kind of dish I would create myself.
I interviewed Zeke Freeman, CEO of Bee Raw on Toxic Free Toxic Radio Honey, Health, and Honeybees and their honeys are very pure. Drizzling honey on top of food is a great way to eat it because raw honey retains all it’s natural benefits, which can be destroyed by heating.
January is the natural season for grapefruits. I used to have a grapefruit tree in my backyard here in Florida, so I know the season well.
HONEY GRAPEFRUIT SALAD
For the past couple of weeks I have been enjoying kumquats—one of my most favorite fruits. I love kumquats so much, one year I even went to our local Kumquat Festival in nearby Dade City, which is known as “The Kumquat Capital of the World.” Lucky me!
You may have never even heard of a kumquat if you don’t live in Florida or California. I’m not sure how far and wide they are shipped.
They are a wonderful little bite-sized citrus fruit that you just pop into your mouth whole—skin and seeds and pulp and all. It’s a juicy bittersweet citrus bite. It’s citrus without all the sugar of an orange.
The point I want to make here is not for you to eat kumquats, but to look around and see if there are fruits you can savor their sweetness and flavor, and enjoy them as much as any dessert. Find out what’s local where you live and revel in these seasonal treasures.