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Honey Sweetened Jam {GAPS, Paleo & SCD}

Affiliate Disclosure | in Recipes | by | with 35 Comments

Note from Heather: This is a guest post from Jenni at The Urban Poser- one of my favorite bloggers! Ya’ll, this girl can COOK. Daddypotamus literally gets giddy when she stops by with one of her creations of for us to taste test. You are in for such a treat!

YES! My Favorite Time Of Year Is Well Under Way

.. and by ‘time of year’ I don’t mean a season; I’m talking about a holiday! This day of which I speak is equally loved and hated by many. But I think…..it’s just misunderstood. I too was once a ‘Valentine hater’. With it’s cheap chocolates, cheesy cards, shiny, ugly balloons, and cupids arrow… BLEH! Not my cup of tea. (well, except that one year I bought the whole lot and had it delivered to my husband’s office as a joke) But I digress…

So, what was it that put cupid and me in such good standing you might ask? Well, perhaps it was the first time I saw a beautifully ruffled peony, all rosy and pink like the cheeks of a child on a cold winter’s day. Or maybe it was that moment I first bit into the crisp, yet chewy and creamy decadent perfection of my very first French Macaron. All I know is that at some point, things were awakened! Things I had never even known about myself were suddenly revealed like…”Wait, I actually like pink?”

Yes indeed! At least for about 4 weeks out of the year I do. It’s like I transform; as though all the girlishness that has been dormant inside of me suddenly comes out to play, and play I do! Valentines for me has become about giving gifts to my loved ones; gifts that are 100% creative and completely me. And since there aren’t really any expectations to begin with, I can pretty much do ANYTHING I can dream up. This creative impulse usually manifests itself as something along the lines of French pastries, French foods…….OK French anything really. Somehow Valentine’s Day now existex in my brain as the ‘Everything French’ holiday.

That Being Said . . .

What I have for you today isn’t necessarily ‘French’, per-se. I’m trying to work on that little obsession, and of course, with my current dietary restrictions I’ve had to change my repertoire around quite a bit. But I think that my Valentines ventures have only improved with all my dietary changes. You know what they say: creativity often flourishes most when under restriction.

So what I offer you today are a couple of tasty, homemade, honey-sweetened, pectin-free jam recipes. These particular flavors were my own experiment but hopefully, once you’ve made these, you will feel comfortable modifying the recipes and concocting your own lovely flavor combinations. Or if you’re like me…just throw caution to the wind and creatively dive in on the first try.

In addition to tasting fantastic, these jams also make the most amazing homemade gifts. Put them in a vintage style Mason jar with a quirky little note and you’ve got yourself an elegant and unique little valentine. Or you can create a nice display (see below) with ‘markers’ for the different flavors as a classy addition to a Valentine’s brunch. Oh yes, and one more thing; these jams make brilliant fillings for little tartlets (yet another great valentine gift idea).

Below are the two recipes. Please note that they have different amounts of honey added to each. Because these are ‘cooked’ jams, (often referred to as ‘freezer jams’ due to the fact that they are not actually preserved and need to be frozen if kept for more than a few weeks. Honey does not have the same preserving powers as white sugar…no surprise there) you can add anywhere from 1/4 cup to a whole cup of honey to every 2 cups of fruit and still get great results. As you can see, I’ve added 1/4 cup of honey to the peach jam and 1/2 cup of honey to the raspberry jam because the raspberries were more on the tart side. Just do what tastes good to you! Once you get the hang of it, the possibilities are endless.

Marmalades (as seen in the photo above), are a bit more complicated. I have not listed the recipe here, but you can look for it in the very near future at The Urban Poser, in my upcoming Valentines Extravaganza!

So how about you? Have you let your inner Valentine junkie out lately?

Raspberry & White Tea, Honey Sweetened
Freezer Jam (Pectin Free)

Ingredients:

  • 2 cups of fresh raspberries (packed)
  • 1/2 cup honey (more or less as desired)
  • Juice of 1/2 a lemon (about 2 Tbls)
  • Optional: 1-2 tea bags of organic white tea (depending on desired strength)

Directions:

  1. Coarsely mash the raspberries (I like to use a pastry blender or potato masher)
  2. Transfer the raspberries to a heavy bottomed sauce pan or even a frying pan.
  3. Bring the fruit to a simmer, it will become more liquid. Remove from heat and add the white tea bag(s). Let steep for 4 min then remove the tea bags. If you are not adding the tea you can skip this step)
  4. Bring the mixture to a simmer again allowing it to simmer and cook down for a few min. Add the honey, stirring well to combine. Continue to simmer the mixture for about 15-25 min stirring everyone once in awhile to keep in from burning.
  5. You want the mixture to come to about 220 degrees (if you are using a candy thermometer), but I prefer doing these jams by feel. This may seem daunting but here is how to do that:  Toward the end of the 15 min, keep a close eye on the mixture, stirring more frequently. It will begin to thicken pretty quickly and as you are stirring, draw a rubber spatula through the mixture. Before it is ready, you will notice that the mixture fills in the space created by the spatula very quickly. As it becomes ready, it will fill the space in more slowly, leaving an open space for a few seconds as it slowly fills in. Also, keep in mind that the mixture WILL thicken even more after it cools.
  6. Remove from heat, stir in the lemon juice and let cool. If you feel that you overcooked the jam and it is too thick for your liking, just add a little more water, tea or lemon juice to the mixture. It is pretty versatile stuff!
  7. Once cooled, serve on your favorite grain/gluten free biscuits or crackers. The jam also makes a great filling for mini tarts, cookies and (cup) cakes.

This recipe makes about 1 cup of jam. Store in the fridge for up to 2 weeks, or jar and freeze for up to one month. I prefer to make this in small batches, as this is not your everyday fare.

Peach Rooibos, Honey Sweetened
Freezer Jam (Pectin Free)

Ingredients:

  • 2 cups of fresh or frozen (partially thawed) peaches
  • 1/4 cup honey (more or less if desired)
  • Juice of 1/2 a lemon (about 2 Tbls)
  • Optional: 1-2 tea bags of organic rooibos tea (depending on desired strength)

Directions:

  1. Dice up about 1/3 cup of the peaches. Set aside. Coarsely mash the rest of the peaches. (I like to use a pastry blender or potato masher)
  2. Transfer the mashed peaches to a heavy bottomed sauce pan or even a frying pan.
  3. Bring the fruit to a simmer; it will become more liquid. Remove from heat and add the rooibos tea bag(s). Let steep for 4 min then remove the tea bags. If you are not adding the tea you can skip this step)
  4. Bring the mixture to a simmer again allowing it to cook down for a few min. Add HALF of the lemon and all the honey, stirring well to combine. Continue to simmer the mixture for about 15-25 min; stirring every once in awhile to keep in from burning.
  5. You want the mixture to come to about 220 degrees (if you are using a candy thermometer), but I prefer doing these jams by feel. This may seem daunting but here is how to do that:  Toward the end of the 15 min, keep a close eye on the mixture, stirring more frequently. Add the diced peaches in the last five min or so of cooking. and continue to cook till ready. This helps give the jam a fresher taste. It will begin to thicken pretty quickly and as you are stirring, draw a rubber spatula through the mixture. Before it is ready, you will notice that the mixture fills in the space created by the spatula very quickly. As it becomes ready, it will fill the space in more slowly, leaving an open space for a few seconds as it slowly fills in. Also, keep in mind that the mixture WILL thicken even more after it cools.
  6. Remove from heat, stir in the lemon juice and let cool. If you feel that you overcooked the jam and it is too thick for your liking, just add a little more water, tea or lemon juice to the mixture. It is pretty versatile stuff!
  7. Once cooled, serve on your favorite grain/gluten free biscuits or crackers. The jam also makes a great filling for mini tarts, cookies and (cup) cakes.

This recipe makes about 1 cup of jam. Store in the fridge for up to 2 weeks, or jar and freeze for up to one month. I prefer to make this in small batches, as this is not your everyday fare.

This post is shared at Fight Back Friday.

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35 Responses to Honey Sweetened Jam {GAPS, Paleo & SCD}

  1. Mellanie says:

    Those sound and look delicious! We are getting ready to start paleo next week (really need to do GAPS but the thought of it really overwhelms me for some reason) and I will have to give one of these a try.

    • Heather says:

      You will love this recipe, Mellanie! It’s very similar to her raspberry hmantaschen filling, which I made an extra batch of and ate straight off the spoon over Christmas :)

    • Seana

      says:

      @Mellanie
      If you can’t do anything else, add in the fermented veggies and broth. We’ve found that those two things help with healing, even when we can’t stick to the GAPS diet. That said, to get the full benefit you’ll want to go on the GAPS diet at some point but every little bit helps.

  2. I am bookmarking this post for summer when fruit is plentiful and I am struggling to preserve it for the winter. Your posts consistently rock – thank you!

  3. Oh wow! This is GREAT! BUT I really want the marmalade recipe. I have TONS of oranges, grapefruit and lemons coming off my trees and trying my hand at marmalade sounds like a project I need!

  4. Whilst I generally don’t have any sugar under my Paleo plan, I’m really keen to try this with the small amount of honey for a special occasion. It looks great!

  5. martine

    says:

    Could we add in this recipe a bit of whey to decrease the effect on the sugar on the immune system ? If yes how much?

    Thanks

    • jenni says:

      Being that this is a ‘cooked jam’ I am not sure that adding whey would be of much use. However if you wanted to do a raw jam you could do the ‘Nourishing Traditions’ method. It will not result in a very thick jam, but tastes great. It will not work well with all fruits, but berries are great. This is a wonderful option for making jams, however in my family we can not have whey at this point. We opt for this as a special treat and take some probiotics.

      1 large jar (this is the Nourishing Traditions recipe, and calls for mushing raspberries in a jar, adding sweetener, whey and water, then letting it sit at room temperature for 2 days before moving it to cold storage)

  6. Awesome, can’t wait to try this as soon as I’ve managed to introduce fruit in the diet! Given that I live in South Africa I think the Peach & Rooibos flavor would be the logical place to start!

  7. […] Real maple syrup  or honey sweetened jam […]

  8. […] (until Friday afternoon, when we leave for San Francisco!), and bought supplies for Roast Chicken, Raspberry Jam that we’ll use with the bread, Paleo Banana muffins, Chicken Pesto Pasta, Sauted Green Beans, […]

  9. […] Wednesday, we made some fruit smoothies for breakfast, I brought my leftovers for lunch, and we made a ton of food that night. I guess we missed being in the kitchen We made crab cakes (which I made with some paleo mayo (Paleo Comfort Foods) yum), brussels sprouts (Paleo Diet Cookbook), biscuits (Paleo Comfort Foods), and raspberry jam. […]

  10. Andie Smith via FB

    says:

    we just made jam last night. i didnt think of using honey. will have to try that next time.

  11. Andie Smith via FB

    says:

    we just made jam last night. i didnt think of using honey. will have to try that next time.

  12. Caelene Peake via FB

    says:

    Sweet. I happen to have all the ingredients for the peach/ rooibos one! Yay!! And just ran out of jam. Good timing!

  13. Wendy Good

    says:

    Would adding a teaspoon of whey after the jam is cooled make it last longer?

    • Heather says:

      I’m not sure, Wendy! Since it’s a freezer jam there shouldn’t be an issue with spoilage for quite awhile, but I doubt it will last that long in your house. It tends to get eaten pretty quickly!

  14. […] a premature fruit harvest known as “Mommy, I shook the tree!” into peaches and cream, peach freezer jam, 6 quarts of pear butter and […]

  15. Joni

    says:

    Have you ever canned these jams?

  16. lo says:

    Would really like to can/process honey-based preserves as freezer space is like gold at our house (and used primarily for storing bulk meat/veg/fruit purchases). Any good recommendations for canning resources??

  17. […] Freezer Jam… I have never tried it before, after reading this post I am excited to give it a […]

  18. Rebecca

    says:

    Gonna have to try this! Looks DELISH!

  19. Sarah

    says:

    So, we’re going on vacation next week and I’m going to make jams to bring with us. Peach is in order, however, since it’s fresh strawberry season where I live, I was wondering if you had tried the other (or any) honey sweetened, pectin free strawberry freezer jam? I might try just subbing fruits, but wasn’t sure if it would work or not.
    Thanks!! :)

  20. Sarah

    says:

    Update- YES!! Strawberries work, too!

    I did everything the same and simply substituted 2 cups of strawberries that we had just picked, and omitted the tea (although I can think of several great options for infusing with strawberries). Anyway, it is SO delicious!! Thanks again!

  21. […] shares Urban Poser’s recipes for Honey Sweetened Freezer Jam, with Raspberry & White Tea and Peach Rooibos […]

  22. Cynthia

    says:

    This jam is fantastic and my kids are very excited about it as they have been on a strict regimen of completely sweetener free jam for several years now. This works fine for peaches etc but those little yellow plums make a jam to be remembered (and not in a good way). However, I digress, my real question is why is pectin bad? I have been using the Bernardin Pectin for Sugar free jam and am now terrified that it is horrible but I’m not willing to give it up without a reason.

  23. Vickie

    says:

    Will this work for jelly? I have a family member who can’t have seeds so I make jelly.

  24. […] the orange marmalade, I followed The Urban Poser’s raspberry jam recipe featured here. You can probably substitute any kind of fruit you’d like and follow this recipe to make […]

  25. Shatakshi

    says:

    Hi, as per ayurveda cooked honey is toxic to health. Though recipe sounds great and nourishing .

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