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Basic Jam and “Jelly”

Merry Christmas Eve Spud Muffins,

If you fancy the idea of making your own cranberry sauce or “jelly” to go with the Turkey, ham, salmon (heck, even just slathering it on organic sprouted or sourdough bread with a shite-tonne of avocado or macadamia butter if you’re veg or vegan) this year, I think you’ll appreciate the simplicity of the following recipe.

The beauty of this method is that you can use any berry or stewed fruit you like; apricots, strawberries, blueberries, figs etc. to create whatever jam or jelly flavour your little heart desires.

Basic Jam or Jelly 

  • 2 cups frozen berries* (I used cranberries but feel free to use whatever berry you like/have access to. You can substitute with 2 cups pre-stewed fruit, such as apricots for an apricot jam)
  • 12 pitted Medjool Dates
  • 2/3 cup filtered water

Method

Whizz dates and water together in a blender until smooth and then add to a small saucepan with berries. Bring to the boil and then a simmer, until the water has virtually completely absorbed.

Remove from the heat and allow to cool slightly before storing in a recycled glass jar in the fridge for up to a month.

*Cranberries gel all by themselves, but other fruits might require a Tablespoon of chia seeds added to the cooled fruit mixture before refrigerating. See how you go. Each batch is a wee bit different.