Peanut butter and Jam (jelly as I used to know it, living in the USA) was a staple in my household, I loved the creamy nuttiness of the peanut butter and the burst of sweetness from the raspberry jam. Luckily nowadays you are able to find great companies that make completely natural 100% peanut butter – however the same really doesn’t go for jam. Unfortunately even sugar free jams are loaded with additives and preservatives, and nearly all contain geletin. They may taste good, but will make your body feel anything but! Over the Christmas period I decided to save money, and also have a bit of fun with my Christmas presents, and decided I would make them; this left me exploring how to make chutneys, chilli jams, and sweet jams in a really delicious, healthy way. I put them in tiny little Kilner jars and they were all such a success! I thought I’d share my favourite of the lot today, Raspberry & Apple Jam. This condiment really is the bees knees, it lasts 3 weeks which is rare for such a natural product, and tastes incredible. All you need are a few simple ingredients, and a little patience whilst it boils away!
The Ingredients
350g raspberries
2 tbsp lemon juice
2 apples, pealed, cored and grated
50g or 1/3 cup, of coconut sugar (you can also use pure maple syrup in same quantity)
Method
Add the raspberries and lemon juice to a pan, and put over low to medium heat – simmer until the raspberry juices start to come out and the mixture has lots of liquid. Now add all other ingredients, stir well until the coconut sugar has dissolved – now bring to the boil and boil for around 15-20 minutes. Transfer into a cold bowl, and leave to cool completely before pouring into jars, and storing in the fridge. Leave in the fridge for at least an hour before consuming!
Serve with 100% peanut butter and a slice of toasty gluten free bread! Yum.
