Spiced Christmas Jam

This jam is so delicious and is perfectly balanced between the beautiful berries and the warming spices of cinnamon, nutmeg, ginger and cloves. This recipe can be doubled (or tripled!) to make more jam, and it’s such a nice (and budget friendly) homemade gift idea to give loved ones this Christmas. It also is refined sugar free!

Ingredients

1 apple (peeled and diced) (I used green, but you can use either green or red)

1 cup frozen raspberries

1 cup frozen blueberries

1/4 cup chia seeds

2 tbsp ground allspice (more or less to taste)

1 tsp ground cinnamon

1 tbsp ground ginger

2 cinnamon quills

2 tbsp monk fruit sweetener (you can substitute this for raw honey or maple syrup instead - measure to your desired sweetness)

1/2 cup of water

Rind of 1/2 an orange + zest

(Makes 500g of jam)

Method

1. Add apple, cinnamon quills, ground ginger, ground cinnamon, half of the ground allspice, orange peel and water to a saucepan, bring it to a boil and then reduce heat to a simmer for 5 minutes

2. Add frozen berries to the saucepan and continue to stir until all fruit is thoroughly softened

3. Add the monk fruit (or sweetener of choice), orange zest and the remainder of the ground allspice, stir until well combined. Taste and make adjustments as required

4. Remove from the heat and remove orange peel and cinnamon quills

5. Using a stick blender, roughly puree the fruit mixture. I left some chunky berries for texture

6. Stir through chia seeds and pour into small sterile jars. Store in the fridge for up to a week (there are no preservatives, so it will grow mould if left out of the fridge!)
   
   
   

Spread on my protein pancakes, buttered bread/toast (there’s something really yum about salted grass-fed butter topped with something sweet), scones, slather onto banana bread, or stir through yoghurt or overnight oats. YUM!

Merry Christmas!