I love jam; it’s so delicious. You can have it on your toast, on a scone, or put it on a sponge cake, yum! Unfortunately, the main ingredient in it is sugar, which is not good in high amounts, so I’ve had to use it sparingly, until now.
I have found a recipe for a healthy jam that includes vegetables.
I bet I have you thinking, will it taste any good with vegetables in it?
First start by picking out your favorite fresh berries, around 2 cups. We used raspberries, blackberries, and strawberries.
Next, roast a beetroot, enough so it makes up a cup. Place it in the oven wrapped in foil and bake at 350°F for about 90 minutes. Once cooked, it is easy to slice up.
Next, mash the fruit and beets in a food processor—use the pulse setting and only a few times; you want your jam to stay a bit chunky. You could also use a potato masher, if you don’t have a food processor.
Then, place it in a saucepan, and bring it to a boil with 3/4 cup water. Add 1 packet no sugar needed pectin, and 1 teaspoon stevia. After boiling for 1 minute, remove from heat. Now, just let it cool. Store in the fridge for sandwiches and toast!
Here is the recipe for this super powered jam that you can eat as much as you want without the guilt.
- 3 cups mashed berries and beets. I started with 1 cup beets and 2 cups of strawberry, raspberry, and blackberry mixture
- 3/4 cup water
- 1 packet Sure Jell Pectin (no sugar needed variety)
- 1 tsp sevia
Mash your berries and cooked beets by using a food processor or a potato masher. Leave it a bit chunky, not too smooth. Place all fruit/beets in a saucepan. Add stevia, water, and pectin. Bring to a boil, and boil for 1 minute. Remove from heat, and allow to cool. Store in the fridge for up to 7 days.