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Natural blueberry jam without pectin is a a real treat for breakfast. This is the end! The end of what you wonder? Let me tell you, a blueberry spot in the forest is a big secret here in Austria. End of July you can still find a few blueberries here and there but the longer they hang on the bushes the more mushy they get and nobody likes mushy blueberries. They just stain a lot..
You will definitely have a few delicious blueberry recipe delicacies in mind to enjoy the bounty from the forest before the berries turn bad. But what do you do with huge quantities of blueberries? Years ago I would wake up early morning to go to work and it would be rainy cold and dark outside, My mood would go downhill but then I would have breakfast with a blueberry jam on my bread. A smile of victory would take over my face. Dark luscious blueberry jam has the power to bring happiness. You can get the label with blueberry written in in English, German or French.
I thought you might like a jar written in another language, just for fun. Print the blueberry jam label on a A4 sized sticker type of sheet or regular white copy paper. There are 24 labels per sheet.
I've had quite a few people email asking what the lovely looking blue spread was on my recent grain-free white bread recipe, so I thought I'd. People think that making blueberry jam is a giant process that takes all day. But there's a Recipe Notes. We recommend organic ingredients when feasible.
Stick it on the jar and you are done. Those labels are terrific! As is the recipe. I am so tempted to step in the kitchen and make this jam. Thank you for the beautiful jam labels. Your earlier blueberry picking post was a delight, and now homemade jam is a tasty reward for your efforts. Nice how that works out. Your jam looks wonderful. How I wish the berries are abundant over here. I can still buy but pretty expensive though. Still, the jam with it is simply gorgeous and yes, organic. I love blueberry jam and this is a great way to keep blueberries appearing all through the winter months when they are much more difficult to source.
I imagine this jam would be wonderful smeared on some Sunday morning pancakes xx. You have made me dream…. Oh…to be able to pick my own blueberries! Bet they make the most awesome jam!!! I can taste it now. I love blueberries and eat 2 cups of blueberries everyday if I can during the summer. What a nice way to preserve the fresh blueberries! Take note that it may need an additional minute or two of cooking, because frozen fruit will release more liquid than fresh.
Can I skip the boiling water bath process and just freeze this jam? Funnel it into freezer containers and leave about an inch of space up at the top to allow for expansion. Let the jam cool to room temperature before placing the containers in the freezer. Can I double or triple this recipe? The reason this jam works so well without any additional pectin has everything to do with the small batch size. If you increase the volume in the pan, that makes it harder for the fruit to cook down efficiently.
If you have a very, very large, wide pan, you can try a double batch. Can I use something other than lemon juice? It will balance the flavor in the same way. How much does this recipe yield? You should get between 2 and 3 half pints from a batch this size.
The yield will vary a bit depending on how much water is in the fruit and how long you cook it. Can I reduce the amount of honey? It also plays a role in helping the jam set up. So if you reduce the honey, you may have to cook it a bit longer to get it to be truly jammy. Get instant access to tons of content by joining the Days Membership area! Cooking with honey is toxic.
Heating honey kills all the nutrients and heating changes the nature of the honey causing it to become like glue in the gut, causing digestive issues. It does not matter how clean or real a food is if it is not prepared properly it can cause issues within the body. A cook book called Wise Traditions tells why and how to properly prepare real food for max nutrition.
This site does A good job of show casing real food but does not do a good job on showing how to properly prepare it. Heat will not damage it! In fact honey does not spoil. If you do your research you will find out. There have been studies done to prove it is unwise to cook with honey.
Check out Ayurveda, Weston A.
Price,Wise Traditions all of these along with many other scientific studies will explain why. Besides heating honey kills all the beneficial enzymes giving it no nutritional value making it no different than white sugar.
So, it gets to stay! Tips for Water-Bath Canning. Despite the name, it can be stored in the refrigerator for up to 3 weeks. The sugar is what turns the berries into a jam, and the result is meant to be consumed by the teaspoonful [on a slice of toast for example]. You might want to google recipes that use stevia instead of sugar. I would advise searching for recipes that specifically use those sweeteners, rather than trying to modify this one. Here is a new addition to your low carb jam repertoire that is so ridiculously easy to make you could get your kids to do it for you:
Why spend all that money on expensive honey then kill all benefits by heating. There are wiser sweeteners to cook and bake with as all real foodies know. Heating raw honey above 40 degrees Celsius is not considered toxic by mainstream medical sources. It can destroy many of the beneficial nutrients and enzymes fund in raw honey, but consider that most grocery store honey has been pasteurized above this heat..
It is considered considered toxic by Maharishi Ayurveda, a controversial system of alternative medicine, one not generally accepted by Western scientists. When raw honey is heated or aged, it creates 5-Hydroxymethylfurancarboxaldehyde HMF.
HMF has been reported to have negative effects on human health, such as cytotoxicity toward mucous membranes, the skin and the upper respiratory tract; mutagenicity; chromosomal aberrations; and carcinogenicity toward humans and animals. Many food items sweetened with high fructose corn syrups, e. Conversely, HMF, which is converted to a non-excretable, genotoxic compound called 5-sulfoxymethylfurfural, is beneficial to human health by providing antioxidative, anti-allergic, anti-inflammatory, anti-hypoxic, anti-sickling, and anti-hyperuricemic effects.
HMF is present in many of our foods, from garden onions, tomatoes, numerous plant species, tobacco, processed foods, and coffee — and the levels in these foods are generally higher than found in honey that has been treated. However, the levels necessary for these effects to be significant are unclear. The remaining toxic potential is rather low. A more recent article states that there is. However, Published online Apr 4.
A final note on honey in general — honey can be contaminated with heavy metals such as lead, arsenic, mercury and cadmium. Honey produced from the nectar of Rhododendron ponticum contains alkaloids that can be poisonous to humans, while honey collected from Andromeda flowers contains grayanotoxins, which can cause paralysis of limbs in humans and eventually leads to death. I think that as with any food, moderation will keep you safe here. It would appear that some cooked honey is not as bad for you as some coffee and a sugary roll. And the honey we get in the US is generally not going to be collected from the above mentioned plants — but if in doubt — ask your honey retailer.
Likely,in the latter instance, someone would have been the canary in the coal mine and no honey from that source would be sold.
I am fully aware and educated in all the info you provided. Because of my knowledge it does bother me that so many people think they are getting healthier by using grocery store honey and also cooking with honey. Some people even buy the very good quality raw honey then destroy it by cooking it thinking they are doing something that adds to their nutrition, when in fact they are in essence ending up with food that is sweetened with nothing no different than white sugar.