The best thing since sliced bread is what goes on top of it. Of course the Paleo-approved selection of nut butters, ghee or sliced avocado are great options, but you can’t beat the traditional jam topping. Store-bought jams contain sugar and unnatural ingredients, which wreck havoc on your body, your cravings and your immune system. Since fruit is already sweet, I was determined to create a recipe that didn’t use any sugar at all. Done!
Creating the thick jam consistency we all know and love required a special ingredient. The trick is using ground flax seeds. Eureka! I can hear the angels singing now. As the fruit boils with the ground flax seeds, the jam thickens slightly. Once off the heat, the jam will continue to thicken.
Now you can enjoy the natural sweetness of the fruit, while still eating clean and healthy.
If you choose to can the jam and store it in the pantry, please understand that due to the natural ingredients, it will only last 2-6 months. Once open, store in the refrigerator for up to two weeks, if of course, you don’t eat it all by then.
Makes 1 cup jam
- 2 pitted medjool dates
- 2 cups of fruit
- 1/4 cup filtered water
- 2 tbsp ground flax seeds
- Chop the medjool dates as fine as you can.
- Combine all ingredients into a small saucepan.
- Let the mixture boil over high heat for 10 minutes, stirring occasionally and breaking up the fruit as it softens.
- Pour into a sterilized mason jar and secure the lid in place.
- Store the in the pantry for 2-6 months or open in the refrigerator for up to two weeks.
Serve on fresh Paleo Bread with ghee
A double batch makes enough for a Paleo Pie. This pie below was my birthday pie made with a sweet potato crust. YUM.
Also, check out my Blueberry Crumble.