Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Wednesday, January 13, 2010
I used apricots, but pretty much any fruit that you would normally make jam from would work. I simply cut up the fruit into large pieces- probably into quarters or eights- and then put it in a large stock pot. I covered the fruit with cold filtered water and brought it to a boil, then turned it down to a simmer. I think I added the honey at this point- I'm not sure it matter exactly when you add it.
Simmer the fruit for several hours until it thickens and cooks down to a consistency you like (keeping in mind that it is thicker when cool). Keep a close eye on it while it cooks so it doesn't scorch, and add more water as needed. Once it has thickened, remove a little and let it cool enough to taste, and add more honey if desired.
Once the jam is done you can either can it or freeze it in small containers or ziploc bags. I suggest making large batches in the summer when the fruit is in season and less expensive, but many of us on GAPS don't have as much control over when we are ready for certain foods. You can easily make this in smaller batches during the winter as well. Even though it may be more expensive, it can still be cost effective compared with purchasing SCD-legal jam online.
This jam is delicious on toast, in sandwiches, on pancakes or french toast, in crepes, or as a filling in desserts.