2016-03-27 17:31:23 Writen By: Green Bar

Nourishing Mulberry Jam

To get the highest vitamin C and antioxidants from seasonal pretty summer berries it’s best to make a “raw jam”, this way none of the minerals, bioflavanoids and vitamins from the berries get de-activated by heat or sugar.

 

Sugar deteriorates collagen; on the other hand vitamin C builds it! Preserving vitamin C keeps collagen really healthy, and we all want our plumping collagen to keep wrinkles away. I love having good flavorful dried fruit around to combine with fresh fruit for a jam-like consistency to top thumbprint almond cookies, little pies, or oat cookies. It’s also a nice way to get fresh fruit into you and your families diet.

 

These bioflavanoid rich jams are anti-inflammatory, free radical fighters, rich in plant estrogens which help over all health.

 

 Mulberry Jam

10 dried wild cherries

1/3 cup fresh mulberries (most of you have this at home for the months of April and May!)

¼ mulberry juice

1 teaspoon lemon juice

1 drop vanilla from extract bean or powder

1 teaspoon Wildflower honey

 

OR this jam

 

Vitamin C strawberry Jam

dried strawberries

2 fresh strawberries

1 teaspoon lemon juice

1 drop vanilla from extract bean or powder

1 teaspoon Wildflower honey

 

 

Add all ingredients together and let sit together for 15 minutes to re-plump dried fruit.

With a hand held blender blend everything together and store in a labeled jar in the fridge up to one week.

 

 

Ideas for the jam:

Top your pancake with it

Top your sourdough bread, organic butter, and top with jam

Use as a paste to flavor your smoothie

Make a sorbet

Use to top homemade organic cheese cake* cheese made with organic drained yogurt and organic crème fraiche, with honey to sweeten. Tastes good when chilled in the freezer for an hour.

Last Update 2016-03-27 17:31:23
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