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
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
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.