No-Sugar Homemade Berry Jam Recipe
- 5 cups berries (I used frozen strawberries and blackberries)
- 1 package “No Sugar Needed” Fruit Pectin (Sure-Jell 1.75 ounces)
- 3/4 cup water
Place frozen berries in a pot and begin to simmer. Once berries begin to break down and defrost, pour berries into a blender and pulse until desired consistency. Return berries to pot, add water and pectin and bring to a boil. Boil for 1 minute. Skim foam off the top. Pour into prepared jars.
This jam set up super quickly. I tried it with using only a few teaspoons of regular pectin, and 12 hours later, it was still runny. Other than that, I don’t see how you could go wrong. This jam is perfect for peanut butter and jelly sandwiches, and should last us quite awhile!
According to Wikipidia, the average North American child will consume 1500 PB&J’s before graduating high school! LOL This makes it even more important to healthify the classic sandwich!
- Replacing sugar infused, commercially prepared peanut butter with homemade nut butters may have the biggest impact on the overall nutrient density of this sandwich. So, how do you healthify this fave?
- Replace sugar added jam, with jam prepared with only fruit.
- Use whole wheat bread, or homemade bread.
And if you want to go beyond the normal. Here are some other variations on the sandwich kids might like!
- Peanut Butter swirl sandwiches (made with whole wheat cinnamon bread, peanut butter and jelly)
- Peanut butter and sliced apples on whole wheat bread
- Peanut butter, raisins and banana on whole wheat pita
- Peanut butter and honey (or agave). We eat these often!
- PB&J on a whole wheat waffle
- Nut butter and applesauce
- Grilled or toasted peanut butter and jelly
- Peanut butter and Jelly Truffles
- Peanut butter and Nutella
- Soy nut butter with berries
- A triple decker PB&J- Crust cut off, sliced into squares and skewered!
- And the weirdest way- My husband eats his Peanut butter and jelly sandwiches in a bowl of milk, with a fork!