Blueberry jam on a slice of old cheddar. Yes, it may sound positively disgusting, but it is one of my most favourite things. Unfortunately, I had to give both up a few years ago because of health reasons- the jam because of the sugar and the cheese because of, well, because it was cheese.
Having recently discovered the deliciousness that is raw sheep milk cheddar, my mom Patsy and I decided to take on the fall harvest and make our own all natural, no sugar and no powdered pectin, blueberry jam. It turned out amazingly well. The recipe called for three cups of sugar which we substituted with one cup of unpasteurized honey and one cup of sucanut (non-refined cane sugar). For pectin we used whole apples, though you could always skip the apple sauce making-step and buy some ready made unsweetened organic apple sauce.
Blueberries are little anti-oxidant powerhouses. They are obviously going to be a bit more active when consumed fresh and raw, but this jam is a wonderful treat. Though the raw sheep milk cheese is a rare indulgence, I have been enjoying the blueberry jam on a slice of my from scratch sourdough bread with a little almond butter. Deeeeeelish.
- All Natural Blueberry Fruit Jam
- 5 Tart Apples: peeled, cored and coarsely chopped
- 2 Limes: unpeeled, finely chopped
- Water (about ½ cup)
- 4-5 cups of Blueberries
- 1 cup Sucanut
- 1 cup Honey
- If making your own applesauce
- In a large stainless steel saucepan, combine apples and limes and enough water to prevent sticking. Bring to a boil over high heat. Reduce heat, partially cover and boil gently, stirring occasionally for 20 minutes, until mixture is very soft.
- Working in batches, transfer mixture to a sieve or colander.
- With the pack of a spoon, press mixture through sieve to yield 2 cups of apple sauce.
- Measure out 2 cups of unsweetened natural applesauce (See? Much easier)
- In a clean, large stainless steel saucepan, combine applesauce, blueberries, honey and sucanat.
- Bring to a boil over medium heat, stirring constantly to dissolve sucanut.
- Boil, stirring frequently, for about 30 minutes, until mixture thickens and mounds on a spoon.
- Ladle into sterilized jars. Seal tightly and store in cool dark place.
- If you are wary about your canning skills, the fridge always works well for a cool dark place.