Berry Jam--It's even Vegan Friendly!

Sometimes you go overboard and buy too many fresh fruits or veggies at the fresh market. Which is what I did last week and now I had a bunch of berries left over, so besides making desserts or yogurt parfaits I wanted to come up with something delicious. So I did some research on how to make jam without pectin or gelatin. The biggest issue with store bought jams and jellies is the added sugar content. The problem with pectin is that it is not easily found in most stores and it requires a lot of additional sugar added to congeal the jam. Have you ever examined the back of a jelly jar? It's insane! Fruit itself is full of sugar, why add so much more?

This recipe is easy, you can probably make it even easier by adding it to a crock pot and letting it cook on high for a few hours and then sit on low for the rest of the day. I used my stove and didn't have a problem. It just takes more awareness to make sure the berries or tapioca aren't burning or sticking to the bottom of the pot. So here is the secret to healthier and authentic jam!

Ingredients:

• Assorted berries- I used 3 cups total
• 1 cup blueberries
• 1 cup blackberries
• 1 cup bing cherries

Thickener:

4 tablespoons tapioca pearls

1 overripe banana

Agave syrup if necessary (you can use honey, maple syrup or sugar)

• Don't use artificial sweetners because they cut calories. They are so far from natural it's not funny. Enjoy the calories (they are naturally occuring in fruit sugar) and get your nutrients.
  
  Directions:
  
• Keep berries over medium heat and add water as necessary to prevent sticking to the pan
• Whisk constantly until berries are broken down
• Add tapioca and sweetner once berries have started to form a sauce
• Keep stirring to prevent burning while allowing mixture to thicken/boil down
• Poor into airtight jar and let cool
• Store in the fridge for 2 weeks or freezer for 3 months

*Serve with homemade bread and peanut butter

*Use as a glaze for meats or tofu

*Pour onto yogurt or ice cream

*Use as a filling in cookies or pastries

Remember, homemade jams are preservative free so they will not stay good forever! Use within 2 weeks.