Raw jelly/jam recipe

I'm hankerin for a pb&j sandwhich.. I can sub the p for almond and the bread for raw bread... anyone know a good grape or strawberry fruit jam recipe thats raw?

many thanks

Just blend (on low) some strawberries until desired consistency w/ a little bit of sweetener of choice. :)

Raspberries would be even better. I think that strawberries get too waterey.
Would you try kiwi. I think that mashed kiwi make a good jam.

i think that would all be a little watery eh? As much as a PB&J smoothie sounds delicious, I don't think it would stay on the bread :)

I must ponder on this....

You could always stick it in the dehydrator if it's watery, then stir it every once and a while to make it more concentrated.

Just strain it and use it right away, then you ge tthe mushy chunks but not all the water

i was thinking of the dehydrator... perhaps if I dehydrated the fruit, then blended it with a little water. That would intensify the fruit flavor whilest keeping it a thicker consistence. Seems like I have a memorial day science project.

now... which fruit to use.... /ponders more

I use psyllium husks in jams when I make cakes, it makes it a lot firmer. Chia seeds is another option.

a pinch of xanthum gum with fresh fruit or simply dehydrated fruit works great!

I use chia seeds when making my jams

I never thought of the chia... I know they gel up, but do the seeds stay crunchy? Meaning, while you are eating the jam do you have to spit the seeds out?

Xanthum gum? Is that considered raw?

[QUOTE=Maintime;610023]I never thought of the chia... I know they gel up, but do the seeds stay crunchy? Meaning, while you are eating the jam do you have to spit the seeds out?

Xanthum gum? Is that considered raw?[/QUOTE]

I have wondered this myself.

Quote:

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Originally Posted by Maintime

I never thought of the chia... I know they gel up, but do the seeds stay crunchy? Meaning, while you are eating the jam do you have to spit the seeds out?

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You will feel the seeds but you won't need to spit them out.

However, psyllium husks is better for jams in my opinion since it's only the husk and not the whole seed.

If you had spare Irish Moss lying around that would definitely bind the berries and give it that gelatinous, gooey-like substance. But if you blend the berries first and then strain them and blend with a date or two and a pinch of cinnamon-that might work too. Let us know how your jam adventure goes ?

Don't know if this has been suggested yet, but the trick is to first dry (if you have a dehydrator) or use dried fruit, reconstitute it, and blend with the most minimal amount of water possible. You can use it right away or chill it to thicken it even more. It's because when you reconstitute a fruit or vegetable it will soften enough to blend, but not retain nearly as much water as fresh.

This can be used for pie fillings as well :)
Try this trick with: mangoes, apples, pineapples, cherries, cranberries, strawberries, etc
Enjoy!