There’s something about homemade jams and spreads that are just so satisfying. Maybe some of this satisfaction comes from the DIY aspect, but for us it comes from knowing exactly what we’re eating, how it was made and where it’s coming. Most store bought jams and spreads are packed with preservatives and loaded with added sugars, often tricking us into thinking that we’re doing ourselves a favour by spreading some fruit on our toast. Next time you’re meal prepping, try adding our superfood spread to the list. We made ours using Jujube fruit, also known as red dates, dried apricot, white mulberries and chia seeds. Not only is it made from real, whole organic fruit, but it doesn’t contain any added sugar! Most store bought spreads are also thickened with pectin. We decided to use our organic chia seeds in place of this to soak up some of the excess liquid and make our superfood spread thick and packed with fibre and micronutrients (and don’t forget about Omega-3s!). Enjoy your superfood spread with pancakes (like we did), waffles, toast, crackers and even oatmeal!
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Organic Benefits:
- Antioxidant rich
- Sulfite & preservative free
- Low glycemic
- Liver protection
- Rich in Vitamin C, Fibre & Omega-3’s
- Refined sugar free!
Kitchen tools:
- Blender/ food processor
- Small saucepan
What you’ll need:
- 2 C boiled water + 2 tbsp filtered water
- ½ C White Mulberries
- A dozen pitted Jujube Fruit
- Half dozen dried Apricots
- 2 tbsp Dark Whole Chia Seeds
- 1.5 tbsp Yacon syrup or sweetener of choice
- 1 tbsp Lemon Juice
- Dash of Cinnamon
- Pinch of Sea Salt
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Dairy Free - Gluten Free - Vegan - Sugar Free
Prep Time: 15 Minutes for soaking + 10 Minutes to prepare
Yields: 10-12oz
Storage: refrigerator for up to 3 weeks
Preparation:
- Bring 1 C of water to a boil.
- Place roughly 12 pitted Jujubes fruit and 6 Apricots into ½ C of hot water. Cover and let sit for roughly 15 minutes.
- In a separate dish place the Mulberries in the remainder of the hot water.
- After 15 minutes, take Jujubes fruit and Apricots along with the liquid they were soaking in and blend until smooth. This shouldn’t take long. If you find that it is not blending well, add more hot water 1 tbsp at a time until the fruit is completely broken down into a paste.
- Drain the Mulberries and combine it with the Jujube/ apricot paste in a small saucepan. Bring to a low simmer on your stove top.
- Add 2 tbsp of water, Yacon, lemon juice, sea salt, cinnamon and the Chia seeds. Stir to combine over the heat.*
- You will notice that the Mulberries will start to break down. You’ll want to keep some of them whole in order to have some texture to the jam.
- Remove from heat once everything is combined.
- Let cool before moving to an airtight jar. Refrigerate for up to 3 weeks.
* Feel free to add more Yacon/ sweetener of choice to reach your desired level of sweetness!
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