Raspberry and blueberry jam ( AIP, low FODMAP, Paleo)
Jam is just the easiest thing to make and this one tastes exactly like the one I had as a child. The best part is that you can utilise this in your AIP baking for a fruity burst of flavour. If you are really lucky and can tolerate nut butter, you can create your own PB and jelly.
This makes a good half jar portion. You can double the quantity if you want more, but I find this goes a long way if you are limiting the fructose on an AIP or low FODMAP diet.
1/3 cup maple syrup
Tablespoon of lemon juice
Put all ingredients in a medium saucepan over a medium high heat until boiling. Stir continuously for roughly ten minutes to prevent sticking - it will be boiling rapidly as it liquifies. After ten minutes reduce the heat right down so it is bubbling gently. Let this bubble for around 7 minutes as the liquid reduces by almost half and you are left with a thick fruit jam.
Let this cool and transfer to an airtight container and refrigerate. This will thicken further once chilled.
This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.