Blueberry Jam

Fruit past its best?

Try no sugar jam loaded with polyphenols and prebiotics

What's the perfect companion to your Fiberflour bread toast?
Yes, blueberry jam, or any fruit you have that needs preserving.
My latest experiment turned out mouthwateringly delicious and I can't imagine a better for you breakfast than our version of toast and jam with a cup of coffee & cream.
 
INGREDIENTS
Blueberries, frozen or past their peak                 335g

Red wine (optional)                                               150 ml

Fibersugar (as much as you like)                     150-200g

Xanthan or Guar gum (gels it up nicely)                1 tsp

Instructions

  1. Put your blueberries or any other fruit you would like to preserve, in a saucepan. Pour in enough water or better still red wine to half cover the fruit. 
  2. Add Fibersugar and xanthan gum.
  3. Simmer for an hour or so until the wine is reduced and the mixture is thick and gooey.
  4. Let cool and spoon into a jar and store in the fridge.