I know that jam is not sugar-free and I am a big anti-sugar person. For me personally, once I have a regular flow of it in my own system it messes me up. Too much sugar has all sorts of negative effects on you. BUT, I do also believe in all things in moderation. This jam is just too good to resist. I think sugar should be avoided if you have any sort of recurring yeast problems such as candida (sugar feeds the yeasts). Or if you suffer from achy joints and arthritis (sugar inflames your joints). If you don't have these sorts of issues and are generally healthy, then I still think sugar should be kept to a minimum and only consumed as a treat. I use this delicious jam to top crackers.
1kg jam sugar
1 lemon zest and juice
10 elderfower umbels, well washed (look out for very tiny snails)
5 x 454g (1lb) jam jars and lids
Sterlise your jars and lids (I use the dishwasher to do this)
Wash and chop rhubarb into 1cm chunks
Add all the ingredients into a non metallic bowl and cover with a tea towel. Leave overnight or at least 8 hours to let the flavours intensify
Once you uncover the bowl, you will find that it has filled with the juices from the fruit. Give it a stir and then remove the elderflower umbels
Place a saucer in the freezer. You will later use this to test the setting point of the jam
Transfer the ingredients to a large saucepan. Bring to the boil slowly until the rhubarb has softened
Once the rhubarb has softened, continue to boil quite vigorously until the rhubarb kind of dissolves into a thick jam-like substance. Attach your thermometer if you have one to the mixture and keep boiling until it gets to around 104c. To test it's set, drip some of the mixture onto the cold saucer. If it wrinkles once pinched then it's set. If you find this too tricky, simply keep boiling vigorously until you have a thick jam like mixture.
Turn off heat and stir, then ladle into a pyrex jug and pour into your jam jars. Seal immediately.
As I say this really is a delicious treat. It can be added to yoghurt, porridge, bread or cheeses.
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