sabato 21 febbraio 2015

Raw Jam

Jam can be made from: cherries, plums, oranges, strawberries, peaches, apricots.  One of the greatest benefits of not boiling the fruit unlike  the traditional way of making jam is that all the enzymes are intact and so much less sugar is needed. They can enjoyed with raw crackers and breads.

It's ideal for the whole family.

An abundance of colors and flavours to be tasted at any time of the day: breakfast, snack time and can also be used for the preparation of so many other raw sweets.

I used lemon and dates as the preservative. Dates with its natural sugar enables 'marmelada' a 4-5 day life in the fridge.


  • 500g of ripe apricots, or any fruit of your choice
  • 7-8 large fresh dates
  • Juice-half a lemon
  • 1 teaspoon of lemon peel
  • ¼ teaspoon nutmeg

Put all the ingredients in food processor and process until a thick mass - the marmelada is formed. It will need 2-3 min, depends of the power of food processor. 

Put the jam into a jar, eat and store the rest in the fridge.

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