We have three delicious recipes for making your own alkaline jam. Before we get started, we would like to acknowledge the source of these recipes, which come from the app of the well-known fitness youtuber Pamela Reif. We have found that they consist of 100% alkaline ingredients and that the preparation is also alkaline fasting compliant. So we hope you enjoy trying them out.
Classic jam is not considered alkaline because it is made with (a lot of) added sugar - often up to 50% of the jam is made from refined sugar, which is used not only for sweetness but also for gelling. Preserving with sugar also contributes to the long shelf life of jams. In the following recipes, the shelf life after opening varies, which we will point out in each case.
Recipe 1: very simple - berries with dates
In the first recipe, Pamela uses frozen blueberries and mixes them with dates for more sweetness and a creamier texture. The proportions are 200g frozen blueberries to 100g finely chopped dates. Mix these together and simmer over a medium heat for about 10 minutes, or a little longer for a thicker consistency. You can store the hot mixture in warm jars or eat it straight away - according to Pamela, the jam will keep for about 7-10 days in the fridge once opened.
Recipe 2: also simple - berries with chia seeds and lemon juice
In the second recipe, we achieve the marmalade-like consistency by adding chia seeds and - if you like - psyllium seeds to the selected berries. Pamela first heats 300g of berries (fresh or frozen) until they become mushy. Then we mix in about 3-4 teaspoons of chia seeds, or a mixture of psyllium and chia seeds (at least half should be chia seeds) and lemon juice. If you would like it a little sweeter, you can add some alkaline sweetener, for example coconut blossom sugar, maple or agave syrup, or apple syrup. You can preserve the mixture again and keep it for longer. Once opened, the jam will keep in the fridge for 1-2 weeks, according to Pamela.
Recipe 3: sophisticated and luxurious with figs, bananas, nuts, ginger and cinnamon
This recipe is said to have come from Pamela's mum and is based on figs. You can of course also experiment with other types of fruit. The recipe calls for 350g of figs and a nut of your choice. The recipe uses 60g pecans, but for alkaline fasting you can use other nuts such as walnuts, pistachios, macadamias or almonds. Chop up the selected ingredients andFor a little "kick", have 1-2 slices of ginger ready.
Next, cut 120g of bananas into slices for sweetness and fry them with a little coconut oil so that they caramelise slightly - delicious. When they are ready, add the figs, ginger and a quarter teaspoon of cinnamon to the pan with 20ml of water. Leave everything to simmer on a low heat for 10 minutes, stirring occasionally. During this time, you can toast the chopped nuts without oil in another pan and add a little salt - make sure that nothing burns, but that they only become browner and crispier.
You can then remove the 1-2 ginger slices from the pan with the "porridge" - they have now fulfilled their role in the jam. Add the chopped nuts instead and pour the hot mixture back into clean, hot jars. Seal the jars immediately to preserve them, or enjoy the jam fresh. This jam also makes a wonderful, exotic-flavoured and healthy gift.
We wish you a good appetite!
You can find more recipes on the Zollhaus Youtube channel.
