Now that the gluten free bread dilemma is solved, it’s time to think about what to build on that foundation. There is obviously EVOO and coarse sea salt, there is goat’s cheese, nut butters – and then there is jam. The only problem is that in the course of the whole low-carb and paleo movement there is a certain scepticism towards jam. But is there anything nicer than homemade jam? For me, Sunday breakies with my fam evokes memories of warm bread rolls, real butter and loads of fruit jam. And before you send me a blood sugar check device, you might have a look at my low-carb breakfast bread – and my low-carb, completely sugar-free homemade jam!
Unfortunately, as an urbanista, I do not own my own fruit garden, so I use frozen raspberries. You are of course welcome to use any fruit you like, fresh, store-bought, home-grown or frozen. I have only tried this super easy recipe with frozen berries, so cannot vouch for the result of doing it with fresh berries, but I think it would work just as well.
This is the easiest jam you will ever make and it is super duper quick, too! Admittedly, this is not your typical preserve, so you cannot store it in the pantry, but in the fridge, and you should consume it ASAP. But you will never have had soooo much fruit goodness on your bread!
450 g frozen raspberries or berries of choice, thawed and puréed
2 tbsp stevia
1 tbsp arrowroot, dissolved in 1 tbsp water
1 tbsp lemon juice
Mix all ingredients in a saucepan and bring to the boil. Turn the heat down and let simmer while constantly stirring until jam begins to thicken – it shouldn’t take too long. Turn off the heat and transfer jam to a small mason jar and refrigerate – jam will continue to thicken in the fridge. Use within two weeks.