Last week we deconstructed peanut butter. This week we had to top it with a quick, healthy jam! Making jam is a summer routine for my family but it requires a few pieces of special equipment, quite a bit of time, and in my case, a couple of scorching burns (none of which make for a fast Out of the Box Food alternative). But since fresh, homemade jam can be such a treat, I knew we had to explore a quick and easy alternative for Out of the Box Food.
This week’s comparison will be between two varieties of Smucker’s Jam and an Out of the Box Strawberry-Blueberry Quick Jam which literally takes 5 minutes, requires no special canning equipment, and should leave you “burn free”!
**On a side note, please take a moment and check out www.foodista.com on Wednesday October 20th. Out of the Box Food has been selected as their featured blogger and our post, Ice Cream Sandwich and Pimple Cream: The Common Ingredient, will be published on their home page!!
THE COMPARISON: Smucker’s Seedless Strawberry Jam vs. Smucker’s low-sugar Strawberry Preserves vs. Out of the Box Strawberry-Blueberry Quick Jam
(All ingredients followed by an * can be referenced at www.wikipedia.org by clicking on the ingredient)
Smucker’s Seedless Strawberry Jam
Smucker’s Low Sugar Strawberry Preserves
- fruit pectin
- locust bean gum*
- citric acid*
- potassium sorbate* (added as a preservative)
- calcium chloride*
- red 40*
**All listed product ingredients are taken from product’s package label. Though Out of the Box Food makes every effort to provide complete ingredient information, please check the package for the most current information.
Out of the Box Food Strawberry-Blueberry Quick Jam
Utilizing frozen fruit is a great alternative in the cooler months when fresh isn’t as available. Fruits and vegetables are usually picked ripe and frozen immediately to maintain most of their nutrients. Because they are picked at their prime, rather than when they are under-ripe to accommodate shipping time, it is completely possible for the frozen fruit to contain MORE nutrients than their supermarket produce counterparts. Just check the package to confirm that the ONLY ingredient is the fruit or vegetable of your choosing.
Special Equipment: clean glass containers with lid (equal to 12 oz)
- 1 C frozen blueberries, thawed (organic or pesticide free)
- 1 C frozen strawberries, thawed (organic or pesticide free)
- 1/2 C plus 1 tbsp unsweetened fruit juice (in this recipe we used Trader Joe’s Blueberry Juice)
- 1 tbsp plus 1 tsp No Sugar Needed Fruit Pectin (see Perfect Pantry Staples)
- 1 tsp agave nectar or 2 tsp raw (or granulated) sugar
- Prepare thawed fruit in bowl by crushing with fork or potato masher. Set aside.
- In a medium saucepan, whisk fruit pectin into fruit juice until dissolved.
- Over medium-high heat, bring juice to a boil. When juice reaches a hard boil (when you can’t stir it down), continue to cook for one minute, stirring constantly.
- Remove from heat and stir in fruit. Add agave or sugar and stir to combine.
- Pour jam into jar(s). Put lid on jars and place in refrigerator.
*Jam can be kept in the refrigerator for 3 weeks.
Consider our kid’s peanut butter and jam sandwiches officially “deconstructed”! Next week we’ll delve into a holiday which spooks and scares me. A holiday where my children long to fill their plastic jack-o-lanterns with an overabundance of individually wrapped, corn syrup laden, processed goodies. Join us as we deconstruct Halloween treats! Until next week…
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