I think it is just human nature for some people to not read instructions. To not read articles, blog posts (I learned that almost immediately), really much of anything.
I do read, I really really do.
Then sometimes my brain turns jelly to jam.
Meatless Monday this week and next is jelly. While I may try to argue here that they are similar, just for the sake of this is what I made and I am now out of town and cannot make something with jelly, the truth is jam and jelly are like apples to airplanes. They are different.
I honestly cannot recall when I have ever had jelly in my house. I prefer jam and it’s whole fruit consistency versus jelly and it’s clear, made from fruit juice thing.
I really had the best intentions of playing by the rules when I gathered fresh fruit from the farmers market.
This is my jam…
red plum and fig jam
YIELD: 2 small (125 ml) jars
dairy, egg, soy and gluten free, vegan, raw
1/2 pint fresh figs
3 large red plums, pitted
2 Medjool dates
zest of 1 lemon
3 tablespoons chia seeds
Chop figs and plums. In blender, combine figs, plums, dates and lemon zest, blend until smooth (or to your desired jam consistency). Add chia, quickly blend to combine. Transfer to covered jars, refrigerate.
Enjoy this jam within ~two weeks.
To see jelly recipes from people that can follow rules, visit Heather!
this recipe was shared with Healthy Vegan Fridays.