If you love bread, one of the best spreads for bread is fruit jam. Fruit jam is prepared from blended fruit that is heated until it turns into a gel. Jam has a great shelf life because of the large amount of vinegar that acts as anti-bacterial. Fruit jam can range from one kind of fruit or a mixture of two or more fruits.
Jam carries fiber that is helpful for digestive health. It holds no fat, low in sodium, and has an ample amount of potassium. Jam is usually used as a spread to bread to intensify the flavor. A Slice of bread covered with jam absolutely tastes better than served without one.
However, the jams sold on the market are generally high in preservatives and sugar. What is the best alternative to canned jams? Let’s make it ourselves. Lalala!
For 32 servings (one tablespoon per serving)
- 400 grams of pineapple
- 200 grams of sugar
- 1 tsp of white jelly powder
- A quarter tsp of citric acid
- 1/2 tsp vinegar
- Start with peeling the pineapple. Peel it evenly, and then wash it throughout.
- Cut the pineapple into pieces and place it inside a blender. Blend it under it turns smooth and even.
- Strain it to distribute the juice from the pulp. You can probably drink the juice rather than throwing it away. I don’t think anyone hates pineapple juice anyways.
- Put the pulp into a pan on medium-high heat, stir it gently.
- When it boils, add the jelly powder, citric acid, vinegar, and sugar. Keep stirring until the solution turns dry.
- Put it into an airtight jar when it is hot. Cover the lid. Leave it for 12 hours or until it is cold enough for serving.
Ready to serve!
Nutrition facts (per serving)
- Energy: 14 calories
- Fat: 0 gram
- Carbohydrate: 3 gram
- Fiber: 0.5 gram
- Protein: 0.12gram