One of the best things I learned during my time at the organic centre was how to make this sugar-free (or low-sugar) jam. Its really less a sticky-gooey jam than a fruity puree, closer to fresh fruit than boiled-for-hours-really-sweet jam. After learning this method, there is no returning to traditional jam making - the results are so much nicer!
The Fabulous K and I made some blackberry jam today, but the recipe is the same for any type of fruit, experimenting with the agar-agar to get the set you want. Just multiply the amounts up for each kilo of fruit.
Sugar-free Jam
1kg fruit
300g honey/maple syrup/sugar
3tsp agar-agar
juice of one lemon - mix these last two together in a cup
Put your fruit in the pot and use a stick blender to whizz it up to the consistency you want it. Bring to the boil, then add the lemon juice/agar-agar mix. Immediately pour into clean sterilised jars. (I wash them well, then swish them around for a few seconds in a sink of boiling water and drain.) This jam only works for screw-top lids. Put the lids on and turn the jars upside down for a few minutes to sterilise the top, then turn them back up to cool.
You can also do this to make passata with tomatoes - blend them with the blender, bring to the boil and then jar them. Nothing else needed.
Its supposed to be kept at under 5 degrees, but in practice I just keep them in a cool dark place, checking every now and then to make sure they are okay. Once opened, put in the fridge and use within a couple of weeks. It usually doesn't last that long though!
The recipe is here and the video is here.
Also full of vitamin C, in a form that apparently survives heating. (Something I'd like to know more about, that.)
1/2 pt warm tea
200g each raisins, sultanas and currants (although I used apricots, raisins and dates)
20g dark brown sugar
3 tablespoons whiskey, rum or brandy
300g self raising flour
1 large egg
1/2 tsp cinnamon
1/2 tsp mixed spice
Mix the tea, fruit, sugar and alcohol and leave overnight.
Line a 2lb loaf tin with greaseproof and turn the oven on to 160 C or Gas 3.
Sieve flour and spices over the fruit and add the beaten egg. Mix it up and transfer into the tin. Place a piece of greaseproof over the top when baking to stop it burning. Bake for about 1 hour 20 mins, or until a skewer inserted in the middle comes out clean.
Particularly delicious slathered in butter and jam!