A naturally sweet, low-calorie treat that can replace honey in baking, breakfast, or as a simple snack. Perfect for those avoiding sugar or looking for a lighter alternative.
Ingredients:
- 9 lbs seedless watermelon (about 1 large or 2 medium)
- 3 tablespoons finely grated orange zest
- 1 teaspoon ground cinnamon
- Optional: ¼ teaspoon ground ginger or a pinch of cloves for extra flavor
Cooking Time: ~4 hours
Instructions:
- Wash the watermelon and cut it into chunks, removing the rind and seeds if present.
- Place the watermelon in a large, heavy-bottomed pot over very low heat. Cook for about 20 minutes, stirring frequently to prevent sticking.
- Add the orange zest and cinnamon, along with any optional spices. Stir well to combine.
- Using an immersion blender (or food processor), puree the watermelon mixture until smooth. Continue cooking over low heat, stirring occasionally, until it thickens to a honey-like consistency. This can take 2–3 hours depending on the water content of your fruit.
- While hot, carefully transfer the spread into sterilized jars and seal with tight-fitting lids. Allow to cool completely before storing in the refrigerator.
Tip: For a slightly tangy twist, add 1 teaspoon fresh lemon juice during cooking. This enhances flavor and helps preserve the natural sweetness.
Blackberry Lavender Jam
Ingredients:
- 2.2 lbs blackberries
- 2 cups sugar
- 2 packets vanilla sugar
- 1 tablespoon fresh or dried lavender flowers (adjust to taste)
- A splash of lemon juice
- ½ to 1 packet fruit pectin + 3 teaspoons sugar
Preparation
Wash the blackberries and chop them in a food processor or blender. Put the chopped blackberries, sugar, and vanilla sugar in a cooking pot. Mix everything well and add a splash of lemon juice. Bring to a boil, then cook for another 10 minutes, stirring constantly.
Add the fruit pectin mixed with 2-3 teaspoons sugar (about ⅔ of a packet recommended for this amount). Stir well, and once it boils again, cook for another 3-5 minutes.
Reduce the heat to low, stir in the lavender flowers, and cook for about 1 more minute without boiling, just enough to mix well.
Pour the hot jam into clean, warmed jars. Seal tightly, turn the jars upside down, and let stand for 10 minutes. Then turn upright and allow to cool completely.
