Brown Jam, a Healthier Jam

In the struggle to eat healthier one gives up much in the way of tempting habits. Jam on toast or spread on a cake are facile in the attempt to be healthy - sugar - refined carbohydrate - overheated fats!
However sometimes it can help to bridge giving these up altogether with the occasional temptation if that temptation - bread, cake or jam is cut down on sugar, or has high roughage or no or little gluten.

Call it cowardice if you like but it could help in the struggle to have a healthier food intake.

Brown jam is easy to make and has no added sugar - good because normal jam has 50 to 65% sugar added to whatever fruit is used. The cooking at which normal jams are made are at dreadfully high temperatures wiping out any nutrient value and such fibre as may be retained is knocked into nothingness - ie conventional jam is little more than confectionery and simply bad for your health.
The absence of heat in my concoction means any contained nutrients and fibre are preserved.

Brown jam is simply made by blending whole lemon(s)  with soaked raisins, prunes and dried  psyllium husk - decant and keep in the fridge.

As regards amounts, this is just down to how runny or stiff you like your jam. To kick off with start with equal amounts of dried fruit and half one of these amounts with psyllium (by volume - I say this because this so very light in weight)
The psyllium offers the mixture a set - its gelatinous nature replaces pectin in ordinary jams. One might like to try without it. Whatever, it will taste great.
I remove the lemon skin and pips but as long as you know the skin is clean of wax and insecticides this could be added to taste giving it overtones of a lemon marmalade. And the pips similarly, these offering good roughage and the bitterness of their contained cyanide. Some might say this latter may have a cancer protective quality.
Less soaking of the dried fruit will make a stiffer jam and soaking the dried fruit in whisky or gin might offer a nice varient.
No cooking, quite long lasting from the natural sugars in the dried fruit and the vitamin C of the lemon, roughage from the psyllium and the skin of the dried fruit,

The general  principles here can accommodate any fruit and offer hours of inventiveness to satisfy your own taste - remembering to rely on the fruits' own sugars and the lemon as natural preservatives, and the decanted jam being kept in the fridge. I have'nt tried it yet but chia seeds might also provide the gelling effect and replace psyllium.

Great on very lightly toasted and buttered slice of healthy home-made bread and taken all with less guilt. But being sharpish and sugar free it will work a coulis, perhaps mixing some with a little lemon or orange to cut through the fat and contrast with the sweetness of duck etc.