3 c fruit, chopped or processed to desired consistency
1/2 c honey or other sweetener
2 T lemon juice
pinch of mineral salt, or to taste
1/2 to 1 1/2 t glucomannan
It’s that time of year! Fresh fruit abounds, at least in my neck of the woods. Here’s one way to save it to enjoy it later. Process the chopped fruit in a blender or food processor to desired consistency for your jam. Some people like a totally pureed fruit with no identifiable fruit pieces. I guess technically if you puree it all the way you will have jelly. Anyway, ff you have trouble blending, add enough water to allow the machine to process the fruit. Pour processed fruit into pot. Add the rest of the ingredients except for glucomannan and bring to boil. After it boils, add the glucomannan and whisk in thoroughly to avoid clumping. Turn to low setting and let simmer for 15 minutes. Pour into container and put in fridge if you are going to use within a week, or freezer if you will use later than a week from the time of making.