Berry Jam Compote Filling
This recipe saves on your quantity of berries by relying on the clean ingredient, tapioca flour, instead of pectin. Sugar free with honey or with organic sugar, this tasty sauce is a healthy alternative over expensive store bought jam in terms of living nutrients, and being free of preservatives. Phytochemicals are an important part of the diet and are especially valuable for toddlers to establish healthy gene expression for life free of oxidative damage.
Calories: 120kcal
Equipment
- 1 4 quart size or larger
Ingredients
- 5 c frozen blueberries or mixed frozen berries 1 lb, 10 oz
- 1/3 c water
- 1/2 c raw honey, or up to 1 c sugar or a combination for extra sweetness, molasses is also excellent
- 1 T tapioca flour +1-2 tsp. more tapioca flour you will need less tapioca if you use sugar instead of honey
- 1/2 tsp vanilla
Instructions
- Place blueberries, honey or sugar, and water in pan
- Let blueberries get saucy for about 15 minutes on low heat.
- Then dissolve the tapioca in a little water and temper it. Stir it in rapidly. Take off the heat when it thickens. Start with 1 T tapioca flour and then add 1 more teaspoon, and then 1 more teaspoon. When your sauce becomes immediately thick then you know to take it off the heat.
- Tempering is when you dissolve tapioca flour in water and then you add a bit of the hot liquid from the blueberries, before you pour into the cooking mixture. This prevents coagulation of the cold starch by the hot liquid by first warming it.
Video
Notes
This can be used to top pancakes, as a substitute for jam, in fruit bars, or my berry crumble. It can be used added to plain yogurt or kefir, or even on top of fresh fruit bowls, or a bowl of rice or oatmeal to turn the plain into extraordinary. I make a batch of this for my children every week. It is low sugar and it helps them eat more of the healthy foods they should eat.
You can also easily can a jar of this.