I think I may just call myself a genius for figuring this out. Some jellies have wayyyyy too much sugar in them, and since I try not to eat tons of sugar, plus I’m not a fan of super sweet things, preferring them to be naturally sweet, this seemed natural.
And there’s the fact that I like texture. I like my nut butters and jams to be chunky.
Let’s kill two birds with one stone here.
You’ll need 1 jar of jelly, 1 c. frozen fruit thawed (I used strawberries and a few gojis because the jelly I was using was strawberry ;)), and another small jar.
Add about 1/3 of the jelly from the original jar to the new. Add in 1/3 of the frozen fruit and mash into it with a spoon or knife.
Add the remaining fruit to the original jar and do the same thing.
Texture: check. Less sugar: check. More jelly: check. Better for you: check.
Be back tomorrow (hopefully) with an awesome breakfast cake recipe.
Have a great weekend!