Bread Machine Jam with stovetop option (Paleo, Vegan)


Condiments are one of the first foods Corn Alergics have to either give up or learn to make from safe ingredients. Let’s examine why commercial jams and jellies are a no-go for our community using the ingredients for Smuckers Strawberry Jelly as an example:


1. HFCS: corn, enough said

2. Corn syrup: ditto

3. Fruit Pectin: while commercial pectin may actually come from a fruit, it is often combined with destrose & citric acid for binding, both of which are often corn-derived. (Source:

4. Citric Acid: while it sounds like it comes from citrus fruit, it is commercial more affordable to use a corn-derived source.

So there you have it 4 out of 5 ingredients are or may be derived from corn. Of course not all jams and jellies have the same recipe, but it is very difficult to find a jam/jelly in the supermarket that is free of pectin. I have found, through my CSA, an artisan producer of jam and marmelade, but the products are pricey. And so with this recipe, I offer you a whole food jam option that takes about 10 minutes of prep time and 1 hr 5 mins passive cooking time and is affordable.

12-16 oz fruit (berries are great)
1 Tbsp lemon juice*
2 Tbsp chia seed
1-2 Tbsp arrowroot starch (optional)*

Place all ingredients in bread machine pan. Select “Basic” setting & allow to mix for 5-6 minutes. Press “Stop”. Select “Bake”. When the cycle is complete, place jam in a jar allowing it to cool.


A berry jam is a great topping for ice cream or fudge as pictured above.


This jam is a perfect topping for pancakes.

*Notes: for a more tart jam, use 1.5-2 Tbsp lemon juice. For a sweeter jam, add honey, maple syrup or coconut sugar (about 1/4-1/2 cup).

If you desire a thicker jam, add optional arrowroot starch in the last 15 minutes of baking.

Stovetop directions:
If you do not have a bread machine, but want safe-for-you jam, this recipe also works on the stovetop. Place all ingredients in a medium saucepan. Bring to boil & simmer until desired consistency is reached.


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