I am quite the sugar addict. I love it. Crave it. Feel a little awful when I haven’t had it. I even write little songs to it in my head. (You don’t want to hear them.)
And babies, I have found, provide excellent reasons to feed this addiction. “Oh, the Discovery Science Place is closed? Let’s go to Smallcakes!” or “Oh, it’s raining and we can’t go outside? Sounds like I should bake cookies!” or the most pathetic, “Oh, you’re in a bad mood? Let’s split a bar of chocolate!”
But hey, I am desperately trying to quit. Because I do realize that you’re only supposed to have 25 grams of sugar per day and a single Coke has 44. And if six teaspoons is MY limit, my teeny-tiny 2-year-old probably hit his max half a cupcake ago.
My first battleground is jam. It’s one of those delicious, lovely, sugary things that we both adore and eat often, but it is impossible to find store-bought jam that isn’t packed with sugar in some form. And making jam is super easy, but most recipes call for equal parts sugar and fruit. EQUAL PARTS.
So a couple days ago, I thought, hmmm, I’m going to pop a bunch of strawberries and a lot less sugar in a pot and see if I can make tasty jam. And you know what? It worked. The babies think so, too.
- 2 cups berries, cut in small pieces
- ½ cup brown sugar
- 1 tsp. lemon juice
Mix all together in a small saucepan. Bring to a boil, reduce heat and let simmer for 1 hour until thickened (stir occasionally). Remove from heat and allow to cool for 15 minutes or so, then pour in a mason jar and seal. Makes 1 jar.