Wow, what a compliment, Kathrine! Thank you, so so much! This recipe unfortunately gets buried due to its age, but I’m right there with you – it’s a total winner. Here’s to many more delicious breakfasts 🙂

I really appreciate the support, Daniella. I hope to make another book someday, especially now that I “understand” the process. The first book holds a special place in my heart, and I’m very proud of it – but I have so many ideas in my head still. Thanks again 🙂

Thank you for your quick response. I just ordered your book. Can’t wait to look through it and all the beautiful recipes you creat. The Crustless quiche I made is still in my head lol.

It could just be as simple as the water content in the fruit, Daniella! But sounds like you used a keen eye and got the perfect result! As for freezing, I can honestly say I’ve never done it myself, and not sure what the outcome of that would be. Perhaps someone who has tried it can chime in if they see this.

Thanks for reviewing 🙂

Hello, Emelie. I have never used sugar substitute for jams before, so I cannot give you a firm response. What I do know, is sugar plays a pretty important role, aside from just sweetnening the jam… It helps gel the jam as it combines with water and helps the pectin set. Even just reducing the amount of sugar can lead to a “runny” finished product.

Hello, David! I assume you mean a water bath to “seal” the jars for long preservation? While I have never done this for this recipe, I don’t see why it wouldn’t work. This method basically preserves anything, by removing all the air from the jar and keeping an airtight seal. So as long as it’s sealed properly (and without air) this should preserve just fine.