I participated in an Influencer Activation on behalf of Mom Central Consulting for Monk Fruit In The Raw. I received product samples to facilitate my post as well as a promotional item to thank me for my participation
I’m always on the lookout for ways to reduce the amount of sugar my family and I consume. One way I do that is by using sugar substitutes like Monk Fruit in the Raw. I’m a big fan of In The Raw’s other products, especially Stevia In The Raw, which is a zero-calorie sweetener made from the leaves of the stevia plant.
So I was excited to try their latest no-calorie, sugar substitute – Monk Fruit In The Raw. It’s a wholesome, zero-calorie sweetener, made with real fruit. It has no table sugar, molasses or sugar alcohols added. It can be used 1:1 in any recipe that calls for sugar. It’s available in packets and in a large Bakers Bag, and you can find it at your local supermarket or any place that In The Raw products are sold. For more information about Monk Fruit In The Raw, go to the In The Raw website, their Facebook page, or connect with them on Twitter at @InTheRawBrand.
I think it tastes great and has no bitter aftertaste, unlike stevia. I was introduced to it at the Mom 2.0 Conference in May this year and it’s quickly become my favorite zero-calorie sweetener. I’ve used it in all kinds of recipes from baking to concocting cocktails to making ice pops. The only time it hasn’t worked out is making meringues. I’m not a food chemist, but there’s something that sugar does to egg whites to help them set up that sugar substitutes – even terrific ones like Monk Fruit In The Raw – can’t do.
Reducing sugar at breakfast time…or anytime!
Since September is Childhood Obesity Month, I’m incorporating Monk Fruit In The Raw into recipes as a way to reduce sugar without reducing taste. My kids are big toast eaters in the mornings and so am I. We all have big sweet tooths, too. I’ve seen my kids pile on the jam to the point where I’ve joked, “So, are you having a little toast with your jam?”
After spotting some figs at the store, I decided to make Ginger & Spice Fig Jam. Fig jams are usually made with honey and sugar, so I’ve used In The Raw’s agave product for the honey and Monk Fruit In The Raw for the Sugar. I also wanted to incorporate some fall flavors that you normally put into pumpkin pie like ginger, cloves and cinnamon and added star anise just for fun.
Frankly, I was worried that my Ginger & Spice Fig Jam wouldn’t set up without using real sugar, but it thicken up perfectly. (If it hadn’t, I would have called this post Ginger & Spice Fig Salsa!)
Also, I’ve created this as a refrigerator jam since it’s such a small amount. If you wish to go through the canning process, knock yourself out. This jam is good in the refrigerator for couple of weeks, but I sort of doubt it’ll last that long.
Finally, feel free to use my Ginger & Spice Fig Jam on yogurt, oatmeal, ice cream or even as a glaze on chicken breasts or pork steaks. It would be nice with a cheese or charcuterie plate on some little crackers as a party appetizer, too.
Ginger & Spice Fig Jam
- 1 pound ripe figs
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon grated fresh ginger
- 1 cinnamon stick
- 1/4 teaspoon ground cloves
- 2 star anise
- 1/2 cup Agave In The Raw
- 1/2 cup Monk Fruit In The Raw
- Wash figs. Trim stems and cut each fig in half.
- Place all ingredients in a large saucepan on medium-high heat. Bring to a boil, stirring frequently.
- Reduce heat to medium. Continue to simmer, stirring occasionally. Use spoon to break up figs as they soften.
- Cook until jam has thickened to desired consistency.
- Remove star anise and cinnamon stick.
- Ladle jam into jar(s). Let cool and place lids on jars.
- Store jam in refrigerator for up to 2 weeks.
- Serving size: 2 tablespoons