Recipe Remedies: Blackberry Jam

Last weekend, my family and I hosted a couple of our friends from northern Texas. They love to cook and introduced us to homemade strawberry jam! Unfortunately, it had fruit pectin in it, which is illegal on the Specific Carbohydrate Diet.

Still, I fixed this recipe with very few modifications. I figured that unflavored gelatin could easily take the place of fruit pectin, and I was right. As it happened, the gelatin package had a “slushy fruit cup” recipe on it, so I combined the two to make homemade blackberry jam! (I didn’t have enough strawberries on hand)

The Original Recipes

Blackberry Jam

• 5 cups crushed berries
• 7 cups sugar
• 1 1.75 oz package fruit pectin

Slushy Fruit Cups

• 1 envelope unflavored gelatin
• 1 cup water
• 1/2 cup sugar
• 1 (6 0z) can frozen lemonade concentrate
• 1 (20 0z) can crushed unsweetened pineapple
• 2 bananas, thinly sliced
• 1 (10 0z) package frozen strawberries, thawed

Well. I didn’t have strawberries, bananas, or pineapple, so of course I left those out. And I didn’t have nearly enough blackberries to make a large batch, so I used just 1 cup of blackberries in place of the five cups listed above. I substituted the 1/2 cup sugar in the slushy recipe for 1/4 cup honey, and I omitted the lemon concentrate.

Feel free to adjust the honey to your particular taste. I don’t like a strong taste of honey, so the 1/4 cup was just enough to sweeten the berries, but no more.

Blackberry Jam

• I envelope unflavored gelatin
• 1 cup water
• 1/4 cup honey
• 1 cup blackberries, crushed

Instructions

1. In large saucepan, stir together gelatin, water, and honey. Heat over low heat until gelatin dissolves, about 5-6 minutes. Add crush blackberries, stir until well-blended. Pour into mason jar and refrigerate.

Enjoy!

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(I entered this recipe in Slightly Indulgent Tuesday 5/11/10, Real Food Wednesday 5/12/10, and Gluten-Free Wednesdays 5/12/10)

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