Recipe Remedies: Blackberry Jam

Posted: May 7, 2010 in Recipe Remedies, Specific Carbohydrate Diet
Tags: , , , , , , ,

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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Comments
  1. Jenny says:

    That looks delicious! :D

  2. Kieran says:

    Hurrah for you!! Your amazing. Next time we come down, I’ll show you how to can it!
    Love and hugs,
    Kieran

  3. tastyeatsathome says:

    I have been contemplating how to make a sugar-free jam. THANK YOU! I’m so making this while we’re in the height of berry season.

  4. Tracee says:

    Hint Hint…I’m hosting a web carnival this month and the theme is recipes with gelatin:
    Go Ahead Honey It’s gluten-free

  5. Linda says:

    I have never made jam, but I’ve been thinking about it lately with seeing recipes like this.

  6. I am definitely going to use this recipe! I have great intentions of picking a lot of my own fruit this year, and what a fun way to preserve some of it! Thanks for the post! :)

    ~Aubree Cherie

  7. This recipe is on my must try list, so I’ve added it to my favorite recipes from the last two weeks post!! :) Thanks for another awesome one Denise!

    ~Aubree Cherie

  8. BB themes says:

    Nice blog, i like it, its informative,
    i will visit his blog more often.
    i like your article specially about
    Recipe Remedies: Blackberry JamMay 7, 2010

    Cheers

  9. tastyeatsathome says:

    So I tried out your recipe last night – my only change was that I added a bit of orange zest, just “because”. Only I made a lot of jam – I multiplied your recipe by 7! (I bought a lot of blackberries, they were 77 cents per 6 oz container) It tastes wonderful, but I did notice that the heavier “stuff” settled to the bottom of the jar, so I had to stir it up a bit before using. What did you do about this? And I froze a bunch of it – I wonder how that’ll turn out. :) Anyway, I’m hoping to make some sort of dairy-free biscuit tomorrow and look forward to eating jam on it!

  10. AnnouctCots says:

    Just want to say what a great blog you got here!
    I’ve been around for quite a lot of time, but finally decided to show my appreciation of your work!

    Thumbs up, and keep it going!

    Cheers
    Christian,Earn Free Vouchers / Cash

  11. [...] Of course, I can’t take full credit for this idea – Alisa at Go Dairy Free beat me to it. Her version looks delicious as well, but it calls for soymilk. I’m not a fan of soymilk, so I went with my good ol’ dairy-free ice cream standby – coconut milk. Coconut milk makes dairy-free and vegan ice creams rich and decadent. Knowing that I’d be adding a sugary jam to my ice cream, I also opted to use agave nectar instead of Alisa’s brown sugar to keep the glycemic load just a bit lower. (You could keep it totally sugar-free by using a sugar-free jam, or make your own, such as Ali does here or Denise does here.) [...]

  12. [...] Of course, I can’t take full credit for this idea – Alisa at Go Dairy Free beat me to it. Her version looks delicious as well, but it calls for soymilk. I’m not a fan of soymilk, so I went with my good ol’ dairy-free ice cream standby – coconut milk. Coconut milk makes dairy-free and vegan ice creams rich and decadent. Knowing that I’d be adding a sugary jam to my ice cream, I also opted to use agave nectar instead of Alisa’s brown sugar to keep the glycemic load just a bit lower. (You could keep it totally sugar-free by using a sugar-free jam, or make your own, such as Ali does here or Denise does here.) [...]

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