I had no intention of actually making real jam, but we did, and in almost no time, too. It's technically GAPS-legal, since it has honey in it instead of sugar, and I'm not sure about pectin, so I used gelatin. I say "technically" since it's so sweet that, at least for this GAPS person, it should be saved for a tiny treat and not eaten all the time. On the other hand, Little Moo has been clamoring for jelly for ages because her best friend lives on PB&J and she wanted her own. I just couldn't stomach getting jars of whatever for her, especially the jams, since they're such mystery foods, and so full of sugar. Organic mindfully sourced almond butter is evidently something like $20 a jar, so I got good organic almonds, soaked, roasted and blended it into butter.
This jam has about 1/2 cup of honey in it to 4 cups of blueberries (about 3 cups from the farmers' market, 1 from our freezer), 1/2 a lemon's worth of juice and 1/4 cup of Bernard Jensen's gelatin. That's it. I simmered it down until it went all thick, then added the gelatin melted in a bit of boiling water at the end. 4 cups of berries plus other ingredients fit nicely into a pint jar in the end, that had been sterilized by boiling 10 minutes.
1 comment:
Cut the gelatin at least in half. Still tasty, just a bit solid. :) See the update to see what was for dessert tonight. :)
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