Raspberry Jam

My recipes are grain free, refined sugar free and most are dairy free. I have adjusted the way I and my family eat. I have been healing my gut and my health. My family still on occasion eats things that I can not. I take supplements, try to eat a low carbohydrate diet while splurging every once in a while, and do intermittent fasting. I fast 3 – 4 days a month. If I want to eat something I have to make it from scratch. There are a few things I can purchase at the store like mustard’s, and pickles etc.

I have many ideas for recipes running around in my brain at any one time. I think some of my friends are tired of hearing about cooking. I could talk about recipes all day. For fun sometimes I just sit and look or read cookbooks. When I read cookbooks that’s when I get inspired. Most of my recipes currently on my blog are new to me recipes, meaning that I have never made them before I created this blog or revamped them. Some recipes are almost how I envision people who are artists are. They see the picture in their head so clearly that they are able to recreate it on canvas. That’s how many of my recipes are I can see them in my head and just instinctively know that they will taste yummy.

If you don’t care for seeds put jam over a strainer or fine mesh chinois. Scoop the jam into a strainer or chinois over a bowl and using a spoon press down and scrape back and forth getting all of your jam through the strainer. Once you are left with just seeds and pulp you are done. Put your jam into a glass jar with an airtight lid and place in the fridge.

It’s summertime, which means I go to a local Farmers Market to get some fresh fruits and vegetables. I purchased some beautiful raspberries and immediately thought about jam. I love raspberry jam. I immediately started thinking about recipes I could create and that I could use the jam in.

I use this jam in my raspberry jam filled cookies.

*Notes: Nutritional Facts are based on 1 tablespoon per serving. This jam cooks down more than other jams. It makes approximately 3/4 cup. If you strain your jam and put it through a sieve than it makes even less than 3/4 cup.

2 cups raspberries

1/4 plus 1 tablespoon cup water

1 teaspoon balsamic vinegar

3 tablespoons collagen

2 tablespoons coconut sugar

2 tablespoons monk fruit sugar

Add collagen, coconut sugar, and monk fruit sugar and stir until well combined. Add raspberries, balsamic vinegar, and water to a pot and stir in the monk fruit sugar mixture.  Make sure the pot is deep enough so that the jam does not boil over Bring to a boil and reduce heat. Cook on med for 10 minutes. Mash the berries with the back of a spoon or a potato masher. Reduce to low and cook for 15 – 20 minutes or until desired consistency. It will set up more once it cools. Allow to cool. If you don’t want seeds put through a strainer and pour into a jar. If you don’t mind seeds then place into a sterilized glass jar with tight fastening lid. Once it has cooled all the way place jar in the fridge. Lasts up to one month.

This is good as a topping for Swedish Pancakes, Grain Free Roasted Strawberry Pancakes, Pancakes, Dutch Pancakes, topping for Swedish American Vanilla Cake, American Swedish Princess Cake, LaRena’s Crusty European Style BreadSoft Serve Vanilla Ice Cream, Grain Free Molten Lava Cake, or on yogurt.

 

 

 

 

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 26
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 12 mg 0 %
Potassium 31 mg 1 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 1 g 5 %
Sugars 3 g
Protein 2 g 4 %
Vitamin A 0 %
Vitamin C 9 %
Calcium 1 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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