Web6 ounces raspberries 1/2 cup water 1/4 cup low carb sugar (or honey for Paleo) 1 tbsp lemon juice 3/4 tsp gelatin (Knox) (you may need more grass fed gelatin) …
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While my favorite strawberry jam recipe uses pectin, this is a recipe for blackberry jam without pectin. Actually, while blackberries can be expensive, I think it actually saves money to make homemade jam versus buying store bought.
Imagination is the only limit. Food Mill (optional, but makes life so much easier!) When blackberries are in season, it’s the best time to start stocking your pantries with this super-easy homemade blackberry preserves! Run blackberries under cold water.
If you prefer thicker preserves without adding pectin, you can use a combination of strawberries with other fruits that have higher amounts of natural pectin, such as raspberries, red currants, apples, blackberries, or gooseberries. Allow the berries and sugar to boil rapidly for at least 20 minutes.
Place berry mixture in large saucepan and thoroughly stir in the pectin powder. (Do not add additional sugar.) Stirring constantly, bring to a boil and continue stirring for 5 minutes. After boiling remove from heat and skim any foam from the top into a small bowl. Carefully ladle hot mixture into clean and warm canning jars to within 1/2" of rim.