Easy, stevia sweetened berry jam
6 cups of berries (frozen or fresh)
1 TBL good unflavored gelatin (Bernard Jensen’s or Great Lakes)
¼ tsp stevia (I use Bolivian stevia. This is equivalent to ½ cup of sugar sweetness)
Place 6 cups of frozen or fresh berries with ¼ cup of water in a medium sized pan on medium low heat. Stirring occasionally bring the berries to a low boil. Time the boiling berries for three minutes.
While the berries are boiling place ¼ cup of water in a small bowl, sprinkle 1 TBL of gelatin into the water. Allow to sit for at least a minute.
When the berries have finished boiling remove the pan from the heat. Add ¼ tsp of stevia. My stevia is strong so you may need to add more. Taste and adjust to your desired sweetness level. Add the softened gelatin to the berries, stir well. Cool for about 10 minutes, pour into two pint jars. Keep refrigerated.
Note: This recipe will keep in the refrigerator for about two weeks. With no sugar as a preservative it will mold as any fresh fruit does. The two of us have never had a problem with not eating this fast enough. This does not freeze well, I tried it, the gelatin broke down, but it was still delicious berry syrup!
6 cups of berries (frozen or fresh)
1 TBL good unflavored gelatin (Bernard Jensen’s or Great Lakes)
¼ tsp stevia (I use Bolivian stevia. This is equivalent to ½ cup of sugar sweetness)
Place 6 cups of frozen or fresh berries with ¼ cup of water in a medium sized pan on medium low heat. Stirring occasionally bring the berries to a low boil. Time the boiling berries for three minutes.
While the berries are boiling place ¼ cup of water in a small bowl, sprinkle 1 TBL of gelatin into the water. Allow to sit for at least a minute.
When the berries have finished boiling remove the pan from the heat. Add ¼ tsp of stevia. My stevia is strong so you may need to add more. Taste and adjust to your desired sweetness level. Add the softened gelatin to the berries, stir well. Cool for about 10 minutes, pour into two pint jars. Keep refrigerated.
Note: This recipe will keep in the refrigerator for about two weeks. With no sugar as a preservative it will mold as any fresh fruit does. The two of us have never had a problem with not eating this fast enough. This does not freeze well, I tried it, the gelatin broke down, but it was still delicious berry syrup!
