http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 12:50:18 +0000 http://www.elanaspantry.com/forums/topic/sugar-free-pectin-free-gelatin-free-jams#post-471 Sat, 05 Sep 2009 09:49:00 +0000 veg_rn 471@http://www.elanaspantry.com/forums/ <p>Thanks for sharing this recipe that took you so long to find. I love products that are all natural and this looks like it fits the bill. </p> http://www.elanaspantry.com/forums/topic/sugar-free-pectin-free-gelatin-free-jams#post-265 Mon, 11 May 2009 09:50:30 +0000 Stacie 265@http://www.elanaspantry.com/forums/ <p>Thanks for these recipes! I love homemade jams but have yet to experiment with any gelatin, pectin, sugar-free recipes. I am very excited to have some of Elana's new bread with goat cheese and homemade jam! I'm going to give apricot jam a try too. </p> http://www.elanaspantry.com/forums/topic/sugar-free-pectin-free-gelatin-free-jams#post-216 Fri, 27 Mar 2009 22:13:12 +0000 adagio@aprilonlinemusic.com 216@http://www.elanaspantry.com/forums/ <p>So I ran across these today when trying to find a home-made jam recipe for one of <a href="http://www.elanaspantry.com/tag/cakes-and-cupcakes/" rel="nofollow">Elana's cake recipes</a>... After an entire day searching the web I found these... Enjoy!</p> <p>Yield: scant 1/2 cup jam<br /> 1-1/2 cups black raspberries, or berries of your choice<br /> 1/4 cup agave nectar<br /> 1-1/2 teaspoons fresh lemon juice, or to taste<br /> Combine raspberries and agave nectar in a small, heavy saucepan over medium-low heat. (I used an enameled cast-iron pan, which was perfect.) Bring to a simmer, then reduce heat to low and continue simmering until mixture thickens and berries have begun to fall apart but still retain some shape, about 30 minutes. (Stir occasionally with a heat-proof spatula to prevent scorching.)<br /> Remove from heat. Stir in lemon juice. The mixture will continue to gel as it cools.<br /> Keep refrigerated.</p> <p>Recipe for Chocolate Raspberry Agave Jam</p> <p>Yield: scant 1/2 cup<br /> 2 cups red raspberries<br /> 1/4 cup agave nectar<br /> 1 teaspoon fresh lemon juice<br /> 1 ounce dark chocolate (72% cacao), very finely chopped<br /> Combine raspberries and agave nectar in a small, heavy saucepan over medium-low heat. (I used an enameled cast-iron pan, which was perfect.) Bring to a simmer, then reduce heat as low as humanely possible. Continue simmering until berries fall apart and essentially liquify, giving a stir now and again to prevent it from scorching. You want the mixture to reduce considerably and begin to thicken, so plan on a 25 minute simmer time.<br /> Remove from heat. Stir in the lemon juice.<br /> Pass the jam through a medium-mesh strainer, pressing on it with a rubber spatula to force it through, leaving the seeds behind. (Scrape the underside to release jam that clings to the mesh.) Discard the seeds. Quickly add about 1/4 of the chopped chocolate to the hot jam, and stir until it melts. Continue with remaining chocolate. (If the jam has cooled too much to melt all the chocolate, microwave the chocolate by itself at 50% power for about a minute, stirring halfway through. Then mix into the jam.)<br /> The jam will thicken as it cools. Store in the fridge.</p> <p>Now may you not have to search the web for hours for a wonderful and simple sugar-free jam recipe!</p> <p>Happy Eating!!! </p>