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Need To Make Preserves Or Jam And Jelly
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15 posts in this topic

Need a quick & easy way to make either or both of the items in the topic title. Having to be low salicylate so I'm limited to homemade & only golden delicious apples or mangos. I don't know if I need pectin for jelly & if so if pectin is high sals. I can't find it on any sals list. Neither of these has to be the finest example of jelly or preserves either, just something sweet to spread on bread.

Apple butter won't do as the hubs wouldn't eat it (picky, picky) however I wouldn't have a problem with it at all!

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Ads by Google:

Thanks jestgar!smile.gif

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I have never tried this so not sure if it will work ... but I was listening to NPR once and they were interviewing a cookbook author. She suggested boiling (for several hours I think) one of those jugs of unfiltered apple cider. Said it would eventually turn into jelly. I've been dying to try this, but of course once I heard the interview I hadn't seen apple cider unfiltered. Been dying to try it though!

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Hmmm.... that's an interesting thought Kelly.

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I actually saw a recipe for Chia Jam today. It's made with fresh fruit and chia seeds! I'm thinking I'll give it a try tomorrow, not sure how long it lasts but it sure looks good in the pictures lol worth a shot and all natural!

Here's the link:

http://powercakes.net/coconut-flour-chia-jam-filled-power-muffins/

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Oh wow, I can't wait till I can make those muffins! But b/c of needing to be low sals & low iodine, I can't do the strawberries or coconut flour.

But the chia seeds for jam would be okay. I have to use either golden delicious apples or mangos, those are the only fruits hubs likes that are allowed with the restrictions.

I worry about the pectin either homemade or store bought b/c either way it is higher on the sals scale. I would have to use a different kind of apple to make the pectin & nothing is allowed but golden delicious.

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Well I think mango chia sounds wicked yummy!! What do you use for your flours in muffins that are low sals? Just curious, I'm not very up on the options! :)

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I checked out the link for homemade pectin and it seems like a lot of work, but I bet if you do it once it gets much easier! I'm not sure if my cooking skills are up for that challenge though haha :) maybe you can play around with the golden delicious and get it to work, I'm sure it's doable you'll just have to get the consistency right, or atleast that the way it reads lol but don't take my word for it, I'm not much of a chef, but I am up for experimenting in the kitchen from time to time- I rarely ever call it cooking though haha :)

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I haven't made muffins yet --- well not that kind anyway. I'm sort of just now feeling my way around baking gluten-free stuff myself caselynn. Rice is low sals, tapioca is low sals(ick!), cocoa powder is low sals, almond flour is high sals, cashew flour is low sals, it's getting pretty mind boggling to me.blink.gif Between sals & iodine it seems every time I find something that works one way I get scotched the other way. But I'm trying!

Check this one out:

http://www.celiac.com/gluten-free/topic/94705-need-help-finding-subs-for-2-ingredients/page__pid__809335#entry809335

it's YUMMY!

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Trying is what counts! You'll get it, ive found that I just don't try and bake anymore (not very often) and that's awful! I'll never get any better if I don't try! I think I'll try that recipe you linked next time, sounds good to me!

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You could google no pectin or low pectin jellies and jams to see what recipe would work for you. The ones I saw for apple jelly and mango jam called for sugar and lemon juice. You can make homemade applesauce then freeze in small plastic baggies to keep. Thaw in a bowl of warm water. Add vanilla, cinnamon, sugar if desired and allowed. Not exactly jam but would work. You might try pureed mango and freeze as above.

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You could google no pectin or low pectin jellies and jams to see what recipe would work for you. The ones I saw for apple jelly and mango jam called for sugar and lemon juice. You can make homemade applesauce then freeze in small plastic baggies to keep. Thaw in a bowl of warm water. Add vanilla, cinnamon, sugar if desired and allowed. Not exactly jam but would work. You might try pureed mango and freeze as above.

Well now why in the world didn't I think to google no or low pectin jellies & jams? Couldn't see the forest for the trees I guess. Thank you for clearing those trees out of my way purple!biggrin.gif Perfect!

And oddly enough lemon or lime juice are lower on the sals scale so I can use them. Isn't that odd? All other citrus juice is high sals.

Edited by squirmingitch
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Well, I made a trial run of mango preserves today using no pectin as per purple's suggestion. I was only making a small batch in case it flopped on me so I didn't get into exact measurements; I just winged it. I got 2 humongous mangos for the test run. Mangos, sugar & lemon juice, peel, cut & cook. Yielded about 20 oz. It turned out GREAT! biggrin.gifbiggrin.gifbiggrin.gif

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Well, I made a trial run of mango preserves today using no pectin as per purple's suggestion. I was only making a small batch in case it flopped on me so I didn't get into exact measurements; I just winged it. I got 2 humongous mangos for the test run. Mangos, sugar & lemon juice, peel, cut & cook. Yielded about 20 oz. It turned out GREAT! biggrin.gifbiggrin.gifbiggrin.gif

Awesome!!! 😄😄

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