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  • Jefferson Adams
    Jefferson Adams

    Easy Mixed-Berry Jam (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    I call this an “easy” jam, because I bypass the traditional canning process. Since I started dabbling with different fruit combinations, the jams I make are never in my kitchen long enough to need sealing.

    This is a great recipe to play around with. I’ve had a lot of fun adding spices, even some port or wine to compliment the flavors of the fruit. Always a thoughtful gift or kitchen staple, find a canning method that works for you if you wish to preserve your jam for long periods of time.



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    Ingredients:
    3 6-ounce containers fresh raspberries
    3 6-ounce containers fresh blackberries
    1 ½ cups sugar
    2 tablespoons lemon juice
    2 teaspoons lemon zest
    Clean jars washed in hot water

    Directions:
    Place a small saucer in the freezer for testing.

    Combine with raspberries and blackberries in a large bowl. Mix in sugar, lemon juice and zest. Let stand at room temperature for 2 hours, stirring occasionally.

    Heat a large saucepan over medium-high heat and bring fruit mixture to a boil. Mash berries until it becomes a thick puree. Reduce heat to medium and bring to a gentle boil. Stir frequently as jam begins to thicken. Cook for 20-25 minutes.

    Remove from heat to test jam. Drop a spoonful on the chilled saucer and place in the freezer for 1 minute. Gently push the edge of the jam with your finger. If it has gelled, the surface will wrinkle slightly. Cook for 3-5 minutes longer if jam is still too runny. Repeat test.

    Ladle jam into jars and let cool. Will last for 6-8 weeks in the refrigerator.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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  • Related Articles

    Jefferson Adams
    Make the best holiday turkey ever with this turkey brine recipe. Any knowledgeable chef will tell you that brining is the key to roasting a moist, flavorful bird. Brining a turkey is easy. With a big clean bucket, a big stock pot, some broth, some herbs and some salt, and you've got the basics for a good brine. Some recipes add fruit juices or other exotic components, but this brine is simple, easy, and guaranteed to produce a tasty, juicy turkey that yields pan drippings that will make a delicious gravy. This brine will work for any type of poultry. This recipe makes two gallons, enough brine for a 12 to 20 pound turkey.
    Ingredients:
    1 gallon vegetable broth
    1 cup sea salt
    6-7 fresh Juniper berries
    1 small bunch fresh rosemary, or 1 tablespoon crushed dried rosemary
    1 small bunch of fresh sage or 1 tablespoon dried sage
    1 small bunch of fresh thyme or 1 tablespoon dried thyme
    1 small bunch fresh savory or 1 tablespoon dried savory
    1 gallon ice water
    Preparation:
    In a large stock pot, combine the vegetable broth, sea salt, juniper berries, rosemary, sage, thyme, and savory. Bring to a boil, and stir well to dissolve salt. Remove from heat, and let cool to room temperature.
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    Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
    The Huffington Post offers an excellent Turkey Preparation Guide with handy turkey Dos and Dont's to help you roast the best possible turkey.



    Jefferson Adams
    In my house, fall and winter cooking means lots of stews, soups and casseroles. Beef stew is one of my true favorites, and one that I can almost never order at a restaurant, because it almost always contains wheat, either as a thickener, or to dredge the meat for browning.
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    3 whole cloves garlic, peeled
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    1 teaspoon salt
    1 teaspoon sugar
    1 teaspoon pepper
    ½ teaspoon paprika
    ¼ teaspoon ground allspice
    4-5 large carrots, sliced
    3-4 potatoes, cubed
    3 celery stalks, chopped
    2 tablespoons cornstarch
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    Heat oil in a large stew pot. Stir in meat and cook lightly until meat browns. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, soup mix, bouillon cube, and allspice.
    Cover and simmer on low heat for 1½ hours. Remove bay leaves and garlic cloves.
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    Gluten-free Dry Onion Soup Mix
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    ¼ cup beef bouillon powder (gluten-free)
    2½ tablespoons onion powder
    ½ teaspoon crushed celery seed
    ½ teaspoon sugar
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    Jefferson Adams
    Celiac.com 10/10/2013 - I don't often eat venison, but when I do, I like to make this rich, delicious venison stew. It's easy to make, tastes delicious and keeps the house warm and smelling wonderful all day long.
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    2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Directions:
    Coat meat in venison rub mixed with a bit of gluten-free flour.
    In a skillet, deeply brown the coated meat in oil.
    Add onions, garlic, and sauté until clear.
    Add Worcestershire sauce, bay leaves, oregano, salt, pepper, oregano, basil, thyme, red wine and broth.
    Simmer, covered, for about 2 hours.
    When meat is tender, add potatoes, celery and carrots; simmer 30 minutes or so, until tender. Remove bay leaves.
    Combine flour and water. Stir slowly into the stew, a little at a time, until desired thickness is reached.
    Remove from stove, spoon into bowls and serve with gluten-free bread, and your favorite red wine or gluten-free beer.


    Jefferson Adams
    Celiac.com 01/07/2014 - Anyone who ate aluminium-trayed tv dinners or school lunches in a certain era, likely knows, and possibly loves, Salisbury steak. Others may know its microwaveable descendants from the supermarket frozen aisle.
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    Serve with rice or mashed potatoes and a side vegetable for a full helping of gluten-free comfort food.


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