Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Jelly

daffadilly

Recommended Posts

daffadilly Apprentice
daffadilly
Posted

I was so shocked to realize that every jelly & jam had corn syrup in it - I mean like how many years ago did that happen? I am on a quest to omit corn syrup & artificial coloring & junk from the foods that I eat. While also cutting out the hydrogenated fats. But back to the sweet stuff, I have scoured the specialty grocery shelves for the jams & jellies that do not have corn syrup & some that even do not have added sugar - just fruit juice. These jellies & jams are sooooo good. But wow! they can be pricey anywhere from $6.00 to $10.00 a jar. (& those are none too large :blink: )

So I have been collecting the empty jars. Some really cute jars :o & bought a couple of boxes of sure jell. Today I had some apples that needed to be eaten & a handful of blueberries & a handful of cherries, so I cut up all the fruit & added a little water & boiled it till mushy, then I strained the whole mess in a large tea strainer & mashed the pulp thru with a wooden spoon, I drained it into a large glass pyrex measuring cup/bowl thing that has a spout, that the strainer fit on top of. Threw out the skins etc.

I had two cups of fruit pulpy stuff, poured it back in the pan, (stainless steel), I added 2 Tablespoons of the sure jell, & boiled till bubbly, then added in 1 cup of sugar, boiled to rolling boil, plus one minute & oh my goodness it was jelly, I poured into three jelly jars & then tasted the jelly & it was awesome.

Next time I am going to make blueberry with no sugar. But since I was a beginner I thought I would add the sugar this time. Also, these are going in the refrig, so I did not process in hot water bath.

Anyone else out there making jelly? Thinking of giving it a try??? All the directions are inside the sure jell package which is by the jars in the grocery, which is usually by the paper plates etc.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


IrishKelly Contributor
IrishKelly
Posted
I was so shocked to realize that every jelly & jam had corn syrup in it - I mean like how many years ago did that happen? I am on a quest to omit corn syrup & artificial coloring & junk from the foods that I eat. While also cutting out the hydrogenated fats. But back to the sweet stuff, I have scoured the specialty grocery shelves for the jams & jellies that do not have corn syrup & some that even do not have added sugar - just fruit juice. These jellies & jams are sooooo good. But wow! they can be pricey anywhere from $6.00 to $10.00 a jar. (& those are none too large :blink: )

So I have been collecting the empty jars. Some really cute jars :o & bought a couple of boxes of sure jell. Today I had some apples that needed to be eaten & a handful of blueberries & a handful of cherries, so I cut up all the fruit & added a little water & boiled it till mushy, then I strained the whole mess in a large tea strainer & mashed the pulp thru with a wooden spoon, I drained it into a large glass pyrex measuring cup/bowl thing that has a spout, that the strainer fit on top of. Threw out the skins etc.

I had two cups of fruit pulpy stuff, poured it back in the pan, (stainless steel), I added 2 Tablespoons of the sure jell, & boiled till bubbly, then added in 1 cup of sugar, boiled to rolling boil, plus one minute & oh my goodness it was jelly, I poured into three jelly jars & then tasted the jelly & it was awesome.

Next time I am going to make blueberry with no sugar. But since I was a beginner I thought I would add the sugar this time. Also, these are going in the refrig, so I did not process in hot water bath.

Anyone else out there making jelly? Thinking of giving it a try??? All the directions are inside the sure jell package which is by the jars in the grocery, which is usually by the paper plates etc.

WOW, this sounds awesome...i must give it a try :)

cathzozo Apprentice
cathzozo
Posted

Thanks for the post. Your post title, "I am so into Jelly!" just put a big smile on my face. Sounds like a great idea. Not sure I have the time for it right now, but I might just buy the supplies in case I am inspired. :D

--Catherine

Sweetfudge Community Regular
Sweetfudge
Posted

Sounds very good! I was at the farmers market this morning and bought several pounds of apples to make applesauce with. Didn't get around to it today, but I am hoping tomorrow I will :) How long do jams last in the fridge? I love this jam my mom made with lots of lemon juice. I think she was going for the less sugar thing too. It was yummy! I would love to make some jam sometime, just need to pick a day and get some fruit. I tried making fruit leather last summer. It was good, it just didn't dry evenly (got crunchy and gooey stuff). Anyway, good luck to you :)

daffadilly Apprentice
daffadilly
Posted
  • Author

Just guessing, but I think it would last about 6 months in the fridge, course mine might be gone by then!!!

momandgirls Enthusiast
momandgirls
Posted

We make jams and jellies all the time - a great activity to do with my kids. We always make some after going strawberry and blueberry picking in the summer. Something we look forward to. The make great teacher gifts...Anyway, I never bother with the hot water bath, either. After you fill the jars, if you let them sit for several hours, most of the time, they will self seal on their own. If they do, they don't need to be kept in the fridge. If they don't seal, I imagine they would last even a year in the fridge - mine are always eaten after a month or two...

daffadilly Apprentice
daffadilly
Posted
  • Author

for ones that do not seal can you just put parafin wax on the top of the jelly, like they used to do a long time ago? You sound like a great mom, those are the things that kids really remember when they grow up.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


eKatherine Apprentice
eKatherine
Posted

I have made some small batches of jam and jelly. Homemade is just the best, because commercial jam and jelly is made with the bare minimum of fruit or juice and usually has extenders like purified apple juice, which is totally flavorless.

Small batches is the way to go. You never get bored, they don't spoil, and it's fast and easy to whip up a batch on a whim.

gfp Enthusiast
gfp
Posted
Just guessing, but I think it would last about 6 months in the fridge, course mine might be gone by then!!!

Yeah once they seal then they are good for at least 6 months but once yopu open them they do go off faster than commerical preservative packed stuff. If you use the jars with the little pop-up you can tell they are sealed as they cool.

Luvs to Scrap Apprentice
Luvs to Scrap
Posted

I don't ever hot water bath mine either. We just put wax paper between the jar and lid and then freeze after it has had 24 hours to set up. Mom and I made strawberry rhobarb and then peach jam when I was visiting last time. Homemade always tastes better :) Kendra

momandgirls Enthusiast
momandgirls
Posted

I imagine that, yes, you could use paraffin wax. But, I really don't think you need to. It's a rare jar that doesn't seal on its own (without a hot water bath). Once opened, I don't find they spoil any faster than commercially bought jams. Actually, ours are always gone within a month or two and I've never had one spoil in that time. It's super easy and really delicious. Definitely try it!

daffadilly Apprentice
daffadilly
Posted
  • Author

Thanks, I am already planning my next batch, & have the jars all ready!! I am thinking that would be a good thing to share with my celiac group.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Son's legs shaking

      @lizzie42, You're being a good mom, seeking answers for your son. Cheers! Subclinical thiamine deficiency commonly occurs with anemia. An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal. Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps...
    2. Scott Adams
      - Scott Adams replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Bob red mill gluten free oats

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this...
    3. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    4. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
    5. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748
    LMGarrison
    Newest Member
    LMGarrison
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      @lizzie42, You're being a good mom, seeking answers for your son.  Cheers! Subclinical thiamine deficiency commonly occurs with anemia.  An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal.   Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps, as well as aggression and irritability, confusion, mood swings and behavior changes.  Thiamine is essential to the production of neurotransmitters like serotonin and dopamine which keep us calm and rational.   @Jsingh, histamine intolerance is also a symptom of Thiamine deficiency.  Thiamine is needed to prevent mast cells from releasing histamine at the slightest provocation as is seen in histamine intolerance.  Thiamine and the other B vitamins and Vitamin C are needed to clear histamine from the body.  Without sufficient thiamine and other B vitamins to clear it, the histamine builds up.  High histamine levels can change behavior, too.  High histamine levels are found in the brains of patients with schizophrenia.  Thiamine deficiency can also cause extreme hunger or conversely anorexia.   High carbohydrate meals can precipitate thiamine deficiency because additional thiamine is required to process carbohydrates for the body to use as fuel.  The more carbohydrates one eats daily, the more one needs additional thiamine above the RDA.  Thiamine is water soluble, safe and nontoxic even in high doses. Keep in mind that gluten-free processed foods like cookies and such are not required to be fortified and enriched with vitamins and minerals like their gluten containing counterparts are.  Limit processed gluten-free foods.  They are often full of empty calories and unhealthy saturated fats and additives, and are high in histamine or histamine release triggers.  It's time you bought your own vitamins to supplement what is not being absorbed due to malabsorption of Celiac disease.  Benfotiamine is a form of Thiamine that has been shown to improve intestinal health as well as brain function. Do talk to your doctors and dieticians about supplementing with the essential vitamins and minerals while your children are growing up gluten free.  Serve nutritionally dense foods.  Meats and liver are great sources of B vitamins and minerals. Hope this helps!  Keep us posted on your progress!
    • Scott Adams
      Bob red mill gluten free oats

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.