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

Need To Make Preserves Or Jam And Jelly

squirmingitch

Recommended Posts

squirmingitch Veteran
squirmingitch
Posted

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!

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

Celiac.com Sponsor (A8-M):


Jestgar Rising Star
Jestgar
Posted

You can make your own pectin: Open Original Shared Link

or use high pectin fruits: Open Original Shared Link

squirmingitch Veteran
squirmingitch
Posted
  • Author

Thanks jestgar!smile.gif

Kelleybean Enthusiast
Kelleybean
Posted

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!

squirmingitch Veteran
squirmingitch
Posted
  • Author

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

~**caselynn**~ Enthusiast
~**caselynn**~
Posted

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:

Open Original Shared Link

squirmingitch Veteran
squirmingitch
Posted
  • Author

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.

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

Celiac.com Sponsor (A8-M):


~**caselynn**~ Enthusiast
~**caselynn**~
Posted

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! :)

~**caselynn**~ Enthusiast
~**caselynn**~
Posted

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 :)

squirmingitch Veteran
squirmingitch
Posted
  • Author

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:

https://www.celiac.com/forums/topic/94705-need-help-finding-subs-for-2-ingredients/page__pid__809335#entry809335

it's YUMMY!

~**caselynn**~ Enthusiast
~**caselynn**~
Posted

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!

purple Community Regular
purple
Posted

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.

squirmingitch Veteran
squirmingitch
Posted
  • Author

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.

squirmingitch Veteran
squirmingitch
Posted
  • Author

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

~**caselynn**~ Enthusiast
~**caselynn**~
Posted

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!!! ??

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,007
    • Most Online (within 30 mins)
      7,748
    mlaabs
    Newest Member
    mlaabs
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Wheatwacked
      Chances of being coeliac

      By Wheatwacked · Posted

      Welcome @JoJo0611. That is a valid question.  Unfortunately the short answer is slim to none.  Be proactive, when the diagnosis process is completed, start GFD.  Remember also that the western diet is deficient in many nutrients that governments require fortification.  Read the side of a breakfast cereal box. Anti-tTG antibodies has superseded older serological tests It has a strong sensitivity (99%) and specificity (>90%) for identifying celiac disease. A list of symptoms linked to Celiac is below.  No one seems to be tracking it, but I suspect that those with elevated ttg, but not diagnosed with Celiac Disease, are diagnosed with celiac disease many years later or just die, misdiagnosed.  Wheat has a very significant role in our economy and society.  And it is addictive.  Anti-tTG antibodies can be elevated without gluten intake in cases of other autoimmune diseases, certain infections, and inflammatory conditions like inflammatory bowel disease. Transient increases have been observed during infections such as Epstein-Barr virus.Some autoimmune disorders including hepatitis and biliary cirrhosis, gall bladder disease. Then, at 65 they are told you have Ciliac Disease. Milk protein has been connected to elevated levels.   Except for Ireland and New Zealand where almost all dairy cows are grass fed, commercial diaries feed cows TMR Total Mixed Rations which include hay, silage, grains and concentrate, protein supplements, vitamins and minerals, byproducts and feed additives. Up to 80% of their diet is food that cannot be eaten by humans. Byproducts of cotton seeds, citrus pulp, brewer’s grains (wheat and barley, rye, malt, candy waste, bakery waste. The wheat, barley and rye become molecules in the milk protein and can trigger tTg Iga in persons suseptible to Celiac. I can drink Grass fed milk, it tastes better, like the milk the milkman delivered in the 50's.  If I drink commercial or Organic milk at bedtime I wake with indigestion.    
    • captaincrab55
      Celiac getting dentures

      By captaincrab55 · Posted

      Can you please share your research about MMA acrylic containing gluten?   I comin up blank about it containing gluten.  Thanks in Advance,  Tom
    • Aretaeus Cappadocia
      Dedicated gluten-free Restaurants in East Bay (near San Francisco):

      By Aretaeus Cappadocia · Posted

      I strongly recommend 2 dedicated gluten free (gluten-free) restaurants in my area (East Bay of San Francisco Bay Area) (2025) -- Life is Sweet Bakery and Café in Danville. I've been a few times with friends and tried multiple entrees and salads. All very good and worth having again. I've also tried a number of their bakery goods. All extremely good (not just "good for gluten-free"). https://lifeissweetbakeryandcafe.com/ -- Kitara Kitchen in Albany (they have additional locations). I've been once and had the "Buritto Bowl". Six individual items plus a sauce. Outstanding. Not just "for gluten-free", but outstanding in its own right. Vibrant flavors, great textures. I can't wait to go back. https://www.kitava.com/location/kitava-albany/  
    • Martha Mitchell
      Celiac getting dentures

      By Martha Mitchell · Posted

      I'm 67 and have been celiac for 17yrs. I had cataract surgery and they put a gluten lens in my eye. Through a lot of research, I found out about MMA acrylic...it contains gluten. It took 6 months for me to find a DR that would remove it and replace it with a gluten-free lens . I have lost some vision in that eye because of it . I also go to a prosthodontist instead of a regular dentist because they are specialized. He has made me a night guard and a few retainers with no issues... where my regular dentist didn't care. I have really bad reactions to gluten and I'm extremely sensitive, even to CC. I have done so much research on gluten-free issues because of these Drs that just don't care. Gluten is in almost everything shampoo, lotion, food, spices, acrylic, medication even communion wafers! All of my Drs know and believe me I remind them often.... welcome to my world!
    • trents
      Chances of being coeliac

      By trents · Posted

      If this applies geographically, in the U.K., physicians will often declare a diagnosis of celiac disease based on the TTG-IGA antibody blood test alone if the score is 10x normal or greater, which your score is. There is very little chance the endoscopy/biopsy will contradict the antibody blood test. 
×
×
  • 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.