Keto Blackberry Jelly/Jam! 😜
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- Опубліковано 5 жов 2023
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My beloved sister in law recently passed. I have wonderful memories of picking blackberries at her home and making preserves. We would enjoy these throughout the year. I sure do miss her. She never met a stranger, and had the sweetest heart. Thank you for sharing. Blessings, Health, Prosperity and Peace to you and yours and to all who read this!
👍😘😇💖
My grandmother was an old time country cook on my grandpa's farm. Anytime I use one of her recipes, I have to translate the measurements (yes, she used such accurate measurements such as pinch, dash, handful, size of an egg). She HAD measuring cups, but never relied on the numbers. What ever came to hand was what she used. She always eyeballed it and always used the exact same amount regardless of what containers she used. That comes with experience!
She was the one that taught me about making blackberry jelly. Mom made the best strawberry, but no one beat grandma's blackberry! Ready for the recipe?
Blackberries
Sugar (enough for the blackberries you were able to pick)
That's it! She'd take out one of her well worn pots big enough to fit what berries she found. Into the pot with just enough water to keep them wet. Out would come her masher (one of the smooth twisty steel ones, with no sharp edge), and to the stove she went. She put the heat on high, and once a bit of steam started showing, in went the sugar and the mashing began. I asked he about just putting the in a blender before cooking, and she said "Nope. You don't want to break up those seeds because it makes the jelly bad." I took her at her word and we proceeded on (i found out later that breaking the seeds released a tart/bitter flavor into the jelly. ALWAYS believe grandma!) Once she could dip in a cool spoon and have in coat the spoon, it was ready for straining. She'd place a kitchen towel (or just cheese cloth) over her bowl and poor in the molten goodness. She didn't wait long for it to cool before squeezing every bit of juice out of the berry pulp... Bare handed! She hand hand of iron! Once it was all drained, she'd place the pulp to the side to feed to the hogs later (on a farm, nothing is wasted). She had her jars ready, boiled and sterilized, just waiting for here to scoop in the viscous liquid. She'd place on the lid gently to let the steam escape (yes, it was STILL that hot, and she wait. As it cooled, vacuum seals would form and as the steam cooled (the steam pushed all the air out). When the lids popped (a little raised bit of metal in the center of he lid popped in), she'd tight the lid firmly and the jelly went in to her storage pantry.
No, I know what you're saying... How did it gel without pectin of gelatin? She told me "with blackberry jelly, it just does!" I found out later it is because blackberries have a kind of natural thickening agent in them. Grandma proved you didn't need to know why something works if it just does!
Your recipe reminded me of those childhood days back in... Well, probably before you were born. The only differences (besides using allulose instead of sugar) were the xanthum and not straining. Thanks for the memory.
Adding chia seeds works really well too.
How much would you add to a batch?
Technically any preserve made with fruit is a jam. Any preserve made with the juice of a fruit is jelly. But I understand there is a cultural and regional twist to the terms as well. I will be making this too. I made peach jam sugar free and it was delicious!
To me, it is not jam unless there are chunky bits in there. Blackberries, apricot, raspberry-- if no chunky fruit it's jelly. I plan to put some bits in here, too. It might not be strictly keto but it will be a lot less sugar/carbs than a grocery-bought jar.
I bet this would be great on the biscuits that Wesley @High Falutin' Low Carb made with your 2.0 Keto Flour!!
I made those biscuits this morning! Amazing taste and texture! My husband just had one with my homemade apricot jam!
Perfect jam with cream cheese on a royo bagel. Delicious!!
Blackberry jam, cobbler and bread is my all time FAV!
I made the dream biscuits with the Keto Flour 2.0 today, and I thought life couldn't get any better. Until I saw this. I am making jelly tomorrow! Thank you so much for all your great recipes!
How did u get the dream biscuit recipe? I tried n it want my bank card info...
ua-cam.com/video/gQ9_JCSIptk/v-deo.htmlsi=oU-KTEngVvdLioAn
Preheat oven to 450degrees
Ingredients
3 cups or 252g of Victoria’s Keto Flour 2.0
4 tsp allulose
1 tbsp Baking Powder
1/4 tsp Baking Soda
1 1/4 tsp Salt
2 Cups Heavy Cream
warmed to 95-100 degrees
Melted butter for after baking
Wisk dry ingredients into a bowl, using a spatula thoroughly combine warmed heavy cream. Spray a 1/3 cup measuring cup with avocado oil and spray parchment paper lined baking sheet with avocado oil. Scoop and drop biscuits, it should make 8-10 biscuits. Bake for 10-12 min on upper middle rack turning baking sheet halfway thru time. Brush melted butter on warm biscuits.
Blackberries (and even more so black raspberries) are one of my FAVORITE fruits, too! 😋 I grew up in the country and my Mom would send us out with a bucket in the summer time to pick blackberries. With 3 - 4 of us out picking berries, she'd get a pretty good turn out to make jams, jellies and pies. She "bribed" us by paying us 50 cents a quart. (That's like $2 now. 😆) Thanks for sharing!
Oh yes, SO gonna be making that. Always ate more berries than we took home. LOL
Please can you make apple fritters 🎉 👍
*It's so flavorful and a great way to enjoy the goodness of blackberries without the sugar. Highly recommend making a batch!*
I am new to the keto/carnivore lifestyle. So far so good. I have been watching Victoria's
videos and absolutely in love with them! I pray and hope at some point that you write a cookbook with all your recipes that you have developed. I know for one I would buy it!
Sure -Jell has a sugar free version now so you can make any jam or jelly without sugar.
@@CNCFemale Sure Jell is fruit pectin used for making jam and jelly, it doesn't contain sugar but the recipe is different if your not using sugar, but it does have dextrose in the ingredients and zero carbs.
Looks pretty yummy, dear Victoria, thank you for the recipe 👍👍👍!!
Nice greetings from Germany,
Ela 🤗
My favorite jelly is orange marmalade. I've never seen anyone make it. You're so good at recipes, do you think it's possible?
My favorite as well!
Mmmm... next to huckleberry jam (heaven on earth)...it's orange marmalade all the way
Yes, both my favs too. I love orange marmalade 🤤
Yes, there is a way to make orange marmalade keto! You just have to do the same thing ChocZero did - use some of the real fruit (and rind) then make up the volume with a zero glycemic fruit like winter melon (or veg like chayote or summer squash) fortifying the fruit flavor with extract. I've made apricot jam and pear jam using 1 cup of real fruit to 5 cups low carb fruit/veg ratio. I use LorAnn fruit flavor extracts. The low carb fruit/beg need extra time to simmer to soft and either to take up the flavor of the real fruit or a bit of the extract. You can make just about any jam flavor (apple pie - total mock or partial mock - is my fave) there is, just take a different ratio based on the carbs in the natural fruit. Hope you try it yourself, if not, ChocZero now has orange marmalade!
Guar gum is what is used for fruit thickeners
Now I need a large batch recipe and canning instructions 😊
Unfortunately, when you can fruit jellies that do not use table sugar the color fades after a few months and starts to look unappetizing. (It is still safe to eat, just looks muddy/gray after a few months in the jars.) I have about 2 doz jars of strawberry jelly that I canned using low-sugar Sure-Jell that are now looking not so appetizing.
Because of that I thought : Since allulose is itself a "sugar" I wonder if using that in jelly/jam recipes would preserve the color in the same way that sucrose does; so I called the Splenda/Allulose customer service number and asked them if it would work.
Unfortunetly, the answer was "No, it would not." I think it is because allulose is a monosaccharide (a single molecule of sugar) and not a disaccharide (equal amounts of glucose and fructose).
So, I am very happy that Victoria has shared these recipes because now I can make jelly "on demand" and not have to worry about it going "bad" (color-wise).
Oh my thank you! Yum!!
Yum! Can't wait to try this one.
I have very fond memories of blackberry picking on many a dirt road out in the country back in the 60's!
It was a fun family event for us all.
We ate our fill while we were picking. Yummy!
Thank you!! Definitely making this!!
Looks DEVINE!
GREAT IDEA. LOVE YOUR BREAD RECIPES, TOO. GOSH YOU'RE THE BEST.
Looks good! Looking forward to making it.
I sooooooo miss jelly! Thank you ❣️
It looks delicious, thank you Victoria.
Made this jam!! Turned out really good!!
This looks delicious! Definitely going to make this. Thanks for sharing! Is there a video for the bread you are using?😊
Blackberry jam is my favorite jam as well! Thank you for reminding me of it. Personally when I make Jams, I rely on the fruit to actually be the thickener, but if it doesn't thicken the way it should then I use Chia Seeds. I just never have any luck using Xanthan Gum because it ends up getting clumpy as soon as it hits any liquid. Going to go make Blackberry Jam now see ya! :)
That came out get. Amazing recipe, when i was a kid, we use to pick wild berries up in Maine all summer long..
Thanks ❤
Mmmmm...
I am a big fan of blackberries. My favorite jam though is huckleberry , then orange marmalade, then blackberry. My memories are all about huckleberry picking with my whole family; Mom, Dad, brother, sister, grandma, and grandpa too. We would drive up into the mountains (you can not domesticate hucks) and climb steep mountainsides to get these little purple delights. Even my dog would come and she would eat the hucks right off the bushes. We would have a picnic lunch and race to see who could fill their buckets fastest. Precious memories!
Thanks again sweetie all your recipes are amazing from Australia
My favorite fruit. My favorite jelly, aside from orange marmalade. I cant wait to make this! Thank you Victoria ❤
My favorite berry!! Can’t wait to try this! Also looking for canning directions for this… any chance you do any canning?!
Oh Victoria, this brings back such precious memories of picking blackberries with my grandmother. Now I pick them with my children! I enjoy your videos so much and learn loads and loads from you. Thank you for your ministry.
From Ruth Anne’s kitchen, with love.
Victoria, you are a genius! I made the blackberry jam and loved it! I then discovered that I had two 12 ounce packages of frozen raspberries that had frozen together in a clump. I
decided to put both packages into your recipe (double the usual amount of fruit). I also use Lakanto golden monkfruit sweetener, so I added 1/2 cup of that and increased the allulose to one cup and 2 teaspoons of Xanthan gum. Tastes amazing and has a more intense fruit flavor. Thank you, thank you, thank you!!
My blackberries are past prime or I'd make this tomorrow. Great to have this recipe.
Looks delicious. Can't wait to make it. 😁😁😁
Thank you fou for this video! I love blackberry jam and I had yet to find a good sugar free brand. I am excited to make your recipe! Now I have an excuse to buy blackberries in bulk! 😊
😊 Thank you!! Greetings 👋
Victoria, if you have time, cause I know you are really busy with your family, it would be wonderful, to see blueberry jam, apple butter, and raspberry jam🥰🥰
I will make some in the next few days!!!! I love any kind of jam with butter and toast….❤😊❤
Best jelly jam I’ve ever made!
I made this jelly and the 2 minute microwave bread. Both were delicious 😋
Gracias Sra. Bonita 😊❤
OMG you are adorable! I love this video. Great job! Can't wait to try the jelly.
You were in Texas! Wish I could have run into you somehow. That would have been the best ever! I went to college in east Texas and groups of friends would go picking blackberries in the piney woods there and then someone would make cobbler. Yum. This looks and sounds so delicious. I'm love seeing you so happy with your favorite jam flavor. I'll have to make some. I also love your new pretty jar, how it coordinates with your blouse and how the dark blue denim apron coordinates with the black berries. You're the best!
My mom always said jelly with whole fruit is jam, jelly only uses the juice. Just wanted to clarify, not criticize. Thank you Victoria, for all you yummy recipes.
Great timing! I made chilli jam yesterday to have with cheese and crackers (I made using your flour😊). Made it the same way you made this but with grated ginger, garlic, lime juice, red bell pepper and sliced chillies. Kinda eyeballed it but it was great
I picked blackberries with my grandma and she always made cobbler 😋
Yum Yum Yum I just put blackberries on my list 🙂 I have made the strawberry but this has got to be even better 😋😋😋
My favorite is black raspberry but can’t find them in my part of the country.
But I will make this cause I love PB&J! Made with your 90 second bread of course!
Thank you and God bless. 🤗
Wonderful - will definitely try it with xanthan gum - I have used chia seeds previously, and as a vegetarian I never use gelatin.
Answer to those asking, "Can You "Can" this Jam???"
Unfortunately, when you can fruit jellies that do not use table sugar the color fades after a few months and starts to look unappetizing. (It is still safe to eat, just looks muddy/gray after a few months in the jars.) I have about 2 doz jars of strawberry jelly that I canned using low-sugar Sure-Jell that are now looking not so appetizing.
Because of that I thought : Since allulose is itself a "sugar" I wonder if using that in jelly/jam recipes would preserve the color in the same way that sucrose does; so I called the Splenda/Allulose customer service number and asked them if it would work.
Unfortunetly, the answer was "No, it would not." I think it is because allulose is a monosaccharide (a single molecule of sugar) and not a disaccharide (equal amounts of glucose and fructose).
So, I am very happy that Victoria has shared these recipes because now I can make jelly "on demand" and not have to worry about it going "bad" (color-wise).
In western WA state blackberries are considered a scourge. But I always loved "blackberry" season. We all both laugh and cringe when we hear someone yell "I'm going in!" Some of my best childhood memories. I agree with you - blackberry jam is my favorite.
I totally understand "I'm goin' in!" to the bramble! Born and raised and still living in Western Washington. However, the first sight of a snake and I'm done for the day. 😱
Thank you!
How long can you keep it in the fridge before it goes bad?
I made a blackberry raspberry jelly and I absolutely love it. I believe I used xantham gum. Going to make another batch. I am not a sweat person but lately have been and this is my go to.
thanks for this video! I love jam and jelly making, but girl, I've got a birthday coming up next month. I want to know how to make a full-sized birthday cake with your new standard keto flour 2.0. I've made the smaller cake and my husband and I love it. I think i can make a full sized cake with your NSKF and even fool the grand kids ;)
Oh my goodness, thank you for the recipe. I will take all of them that I can get for all of the jams. Victoria, am I able to do your keto bread in the bread machine?❤️🙏 thank you and God bless you!❤️🙏
Delicious is all I need to say could you use this method to freeze? Im so excited I see many recipes but most use sugar I’m so excited to try Thank you for all your hard work😊
Can you substitute monk drops for the allulose
Could you come up with a low carb recipe for orange marmalade? Not sure how to do that cuz of the orange juice in recipes but if anyone can do it, you can. Trying to find a little more cost effective way to do the orange chicken on the keto twins channel cuz it tastes so good but the sugar free stuff from the store has sucralose and FIVE carbs per tablespoon. and the choc zero stuff is nine bucks for a tiny jar.
Hey Victoria,
Thank you for all of your recipes! You really are life changing. 💕 I have been trying to get Fisher’s Pecan Flour with zero luck. I looked at the actual Fisher website and do not see they even have it listed any more as one of their products. Are you using a different pecan flour currently?
Thank you for this recipe! And, thank you for all you do, especially taking the guesswork out of our time and making our cooking time somewhat enjoyable! Do you think I can use the same recipe for makung Pumpkin Jam? The thought process here is to bake the pumpkin, mash them, then follow your instructions for making jam. What do you think? If you think of any thing I should be aware of while doing this substitution, please let me know. Thx!
I think it’s possible! Only use allulose as a sweetener or else erythritol will re crystallize and make the final result gritty
Thank you for taking the time to respond! I will have to purchase allulose. I have mostly used Swerve for baking which is a mix of erythritol and allulose. Thanks again! @@victoriasketokitchen
This looks great and I'm looking forward to having some jam on my dream biscuits (which have become a kitchen staple since I discovered your Keto Flour 2.0). Do you know how long I can expect the jam made with allulose to last in the refrigerator? Jam made with sugar lasts for years, but I was disappointed to discover that jam made with erythritol quickly spoiled...within a few weeks. It was sad to loose home grown strawberries that way. 😞
Hi, I’m trying to find dinner rolls? How do I make them with the bamboo flour?
Can you strain the seeds out before you add the xantham gum?
This looks delicious, altho it would be a jam (made with crushed, cooked fruit) rather than a jelly (made with fruit juice). I'm definitely going to try this! And your keto bread. Thank you.
I made this one and the strawberry jelly. I did add a few squirts of stevia to both batches to increase the sweetness. They both taste great. In fact, my 12 year old son actually preferred this diet jelly to regular Smuckers jelly. I did find that both jellies have a slimy consistency, though, that was almost off-putting. I don't know if that is from the allulose or the xantham gum. Maybe the next batch, I'll try mixing in a bit of gelatin and see if that helps the texture. Don't get me wrong. These jellies still taste tons better than the store-bought sugar free jellies that taste like fruit sadness and chemicals.
Can I substitute same amount of raspberries?
Can we get blackberry cobbler or cherry cobbler or something like peach cobbler or anything like that?
Shalom sweet Victoria, i cant find bamboo fibre in south africa, please send me a link where i may get it from.
Amazon when their not out of it. It's in demand right now.
Thanks Vic. I call my hand blender the Boat Motor lol. How about raspberry jam, too many carbs?
Hubby can't eat seeds. Can you strain them out? If so, when would you do that?
Could you use frozen blackberries with this recipe ?
Just have to say it. Jam and felly--jam has fruit pulp. Jelly uses only the juice. A difference. One has fiber. The other doesn't. Hope this helps. Love the concoctions.
👍👍👍👍👍👍
New flour 2.0 I have made cobbler and cookies and the dough has a mushy texture! Too much liquid ? I follow the recipe. Any help would be appreciated
Does this recipe work using frozen berries?
Looks wonderful but jelly is made from the juice and jam is made using the body of the fruit. Acidic berries do not require the acid/brightness of lemon juice, though blueberry does. I make black raspberry, blueberry, serviceberry and mulberry freezer jams using all sorts of alternative sweeteners and thickeners (no sugar pectin, gelatin, gums and chia seeds). My memories of the black raspberry (black cap) picking go back over fifty years ago with my great grandmother and I now grow black cap brambles myself in my rinkydinky city backyard. I've made dandelion or violet jellies in the spring time or goldenrod in the fall but now prefer to make funny honeys from them (nearly the same ingredients as you are using). I've been making mock or partial-real-partial-mock jams this last year of apple pie, pear and apricot by doing the same thing ChocZero does - use enough of the real fruit for taste and texture but only until a reasonable net carb for a tablespoon, then use winter melon (or chayote or summer squash) and extract for the rest. As I love the fresher taste and am texture affected, I do not cook long enough to make fruit butters with no additional thickeners. Jam (not jelly) on!
Hi, I followed your recipe exactly except I used Strawberries instead of blackberries. I can't even taste the Strawberry and it is really super thick and a little gloppy.
Keto Strawberry Jelly! Delicious!
ua-cam.com/video/f7hCxzA6nyU/v-deo.html
I checked out the video you suggested and I did the full jar recipe as in that video description. As it is cooling more, I can taste more of a subtle strawberry flavor than I could so I think it will be fine in the end
Did you say grape jelly? When did grapes become a ketogenic food?
You didn’t take into consideration all the SEEDS that you mashed…you missed subtracting the fibre.
Mine turned out super slimy 😢