fifty 50 blackberry spread

[morgan]

Can anyone give me an opinion on this product?  I'm tossing up between blackberry and raspberry.  I've been disappointed with the Walden Farm spreads, so asking before buying this time. 

Taste? Texture? Comparison to normal 'jams'?

Thanks

[shawn116]

I don't know about the blackberry Morgan,  I only have the orange marmalade....it's just ok to me.  Not spectacular.  Than again I don't think any store bought jelly or jam is really that good.  They all have that sugar sub after taste to me     Mine is a little runny too.  But then It's been years since I have had the real thing Haha!  I bought that and some Polaner sugar free Strawberry preserves and I'm not too impressed with that one either.  Either of them aren't too bad though when I mix them in things.  They work great mixed in the one minute muffins for flavor and even just some cream cheese or whipped  cream     So basically I just like them for use in recipes.   

It's just easier and tastier to make my own when I''m wanting something to spread.  Here is a couple of ideas.....
You can just reduce the fruit down on the stove top and sweeten with xylitol or zero.
You can even get the sugar free canning pectin to add to it and freeze.

http://www.food.com/recipe/sugar-free-freezer-strawberry-jam-175371 


Here is a recipe I found using Jello...might be interesting and I bet tastes way better than the jar stuff too.  http://allrecipes.com/recipe/sugar-free-strawberry-jiffy-jam/

Of course I'm know there are plenty others that love the store bought....I found some yummy stuff at my local fruit farm up the road.  It tastes pretty good to me as well, but I don't know what their shipping would be like to Australia.      http://www.macspride.com/products/JAMS-AND-PRESERVES-%252d-NO-SUGAR-ADDED.html   
 I should say that I have only tried their strawberry and apple butter.  Both are pretty good and pretty much what you would come up with if you canned it yourself using the sugar free pectin.  I see the web sight doesn't show the nutritional value for them....The strawberry is 1 net carb per 1 Tbs and the apple butter is 2 net per 1 Tbs if anyone is interested. 

I'm sorry if I haven't helped much with your question...it's just my 2 cents 

[Doug Varrieur]

I love the blackberry and raspberry... keep em in the fridge to stay firm. Great addition to also flavor whipped cream and they make a superb topping on cheesecakes 

[umpa]

I also like to cook down fresh cranberries(in the bag) with water and zero until thickened and I use that as a wonderful jam!

[morgan]

Thanks for the ideas.  I may experiment with some frozen raspberries.  Will let you know how it turns out.

[Doug Varrieur]

Morgan, I make fresh blackberry jam every summer when the vines are loaded up. The trick is to use less water than you think you need. A good way to start the frozen berry jam would be to place them in a microwave safe container first and nuke them till soft. Mash then check for water requirements. Add your zero sweetener 2 or 3 drops at a time and taste, add more if required. Once you've reached your sweetness level you can continue to cook the jam down to the thickness level you desire right in the microwave. 

[morgan]

Sounds like a plan. 

[Kim P]

I make a jam with chia seeds and strawberries.

[shawn116]

Brillant!!  I don't know why I didn't think of that!!!!
I'd love to have that recipe Kim..... can you share??  

[umpa]

Great idea Kim Chia thickens quick

[Kim P]

There are bunches of recipes on the internet but try this one.  It works well.  See if this link will take you to it. 

http://www.eatingbirdfood.com/2012/05/easy-strawberry-chia-seed-jam/

There will be 9 net carbs in the whole batch all from the strawberries since Chia Seeds are a net of zero.

[morgan]

Sounds great.  Surprised you didn't have to cook it.  Any idea how long it keeps?

[shawn116]

Thanks Kim!!    I can see the possibilities expanding!!

[umpa]

I love this recipe Kim

[mouseissue]

Thanks, Kim!!!

That recipe should work with ANY berries!

Tony