Muscadine Jam
 
 
Low-fat, sugar-free, THM:E, Gluten/Dairy/Egg/Nut free - Leaving the skins in this jam gives it a bold flavor punch as well as a lot of dietary fiber which helps to counteract the carbs from the fruit.
Author:
Serves: A little over a quart
Ingredients
  • 6 cups fresh ripe muscadines, washed
  • 3 cups water
  • 2½ tsp. glucomannan
  • ¼ tsp. THM Pure Stevia Extract Powder (or more, if desired)
  • 2 tsp. imitation vanilla flavoring
  • ¼ tsp. salt
Instructions
  1. Bring the muscadines and water to a boil in a large saucepan, then simmer for an hour or until quite soft.
  2. Take the kettle off the burner to cool a bit, then blend the muscadine mixture with the glucomannan in a high-powered blender until smooth. Most of the skins should blend up since they're so soft, but the seeds will likely still be whole.
  3. Run the mixture through a strainer (back into the saucepan) to remove the seeds, using a spoon to coax the thick mixture through, then add the sweetener, vanilla, and salt. Simmer, uncovered, for another half hour.
  4. Let cool, then store in the refrigerator to thicken up and let the flavors meld overnight. Yields a little over one quart.
  5. I've just stored mine in the refrigerator, but I don't see why it couldn't be frozen.
  6. Trim Healthy Mamas can use this in an E setting in moderate amounts as a spread for toast or a topping for Greek yogurt.
Recipe by Briana Thomas at https://www.briana-thomas.com/muscadine-jam/