I have been making jams and jellies all my life. I remember doing this with my grandma Boyle so many times. While I was growing up the only types of store bought jelly we had were grape and strawberry, anything else came from my grandma.
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What kind of jelly is your favorite?
Leave me a comment.
Mine is currant and strawberry jam. But those are triggers for me so I have to be mindful of my serving size or I will over do it.
The Challenge of Making Sugar Free Blackberry Jelly
The biggest challenge to making sugar free jelly is getting it to gel, typically sugar is added to aid the natural pectin in this process. But on my Trim Healthy Mama
So this is sweetened with stevia and I used gelatin to help with the gelling process.
like I do.
I have updated the recipe with amounts for THM Super Sweet Blend, THM Mineral Salt and THM Just Gelatin since this post was written before all those ingredients were released.
Check Out Some of My Other Jams & Jellies
Sugar Free Blackberry Jelly
- Serves: 1 cup
- Serving size: 2 TBS
- 1 cup frozen blackberries
- 1 cup water
- ¼ cup THM Super Sweet Blend or other plan approved sweetener
- 2 TBS lemon juice
- 2 tsp unflavored gelatin or THM Just Gelatin
- Place blackberries and water into a heavy sauce pan. Heat until berries burst.
- Stir in sweetener and lemon juice until sweetener is dissolved.
- Wisk constantly as you add the gelatin until it is dissolved. Remove from heat.
- Pour or ladle mixture into sterile jelly jars and refrigerate. Mixture will gel as it cools.
