1. Place the berries into a blender, and puree to very fine state
2. Put water into a glass then add the glucomannan and immediately blend to create a smooth lump free mixture. Add to the pureed berries
5. OPTIONAL: if you want a very smooth jam, with no seeds, pass through a fine wire mesh sieve to remove all the seeds. You will need to use a silicone spatula or the back of a large tablespoon to press the puree through the mesh. This step is not required as the seeds add to the fiber content.
6. Place into airtight glass container. Keep refrigerated when not using. This will keep for about one week in the refrigerator. If you have extra jam left over, and will not need it in the near future, place in the freezer until needed. Thaw either in the refrigerator overnight or by placing on counter
Cooked jams are great, but when you cook the fruit, you are destroying some of the nutritional value of the raw food. By making this freezer jam, you not only keep the ingredients at their raw state, which is the most nutrient-rich state, but the taste is very close to the taste of the raw fruit.
By Angela Wilkes
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