Re: Homemade Jams - What Sugar to Use?

June 23, 2004

Rhonda,

i hate to say this, but, if i were you, i would skip the jam and just

enjoy the raspberries the way they are!

better yet, enjoy them with some pasture fed whipped cream made with

vanilla and a tiny drop of real maple syrup. or just some plain cream.

you can always freeze them if you want to preserve them.

i hate to say this, but I've said it before and I'll say it again...

i think if we're going to be determined to eat the WAPF way, we have to

throw out a lot of the foods we grew up with and love...and learn to live

on the unadulterated food God gave us, and enjoy it the way it comes.

i know this is hard and it can only be done very gradually and slowly.

I've given up sugar and all sweeteners, white flour and alcohol. this

took me YEARS of trying and failing, til i found radiantrecovery.com

now I'm working on caffeine. some days are more successful than others.

and next i have to contemplate the whole gluten thing. aye carumba.

another thing to give up.

but I'm sure if I'm successful I'll feel a lot better.

and maybe I'll get more housework done!

i think jams were one of the things that got a lot of the formerly

perfect teethed people into trouble in the first place.

I'm sorry to sound so contrary to everyone today in all my posts! maybe

i drank too much coffee this morning (speaking of foods to throw out and

get rid of completely; I'm still working on it).

or maybe i would just rather sit here than clean my house!

laura

On Wed, 23 Jun 2004 16:02:55 -0000 " fourume2003 " <mdrgnolan@...>

writes:

Hi to all,

Last week at the local Grower's Market I bought my first raspberries

of the season. The season is only about 3 weeks long and

traditionally I have made the best Tayberry Jam. Tayberries are a

type of raspberries and are nearly seedless and make great jam! I

use the *No Sugar* pectin in which you can use up to 3 cups of

sugar. With the tartness of the raspberries it takes a full 3 cups

for our taste buds. Later in the season we pick wild blackberries

and I make seedless jam, which is quite a process but is wonderful!

All this was prior to NT. Now I'm wondering if there is a more

nourishing (or less damaging LOL) sugar that can be used for my

annual jam making. How is Rapadura? I bought some about a week ago

and tasted it. It definitely has a *flavor* and I sure don't want to

spend the time and money to made the raspberry jam and have it taste

*off*. But would try it if you all have had success with it. Anyone

has any suggestions? We use Sweet Leaf brand Stevia Clear liquid

stevia in our morning coffee and like it. I've also used Sweet Leaf

Stevia powdered extract when making banana bread (not NT banana

bread, but I've revised it a bit from the original recipe to make it

more NT like) The powdered stevia extract is way to strong to use

for much of anything else. I tried it in a fruit smoothie and had

aftertaste for several hours - yuk! I've used Agave Nectar in making

small batches of ice cream from the light raw milk cream and it

worked great! I suppose I should forget about making the jams - but

we would really miss them! And once the raspberry season is over I

have to wait another whole year! So I don't want to miss this

gourmet jam season. Any advice would be appreciated.

TIA

Rhonda

June 23, 2004

,

I knew this would be the answer! Actually I am going to be freezing

some (most) for fruit smoothies and such. We have switached over to

small amounts of local raw honey for morning toast. The Jam around

our house is *basically* a bygone product. (I work at Harry and

's here in Medford, OR and sometime get incentive rewards that

include some of their Wild 'n Rare Preserves and they are only for

little treats - but like out for the truffles! - they are wonderful

and made with coconut oil, so I have to really watch my will power)

Actually, I just wanted to make some of the raspberry jam for the

occasional family get togethers. It only makes something like 6 or 7

small jars. As for the blackberries, I like to juice them and put

the juice in my fruit smoothies. I also like to drop frozen fruits

into my smoothies. I'm gradually switching my husband and myself

over to NT foods. You should have seen the reaction he had when I

opened the 3 day fermented saurekraut! He said as rotten as that

smells it can't possibly be good for you. I told him it's just the

natural way that cabbage smells. But I don't think he'll be eating

any of that. Just got my kombucha tea in the mail today and gotta go

open the package. . .

Rhonda

> Rhonda,

>

> i hate to say this, but, if i were you, i would skip the jam and

just

> enjoy the raspberries the way they are!

>

> better yet, enjoy them with some pasture fed whipped cream made with

> vanilla and a tiny drop of real maple syrup. or just some plain

cream.

>

> you can always freeze them if you want to preserve them.

>

> i hate to say this, but I've said it before and I'll say it again...

>

> i think if we're going to be determined to eat the WAPF way, we

have to

> throw out a lot of the foods we grew up with and love...and learn

to live

> on the unadulterated food God gave us, and enjoy it the way it

comes.

>

> i know this is hard and it can only be done very gradually and

slowly.

]

June 23, 2004

Rhonda,

my mom LOVES red cabbage. when i gave her some wonderful fermented

stuff, she spit it out!!!

so maybe the fermented veggies are an acquired taste.

i used to buy 'all fruit sweetened' jams as part of my food shopping.

now, they just sit and rot in the fridge.

the changeover is OH SO slow and gradual, and it should be. anything

cold turkey may produce reactions, but also relapses.

baby steps, right?

and by the way, i might sound a little self righteous. we went out to

eat for father's day. i had (most of) a glass of wine, white flour

french bread and overly sugared blueberry pie for dessert!!! i really

broke my rules for one meal. but it was just that, just one meal. :-)

and i probably won't do that again for several months. if i do it again!

when we eat out i usually just have the stuff i can 'legally' have

(according to my rules.) but I'm 49 and i started working on my

nutrition in my early 20's!!!

so nobody's perfect.

best to you and your family, Rhonda, and best of luck.

there should be no pressure here; we make the best decisions for our

families when we can and we 're not perfect.

what's the expression? " progress, not perfection'.

laura

On Wed, 23 Jun 2004 16:44:45 -0000 " fourume2003 " <mdrgnolan@...>