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Sauces, condiments & dressings

A Jam That Sets Without Store-Bought Pectin

Sauces, condiments & dressings · serves 32 · 30-60 min

Core AIP · Elimination phase compliant

A Jam That Sets Without Store-Bought Pectin

Commercial pectin is a small ingredient that can quietly disqualify a jar of jam from the Autoimmune Protocol, one of those details that catches you off guard the first time you read a label closely. This one sets with gelatin instead, a clean swap that needs no special trip to a specialty store. Boil the berries down, stir in the gelatin, and let the refrigerator finish the job.

Blueberries are a source of antioxidants and vitamin C, and the honey here is used sparingly, just 1/3 cup across 4 cups of fruit, so the sweetness stays modest and the berries do most of the work themselves. The gelatin that sets the jam also supports the gut and connective tissue focus at the center of the Autoimmune Recovery Method.

There is a real pleasure in putting up your own jam, and I mean that plainly, not as something you have to talk yourself into. The kitchen fills with the smell of warm berries and lemon, and what comes out of the pot is something you made with your own hands and trust completely. Spoon it onto a warm morning and let that small abundance land.

Ingredients

  • 4 cups blueberries
  • 1/3 cup honey
  • 1/4 cup lemon juice
  • 1 tablespoon gelatin

Swaps made: none needed for Core. Use a clean-label unflavored gelatin. To make it sweetener-free, cut back the lemon juice rather than adding more honey, per the source note.

Method

  • Combine the blueberries, honey, and lemon juice in a saucepan and bring to a boil, stirring as the berries break down.
  • Lower the heat and simmer gently for about 20 minutes, until the mixture thickens and the volume reduces.
  • Stir in the gelatin and keep stirring until it fully dissolves with no grains left.
  • Ladle the jam into jars and refrigerate until set. It keeps about a week in the refrigerator per the source (verify).

Notes

There is no appliance variation for this one, since it is a quick stovetop simmer. The gelatin replaces commercial pectin entirely, which is the AIP-friendly move worth remembering for any fruit jam.

*Adapted from a-clean-plate*

Nutrition

Estimated per serving (serves 32), calculated from the ingredients. Actual values vary with brands, sizes, and how much sauce or dressing you use.

25Calories
1 gProtein
0 gFat
6 gCarbs
1 gFiber
5 gSugar
0.1 mgIron
0.0 mgZinc
2 mgMagnesium
3 mgVitamin C

A blessing of gratitude

A pause before you eat is part of the healing, if it is yours. Open the language that speaks to you.

God blessing
Nature blessing
Great Spirit blessing
Body blessing
The free guide, How to Move Autoimmune Toward Remission, by Daniela Hess
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Further reading

Daniela Hess, MSEd, is a co-founder of Great Energy and an Autoimmune Educator and Functional Wellness Consultant who lives and thrives with Hashimoto’s. She is not a licensed medical provider.

Your microbiome: why diversity is the goal and how AIP supports itIntestinal permeability and autoimmunity: the gate that should be closedLeaky gut: what it is and why it matters for autoimmunity

From the glossary

Words in this recipe you can look up. Tap or click a term to learn what it means.

GelatinPectinVitamin C

Every ingredient in this recipe is on the Core Autoimmune Protocol food list.

Download the Core Food List (PDF) Explore the food list