Nectarine-Apricot Jam

buttoni · 08-12-2012, 07:49 AM

Tried this foolproof jam on my morning toast today and was very pleased with how the gluc set it right up, with NO COOKING!! Tasted wonderful!

And no worries about whether the pectin was going to work or not (I've had pectin fail me too many times)! Going to have to give this gluc a try on other fruit/berry jams. I have some raspberries and will be trying that out next.

NECTARINE-APRICOT JAM

This lovely little low-carb jam for morning biscuits or toast took a grand total of <5 minutes to throw together! All you need is a food processor/blender, and an index finger to push the ON button! Voilà, it’s ready! This was so delicious! I didn’t even peel the nectarine, though the wee bits in it may bother you and you might prefer to do so with yours. I want the nutrients in the peeling as well. This recipe is not suitable until the higher carb fruit rung of the Atkins OWL carb ladder. You could also substitute 2 small peaches for the nectarine in this, but I would definitely peel those as the fuzzy peeling there might be unpleasant texture-wise. FYI glucomannan powder, a virtual pure fiber “carb wash”, I obtain on-line from Netrition.

INGREDIENTS:

6 oz. nectarine, unpeeled (weighed without the seed)
6 dried apricots (the kind without added sugar)
1 tsp. glucomannan powder (Konjac powder)

DIRECTIONS: Cut all the flesh off a large nectarine right into the bowl of your food processor/blender. Add the dried apricots and gluc powder and pulse until the peeling of the nectarine (if left on) is very fine. Using a rubber spatula, scrape jam into serving bowl or lidded jar for refrigerator storage of any leftovers. ENJOY!

NUTRITIONAL INFO: Makes about 1 cup (16 T.). Each tablespoon has:

13.2 calories
.05 g fat
3.43 g carbs, .28 g fiber, 3.15 g NET CARBS
.24 g protein
5 mg sodium
70 mg potassium
<10% RDA all other macronutrients

Jennifer Eloff · 08-12-2012, 10:22 AM

Wow - could not be easier, Peggy. Love it and love peach-nectarine jam. Well done!!

buttoni · 08-12-2012, 10:40 AM

It's really good, Jen. I plan to try this no-cook method with raspberries, blueberries, blackberries and pears as well. Guess you could even make a LC applesauce and thicken it up with gluc to make an "apple butter". I'm having more fun playing around with gluc powder!

I finally got around to ordering the new cookbook yesterday. Dumb me didn't pre-order and save.

Can't wait to get mine. I KNOW you've been real busy, girl. Glad you could find the time to stop in the forums today!

Nigel · 08-12-2012, 11:01 AM

That looks great, Peggy. Thanks for the recipe.

buttoni · 08-12-2012, 11:26 AM

Always glad to share, Nigel. Can't wait to try this method with other fruits!

rosethorns · 08-12-2012, 05:09 PM

Sonds delish Peggy. And I can eat it.

buttoni · 08-13-2012, 10:47 AM

I just made up a blackberry and raspberry version of this. Those came out nice, too, but using 6 oz. berries, the raspberry just made 1/2 cup total. The blackberry made 1 c. I did have to add 1-2 T. water to these, as berries must have more natural pectin or something. These batches were a little thicker than I like. So I whisked in t bit of water to resolve that. You could use less gluc, maybe only 1/2 tsp. for the berry versions, or whisk int he water like I did. Here's what they looked like. Hubby liked both of them, and he's the jelly/jam expert in the house.

I'm really starting to love exploring gluc powder! So many uses!

ouizoid · 08-13-2012, 12:25 PM

do you find that the glu powder blunts the sweetness/flavour at all? I do find that sometimes--

buttoni · 08-13-2012, 01:43 PM

I didn't on the Nectarine-apricot, Ouiz. That was plenty sweet all on its own, and the apricots were the no-added-sugar ones from Sam's. But my fresh blackberries and frozen whole raspberries weren't all that sweet to start out with, so it would be hard to draw that conclusion about gluc dulling their sweetness. Next time I make up a batch, using real sweet berries to start out maybe I can take note of that and see if that is the case. It might just have that effect. You long-timers here have certainly been using gluc a lot longer than I have and have vastly more experience with it. I AM enjoying experimenting with it more now.

Heidinem · 08-14-2012, 03:06 AM

Peggy these jams sound wonderful. Low carb jams are one of the few sweet treats I can allow myself. I have been making Barbo's cooked version with berries & cranberries & that is sinfully good also. Great topping for low carb granola bars. Thanks for sharing your wonderful experiments.

buttoni · 08-14-2012, 07:36 AM

Always a pleasure, Heidi. You know, for most of my life I didn't much care for jams/jellies. Marmalade was all I'd ever eat. But with the fresh fruit homemade versions, I'm finding jam/jellies a wonderful way to tone down flax and other LC breads that have stronger tastes than traditional flour-based breads. I may yet join my husband in being a jam-a-holic.

08-12-2012, 07:49 AM	#1
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,326 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Nectarine-Apricot Jam Tried this foolproof jam on my morning toast today and was very pleased with how the gluc set it right up, with NO COOKING!! Tasted wonderful! And no worries about whether the pectin was going to work or not (I've had pectin fail me too many times)! Going to have to give this gluc a try on other fruit/berry jams. I have some raspberries and will be trying that out next. NECTARINE-APRICOT JAM This lovely little low-carb jam for morning biscuits or toast took a grand total of <5 minutes to throw together! All you need is a food processor/blender, and an index finger to push the ON button! Voilà, it’s ready! This was so delicious! I didn’t even peel the nectarine, though the wee bits in it may bother you and you might prefer to do so with yours. I want the nutrients in the peeling as well. This recipe is not suitable until the higher carb fruit rung of the Atkins OWL carb ladder. You could also substitute 2 small peaches for the nectarine in this, but I would definitely peel those as the fuzzy peeling there might be unpleasant texture-wise. FYI glucomannan powder, a virtual pure fiber “carb wash”, I obtain on-line from Netrition. INGREDIENTS: 6 oz. nectarine, unpeeled (weighed without the seed) 6 dried apricots (the kind without added sugar) 1 tsp. glucomannan powder (Konjac powder) DIRECTIONS: Cut all the flesh off a large nectarine right into the bowl of your food processor/blender. Add the dried apricots and gluc powder and pulse until the peeling of the nectarine (if left on) is very fine. Using a rubber spatula, scrape jam into serving bowl or lidded jar for refrigerator storage of any leftovers. ENJOY! NUTRITIONAL INFO: Makes about 1 cup (16 T.). Each tablespoon has: 13.2 calories .05 g fat 3.43 g carbs, .28 g fiber, 3.15 g NET CARBS .24 g protein 5 mg sodium 70 mg potassium <10% RDA all other macronutrients __________________ My recipe website: http://buttoni.wordpress.com/ Last edited by buttoni; 08-12-2012 at 08:08 AM..

08-12-2012, 10:40 AM	#3
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,326 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	It's really good, Jen. I plan to try this no-cook method with raspberries, blueberries, blackberries and pears as well. Guess you could even make a LC applesauce and thicken it up with gluc to make an "apple butter". I'm having more fun playing around with gluc powder! I finally got around to ordering the new cookbook yesterday. Dumb me didn't pre-order and save. Can't wait to get mine. I KNOW you've been real busy, girl. Glad you could find the time to stop in the forums today! Last edited by buttoni; 08-12-2012 at 10:41 AM..

08-12-2012, 11:26 AM	#5
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,326 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Always glad to share, Nigel. Can't wait to try this method with other fruits! Last edited by buttoni; 08-12-2012 at 11:26 AM.. Reason: to correct typo

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08-12-2012, 10:22 AM	#2
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Wow - could not be easier, Peggy. Love it and love peach-nectarine jam. Well done!!

08-12-2012, 11:01 AM	#4
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,081 Gallery: Nigel	That looks great, Peggy. Thanks for the recipe.

08-12-2012, 05:09 PM	#6
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,535 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Sonds delish Peggy. And I can eat it.

08-13-2012, 10:47 AM	#7
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,326 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	I just made up a blackberry and raspberry version of this. Those came out nice, too, but using 6 oz. berries, the raspberry just made 1/2 cup total. The blackberry made 1 c. I did have to add 1-2 T. water to these, as berries must have more natural pectin or something. These batches were a little thicker than I like. So I whisked in t bit of water to resolve that. You could use less gluc, maybe only 1/2 tsp. for the berry versions, or whisk int he water like I did. Here's what they looked like. Hubby liked both of them, and he's the jelly/jam expert in the house. I'm really starting to love exploring gluc powder! So many uses!

08-13-2012, 12:25 PM	#8
ouizoid Major LCF Poster! Join Date: Nov 2007 Posts: 2,920 Gallery: ouizoid Stats: 225/165/145 WOE: JUDDD	do you find that the glu powder blunts the sweetness/flavour at all? I do find that sometimes--

08-13-2012, 01:43 PM	#9
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,326 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	I didn't on the Nectarine-apricot, Ouiz. That was plenty sweet all on its own, and the apricots were the no-added-sugar ones from Sam's. But my fresh blackberries and frozen whole raspberries weren't all that sweet to start out with, so it would be hard to draw that conclusion about gluc dulling their sweetness. Next time I make up a batch, using real sweet berries to start out maybe I can take note of that and see if that is the case. It might just have that effect. You long-timers here have certainly been using gluc a lot longer than I have and have vastly more experience with it. I AM enjoying experimenting with it more now.

08-14-2012, 03:06 AM	#10
Heidinem Senior LCF Member Join Date: Apr 2011 Location: Georgia Posts: 572 Gallery: Heidinem Stats: 130/111/105 (5') WOE: mostly pescetarian, moderate carbs Start Date: November 1, 2009	Peggy these jams sound wonderful. Low carb jams are one of the few sweet treats I can allow myself. I have been making Barbo's cooked version with berries & cranberries & that is sinfully good also. Great topping for low carb granola bars. Thanks for sharing your wonderful experiments.

08-14-2012, 07:36 AM	#11
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,326 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Always a pleasure, Heidi. You know, for most of my life I didn't much care for jams/jellies. Marmalade was all I'd ever eat. But with the fresh fruit homemade versions, I'm finding jam/jellies a wonderful way to tone down flax and other LC breads that have stronger tastes than traditional flour-based breads. I may yet join my husband in being a jam-a-holic.