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Covered glass jar of raw-honey blueberry gelatin jam for Full GAPS

Raw-Honey Blueberry Gelatin Jam for Full GAPS

A refrigerated Full GAPS blueberry jam thickened with plain gelatin and sweetened with raw honey only after the cooked berries cool. No pectin, tapioca, xanthan, or refined sugar.
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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Breakfast, Condiment, Snack, Topping
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup filtered water
  • 1 tsp plain additive-free gelatin
  • 2 cups blueberries fresh or frozen
  • 1 pinch mineral salt
  • 1/2 lime juiced; add after removing pan from heat
  • 3 tbsp raw honey add only after 30 to 60 minutes off-heat cooling

Equipment

  • Le Creuset Signature stainless-steel saucepan or approved small stainless-steel saucepan
  • Wooden spoon
  • Stainless-steel whisk
  • Stainless-steel measuring cups and spoons
  • Citrus juicer with approved food-contact material
  • Heat-safe wood trivet
  • Covered clear glass jar with about a 12-ounce capacity
  • Neutral ceramic saucer or spoon rest

Method
 

  1. Pour 1/2 cup filtered water into a small stainless-steel saucepan. Sprinkle 1 teaspoon gelatin evenly over the surface and bloom for exactly 1 minute, then whisk.
  2. Add 2 cups blueberries and 1 pinch mineral salt. Do not add the honey. Stir to combine.
  3. Set over high heat and stir continuously for 5 to 7 minutes, until blueberry juice colors the liquid and the first few small simmer bubbles appear. Do not take it to a hard rolling boil.
    Blueberries and bloomed gelatin reaching their first simmer in a Le Creuset stainless saucepan
  4. Reduce the heat to low and simmer for 3 to 5 minutes, depending on berry size. If desired, press a few large berries against the side of the pan while leaving softened whole berries visible.
  5. Remove from heat and stir in the juice of 1/2 lime. Set the pan on a heat-safe trivet and cool for at least 30 minutes and no more than 1 hour.
  6. Stir in exactly 3 tablespoons raw honey until no golden streaks remain. The mixture should be cooled and off heat.
    Three tablespoons raw honey stirred into cooled lime-blueberry mixture off heat
  7. Stir once more, transfer to a covered glass jar, and refrigerate for at least 3 hours. The chilled jam should mound on a spoon while remaining spreadable. Keep refrigerated up to 2 weeks. Makes about 12 ounces.

Notes

Full GAPS: Use after blueberries, raw honey, lime, mineral salt, and plain gelatin are appropriate and tolerated. This is not an early Intro Diet jam.
Timing: Prep 3 minutes, cook 12 minutes, active total 15 minutes. The 30-to-60-minute cooling interval and minimum 3-hour refrigeration are separate and excluded from the active total.
Honey: Add exactly 3 tablespoons raw honey only after the cooked lime-blueberry mixture has cooled off heat for 30 to 60 minutes.
Storage: Keep refrigerated in covered glass for up to 2 weeks. This is not a shelf-stable canning recipe.

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