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jelly

raspberry jelly

Easy Berry Sauce or Jam

Use any berries to create a perfect berry sauce that can also be used as a loose jam or jelly. Sure, most jam and jelly recipes will call for pectin or other stabilizer but you don’t really need it.

This doesn’t need to be limited to berries, I’ve also used pears, peaches and apples with great luck too!

This is great over roasted duck, over ice cream, on avocado toast or in my Gluten Free Lemon Berry Cake!

Berry Sauce or Jam

1 pint berries (blueberries, strawberries, raspberries or blackberries)
1/3 cup sugar, maple syrup or honey (I use monkfruit sweetener)
1/4 cup water
Pinch of salt
1 tbls lemon juice

Place all the ingredients except the lemon juice in a pan and bring to a simmer. Simmer on low for about 15 minutes until all the berries are broken down and the sauce begins to thicken. This will thicken more in the fridge.

If the pan gets too dry it’s often due to the heat being on too high – – simply stir in another 1/4 cup of water.

Stir in the lemon juice. Remove from heat and use warm or chilled. Store in the refrigerator.

NOTES: If you prefer a sweeter sauce, add more sweetener.

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Monique Costello Happy Eats Healthy Chef

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