Tired of reading the labels for added sugars and chemicals in your jam? This recipe for Blueberry Jam is so easy to make at home!
There is no reason to settle for jam that has added sugars and chemicals when it is so easy to make your own with excellent, organic blueberries!
Blueberries are very high on the ORAC scale for anti-oxidants – a very good reason to include lots of blueberry products in your diet!
Antioxidants are a category of vitamins, minerals and enzymes that help bind up harmful metabolic by-products called “free radicals” that can lead to tissue and DNA damage, cancer, heart disease, diabetes and other age-related diseases.
Free radicals are highly reactive compounds that are formed from normal metabolic functions in the body. Free radicals are also generated when our cells are exposed to a variety of substances such as radiation, chemicals, pollution, smoke, drugs, alcohol, pesticides and the sun.
A poor diet also contributes to the formation of free radicals. Anthocyanin (the pigment that makes blueberries blue) contains naturally occurring plant chemicals called polyphenols which have very high antioxidant characteristics. The darker, deeper blue fruits have the highest anthocyanin values, thereby supplying the most potent antioxidant sources.
The USDA Human Nutrition Research Center on Aging in Boston has developed an assay called ORAC (oxygen radical absorbance capacity), which rates the antioxidant capacity of foods. Fresh blueberries have a high level of ORAC, at 2400 per 100 grams. Researchers have found that blueberries rank #1 in antioxidant activity when compared to 40 common fresh fruits and vegetables.
Collagen tissue makes up 50% of the protein in the body, as it is the primary protein in connective tissue — the tissue that makes up fibrous tissues like tendons, ligaments, bone, cartilage and skin. Collagen makes up the matrix of joint cartilage and skin as well as cornea, cartilage, bone, blood vessels, the gut lining, and intervertebral discs.
Gelatin is simply the cooked form of collagen. Taking extra gelatin is beneficial for the joints, skin and mucous membranes.
Gelatin is not a complete form of protein and so it soon fell out of favor and we are left with the artificially produced jello products that are loaded with sugar, artificial sweeteners, colorings and other toxic additives.
In this recipe I use a pure gelatin made from the bones of grassfed cows. You can’t get any better than that! Check it out grassfed gelatin here!
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