1. Into a small saucepan, add your frozen wild blueberries, water, sweetener and lemon juice. Cook over medium heat until the liquid becomes thicker and has a syrupy consistency
2. Sprinkle the glucomannan powder over the surface of the soaked blueberries and stir immediately. Cook for about 5 more minutes
3. Ladle your cooked sauce into a blender or bullet type machine. Fill only half way, when pureeing hot ingredients. Add the MCT oil (half at a time if doing two batches). Puree for 20 – 30 seconds and until the sauce is very creamy and silky looking
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Lisa
August 23, 2024 @ 1:41 pm
Do you have to put glucomannan this will it thinker without it
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Angela Wilkes
August 24, 2024 @ 7:25 am
Hi Lisa,
Thank you for your question. You do not have to use glucomannan, and you can thicken it a bit more by just cooking it longer to reduce a bit more the liquid, if making this syrup. For the jam, you will need either glucomannan or pectin to set it without making the texture firm and jelly-like.
Have a wonderful day – Cheers!