Probiotic-Rich Bubbly Blueberry Jelly

Tara Carpenter, NC.

Nutrition Consultant specialized in helping people regain natural microbiome after yeast, bacterial, and viral infections.

Originally published on September 10, 2016.

Early to mid-August is blueberry season here in Vermont and we generally pick about four gallons per summer. We can only eat so much before our teeth hurt, so I freeze the bulk single file on cookie trays in the freezer (if there is space!) before placing them in Ziploc freezer bags, double-bag and into back of freezer, chest freezer even better. This way the berries won’t stick together down the road when you go to measure out a scoop.

Add bubbly jelly to milk kefir and freeze into popsicles 🙂

The mushiest berries get pureed with chia or flax seeds and poured into ice cube trays to freeze overnight before going into a Ziploc bag for quick use later in smoothies. I like to make a sauce with these cubes that is cultured with probiotic starter that goes nicely over young green coconut pudding. The best berries go whole into jello, almond crusted tarts, fruit leathers, and of course bubbly jelly (recipe below).

I stopped eating “regular” jelly in 2010 while healing a case of systemic yeast infection with Body Ecology Diet (B.E.D.); a gut healing protocol that avoids sugar, including all fruit sugar, so I had to get creative! Jelly contains fruit sugar/fructose; a perfect food for pathogenic organisms in our body to get out of hand and grow in excess possibly causing chronic health issues or flare-ups. Removing jelly (unless cultured first with good bacteria like we do here) and other sugars, can starve out the pathogenic bacteria/yeast (a.k.a. die-off) and support the body to once again be the self-healing organism we are designed to be.

The three types of sweeteners that do not influence blood sugar and are safe for people with gut issues or diabetes are lakanto, ecobloom, stevia. A few months into being on stage 1 of B.E.D., I got the idea to kefir a jar of homemade blueberry jelly to get the sugar content down to nil. I had experience adding probiotic starters to other foods, so wasn’t a real big stretch. I did a trial run and YES! Super easy and probiotic-rich, recipe below. Click here for helpful tips on making this bubbly jelly.

The main thing to keep in mind is that you will want/need to have a juice kefir or young coconut kefir going actively to make this easily.

Probiotic-Rich Bubbly Jelly

Makes: As much as you want!

Ingredients

1 (8oz) jar of organic, sugar-free blueberry jelly (strawberry is lovely too)

1 1/2 Tbsp young coconut kefir (homemade or store-bought)

Method

Clean a one cup Mason jar until squeaky clean. I use food grade hydrogen peroxide to do this or scald in very hot water to kill any bacteria lingering.
Mix the ingredients together.
Screw on lid.
Let sit in a warm spot for 2-3 days at 72-74°F degrees F (we sell oven kits to maintain consistent temperatures).
The probiotics have done their magic when bubbles rise up the sides of the jar and lid becomes pressurized.
Store in fridge and eat within a week.
Check out tips & tricks to maintain a bubbly jelly.

For those on Body Ecology Diet (B.E.D.) or food combining…

This recipe is best reserved for the later stage of healing on B.E.D. stage 2 or another kind of healing diet until you know that your gut flora is in good shape (i.e., little to no discomfort or other symptoms in that area of your body). The longer you kefir the jelly, the less fruit sugar will be in there. In light of food combining, probiotic jelly is a fruit and best combines with soaked nuts, seeds, cheese, avocado or other fats, and fruit.

Food combining is a simple practice that can EASILY keep gas/flatulence, bloating, and other uncomfortable digestive issues at bay. My husband and I have a laminated food combining chart here to purchase that fits the side of most fridges or we have one that can be downloaded on a phone/tablet for ease of convenience.

A simple breakfast of flax crackers with cultured butter and bubbly apricot jelly!

I love bubbly jelly by the spoonful in a bowl of milk kefir with chia seeds and green powder or swirled into bowl of young coconut pudding with grated sour apple and soaked almonds!