Berry Delicious Jam

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Berry Jam

Berry Jam

Copyright by Jacqueline Peppard, all rights reserved.

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Traditional recipes require LOTS of sugar with fruit to sugar ratios ranging from 5:3 to 1:1. Just love jam, but hate the hefty price tag that goes along with the sugarless all fruit jams? Man, $5 for a teeny tiny jar LOADED with sugar! On top of that, the natural fruit flavor is diluted with grape juice concentrate and many “organic” brands contain additives, such as thickeners, preservatives, or artificial sweeteners, many of which aren’t labeled as organic, so they are definitely processed from genetically modified grains like corn.

The label reading nerd I am, I noticed that a jam marked “organic” had non-organic dextrose, citric acid, and pectin. The fruit and sugar were organic, but nothing else on the label – plus organic sugar was the number one ingredient, there was more sugar than fruit in the spread. Continue reading

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Holiday Giveaway – Spiralizer

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Giveaway4

December 19, 2015 Giveaway! Congratulations to John Clark, winner of the best Spiralizer on the market!

Make your own low carb, paleo, and gluten-free veggie pasta or chips with the best and sturdiest tool on the market. I love my Spiralizer, and I don’t miss pasta at all. It is easy to use and simple to clean. You can also view/purchase this on the following link Spiralizer Purchase Here.

Upcoming will be more giveaways, exclusive recipes, and more. Don’t miss out and Subscribe here. Welcome to the New Era Healthyeating community!

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Holiday Gift Idea – Cranberry Orange Sauce

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Holiday Cranberry Sauce

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Copyright 2015 by Jacqueline Peppard, all rights reserved.

Cranberries make a great winter sauce for meats and cheeses. Heated and served over warm Brie, oh yum! Mix with other fruits and reduce the sugar content by 75%. Fuji’s, McIntosh, and Gala are the apples to choose for obtaining the most sweetness. If you are lucky enough to have access to ripe sweet Fuyu persimmons, all the better, I use apples and persimmons interchangeably with this sauce. Oranges or mandarins also help out with sweetness plus add great flavor to the sour cranberries. Make up a batch for Thanksgiving and freeze/can the rest for Christmas or to use throughout winter. If you have a big enough pot, double or triple the recipe and can for Christmas gifts. Canning instructions provided at the end. Continue reading

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Pumpkin or Butternut Squash Soup – Free Recipe

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Pumpkin or Butternut Squash Soup

Pumpkin or Butternut Squash Soup

Copyright 2013 by Jacqueline Peppard, all rights reserved

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8 servings

Right around Halloween, I stock up on small sized pumpkins and sugar pumpkins, the ones perfect for making soup and pie. I gradually bake up all of them and freeze for future use over the holidays and throughout the winter. Mashing and freezing them in 2 cup increments offers flexibility to make most pie, pudding, or soup recipes. You may use steamed or canned pumpkin, but it doesn’t have any where near the flavor of oven roasted pumpkin. Butternut squash is available all winter and a great stand in for pumpkin. Rule is for every cup pureed squash, add 1 cup broth. Continue reading

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