I copied the following recipe from the web, and I'd love to try it, but I don't want the blackberry jam in it... what would you use instead?

Here is the url where I found it:

http://www.recipezaar.com/recipe/get...5&format=print

here is the recipe...

Peppered Steaks With Blackberry Sauce #91655
recipe by Recipe Fairy

this is a refreshing way to eat a steak,i love to do this during the summer time when the blackberries are in seasoning and u can stop down any dirt road and pick them fresh
4 servings
24 hours 12 minutes 24 hrs prep
4 (4 ounces) tenderloin beef or eye round steaks, trimmed of fat
1/3 cup lemon juice
1/3 cup oil
1/4 cup of chopped onions
2 cloves garlic, crushed
1 tablespoon of coarsly ground pepper
BLACKBERRY SAUCE
1/2 cup of smuckers seedless blackberry jam
1/4 cup red wine vinegar
1/4 teaspoon onion powder
1/4 cup fresh blackberries or frozen blackberries, thawed

combine lemon juice,oil,onion,and garlic in large plastic ziplock bag,mix well place steaks in bag and seal,refrigerate for 6 to 24 hours,turning bag occasionally when ready to cook rub pepper around the edges of each steak heat grill, in small sauce pan add jam,vinegar,and onion powder cook over medium heat until jam is melted,stiring constantly.
remove for heat place steaks on gas grill over medium heat, or charcoal grill 4 to 6 inchs from medium-hot coals.
cook 8 to 12 minutes or till desired doneness turning once halfway through cooking to serve spread steaks with sauce and top with fresh blackberries steaks can also be cooked inside broiler oven by placing on broiler pan 4 to 6 inchs from heat and broiling 7 to 10 minutes or until done.

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In the cookies of life, we are the chocolate chips.

Lou, check with your grocer. Around here our stores carry a whole line of Smuckers Sugar Free jams and jellies made with Splenda.

Although if the jam is just for thickening purposes you might be able to use one of the low carb thickeners, like guar gum and add some extra fresh berries for more flavor.

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Libby

2004 174/142/138

Begin Again 2007

164/159/142

Yup. I'd leave out the jam, use a few more berries, a touch of liquid splenda and some thick'n'thin or guar gum.

Sounds yummy!

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Thanks, and you know, the carb count wasn't 'toooo' bad with the jam, so it should be lower with sugar free right? I just hate to buy it, cause I don't eat it... Good suggestions.

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In the cookies of life, we are the chocolate chips.