By: Susan Joy
My naturally sweetened Strawberry Jam is more like a preserve as it has lumps of fruit in it. It’s not only delicious as a spread but it can be used as a topping for pancakes, dairy-free ice cream and coconut yoghurt or it can be used as a filling in a flan or tart. This is a great recipe to use up your overripe strawberries.
Serves: 2 cups | Prep Time: 00:10 | Cooking Time: 00:15
- 500g strawberries
- 1 Tbsp vinegar , to wash the strawberries
- 1 Tbsp lemon juice
- 3 Tbsp (60g) honey (unprocessed), or maple syrup
- 2 tsp unflavoured gelatin, for setting
- 2 Tbsp filtered water
Wash the strawberries in a bowl of water with the vinegar (the vinegar helps preserve the strawberries for longer and also washes off any sprays). Pat the strawberries dry with paper towels and then roughly chop.
Add the strawberries and lemon juice to a saucepan and bring to a boil, then reduce to a simmer for 10 minutes, stirring occasionally.
Spoon in the honey and stir through. Simmer for a further 5 minutes.
Meanwhile, add the 2 tablespoons of water to a cup or small bowl and sprinkle the gelatin over the water, allow to sit to soften for one minute. Now add 2 – 3 tablespoons of the hot strawberry liquid from the saucepan to the gelatin mixture and mix well to dissolve the gelatin. Add to the saucepan and stir through quickly for 1 – 2 minutes and turn off the heat.
Allow the jam to cool before spooning into sterilised jars. The jam will thicken once chilled.
Store the strawberry jam sealed in the fridge for up to 10 days. The jam can also be frozen in sealed glass containers or in serving sizes in ice block trays for up to 3 months (place frozen ice blocks in sealed bags).
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied