My husband brought home two flats of super-ripe strawberries this week.
I was ecstatic…and also curious what I was going to do with so many strawberries with such a short shelf life!
I’ve become totally enthralled with preserving food (I grew up canning jam, sauces, tuna fish and so much more with my momma) and so, transforming these gorgeous strawberries into jam was a simple no-brainer.
This is an easy recipe – no sugar-required or added – that can keep you and your family well-jammed.
Easily double, triple, quadruple this recipe to meet your needs.
And slather this deliciousness on toast, pancakes and waffles or drizzle on dairy-free ice cream or use it any other way that delights you!
Ingredients:
- 10 cups of organic strawberries, sliced
- 4 T of alkaline water
- 1 t xantham gum
- Juice of half of an organic lemon
Step one: Rinse strawberries, and remove stems for compost, and then slice in half.
Step two: Place the water and sliced strawberries on the stove-top, cover and bring to a boil.
Step three: Turn to simmer and simmer for 33 minutes, covered.
Step four: Stir in the xantham gum and let simmer for another 11 minutes.
Step five: Then, stir in the juice of the lemon to preserve the jam. I do not add any sweetener to my jam, but this is a good time to do a taste-test and see how it’s turned out. If in need, add some Wholesome zero sugar to slightly sweeten.
Step six: Pour the jam into clean mason jars (whatever size you are called to). Freeze some of this jam for lasting benefit, or place in the fridge to eat within the next 3-4 weeks.
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