(per serving) 10cal / 0.2P / 2.4C / 0.1F
Although far gone are the pre-school days where I’d have a blackberry jam sandwich for lunch every day, every now and again I do love some strawberry jam, particularly on protein pancakes. The one thing that always bugged me about it was refined sugar being the main ingredient, and it generally only containing 40% strawberries! 1 tbsp usually gives you a whopping 9.9g of mostly processed sugar.
Strawberries are already sweet enough, so I decided to have a few goes at whipping up a batch of jam. This is the recipe I have decided I liked the best so I wanted to share it. The natural sugar provides more than a bunch of sweetness, and only has 1.45g of sugar per table spoon, plus it stores in the fridge just perfectly. Next time I’m making a much larger batch to create 2-3 jars to store in the fridge.
The goal after that is to make them with strawberries I’ve grown myself with the plants I just bought haha.
5 cups roughly chopped fresh strawberries
3 tbsp water
1.5 tbsp freshly squeezed lemon juice
4 tsp finely ground tapioca flour (also called tapioca starch)
Loosely chop strawberries (removing tops) to accurately measure in a measuring cup
Place all ingredients into a saucepan and heat on a very low temperature until the strawberries are soft (this should only take 2-3mins)
Place the entire mixture into a blender or food processor and blend (or just pulse). I made mine smooth, but in another attempt I made a ‘thicker’ batch, either works well.
Pour mixture back into the saucepan on the lowest heat possible
Allow the mixture to simmer, and then keep an eye on the stove and stir the mix regularly.
It will start to thicken, and if you don’t stir it every 5 or so minutes it will stick to the bottom of the saucepan
It will need to cook for around an hour on the lowest heat with occasional stirring
You’ll know it’s ready when the mixture stays separated for 2 seconds when you run a wooden spoon or a spatula through it
Once this happens remove and allow to cool before placing in a jar of choice - the mixture will continue to thicken in the fridge.
Store in the fridge (serve after it has cooled for approximately 2 hours. I photographed mine before it was fully cooled).