Naked Strawberry Jam

If you are following a low sugar or no sugar diet (diabetics, keto and paleo folks, talkin’ to you here!), satisfying a sweet tooth can be a bit of a challenge. Artificial sweeteners are OK sometimes, but I think they give homemade jam a strange aftertaste. Luckily, strawberries are already sweet. After years of adding sugar to make traditional strawberry jam, I tried making a “naked” batch – no sugar, no artificial sweeteners at all.

Why should you believe me that Naked Strawberry Jam is delicious? Because my little Half-Pint has a sweet tooth that could fill the mouth of a saber-toothed tiger. The child would put honey on top of the maple syrup on his pancakes if I allowed it. I gave him a spoonful of Naked Strawberry Jam and Half-Pint declared it “Delicious!” So there you have it.

Ingredients and Directions: Cut the green tops off of two quarts of strawberries. Cut strawberries in quarters, and add to a large pot. Stir 3 tablespoons of powdered low-sugar pectin into the strawberries and cook over low-medium heat for five minutes, stirring frequently. If you want a smooth jam, use a potato masher to crush the quartered strawberries. Add a dash of cinnamon (optional) if you’re feeling fancy. After five minutes, turn the heat to high and cook, stirring constantly, until the mixture comes to a boil and remains boiling for one minute. Remove from heat and allow to cool. Done!

Refrigerate when cool, or store in freezer.

Mom’s Strawberry Rhubarb Pie

pieHappy 4th of July weekend, everyone! If you’re looking for something special to bring to a backyard celebration, look no further. Mom’s Strawberry Rhubarb Pie is awesome (like my Mom… she’s awesome, too!). Let’s get started…

Ingredients (Makes 1 pie)

For the filling:

2 1/2 cups Continue reading

Simple Strawberry Jam

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Enjoying first strawberries of summer almost makes the long winter worthwhile. Almost. The thing about strawberries is, they’re delicious for about one day after they are picked. If you have a large quantity of strawberries to preserve, you need to work fast! This Simple Strawberry Jam recipe is super fast! Ready… Set… GO!

Ingredients (Makes 4  cups)

5 cups of strawberries, washed and cut in half (green hulls removed)

5 cups sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 cup fresh lemon juice

1 pouch (3 ounces) liquid pectin

1 teaspoon grated lemon zest -OR- seeds scraped from the inside of 1/2 of a vanilla bean pod (optional but delicious!)

Directions

Step 1) Place halved strawberries in a large pot. Mash the strawberries a few times with a potato masher. Add sugar, cinnamon, cloves, and lemon juice.

Step 2) Bring strawberry mixture to a full, vigorous boil over medium-high heat, stirring frequently. You want this mixture to really boil… it should boil enough that bubbles continue to cover the surface of the mixture even when you are stirring!

Step 3) When your strawberry mixture has reached a FULL boil (this will take at least ten minutes, maybe longer), stir in the pouch of pectin. Allow the mixture to return to a FULL boil, and boil with stirring for two minutes.

Step 4) Remove the pot from the heat. Add grated lemon zest or vanilla seeds. Stir gently. Allow jam to cool before ladling into storage containers. This jam will keep nicely in the refrigerator for two weeks, or can be frozen for up to six months.

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