Healthy Cooking For Today

By Marianne Yeomans


Summer and the living is easy-strawberry jam.

Posted on July 15, 2013 at 5:50 PM

There are so many wonderful recipes in  my file using strawberries and it was very difficult trying to select some of my favorites because I love them all. What is there not to love-they are all so easy, so delicious and most of all very healthy.

This next recipe is certainly one of my favorites and who doesn"t enjoy some fresh strawberry jam on their morning toast. To make this recipe even easier it is a refrigerator/freezer jam, no sterilized jars or water baths and only a few easy steps.

Refridgerator/Freezer Jam

1-pound fresh strawberries

1 cup sugar-or to taste or you can use a sugar substitute. I use Agave Nectar when I want the jam to be sugar free

2 tablespoons fruit Pectin-available at the supermarket

2-tablespoons lemon juice

Rinse strawberries in a colander, but because strawberries soak up so much water it is wise to leave the stems on.  Remove the stems and place the berries in a bowl and mash with a potato masher.  Add the mashed berries to a large skillet with the sugar, pectin and lemon juice.  Bring mixture to a boil over medium heat, stirring occasionally.  When the mixture comes to a boil, continue to boil for an additional 5 minutes.  I like mine a little chunky, but for a smoother texture you can mash with a pastry blender.

Transfer mixture to a bowl to cool.  When cool place in glass jars for the refrigerator or plastic  jars or containers for the freezer.

The jam is great heated with pure maple syrup served over pancakes with additrional berries or warmed to melt and served over strawberry topped Belgium waffles with a mound of whipped cream. Yum!!!

I also like to mix the jam with frosting and use it as a filling for layer cakes and for frosting.

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