Updated: Aug 17, 2021
My mom used to make big batches of strawberry jam using strawberries from her garden and it was so much fun to watch. Today I had some strawberries that needed doing something with so I decided why not make a small jar of my mom's strawberry jam and show you how quick, simple and healthy this is.
275 g Strawberries
1 Tbsp Organic Apple Cider Vinegar
1/2 tsp Pink Sea Salt
1/3 c Monkfruit
1/4 tsp Xanthum Gum
Wash and cut tops off strawberries. Mash strawberries. Add strawberries to pot. Place on stovetop. While on Medium heat, add Organic ACV, pink sea salt and Monkfruit. Heat till bubbles -- approximately 10 minutes. Add xanthum gum. Wisk.
Once thicken, pour into canning jar. Of course this recipe can be doubled; however, I would not use more than 1/2 c monkfruit. Makes 9oz (18 servings - 1 Tbsp/serving)
Refrigerate after opening. Can last up to 3 weeks after opening.
Calories: 5 Fat: .05 g Carb: .15 ng Protein: .1 g