KETO STRAWBERRY PRESERVES

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.


INGREDIENTS:

275 g Strawberries

1 Tbsp Organic Apple Cider Vinegar

1/2 tsp Pink Sea Salt

1/3 c Monkfruit

1/4 tsp Xanthum Gum


DIRECTIONS:

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.


MACROS/SERVING:

Calories: 5 Fat: .05 g Carb: .15 ng Protein: .1 g




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