Strawberry Jam

Serves: 5
Total Calories: 66


2 pounds strawberries (fresh are best in summer time but frozen will do too)
1 to 2 tablespoon cornstarch
1 to 2 tablespoon water
honey or agave to taste (I usually use about 1/2 cup)


Cut up 2 lbs of strawberries and place them in a medium sized sauce pan. Boil over medium heat. Add honey or agave. While they are boiling mash them with a potato masher and continue mixing so they don’t burn. Combine the cornstarch with the water in a small glass and mix until smooth. Pour the cornstarch mixture into the mashed strawberries and continue mixing. Jam will slowly begin to thicken. Boil over low heat for another 5-10 minutes and then pour jam into desired containers. If you are canning, seal the jar completely before storing. Otherwise store jars in your fridge or freezer. There are no preservatives in this jam so don’t be surprised if it doesn’t last as long in your fridge as store bought brands. I prefer to can my jam in small jars. That way, once it is opened, we can eat it all before it has the chance to spoil.

Nutritional Facts:

Serves: 5
Total Calories: 66
Calories from Fat: 0

This Strawberry Jam recipe is from the Sugar Free and Lovin' It! Cookbook. Download this Cookbook today.

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