Strawberry jam made from Oregon berries is one of my favorite taste treats.
Even though I would love to make up a pantry full of strawberry, blackberry, raspberry and blueberry jams, the reality is that I need something quick and easy to do in small batches.
This recipe works for most berries and is geared to frozen berries.
I find I can get berries into my freezer and then make a few jars each month as needed.
Satisfying without being overwhelming.
Sugar-Free Strawberry Jam
2 1/2 cups strawberries, frozen and thawed
1 tablespoon water
1 tablespoon fresh lemon juice
2 teaspoons tapioca flour (cassava flour)
- Puree the thawed strawberries in a food processor or blender.
- Mix until smooth the water, lemon juice and tapioca flour in a medium saucepan. Add strawberry puree. Bring to boil over medium heat, stirring frequently.
- Lower heat and simmer until jam thickens, which may be 30 to 50 minutes. Stir frequently to prevent burning. It is thick enough, when you as you stir a hole forms in the center and it takes a few seconds to even out.
- Once thick, put into clean glass jelly jars with lids.
Keep refrigerated for up to 2 months.