PALEO STRAWBERRY JAM
It's pretty much impossible to find a paleo friendly jam or jelly in a store, so making your own jam is pretty much your only option. Luckily it is easy to make and it tastes delicious!
I have been reading a lot about the health benefits of gelatin lately, and so I decided to do some experimenting with it in the kitchen. After making some delicious gummy candies that my kids inhaled, the next thing that came to mind was jam. My whole family loves fresh strawberries, so I thought a simple jam would be a great way to incorporate gelatin and find a fun way to use fruit.
Adding gelatin to the recipe allows you to quickly thicken the mixture (and get some gelatin in your diet). If you do not have gelatin or do not want to use it, you can just leave it out and cook the mixture down until it thickens on its own.
I have been reading a lot about the health benefits of gelatin lately, and so I decided to do some experimenting with it in the kitchen. After making some delicious gummy candies that my kids inhaled, the next thing that came to mind was jam. My whole family loves fresh strawberries, so I thought a simple jam would be a great way to incorporate gelatin and find a fun way to use fruit.
Adding gelatin to the recipe allows you to quickly thicken the mixture (and get some gelatin in your diet). If you do not have gelatin or do not want to use it, you can just leave it out and cook the mixture down until it thickens on its own.
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Paleo Strawberry JamPrep time: 5 mins Cook time: 8 mins
Inactive: 2 hours Yield: 1 1/4 cups |
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Ingredients:
- 1 lb. fresh strawberries
- 1/2 Tbsp. fresh lemon juice
- 2 Tbsp. raw honey
- 1 1/2 tsp. grassfed gelatin (optional)
Equipment:
- Cutting board
- Knife
- Small saucepan
- Stirring spoon
- Potato masher or whisk
- Measuring spoon
- Sealable Jar (for storing jam)
Directions:
1. Chop the tops off of the strawberries and discard them, then slice the strawberries in half. Put the strawberries, lemon juice and raw honey in a small saucepan and place over medium-high heat.
2. Allow the mixture to boil lightly for about 5 minutes, stirring occasionally. Once the strawberries are softened, start mashing the mixture with a potato masher or a whisk until it reaches your desired consistency (mash less for chunkier jam and mash more for a smoother jam).
3. If not using gelatin: Reduce the heat to low and allow the mixture to simmer, stirring occasionally, for another 20-30 minutes or until desired thickness is reached.
If using gelatin: Remove the pan from the heat, add the gelatin and stir until well combined.
4. Transfer the mixture to a jar and allow the cool for about 15-20 minutes. Place the lid on the jar and store in the refrigerator until ready to use.
Note: Because this jam does not contain preservatives, it will last about one week in the refrigerator.
- 1 lb. fresh strawberries
- 1/2 Tbsp. fresh lemon juice
- 2 Tbsp. raw honey
- 1 1/2 tsp. grassfed gelatin (optional)
Equipment:
- Cutting board
- Knife
- Small saucepan
- Stirring spoon
- Potato masher or whisk
- Measuring spoon
- Sealable Jar (for storing jam)
Directions:
1. Chop the tops off of the strawberries and discard them, then slice the strawberries in half. Put the strawberries, lemon juice and raw honey in a small saucepan and place over medium-high heat.
2. Allow the mixture to boil lightly for about 5 minutes, stirring occasionally. Once the strawberries are softened, start mashing the mixture with a potato masher or a whisk until it reaches your desired consistency (mash less for chunkier jam and mash more for a smoother jam).
3. If not using gelatin: Reduce the heat to low and allow the mixture to simmer, stirring occasionally, for another 20-30 minutes or until desired thickness is reached.
If using gelatin: Remove the pan from the heat, add the gelatin and stir until well combined.
4. Transfer the mixture to a jar and allow the cool for about 15-20 minutes. Place the lid on the jar and store in the refrigerator until ready to use.
Note: Because this jam does not contain preservatives, it will last about one week in the refrigerator.
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