Healthy Strawberry Jam (inspired by Ina Garten)
Equipment
- potato masher linked above
- saute pan
- microplaner linked above
Ingredients
- 16 oz. strawberries, hulled and halved
- 2 tbsp coconut sugar add more if you want a very sweet jam
- 1 lemon, juiced and zested
- 1 tsp arrowroot starch/flour product linked above
Instructions
- Rinse, hull and half strawberries and add them to a large bowl. Use a potato masher to mash the strawberries for a few minutes to release their natural juices. This will break up the strawberries while still leaving some pieces in tact. Set aside.
- To a sauté pan, on low heat, add in the juice and zest of a lemon and coconut sugar to create a lemon syrup. Stir until well combined and sauté for about 5 minutes on a low heat.
- Then add in mashed strawberries and sauté on a low-medium heat for about 10 minutes and add in the arrowroot starch. Sauté for about 5-10 minutes or until it begins to slightly stick to the bottom of the pan. Turn of the heat and allow to cool.
- Store in an airtight container refrigerated for up to 1 week.