Well, I’m halfway through a lovely long holiday weekend. We spent Independence Day grilling with the in-laws, and my mother-in-law invited us to go strawberry picking. Heck yes we want to come! So yesterday morning we braved the hot summer sun to pick a giant crate of strawberries.
I’d done a bit of research ahead of time to make sure that there was such a thing as “sugar free jam”… I figured there must be, right? Yes, there is! I found two great recipes. One of them uses “instant pectin” and therefore doesn’t rely on cup after cup of sugar to solidify the jam, and the other is a chia seed based jam. Both are great recipes for beginning jam makers, since neither requires cooking or any real canning skills.
I made 11 jars of freezer jam using stevia, and four jars of chia seed jam to finally use up all the berries. They will go well on almond pancakes, a spoonful of nut butter, or the occasional piece of dark chocolate. Or, heck, just a straight spoonful by itself!