The strawberry is in its best season! By making it jam, we keep its wonderful aroma and delicious taste in the jar for the next months. What a better festive dessert for Christmas than a Pavlova? Of course, this is only applying if you are not tempted to eat all the jam at once.

My advice: Make this jam 3 times, every 15 days. This way you will have the last jars for the winter. The first dose I did ran out in the first week. There was nothing left from the second dose too, but luckily, I had some jars given to friends, so I saved myself from some extra calories and my 3rd dose is starting to decrease noticeably.

Alternatively, with this jam, you can make a strawberry sauce so that you can put it on your homemade quick & easy ice cream, either inside the ice cream, or on top for garnishing with nuts.


Yields1 ServingDifficultyBeginner

Prep Time5 minsCook Time35 minsTotal Time40 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 1 kg strawberries
 300 g sugar
 ½ lemon, the juice only

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Wash thoroughly the strawberries, remove the green leaves and chop them. Place them in a glass container with lid, pour the sugar on top, close the lid and place them in the fridge for about 8 hours.

2

Put the mixture with the strawberries and sugar in a saucepan. As you will see, they have released enough liquid and most of the sugar has melted.

3

Turn on the stove on medium to low heat and stir frequently.

4

When it boils enough, about 10 minutes later, we can use a hand blender to puree part of the strawbbeeries if we want. In case we want to make strawberry sauce, puree them all.

5

Continue to stir over low heat until it thickens. About 20 more minutes.

6

Add the lemon juice and let it boil for about 5 more minutes, stirring constantly.

7

Because it doesn't have much sugar, our jam becomes a little thin. If we let it boil longer it will become thicker but its color will become darker.

8

Pour the jam in the sterilized glass jars, close the lid tightly and place them upside down on a kitchen towel until they cool. (this is what you call canning and it helps preserve them).

Ingredients

 1 kg strawberries
 300 g sugar
 ½ lemon, the juice only

Directions

1

Wash thoroughly the strawberries, remove the green leaves and chop them. Place them in a glass container with lid, pour the sugar on top, close the lid and place them in the fridge for about 8 hours.

2

Put the mixture with the strawberries and sugar in a saucepan. As you will see, they have released enough liquid and most of the sugar has melted.

3

Turn on the stove on medium to low heat and stir frequently.

4

When it boils enough, about 10 minutes later, we can use a hand blender to puree part of the strawbbeeries if we want. In case we want to make strawberry sauce, puree them all.

5

Continue to stir over low heat until it thickens. About 20 more minutes.

6

Add the lemon juice and let it boil for about 5 more minutes, stirring constantly.

7

Because it doesn't have much sugar, our jam becomes a little thin. If we let it boil longer it will become thicker but its color will become darker.

8

Pour the jam in the sterilized glass jars, close the lid tightly and place them upside down on a kitchen towel until they cool. (this is what you call canning and it helps preserve them).

Gluten Free Strawberry Jam with less sugar


Tips:

Good Luck and Bon Appétit!!!

   

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