Berries are in full season and I can’t seem to get enough of them. They are peaking in ripeness and in flavor! Full of antioxidants and essential nutrients, these sweet beauties are good for all of us. Berries have a double bonus because they are all low in sugar, especially strawberries. In fact, EVERY time Vaughan and I are eating strawberries, he always looks over at me and says, “Did you know that strawberries are the sweetest fruit with the lowest amount of sugar?” Yes babe, because you tell me this all the time. I think it’s his one random fact that he can remember. Now it’s simply a joke between us. The other day I found myself staring into a fridge full of strawberries that were beginning to go bad, so I decided to make a simple jam to extend their shelf life. Although sweet, you will have to add a little bit of sugar because they are also a little on the tart side when cooked down. Adjust the amounts according to your preference. You can make this jam with any berries but the sugar content will change depending on how tart the berries are. The following strawberry jam worked perfectly for me.
- 1.5 pounds of strawberries or other berries (the weight was with all the stems – this ended up being about 4.5 cups de-stemed and chopped)
- 1/4 cup palm sugar (always start off on the low end, you can taste and add more as you go)
The How To:
- Wash and cut off the stem of all the strawberries. Also cut away any bad spots.
- You have a couple options, you can either chop the strawberries into small pieces or place them in a food processor. The difference is whether you want chunks of strawberries in you jam or if you want it smooth.
- In a saucepan, simmer the berries and sugar, stiring regularly.
- Simmer until it is the consistency you want. I simmered mine for about 35 minutes. The longer they cook, the thicker it will get.
- Place in a container and cool. Store in the fridge.