I was inspired by Kate Scarlata’s Sweet Strawberry Refrigerator Jam post to create some of my own. At this time of year the berries shipped in from California are not going to taste like in season sweet native berries so I made a few changes, the biggest being that I decided to puree them once they cooked down a bit.
- 1 large package of Strawberries (1 lb & 14oz, yielded 7 Cups sliced berries)
- Juice of 1 lemon (1/2 Cup)
- 2 TBS Truvia ** please read my update at bottom of this recipe.
- 2 TBS sugar
Wash, hull, and slice strawberries. Place into a large saucepan. Add lemon juice, Truvia, and sugar. Bring to a boil over medium heat.
When the berry slices are tender, remove saucepan from heat and puree to desired consistency using a stick immersion blender, or pour strawberries into a blender/food processor. If the puree is thinner than desired return the saucepan to medium heat and cook down further while watching and stirring.
Transfer finished product into clean glass jars. Refrigerate what you will use within a week, freeze the rest.
** April 25, 2016 Update — I will not be using Truvia Baking Blend, or Truvia, during the rest of the elimination phase of the low FODMAP program as it contains erythritol which has been shown in studies to interfere with fructose absorption. Click here to read the full post I wrote today about erythritol.
I love this little metal “pincher” for hulling strawberries.
I took the time to remove the cores of these large, hard, out of season berries.
The smaller your slices the quicker your berries will cook down.
I used a large saucepan knowing that I would be using a stick immersion blender and wanted to minimize any splatter. I also placed the pan in my sink just to be extra safe.
I used a half and half blend of Truvia & sugar because I need to keep my A1C down and I am overweight. If sugars and calories were not a concern I would go ahead and use all sugar.
My estimated nutrition facts, using the MyFittnessPal app, and assuming 36 servings, were 13 calories per serving, 0.1g fat, 3.3g carbs (0.6 fiber, 1.9g sugar) and 0.2 protein. Additionally a serving contains an estimated 29.8% of vitamin C, and 46.6mg of potassium. Please keep in mind these are just estimates, the numbers and the actual serving size will all depend on how far you cook down your sauce/jam. My batch yielded approximately 4.5 Cups, and was more a thick sauce than jam.