Strawberry Jam

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Homemade strawberry jam, healthy, low sugar using 3 methods

Prep Time30

Cook Time30

Course: Breakfast

Servings:

Equipment

Saucepan
Potato Masher

Ingredients

Method 1: Chia Seeds

3 c Strawberries fresh or frozen
1/4 c Chia Seeds
1 t Lemon juice

Method 2: Tapioca Starch

3 c Strawberries fresh or frozen
2 T Tapioca starch to make a roux
1 t Lemon juice

Method 3: Reduction Method

3 c Strawberries fresh or frozen
1/4 c Maple Syrup
1 t Lemon juice

Instructions

Method 1: Chia Seeds

This method can be done with or without heat. Simply mashing the strawberries with a sqeeze of lemon juice and adding the chia seeds is sufficient. Heating for a few minutes will soften the strawberries and extract the juices quicker. The chia seeds will absorb the extra water and create a "gel" in a few hours. Store in the refrigerator.

Method 2: Tapioca Starch

This method requires a "roux" with tapioca starch. While water could be used ot make a roux, you can use the lemon juice or some of the strawberry juices to avoid adding more water content to your jam. A roux is a paste made from the tapioca starch that you will add once the jam is reaches a boil.
Once boiling, add roux, stirring constantly, as it thickens. Don't over cook. Once thickened take off the heat and bring to room temperature and store in the refrigerator.

Method 3: Reduction Method

Place strawberries, lemon juice and maple syrup in a saucepan over medium heat and bring to a boil, stirring occasionally to avoid the syrup from burning.
Lower the heat to a simmer and cook for 20-30 more minutes, stirring and scraping occasionally to prevent burning. Reduce by half.
Allow the jelly to cool and thicken in the refrigerator.

Video

Notes

Lemon is a natural preservative and will help your jam last longer. I have made it without the lemon juice, if I am using it right away.

Every semester in cooking class we make jam and use it a various ways, making chia seed pudding parfaits, cherry jam bars, thumbprint cookies, and more.

Nutrition