Sugarless strawberry jam
2 1⁄2 cups of frozen and thawed strawberries or fresh
strawberries (little different instructions)
1 tablespoon of water
1 tablespoon of fresh lemon juice
2 teaspoons of arrowroot powder
Puree the thawed strawberries in a blender or food processor.
If you are using fresh strawberries, see the note below.
Whisk the water, lemon juice and arrowroot powder in a
medium saucepan then add the strawberries puree. Bring the
mixture to a boil slowly over medium heat, stirring frequently.
Lower heat to medium low and simmer until it thickens (about
50 minutes). As it begins to thicken, stir frequently to avoid
burning. You will know it is done when you draw a rubber
spatula through the center, and it creates a hole that stays
open for a few seconds and then fills back in. Once this
happens, remove from the heat and allow it to cool. It will
continue to thicken. If your jam becomes too thick just add
water.
*If you are using fresh strawberries, add them to the saucepan
directly along with the water, lemon juice and arrowroot
powder and heat for 5 minutes to soften them up. Puree
mixture in your blender or food processor then return to the
stove and follow the next 2 steps.
