Part of my quest toward being healthy is eating less processed foods. After doing research, I’ve realized how difficult this can be at times…especially when it comes to kid-friendly stuff.
Since the toddler is a huge fan of PB&J’s, I’ve been on the quest to make it a tad healthier and with less sugar. Since many jams contain high fructose corn syrup, I realized my options at the store were limited, so I starting researching how to make my own when I saw strawberries were on sale for $1.
While checking Pinterest, I came across some great freezer jam recipes. While I do plan to try some of those soon, I thought I’d stick with trying this simple recipe to make my own…except I didn’t have the lemon zest and didn’t want to use as much sugar as it called for. So, in the end, I ended up making up my own recipe. And it turned out great!
Since there is no pectin – a preservative – it will only last about 2 weeks in the fridge. That’s fine by me since that’s about how fast we eat it.
1 pound of strawberries, sliced
1/4 cup of sugar (you may use more if you’d like it sweeter)
1/4 cup of water
Put the sliced strawberries into a saucepan with the water and sugar. Cook over medium heat for about 10 minutes until jam thickens and reduces. Use a potato masher (or in my case a meat tenderizer!) to break up the big chunks of strawberry while it’s cooking.
Then, simply pour jam into a jar (I used a recycled jam jar) and cool and store in the fridge for up to two weeks.
What’s great is the toddler didn’t even notice a difference…and frankly, neither did I. Plus, who can beat jam that cost me $1 and is pretty darn natural? I can’t wait to experiment with other berries!
What do you make from scratch that you love?