Note: this recipe it's on the soft side due to the amount of sugar used, zero.
You may say, no sugar?! Yes, Instead of sugar, I’ve decided to use honey for a few reasons.
Normally recipe jams call for cups and cups of sugar, plus I wanted to see how it would turn out with honey.
So this is a bit of an experiment, and sometimes, they come out great! This is why I want to share the recipe with you.
You can enjoy this jam with your morning bread and butter, scones, tea cake or angel cake, vanilla ice cream, and even some fancy European cheese. I hope you enjoy it!
Makes a 6 to 8 oz
1 lb. fresh strawberries
2 tsp water
1 tbsp of lemon juice - freshly squeezed
3 tbsp orange juice- freshly squeezed
3 tbsp honey
fresh oregano - 2 stems
Wash the strawberries and cut them in small pieces.
In a medium pan, add the strawberries and the water.
Cook for about 10-15 minutes on medium heat until they are soft.
Add the lemon juice, orange juice, peppercorns, and honey and stir until combined.
You can add the oregano stems now if you want.
Bring the mix to boil, and continue stirring for about 25-30 minutes.
Remove from stovetop and test the texture, is it too liquidly or is it starting to have a form?
Continue cooking for another 10 minutes if need be, or until the liquid evaporates.
Set aside and let it cool down & remove the oregano
In the meantime, grab an empty mason jar and add hot water until the top. Be careful not to burn your hands.
Once the jar is hot, dump the water and add rubbing alcohol inside and spread it all around the jar to sterilize it.
Let is cool and dry or remove the excess of alcohol with a paper towel.
Then add the jam, let it cool before you seal it. Once cool, you can put it in the fridge.
Open and enjoy with your morning bread and butter, scones, tea cake or angel cake, vanilla ice cream, and even some fancy European cheese. I hope you enjoy it!
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