Low Sugar Strawberry Jam

I must admit I’ve had ongoing issues with making jam.  I could never bring myself to use the required amount of sugar to get it to set and never mastered the use of pectin.  But thanks to Jo at Quirky Cooking I’ve found a recipe that’s low in sugar, sets like jelly and most importantly really tastes like strawberries!

And what better way to enjoy them than on our weekend special ricotta hotcakes – made this morning with spelt and flaxseeds.  Veggie daddy said they were the best yet.  After an early morning bike ride to the beach the kids enjoyed them too!

And it's getting into strawberry season so if can grow them or pick them at a berry farm you'll be in for a treat with this yummy jam!

Low Sugar Strawberry Jam

500g strawberries

150g rapadura (or other sweetner)

1 tsp agar agar powder (or 1 tbls of flakes)

 Ensure you have 1-2 clean jars ready and place a saucer in the freezer for testing the jam

·         Place strawberries in Thermomix bowl and chop for 5 seconds on speed 4

·         Add sugar and agar agar and cook for 8 minutes on speed 2 at 100°

·         Test the jam by placing ½ tsp onto cold saucer.  When it is cool push the jam with your finger and it should wrinkle if ready.  If not, cook for a further 2 minutes then retest

·         Puree for a few seconds on speed 8 if a smoother jam if required

·         When ready, pour into 2 clean and rinsed jars, close lids and turn upside down to set for 10 minutes

·         Store in the fridge for 1 month  (if it lasts that long!)