How to store summer in a jar? Make sugar free strawberry jam! Strawberry season is quickly coming to an end so stock up in them and get cooking to cheer up your winter mornings.
You’ll get 6 jars with a capacity of approx. 330 ml
What age? After 6 months, but not as a first meal . Perfect addition to porridge , millet , quinoa or simply on toast or pancak.
- •1 strawberry punnet (2,5 kg)
- • 4 ripe bananas
- • 200 - 300g of dates (soaked in hot water and pureed*)
- • 3 lemons - juice
- • 3 tablespoons agar - agar OR 3 kiwis**
- • 1 vanilla pod
- 1. Washed and hulled strawberries place in a huge pot and beat a little with a potato masher. Add lemon juice and cook on a medium heat. Strawberries will start producing juice - a lot of juice!
- 2. Add peeled bananas to soaked dates and blend them. Add sweet puree to the pot and stir.
- 3. After 2 hours you'll still have more of a strawberry soup than a jam. I put the pot on stove at 8 pm and took it off at 10 pm. The next morning I used a hand blender to smooth my mixture and put the jam on the stove again. You need to stir often as the liquid will reduce and you'll be left with half of the mixture that will now thicken a bit. Add agar-agar [pour some jam into a bowl & add agar stirring till well combined. Add the agar mixture to the jam and stir. Cook for another 30 minutes.
- 4. Prepare the jars & lids. They need to be sterile and dry. Pour the piping hot jam to the hot jars and leave out 2 cm space at the top. Cover with lid and place upside down in the oven heated to 170C [the jars cannot touch!]. When the jam starts bubbling reduce heat to 130C. Turn off the oven after 5-10 minutes and leave the jars in the oven for another 30 minutes. Take them out and screw the lid on very tightly.
- *Soak the dates is hot water for 30 minutes or longer. Drain the dates and blend them [along with bananas] till pureed.
- **Adding kiwi which is packed with natural pectin, will make any jam gel. However, I haven't tried it yet!