Strawberry Jam
Strawberries and lemon juice provide fiber, a bright aroma, and natural acidity. Xanthan gum creates a thick, spreadable texture without sugar.
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Inventory: Blender
357
Servings: 12 (1 serving ≈ 51 gram)
Digestion time: 4 hour
Wash the strawberries (600 g) and remove the stems.
Put the berries in a saucepan, add the lemon juice (5 g), and simmer for 5–10 minutes until the strawberries are soft and release their juice.
Mix the xanthan gum (1.5 g) with the water (10 g), pour it into the berries, and blend the jam with an immersion blender.
Add stevia (to taste), heat the jam to 80–85°C, and remove it from the heat.
Cool the jam and store it in the refrigerator.
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