Strawberry Basil Jam
Prep Time
Price Per Serving
Cooking Mode
1 L (4 cups) cup strawberries
375 ml (1 ½ cups) cup fructose
30 ml (2 tbsp.) tbsp fresh lemon juice
250 ml (1 cup) cup very finely chopped fresh basil
1 L (4 cups) cup strawberries
375 ml (1 ½ cups) cup fructose
30 ml (2 tbsp.) tbsp fresh lemon juice
250 ml (1 cup) cup very finely chopped fresh basil
Directions
1Wash strawberries, remove stalks and slice. Place in a deep saucepan.
2Add fructose and fresh lemon juice. Combine and bring to a boil.
3Boil for 10 minutes.
4Incorporate basil at the last minute and stir until smooth.
5Poor into jars and let cool.
6Refrigerate.
7Fresh herbs taste and smell so wonderfully delicious! There's nothing like a dish flavoured with fresh basil. Remember that 5 mL ( 1 tsp.) of dried herbs and 1 to 2 mL ( ¼-½ tsp.) of powdered herbs can be replaced with 15 mL (1 tbsp.) of fresh herbs. Try them—you'll love them!
Tips
1
Chef's secret: When jam starts to boil, foam develops quickly. To prevent overflow, simply add a dollop of butter. Nutrition tip: Did you know that fructose is a stronger sweetener than white sugar? To lower the number of calories in recipes, sugar is occasionally replaced with a smaller quantity of fructose.
Disclaimer
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Personal Note
Personal Note