Instructions

1. Wash the strawberries if they are fresh and cut off the leaves.
2. Whisk the water, lemon juice and arrowroot powder in a medium saucepan and warm over low heat to make sure there are not any “clumps” of arrowroot powder.
3. Add the strawberries. Bring mixture to a boil slowly over medium heat, stirring frequently for about 5 minutes.
4. Place the strawberries and the liquid into your blender or NutriBullet, blending the ingredients together well.
5. Then return the liquid to the saucepan on the stove.
6. Turn the burner to low and simmer until the mixture thickens, approximately 50 minutes. As it begins to thicken stir frequently to avoid burning.
7. NOTE: You will know it is done when you draw a rubber spatula through the middle of the jam and it creates a hole that stays open for a few seconds and then fills back in. Once this happens remove the saucepan from the heat and allow it to cool before storing. As it cools, it will continue to thicken. If your jam becomes too thick, add a little water. You can also return it to the stove and cook it longer if you want a thicker jam.
8. Place the jam in a mason jar and allow to cool completely before refrigerating. Place a lid on the mason jar tightly. The strawberry jam will keep refrigerated for 2 months.
NOTE: This Jam recipe can be made with other berries as well. With a nut butter of your choice and the Grain Free Sandwich Bread recipe (found under the Bread heading on the website), you have a healthy sandwich!