I stumbled upon this recipe about the same time I came across the Chocolate Cupcakes on Delicious as it Looks. Now, I never particularly liked jam all that much – not by itself, anyway – but I’ve been wanting a substitute for a while, so that I can recreate a PB&J. After all, it’s the classic American sandwich!
Unlike most jam recipes you find on the Internet, this one does not contain pectin. Pectin is used as a thickening agent in jams and jellies. Although it’s fine for a low-fodmap diet, I would prefer to use something that I keep in the kitchen consistently. Enter tapioca flour and cornstarch – both are thickening agents as well.
Oh, and don’t forget; this jam is low-sugar, too, i.e “lower than store-bought.” It pairs well with Sun-Butter Cookies or oatmeal. It’s also very delicious, albeit a bit sticky when you first make it. It saves for about a week in the fridge, so I would freeze it if you’re not going to eat it within a few days.
A serving size is about 1/3 of the recipe.
1/2 lb. fresh strawberries, rinsed, hulled, and halved
1/8 cup dextrose
1 tbsp. cold water
1 tsp. + 1/2 tsp. lemon juice
1 tsp. + 1/2 tsp. tapioca flour (or cornstarch)
- Place the strawberries into a medium saucepan and mash with a potato masher (recommended) or fork. Stir in the dextrose. Combine the water and lemon juice in a small bowl and stir in the tapioca flour (or cornstarch) until smooth. Stir this mixture into the strawberries.
- Bring strawberry mixture to a boil over medium-high heat. Reduce heat to low and simmer, stirring every 5 minutes, until mixture has thickened and reduced to about a half, approximately 20 minutes. Remove from heat and set aside to cool. The jam will thicken up more as it cools. Refrigerate and use within a week or freeze.