Homemade Strawberry Ginger Jam made not only paleo style, but also refrigerator style to make your healthy lifestyle simplified.
Spring is here and summer is around the corner. It is time to start making berry jams! Honestly, why not make your own fresh strawberry jam when it only takes minutes? Within two hours (one hour is set aside to allow the berries and honey to release berry juices), you can have fresh homemade strawberry jam just as good as, if not better than, the finest jams on the market and just as tasty as grandma used to make. All you need is a small block of time and fresh, quality ingredients.
You need not even know how to can and/or preserve. Pretty nifty, right? However, a heatproof glass jar and lid would certainly come in handy as a vessel to store your jam in the fridge. Other than a fine mesh strainer, there is no other special equipment required—not even a candy thermometer is necessary. Simply cook the jam to desired doneness (read: thickness). It truly is so easy!
As I mentioned prior, there are a few foods in life that I just cannot or will not give up as part of my primal/paleo way of eating. There is an “80/20 Rule” within the primal and paleo community which I firmly believe in. And, I pretty much stick to the program 80 to 90% of the time—which, incidentally, is very difficult to do when you recipe develop. However 10 to 20% of the time, is reserved for treats. So, why not make the treats as healthy as possible?
One of the foodstuffs I just will not give up is homemade jam. Because I need to watch my sugar intake and pay particular attention to the glycemic index of foods, I like to make my own jam and control the amount of natural sugars added.
When I make fresh homemade strawberry jam, if I do not pick my own, I like to use the freshest California strawberries I can find at my local Whole Foods Market or The Fresh Market. Both of these markets are standouts when it comes to fresh, quality and organically grown produce.
Today, I am happy to share my latest favorite homemade jam recipe with you—Strawberry Ginger Jam. This jam has a wickedly peppery-ginger twist that is just irresistible and enhances the strawberries. (If you don’t like the idea of ginger or black peppercorns flavoring your strawberry jam, just simply omit them.) I developed the recipe this spring for a special dessert coming soon to the blog. I just fell in love with this jam and you will, too!
Don’t delay. Go and whip up some homemade jam—paleo style!
What makes our recipe for Strawberry Ginger Jam wicked good? This jam is beautiful and tastes even better. Our recipe calls for all-natural, fresh ingredients and only uses natural sugars you can trust for the most nutrient-rich homemade berry jam. Nothing artificial here. With the addition of a whole black peppercorn infusion with fresh ginger and lemon juice, a light peppery ginger flavor shines through to enhance the strawberries. Finally, the recipe is simple and tastes just like what mom used to make. Treat yourself to some homemade paleo jam—you deserve it!
- 2 pounds (32 ounces or 908 grams) fresh strawberries, sorted, rinsed, hulled & sliced in half
- ¾ cup (252 grams) light agave nectar or honey
- 1 piece (40 grams) fresh ginger, peeled and finely grated to extract juice; about 1 tablespoon (15 ml) juice
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- 1 teaspoon (4 grams) whole black peppercorns
To keep the jam longer by freezing, preserve using Pomona’s Universal Pectin (which allows both agave or honey for sweetening and freezing). Follow the manufacturer’s preparation instructions to pack and seal canning jars.Pomona’s Universal Pectin can be found at Whole Foods Market or Amazon.com. Recipe Source: WickedGoodKitchen.com