Strawberry Ginger Jam {paleo}

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Strawberry Ginger JamStrawberry Ginger Jam {Paleo Style}

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.

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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!

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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?

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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.

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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!

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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!

Strawberry Ginger Jam {Paleo Style}

Prep Time: 1 hour, 25 minutes

Cook Time: 35 minutes

Total Time: 2 hours

Yield: Makes about 1½ cups of jam.

Strawberry Ginger Jam {Paleo Style}

Why is 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!

Ingredients

  • 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

Directions

After prepping the strawberries, you should have about 1½ pounds (24 ounces or 681 grams) of fruit. In a medium to large bowl, combine strawberries and agave nectar (or honey). Cover bowl with a towel or piece of wax paper. Set aside to macerate until juices are released, about 1 hour.

In a small microwaveable bowl, combine ginger and lemon juices. Heat juices in microwave on high power until heated through, about 45 seconds. Add peppercorns and stir. Immediately cover with plastic food wrap. Set aside to steep until flavors are infused, about 1 hour.

After strawberries have macerated, and the peppercorns have steeped in ginger and lemon juices, strain the mixture into bowl of strawberries using a fine mesh sieve; stir until well combined. Pour fruit mixture into a large heavy-bottom pot.

Cook fruit and juices over medium-high heat and bring to a full boil. Reduce heat to medium and cook the berries down until thick, stirring often to prevent scorching and sticking, about 20 to 25 minutes. While cooking, skim away and discard the foam rising to the top with a slotted spoon.

Reduce heat to low; continue to cook the strawberries over a soft simmer, stirring occasionally, until thickened (coating the back of spoon) and deep red in color, about 8 to 10 minutes. The hot jam will thicken even more upon cooling to room temperature.

When done, remove from heat and cool to room temperature. Then, carefully spoon into sterilized jars and place lids on jars. Store jam up to 1 week in refrigerator.

Recipe Notes

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

http://wickedgoodkitchen.com/strawberry-ginger-jam-paleo-style/

Visual Step-by-Step for Making Paleo Strawberry Ginger Jam

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About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Strawberry and ginger, what great flavors! I love that it’s not necessary to know about canning for this recipe. I honestly didn’t even know anything about the paleo diet before reading this post, so thank you for the new bit of information!

    • Thank you, Vane! I hope you will try this recipe and other easy refrigerator berry jams. The recipes are perfect for baking with…like thumbprint cookies and to make ripples of berry filling in coffee cakes. During the summer, I can’t help but whip up some jams with the abundance of fresh berries! Happy jamming, m’lady!

  2. Wow, what a great looking jam! I would love to spread this silky smooth jam on my morning toast, I bet it’s so delicious!

  3. I can’t wait to try this. When you say use pectin for preserving to freeze you lost me. Am I processing this for canning & freezing it or is it possible to just can it for shelf stable storage?

    • Hi there, Susan! Thank you for stopping by. Sorry to have lost you and I hope that I can answer your question. This recipe is specifically designed to be a refrigerator jam (for quick consumption or for use in another recipe such as a cake filling, coffeecake swirl or thumbprint cookie filling) since honey or agave nectar is used to sweeten it versus granulated sugar. Honey does not freeze solid. When using a recipe such as this for jam, a universal pectin must be used which allows for both the use of honey for sweetening and freezing for preserving. As I mention in my post, I recommend Pomona’s Universal Pectin for freezing jams made with honey. (This pectin was designed for canning low sugar fruit jams.) If you are new to Pomona’s, I highly recommend you visit their website, http://www.PomonaPectin.com, for more helpful information as to using it. Their video tutorials and FAQs are especially helpful. Without getting into all the food science, Pomona’s Universal Pectin requires a calcium water solution to activate it. Of course, a packet to make the water is included in the package with pectin along with instructions on how to prepare it. As for the pectin itself, it is recommended (by Pomona’s) that you stir the powder into your agave nectar or honey before stirring it into the fruit and cooking it. (This prevents the pectin from clumping.) However, if you will be using pectin, allow the pectin to do its work to thicken the jam—i.e., there is no need to cook the fruit down to such a thick level as stated in this recipe. If you did, the pectin would actually start to break down and lose its jelling power. In this case, you would only cook the fruit for about 10 minutes as recommended by Pomona’s. This sounds more complicated than it really is. It really is easy! Pomona’s even offers a “JAMLINE” with an operator to assist users with its product. This video is a good place to start should you decide to preserve your “honey jam” by freezing for long term storage with pectin: http://www.pomonapectin.com/HTML/video/index.html. I hope that I have answered your immediate questions and that you will try our Strawberry Ginger Jam with Pomona’s Universal Pectin. Meanwhile, happy jammin’!

  4. This looks awesome. We have a strawberry patch in our yard and I’m always looking for something new. Love the ginger!

  5. I just LOVE strawberry and ginger together! This jam would totally be my JAM!

  6. Mm, this sounds awesome! I want to slather this on an english muffin for breakfast 🙂

    • Thank you, Rachel! You will love it and I used this jam recipe in my Strawberry Shortcake with Jam and Mixed Berries (just posted today). I hope you will try this jam in desserts, too!

  7. I love spiking my strawberry jam with hidden treats. I usually add basil, but I LOVE the idea of adding ginger and peppercorns. Brilliant, my dear. I’m also happy to see you successfully made this without sugar. I’ve wondered about honey or agave but was too chicken to try it. Forge ahead, fearless kitchen warrior! xoxo

    • Thank you, m’lady! Hahaha! “Fearless Kitchen Warrior?” I think I like that! Seriously, I’m all for female empowerment. Now, thanks to you, I’ve got Patty Smyth’s soaring vocals in my head from “The Warrior”! I think I shall start singing along with her using my balloon whisk as a mic and pretend my kitchen apron is a leather miniskirt. xoxo

  8. I have never made my own jam but it looks like such an interesting process! And the combo of strawberry and ginger! Quite inspired. 🙂
    Mary Frances @ LOVE – the secret ingredient recently posted…Cooks’ secret saucesMy Profile

  9. Do you need to use pectin/sugar in order to preserve this in sterilized jars the normal way or is the acidity too low to keep, even if preserved properly?

    • Hi there, Dan! Thank you for writing. This recipe was specifically designed to be a refrigerator jam (for quick consumption or for use in another recipe such as a cake filling, coffeecake swirl or thumbprint cookie filling) since honey or agave nectar is used to sweeten it versus granulated sugar. Honey does not freeze solid. When using a recipe such as this for jam, and to preserve it, a universal pectin must be used which allows for both the use of honey for sweetening and freezing for preserving. As I mention in my post, I recommend Pomona’s Universal Pectin for freezing jams made with honey. (This pectin was designed for canning low sugar fruit jams.) If you are new to Pomona’s, I highly recommend you visit their website, http://www.PomonaPectin.com, for more helpful information as to using it. Their video tutorials and FAQs are especially helpful. Without getting into all the food science, Pomona’s Universal Pectin requires a calcium water solution to activate it. Of course, a packet to make the water is included in the package with pectin along with instructions on how to prepare it. As for the pectin itself, it is recommended (by Pomona’s) that you stir the powder into your agave nectar or honey before stirring it into the fruit and cooking it. (This prevents the pectin from clumping.) However, if you will be using pectin, allow the pectin to do its work to thicken the jam — i.e., there is no need to cook the fruit down to such a thick level as stated in this recipe. If you did, the pectin would actually start to break down and lose its jelling power. In this case, you would only cook the fruit for about 10 minutes as recommended by Pomona’s. This sounds more complicated than it really is. It really is easy! Pomona’s even offers a “JAMLINE” with an operator to assist users with its product. This video is a good place to start should you decide to preserve your “honey jam” by freezing for long term storage with pectin: http://www.pomonapectin.com/HTML/video/index.html. I hope that I have answered your immediate questions and that you will try our Strawberry Ginger Jam with Pomona’s Universal Pectin. Meanwhile, happy jammin’!

Trackbacks

  1. […] enhance the flavor of the fresh juicy berries. In fact, we like to use our own homemade paleo jam, Strawberry Ginger Jam. […]

  2. […] Strawberry Ginger Jam {paleo} – Wicked Good Kitchen – Strawberry Ginger Jam {Paleo Style} Homemade Strawberry Ginger Jam made not only paleo style, but also refrigerator style to make your healthy lifestyle simplified…. […]

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