Local Ontario strawberries are out, my first sighting fills me with joy at this time year after year.  Strawberries are just the beginning of sweet tooth local fruit heaven!  Summer is short, I buy a strawberries to eat and share with friends and a batch to freeze to bring some joy in the winter.  This year, I’m into canning and for fruit I’ll turn them into jam. Fruit are naturally sweet, I prefer not to add additional sugar to it.  This recipe without adding sugar created a different texture than you’d expect.   The flavour had the right amount of sweetness, with all the health benefits from the strawberries.  This jam is great to add to salad dressing, smoothies or oatmeal.

  • 3 cups strawberries
  • 1 tablespoon water
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons arrowroot powder
  • 1 tablespoon of fresh mint (optional)
Puree all ingredient in your blender or food processor. Bring to saucepan to stove. Bring mixture to a boil slowly over medium heat, stirring frequently  Lower heat to medium low and simmer until it thickens, approximately 50 minutes. As it begins to thicken stir frequently to avoid burning. You will know it is done when you place a spoon in the middle.  It will creates a hole that stays open for a few seconds and then fills back in. Remove from the heat. As it cools, it will continue to thicken. If it becomes too thick, add a little water and mix. You can also return it to the stove and cook it longer if you want a thicker jam. The further it reduces, the thicker it will get.
Freeze or keep in fridge for 2-3 weeks.