If you’re struggling to eat your way through the crop of strawberries in your garden or on your balcony, then make jam with them. That way you can preserve the taste of summer. And if you fancy some unusual sugar-free jam, see what herbs you have in your garden and add them to your home-made jam. How about strawberry jam with rosemary and lavender for example? Nice and herby!
Sugar-free strawberry jam with rosemary and lavender
Ingredients for four 250 ml jars:
- 1 kg strawberries (the Amandine variety is VERY suitable)
- 1 tsp rosemary needles, finely chopped
- 1 tsp lavender leaves
- 1-2 Stevia leaves
- 1 bag Marmello no. 1 (sugar-free gelling agent available from wholefood stores)
- 50 ml concentrated red fruit juice
How to make it:
Wash and hull the strawberries, remove any damaged patches and chop up the strawberries. Place the fruit and the herbs in 50 ml of water, bring to the boil and leave to simmer gently for 10 minutes.
Mix the bag of Marmello with the concentrated red fruit juice and add to the strawberries and herbs in the pan. Simmer for another minute. Remove the Stevia leaves and pour the jam into glass jam jars. Seal the jars, place them upside down and leave to cool to room temperature. Then store the jam in the fridge. Be aware: this jam contains considerably less sugar than usual and therefore has a much shorter lifespan. Once opened, store the jam in the fridge for up to 1 week. The jam can be kept in the fridge unopened for around 3 weeks.
This strawberry jam is delicious on a scone with clotted cream - a real treat for a high tea in the garden.