I'm such a sucker for jams, I absolutely adore them. Probably because my grandma spoon fed them to me since before I was eating solids. She makes all of her preserves by hand and always uses the fruit of each season. I have always wanted her to pass along the torch but when I found out how much sugar was in a traditional preserve I nearly dropped dead. I just couldn't justify that much sugar, ever. And traditional preserves are also very time consuming to make. So when I came up with this 8 minute preserve that required no added sugar and only 3 ingredients, I was beyond thrilled and just couldn't wait to share it with you!
1 pound very ripe organic strawberries
Pure liquid stevia, like this one which can be found at whole foods
1 tablespoon chia seeds*
*I like my preserves to be very spreadable, but if you like a stiffer preserve add more chia seeds. Chia is the binder in this recipe as there is no added sugar to make it 'gel'. Add up to 2 tablespoons of chia depending on your preference.
Wash and hull the strawberries before dicing them into quarters. Add them to a small sauce pot over medium heat with 1 1/2 tablespoons water for 5-7 minutes.
Using a potato masher, mash the strawberries while cooking and stir often so the bottom doesn't burn. The strawberries will start to break down and get saucy after 5 minutes.
Remove from heat and stir in 6 drops of liquid stevia, taste and adjust for more sweetness. Be careful, a little stevia goes a long way.
In a coffee or herb grinder add in the chia seeds and grind until the seeds are powder. Add in the ground seeds to the strawberries and mix. Let stand for a few minutes before pouring hot strawberry sauce in a jar.
Pour into two jars, filling each jar halfway, refrigerate one and freeze the other. Because this preserve does not contain added sugar, it will not stay in the fridge like a traditional or store bought preserve will and therefore shouldn't be kept for more than a week or so.
Add to pancakes (as pictured above) or spread over toast and enjoy! The possibilities are endless.... I originally served this with Daiya's new New York Cheezecake, which was amazinggggg by the way!
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