Gut-Healthy, Pectin-Free Strawberry Jam
Ingredients
- 1 lb (450g) ripe or frozen strawberries
- ⅓ cup Strawberry Beet Sea Moss Gel
- ⅓ cup (80ml) maple syrup
- 1–2 Tbsp fresh lemon juice
Steps
- In a saucepan, toss strawberries with sugar/maple, lemon juice, and salt to macerate. Let sit until juicy.
- Bring to a gentle boil over medium heat. Mash to desired texture and simmer, stirring often, until glossy and slightly thick.
- Remove from heat. Let jam cool for 2-3 minutes before whisking in sea moss gel. The gel firms more as it chills.
- Transfer to a clean jar. Cool, then refrigerate 12–24 hours for best set.
Why Add Sea Moss Gel?
- Whole-fruit antioxidants: Strawberries (vitamin C, polyphenols) + beet (betalains) support oxidative stress defense.
- Less sugar: Uses modest sweetener and lemon; whole fruit fiber helps blunt spikes vs. store-bought jams.
- Sea Moss: Adds gel-forming soluble fiber and trace minerals for satiety and gut support—no pectin or preservatives needed.
