Sea Moss 🍓 Strawberry Jam
Servings: 32 Tbs
with Sea Moss
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Equipment
- Food Processor
- Vitamix or Blendtec
- silicone spatula
Ingredients
MARINATE
- 1 c strawberries; frozen thawed
- 3/4 c real maple syrup
- 1/2 tsp lemon juice
- 1/8 tsp Himalayan sea salt
ADD SEA MOSS
- 1/2 c sea moss gel see recipe
THICKEN & GLOSS
- 1/4 c purified water; cold
- 1 tsp cornstarch; non gmo
- 1/2 tsp xanthan gum
STORE IN A GLASS JAR
- 16 oz wide-mouth jar; glass
Instructions
MARINATE
- Thaw the strawberries.
- Add strawberries to the food processor to slice in 1/2" slices, or you may cut by hand, but they are extremely juicy.
- Add sliced strawberries, and other MARINATE items to a glass bowl with lid. Stir everything together and place in the refrigerator for 8 hours.
COOK AND REDUCE
- Pull the MARINATE items from the refrigerator and pour into a pot and cook and reduce over medium high heat for 10 minutes. Whisk regularly.
ADD
- Add in the sea moss gel and whisk until it incorporates.
THICKEN & GLOSS
- In a small bowl add the THICKEN & GLOSS ingredients, Whisk with a fork to break up all the clumps.
- Pour into the mixture in the pot and whisk well to keep from clumping. Maintain heat for 2 minutes.
COOL & STORE
- Remove pot from heat and allow to cool for a few minutes before pouring into a 16 oz wide mouth jar.
- Set in the refrigerator and allow to cool for 30 minutes without the lid on.
- It may be stored in the refrigerator for up to 2 weeks.
- ENJOY!!
