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–+ servings

Sea Moss 🍓 Strawberry Jam

Course: Breakfast, Sauces
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!!

PAIRS WELL WITH