Agave Strawberry Jam
Posted by Stephen Richards on August 17, 2009 · 3 Comments
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Very simple to make and it stores well for months in the refrigerator. No need to can it, just keep it in a good air tight container. Xagave enhances the natural strawberry flavor and you save thousands of calories versus a traditional sugar recipe. Only (3) cups of Xagave versus 6.5 cups of sugar. That’s about 3,000 calories per batch!
Ingredients:
2 quarts strawberries3 cups XagaveJuice from 1/2 lemon1 tsp. lemon zestSteps:
Lightly blend strawberries, Xagave, lemon juice and zest in blender (you want to keep it chunky). Pour mixture into pot, bring to a boil and reduce to a simmer. Let simmer for 45 minutes, stirring occasionally. Pour jam into an air tight container. Jam will store in your refrigerator for several months.
Nutrition Facts
Serving Size 1 tbsp
Calories 24
Fat 0
Carbs 6.5g
Dietary Fiber 1g
Sugars 5g
Protein 0
Can you safely use agave in making jams and jellies. Can you safely use agave in canning fruits?
Using Xagave in Jams works fantastic (per the above recipe). Keep in mind other Agave’s don’t have the fiber content of Xagave so if you’re using common Blue Agave’s (what most other Agave’s are) your results will be different. Jellies as far as we know cannot be made with any Agave Nectars because the Pectin does not react with Agave.
As for canning fruits. Yes you can use Xagave for canning. Just follow the usual isntructions from a Bell Canning Book with a substitution of 50% of Xagave for the amount of Sugar the recipe calls for.
Hope this helps!
Actually, Using a sugar-free pectin with an agave sweetened jam or jelly works just fine! I used Pamona Pectin and made a cupboard full of jams last summer. (with lots of jars given away.) I am still enjoying these jams. They taste terrific! i wont eat a sugared jam unless i there is no alternative around.