These little ruby beauties did not disappoint.
I followed a recipe I found on Pinterest. You can check it out here.
I love preserves but they don't love me back. Too much refined sugar. I often have tasted fresh fruit and wondered what it would be like to save that taste in a jam. When I look up recipes, I simply cannot get past the obscene amount of sugar. Sometimes as much as 7 cups! This recipe appealed to me and I decided to give it a try.
Welch's 100% grape juice - no sugar added - recipe specifies white but couldn't find it, pectin for low or no sugar jam, and agave nectar.* I use agave in many things calling for sugar and honey. Half the carbs, better for the body to process and I like the flavor better than honey (blends in better).
Recipe called for just two cups of strawberries, but next time I will double and perhaps triple the recipe. I only made this much!
Ten empty jars waiting to be filled. Back to the berry farm next to Delicious Orchards in New Jersey.
Then I saw this on the shelf in the supermarket, and I thought a biscuit would be a good 'surface" to taste test my jam.
I made half the recipe (for 1 1/2 eggs, I used 1 whole egg + two tablespoons egg substitute). The entire recipe said it would make 10 biscuits, I made half the recipe and got seven. They were good, lighter than a regular wheat biscuit and almost tasting more like a popover.
(*) = I only used about 1/4 cup agave and it was plenty sweet because the berries were so sweet. I messed up by using maple flavor. It is interesting. Next time I will use plain.