It’s been a while since I made jam, but the low carb bread I’ve been making lately had me wanting a PB&J sandwich. I started with this recipe but used a random mixture of strawberries and raspberries from the freezer. As the juice, I used homemade iced tea. The pectin expired in March, but the jam still gelled perfectly. As the sweetener, I used 1/2 tsp. stevia. I’m not going to bother canning it – I’ll keep one jar in the fridge and freeze the rest.

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