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If you’ve been around my blog for any length of time, you know that I have this thing for PB&J (to the point that someday I’m planning on making an ebook dedicated to peanut butter and jelly in different forms). I have the natural peanut butter, but what is a classic PB&J without the strawberry jelly? Very dry, that’s for sure. My mom has always made the best strawberry freezer jam, but it takes sugar and Sure Gel. Yeah, that’s out. So I made strawberry freezer jam with no sugar, natural thickening agents, and scrumptious fresh strawberries straight from the patch. Success! The second time around, that is. The first time I used too much gelatin and it turned into strawberry jello (which was still good!), but the second time was a charm. I tried it frozen and thawed, and it holds up just fine!
I knew I didn’t want to rely entirely on glucomannan for thickening this jam because too much glucomannan can be slimey + that’s just not the texture of my mom’s traditional strawberry jam recipe. Enter gelatin. It adds the perfect texture when teamed up with glucomannan!
Trim Healthy Mamas, this strawberry jam is a Fuel Pull, so it can be used in any fuel setting. You can have PB&J 3 ways:
- Natural peanut butter (S) + strawberry jam (FP) + Joseph’s lavash or Briana’s Basic Bread (FP) = S
- “Peanut butter” made with defatted peanut flour (FP) + strawberry jam (FP) + Joseph’s lavash or Briana’s Basic Bread (FP) = Fuel Pull
- “Peanut butter” made with defatted peanut flour (FP) + strawberry jam (FP) + Homemade Bread toast (E) = E
As always, check out the Notes section of the recipe for substitution info and answers to FAQs. Check out the “Suggested products” section below the recipe to see the brands I use and links to them.
You might also enjoy these posts/pages:
- Starting THM
- my complete picture recipe index
- my roundup of strawberry recipes
- Classic Strawberry Ice Cream
- how we can peaches with no sugar
- my other lactofermentation/preservation recipes
You can find this recipe in my cookbook, Necessary Food.
- Bring the strawberry puree and lemon juice to a boil in a nonstick saucepan. As it is heating, whisk in the glucomannan and gelatin, adding it while whisking so it doesn’t clump. Once the mixture comes to a boil, simmer for 3 minutes. Take the mixture off the heat and whisk in the Sweet Blend. Taste and add more sweetener if desired. Refrigerate the jam for several hours to set (or put it right in the freezer).
- This jam can be frozen.
- Yields about 2 cups of jam.