Tuesday, August 20, 2013

FodMap Friendly Strawberry Jam OR Strawberry Jam without Pectin or Corn Syrup

Due to  a medical condition my husband was recently told that he need to start following the FodMap diet. Which, actually, is less a diet and more a complete lifestyle change. On the FodMap there is an abundance of items that you cannot eat. Some of which are surprising as you traditionally think they are good for you, i.e. apples. However, people who need to follow the FodMap diet do not have the ability to digest these items. Needless to say this has been a learning curve in both our cooking and shopping.  For example, even though strawberries are allowed strawberry jam from the supermarket is not okay due to having fruit pectin (from apples) and corn syrup. So I'm back to making jam from scratch but without the usual thickener. Strawberries aren't in season and even when they are they can be very expensive so I bought frozen strawberries in bulk which saved about 50%. 

What you need
  • 2lbs of strawberries
  • 1 cup sugar
  • 2 tbsp of reserved strawberry juice or water
  • 2 tbsp of tapioca flour
What to do
I used frozen strawberries and reserved some of the juice as they thawed. Place the strawberries into a heavy bottomed pan with the sugar.  Bring the mixture to the boil and simmer until it has reduced by about a third to around 3 cups. In a small bowl, stir the tapioca and strawberry juice or water together before adding that to the berry mixture until it thickens. This won’t take long so be careful not to overcook. Spoon your freshly made jam into a couple of sterilised jam jars and allow to cool before storing them in the fridge. Or freeze if you do not plan to use immediately. 

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