As soon as I saw this agave jam recipe contributed by Carol Kicinski, I knew I had to make it! I don’t usually use jam because I’d rather have fresh fruit, but this strawberry jam recipe is full of fresh fruit and could make a wonderful topping for ice cream or just about any dessert, as well!
Strawberries are plentiful and cheap right now, why not take advantage of the fact and make your own jam? Trust me; it isn’t as difficult as it sounds. In fact, this recipe has two ingredients and is so simple anyone can do it, and I do mean anyone.
The jam keeps in the fridge for a week and up to a year in the freezer.
- 1 pound fresh strawberries, hulled, rinsed and halved
- ½ cup agave nectar
- Combine strawberries and agave in a heavy saucepan over medium high heat and bring to a boil. Lower the heat so that the mixture continues to boil gently. Stir the mixture a few times while cooking to prevent sticking or scorching and mash the berries a few times, a potato masher works well for this or you can use the back of a spoon.
- Continue cooking for 25 minutes or until the berries have broken down and the mixture is very thick. Cool to room temperature. Mixture will thicken and jell up as it cools.
Learn more about Carol and her recipe through her gluten-free blog at Simply…Gluten-Free and check out her cookbook, “Simply Gluten-Free Desserts”!
Copyrighted 2011 Carol Kicinski. Used with permission.
See Carol’s other recipes:
(Flourless) Gluten Free Peanut Butter Cookies