Strawberry "Mango" Jam (Quick & Easy)

If you've never made jam before you might be surprised by how easy it really is. My mother made it a few times growing up and pressured canned them. I know I don't need that much jam!

In fact, while Keto allows for low-carb berries, I opt to eat fruits sparingly.

This jam is mildly sweet with a hint of heat and tartness. This perfect balance of flavors is perfect to slather on biscuits, bread, or over ice cream and cheesecake. I promise, you will go through this batch of jam so quickly, you won't need to worry about pressure canning it.

I used fresh strawberries when developing this and chose to chop them rather than puree because I like some chunky strawberry pieces in my jam. You can opt for frozen strawberries if your berries aren't in season.

I initially developed this recipe as part of a contest for the National Kidney Challenge using Spiceology seasonings, which is why the recipe is brand-specific. I don't know of any alternatives at the time, but you could opt out of it making a simple strawberry jam. If you chose to do this, I would add a pinch of salt and possibly a few drops of lemon juice to start.

Hot Tip: Berries can vary in flavor and sweetness for a number of reasons. When working with them, I urge you to taste along the way. When you are finished cooking, taste your jam (carefully as it will be HOT) and decide if it is sweet enough or needs more mango flavor. An additional option would be to add 1/4 to 1/2 tsp of strawberry extract if your berries aren't in season.

Ingredients

1 Quart of fresh strawberries hulled and finely chopped

1/2 cup sweetener of choice

1/2 box Sure-Jell Pectin (low sugar variety)

1/2 tbsp Mango Tango Seasoning

Directions:

Add all ingredients to a small pot and simmer for 10 minutes over medium heat, stirring frequently. Transfer to a heat-resistant container with lid, place in the refrigerator for 24 hours to set.