Hooray for strawberries! The farmer’s market strawberries have been so amazing in Maine this summer. They are a little expensive but so worth the taste. Sweet. as. can. be.
Last weekend, I purchased the sweetest local strawberries. I decided I would try to make a little strawberry refrigerator jam with them. 
Adding a little table sugar and fresh lemon juice made this berry jam perfectly sweet and tangy. Russ and I enjoyed the jam for breakfast!
FODMAPers can use suitable gluten free bread or gluten free bagels for their bread option with the jam and peanut butter as shown or alternatively top a rice cake, breakfast oats or plain lactose free yogurt with 2 tablespoons of this tasty jam! Monash University FODMAP researchers include strawberry jam as a low FODMAP food {green lighted} with a 2 tablespoon limit in their fabulous app. Avoid commercial jams made with high fructose corn syrup. Commercial jams often contain pectin which in small amounts seems to be tolerated. Pectin is not a FODMAP. It is made up of longer chain carbohydrates but like FODMAPs is rapidly fermentable and can cause GI distress for some.
Ingredients
- 2 cups chopped strawberries, washed and trimmed
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons table sugar ( I used 1 tablespoon, sweeten with less if you'd like)
Instructions
- Combine strawberries, sugar and lemon juice in a small saucepan over medium heat.
- Bring mixture to boil, stirring with a wooden spoon.
- Mash the strawberries a bit with the spoon so they are chunky but somewhat broken apart.
- Turn heat down to low and simmer to allow some of the juice to evaporate. Note: this jam might have a bit more liquid than commercial jams as it lacks the added pectin ingredient.
- Transfer mixture to clean bowl or glass jar. Store in refrigerator for up to a week.
Lisa
I throw in equal amounts of rhubarb. It’s delicious over frozen yogurt. Strawberry rhubarb pie without the crust.
katescarlata
Yum! Great idea!
Lisa
Hi Kate. I’m putting this list to try. I am thinking I might throw in a few chia seeds to replace the pectin & see how it turns out.