KETO Strawberry Jam

 Thanks to Wendy at the Kicking Carbs blog.  This recipe is based on one of her posts, with a few adjustments at this end.  It will make approximately 4 x 250 ml jars which you should refrigerate or freeze - it is not a canning recipe.

TO MAKE 3 X 250 ML JARS

Ingredients

 1 1/2 lbs     strawberries, hulled and quartered

1/2 cup        allulose (or other keto diet friendly sweetener

1 tsp            vanilla extract

1/8 tsp         sea salt

1                 Lime, zested and juiced

4 tbsp.        No sugar pectin

                    water

Directions:

Place the strawberries in a slow cooker, mash with potato masher.  Add allulose, vanilla and salt.  Stir to combine.

Cover and cook n high fr 1.5 hours.  Remash.  Whisk in the lime juice, lime zest and pectin.  Cover and cook for five minutes more.

Pour into clean 250 ml jars.  Be sure to leave about 1/2 inch space, especially if you are freezing.  I put the jars in the fridge to cool.  They can remain in the fridge for up to one month or freeze for six months.

** my changes:  I cooked on the stove for about 1.5 hours - bring to a low boil, then lower the heat to maintain a simmer for about 1.5 hours.  Check and stir to avoid sticking.  

I didn’t have limes so used lemon zest, and 1 tbsp lime juice. 

After cooling, checked on the set and decided to “loosen” the jam.  Empty the jars of jam into a bowl and whisk in the water, little by little until you are satisfied with the consistency.  We used about 1/4 cup of water. 

Apricot Red Currant Jam

 What to do with a couple of leftover pounds of beautiful fresh apricots?  I have been growing red currants in my backyard garden for a few years now.  Is this jam worthy of my spending an hour carefully picking the four cups of tiny red currants I needed.  I can tell you now that it was well worth the effort.  This is an unusual jam- apricot pieces floating in a red currant “jelly”, beautiful to look at.  

To make approx 7 x 250 ml jars

Ingredients:

2.2 lbs    fresh apricots, washed pitted and chopped to make 5 cups 

4 cups    stemmed red currants, rinsed *

Zest and juice of one lemon (I added about a tbsp of lemon juice as well) Remove the zest in one large strip.

7 cups     sugar

Directions:

Prepare the jars for cannning and keep hot until ready to use. Combine the chopped apricots and the red currants (see below if you want a seedless mixture) with the lemon zest and juice in a large deep canning pot.  Bring to a boil.

Maintaining the boil, gradually stir in the sugar, continue stirring occasionally to prevent scorching.  Boil vigorously about 15 minutes or until the mixture reaches the gel stage (220 degrees on the instant read thermometer).  Remove from the heat and skim any foam.

Ladle the hot jam into hot jars to 5cm of the top of the jar.  Remove air bubbles and adjust head space if needed.  Wipe the jar rim and screw on the lids..

Process 10 minutes in the steam canner (or boiling water bath).  Carefully remove the lid after 10 minutes, turn off the heat.  Let the jars sit in the pot for about 10 minutes before removing and cooling.

*red currants have seeds which some people find objectionable in jams.  To make a seedless jam, bring the prepared red currants to a boil, cook and mash until tender, about 5 minutes. Pour the mixture through a fine cloth-lined sieve.  Use the back of a spoon and squeeze the cloth to force as much of the mixture as possible through the sieve.  

WANNA PLSY?  I made the same recipe but substituted black currants for the red.

Prepared Horseradish (basic horseradish relish)

This “relish” can be used in the Beet and Horseradish Chutney recipe.  Or, you can leave in the fridge and serve with meats, charcuterie boards etc.  It will begin to lose its potency after about two months.

Please be aware that freshly grated horseradish will bring tears to your eyes and fire to your nose and throat.  Protect yourself by wearing glasses and avoiding the wafting scents coming at you from the grated pieces.

To make approx. 2 x 250 ml jars

Ingredients

2 cups    freshly grated horseradish

1 cup      vinegar

1/2 tsp    canning salt

1/4 tsp    Powdered ascorbic acid (I used the equivalent in vitamin c capsules)

Directions:

Wash the horseradish roots thoroughly and peel off the outer skin.  The peeled roots can be grated in a food processor processor or minced finely in a Vitamix blender (I used my Vitamix).  Cut the roots into smaller pieces before processing or blending.  I used an Vitamix - add the pieces to the blender along with the vinegar and other ingredients.  I added additional vinegar to reach the creamy consistency I was looking for.

Ladle into canning jars, add lids and store in the refrigerator.