Strawberry or Fruit Jam

2 Tbs. Agar-Agar Powder (see note *)
8 Cups Mashed Fruit (Strawberries or other type of fruit)
1 Cup Juice (from mashed fruit, you can use part water if necessary)
4 Cups Honey
2 Tbs. Lemon Juice

Frozen Jam: Dissolve agar in fruit juice in a saucepan. Bring to a boil and simmer until clear, stirring constantly. Add fruit, honey, and lemon juice. Bring to a boil and heat for one minute. Pour into a glass jar and store in refrigerator or freezer. Note: Increase or decrease agar powder according to consistency of fruit used.

Bottled Jam: Cook mashed fruit for 20 minutes. Dissolve agar in fruit juice. Add to fruit and boil 5 minutes. Then add honey and boil 3 minutes. Skim the foam. Sterilize the bottles and flats. Fill jars to 1/2 inch from top seal.

This jam is great and does not need any sweetener if you don't want it!

* AGAR-AGAR: A sea weed (alga); tasteless, not habit forming. It is a non-irritating colloid which absorbs moisture rapidly and retains it. This rapid absorption of moisture throughout the intestinal tract supplies bulk and lubrication and increases peristaltic action. A relief for constipation. Does not cause griping. Agar-agar is used as a jelling agent in salads, soups and deserts in place of animal gelatin or pectin. It jells readily at room temperature and a little goes a long way. May be used in low carbohydrate, low protein and other special diets.

BASIC PROPORTIONS: 3 1/2 cups liquid and 2 Tbs. flakes or 3 1/2 cups liquid and 1 Tbs. granulated. For softer jell: 2 cups liquid and 1 Tbs. flakes. Proportions may vary somewhat with the addition of fruit.

Copyright © 1980-2007 Profesional Herbal Instruction Last modified: June 08, 2004

Copyright © 1980-2007 Profesional Herbal Instruction
Last modified: June 08, 2004