Strawberry Blueberry Jam (1 tsp)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 5.2
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.1 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.1 g
- Protein: 0.0 g
View full nutritional breakdown of Strawberry Blueberry Jam (1 tsp) calories by ingredient
Introduction
Fresh strawberries and blueberries blended to make a healthy spreadable jam. Fresh strawberries and blueberries blended to make a healthy spreadable jam.Number of Servings: 24
Ingredients
-
5 whole strawberries (fresh or frozen)
10 blueberries (fresh or frozen)
1 tbsp agave nectar
1 tbsp cornstarch
3 Tbsp cold orange juice (or juice of choice)
1/4 cup water
Directions
On a low flame cook fruit in water stirring until liquid is reduced by half. It's best to use a whisk.
Remove fruit from liquid with a spoon to a mini food processor or blender, leaving liquid to continue to simmer.
Puree fruit. Leave chunky for a more textured jam.
In a small cup, add cornstarch to the 3 tablespoons of juice and stir to blend well.
Whisk cornstarch mixture into simmering liquid. Keep whisking until slightly thickened.
Add fruit and continue to whisk until jelly like.
Remove from heat and allow to cool, or refrigerate for 5 minutes or until cool.
Spoon 1 teaspoon onto whole wheat bagel, toast or cracker and enjoy.
Makes 24 servings (teaspoons)
1/2 cup
Number of Servings: 24
Recipe submitted by SparkPeople user BLUETEMPLE.
Remove fruit from liquid with a spoon to a mini food processor or blender, leaving liquid to continue to simmer.
Puree fruit. Leave chunky for a more textured jam.
In a small cup, add cornstarch to the 3 tablespoons of juice and stir to blend well.
Whisk cornstarch mixture into simmering liquid. Keep whisking until slightly thickened.
Add fruit and continue to whisk until jelly like.
Remove from heat and allow to cool, or refrigerate for 5 minutes or until cool.
Spoon 1 teaspoon onto whole wheat bagel, toast or cracker and enjoy.
Makes 24 servings (teaspoons)
1/2 cup
Number of Servings: 24
Recipe submitted by SparkPeople user BLUETEMPLE.