Servings: 16 tbsp (1 cup Total)
1. Add 2 cups of strawberries to a small sauce pan and cook on medium high heat until the fruit is heated through and begins to bubble. Using a masher mash the strawberries.
3. Remove from heat and let cool for 10 minutes - this will allow the mixture to thicken up more.
4. Use immediately or add it to a sealed jar and refrigerate for up to 1 week.
You can use any fruit of choice - i have tried this will blueberries and mixed berries and both turn out great. I always go back to strawberries because they are my favorite for jams.
Nutritional Information per TBSP
Net Carbs: 1.4g
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