Author: The Allergy Free Family
4 cups fresh ripe strawberries
1/2 cup filtered water
1/2 tsp celtic sea salt
2-4 tbs local honey
1 tsp – 1 tbs grassfed gelatin
Place strawberries, water and salt in a sauce pan.
Bring to a low boil, then turn down heat to low and cook 5 minutes.
Remove from heat and put in a Vitamix, Blender or use an Immersion Blender.
On the lowest setting, puree for just a few seconds. CAREFUL not to over puree. Leave it a with a little bit of small strawberry bits.
Next, add honey and gelatin. Pulse for one more second or two until incorporated.
Pour in mason jars and let set in fridge.
If water starts to settle at the bottom once setting then give it a good stir or two until it has fully congealed in the fridge.
We only used 2 tbs of honey, but it doesn’t yield an overly sweet jam. If you’d like a sweeter jam then add up to 4 tbs of honey.
If you want an actual jelly consistency then use 1 tbs gelatin. If you’d like more of a syrup like pictured then use 1 – 2 tsp gelatin.