Strawberry picking season is in full swing. When I was a little girl, mom would load all four of us in the car and take us strawberry picking. One time, us kids went a little crazy and mom must not have been paying attention. We picked 32 pounds of strawberries. 32 pounds. Needless to say, we ate a lot of strawberries that spring. Chocolate covered strawberries, strawberry pies, strawberry waffles, and of course strawberry preserves.
So, this spring I decided to tackle strawberry preserves again and, when I found Simple Bites had posted a really easy recipe for sugar-free strawberry-honey jam, I knew I was in luck. Canning food is one of those fuzzy areas were I like to use a recipe, not create one. Plus, this is really the first time I've done it alone, so I religiously followed her recipe and couldn't have been happier with the result. Tastes delicious and I don't feel guilty about smearing it all over my toast since I used raw honey instead of sugar. I've always preferred preserves to jam and jelly... Something about big chunks of fruit on my toast makes me terribly happy, so the only real difference in my adaption is that I chopped the fruit a little less. Preserves are the lazy cook's jam... or something like that. ;)
I love toasting a piece of Udi's GF bread, adding a smudge of ricotta and a spoonful of these preserves. So good! Enjoy and have a great weekend, y'all!