This strawberry jam recipe doesn’t taste like familiar strawberry jam. It tastes like strawberries! If you have the patience to pick enough tiny wild strawberries (without eating them all), you’re in for an extraordinary treat.

1 tbs. agar flakes, 6 tbs. apple juice or other fruit juice
4 cups wild strawberries or commercial strawberries, hulled and sliced
1 tbs. freshly grated lemon rind
1/3 cup vegetable glycerin, barley malt, honey, or rice syrup, or to taste, 1 tsp. liquid stevia (optional)
1/8 tsp. dried ginger, powdered, 1/4 tsp. coriander, ground

1. Bring the agar and apple juice to a boil over medium heat, stirring often.

2. Reduce heat and simmer 5 minutes, or until the agar is dissolved.

3. Add remaining ingredients and bring to a boil over medium heat, stirring often.

4. Reduce heat and simmer another 5 minutes, stirring often.

5. Test for firmness (agar's thickening effect varies according to its fineness) by putting a large metal spoon with a small amount of jam in the freezer for a couple of minutes until chilled. If the jam is the right thickness, your recipe is done. If it’s too watery, stir in more agar, simmer another 5-10 minutes, and test again. If it’s too thick, stir in some fruit juice or water and test again immediately.

4 cups

Preparation Time: 25 minutes