Every morning we've been eating these vitamin C packed, gooey, chunky preserves. No matter whether you spread them on a rice cake with a little cream cheese, place a dollop on top of yogurt or a spoonful served on top of oatmeal or pancakes, it's pure heaven in every bite.
|Strawberries||2 Pint , hulled, halved (about 5 cups)|
|Lemon||1 Large , juiced|
|Agave nectar/Honey||4 Tablespoon|
1. Place all the ingredients in a medium heavy bottomed saucepan and bring to a boil.
2. Reduce heat to medium/low and cook uncovered for 50-60 minutes, stirring occasionally until most of the liquid has evaporated (you want the preserves to have little chunks of strawberries).
3. Cool and bottle in sterilized jars. Store in the refrigerator as there is no sugar in this preserve.
4. Serve over toast, muffins, rice cake, on top of yogurt or use in desserts.
This recipe makes about 1 1/2 cup
Serving size Complete recipe
Calories 502Calories from Fat 26
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat %
Trans Fat 0 g
Sodium 12 mg0.5%
Total Carbohydrates 130 g43.3%
Dietary Fiber 26 g104%
Sugars 91 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet