Ingredients
1 lb fresh strawberries, halved
2 T coconut oil, melted
1-2 t lemon zest
2 t unflavored gelatin
Directions
In a mixing bowl, combine strawberries with coconut oil and stir to coat. Spread the strawberries on a baking sheet covered in parchment paper. Roast the strawberries at 350 for 20 minutes. Remove from the oven and transfer back to the mixing bowl. Mash up the strawberries to desired consistency and add the gelatin and lemon zest. Stir to combine. Pour jam into prepared jars or other containers. Refrigerate for 8 hours or overnight before serving.
Recipe inspired by this cookbook!
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