Strawberry Preserves

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My recipes are grain free, refined sugar free, and most are dairy free. I have made a complete lifestyle change in my eating habits. I have several autoimmune illnesses and doctors told me I had more and needed to be tested. I told them that “I am not accepting applications at this time.” That’s just my sense of humor coming through. Please don’t follow my example. I am currently under a functional doctors care and a western doctor. Since changing my diet my health has improved and the western doctor removed me from my blood pressure medication as my blood pressure is now in normal range. I have had my thyroid medication for my Hashimoto’s has been lowered. I am having more energy and sleeping better. These are my reasons for a change in eating habits.

I have done a lot of trial and error along with doing a lot of research on different flours etc. I try to eat a low carb and do intermittent fasting. But occasionally I splurge on my carbs. I have several recipes for pancakes, ice creams etc. I make jams to use in different recipes. Use in place of blueberry jam in my Cream cheese blueberry rolls, Roasted Strawberry Pancakes, Strawberry Blueberry Waffles, Lemon Poppyseed Pancakes, and Bread.

*Notes: Nutritional Facts based on 1 tablespoon per serving and are posted below the photos.

2 cups strawberries

1/4 cup plus one tablespoon water

1 teaspoon balsamic vinegar

3 tablespoons collagen

2 tablespoons coconut sugar

2 tablespoons monk fruit sugar

Combine collagen, coconut sugar, and monk fruit sugar and stir until well combined set aside.  Add strawberries, water, and balsamic vinegar to a pot deep enough to allow for space to boil. Add sugar mixture. Cook on med for 10 minutes. Mash about half of the strawberries with a potato masher. Reduce to low and cook for 15 – 20 minutes or until desired consistency. It will set up more once it cools. Allow to cool. If you don’t want seeds put through a strainer. If you don’t mind seeds then place into a sterilized glass jar with lid. Once it has cooled all the way place in the fridge will last up to one month.

This is good as a topping for Swedish Pancakes Red White and Blue w/dairy version 2Swedish Pancakes, Grain Free Roasted Strawberry Pancakes, Lemon Poppyseed Pancakes, Dutch Pancakes, topping for Soft Serve Vanilla Ice Cream, Grain Free Molten Lava Cake, or on Grain Free Garlic Crackers, Sage and Thyme Grain-Free Crackers, LaRena”s Crusty European Style Bread,  Homemade Coconut milk yogurt.


Nutrition Facts
Servings 24.0
Amount Per Serving
calories 12
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 6 mg 0 %
Potassium 18 mg 1 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 0 g 1 %
Sugars 2 g
Protein 1 g 2 %
Vitamin A 0 %
Vitamin C 12 %
Calcium 0 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

5 Comments Add yours

  1. wow, this is mouth watering recipe

    1. Thanks so much for the kind words. Let me know if you try it. Have a great day.

  2. wow, this is a mouth watering recipe

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