A couple of years ago I ventured into making a no-pectin, low-sugar "jam". I wanted to try again, especially since I've been seeing a lot of strawberries in the market lately.
I wanted try a bit of variation. In an attempt to use even less sugar,
I decided to sweeten the "jam" with ripe mangoes (similar to the pineapple mango filling
for the tarts last Chinese New Year). So I used the basic recipe, substituting the
pineapples with strawberries and using only 1 tablespoon of sugar to
macerate the fruits with, and 2 tablespoons of honey for sweetness. Of
course I skipped the mixed spice and used some Tahitian vanilla extract
The finished jam was quite thick and only a bit
chunky. But it was delicious! The lingering flavor was that of
strawberry, with only a slight hint of mango! The yield, however, was
less than the pineapple-mango.
It was deliciously divine with cream cheese and toast bread!
Who needs a bagel?