I haven’t been posting much lately because I recently found a new doctor who is actually competent and we are trying to figure out what my gut problems are beyond fructose malabsorption. I’ll post an update on that later.
But for now…do you know how stinkin’ easy it is to make your own jam? If ease were stink, it would be the stinkiest. And strawberry jam is the perfect fruit to use for people with fructose malabsorption. Strawberries aren’t very high in fructose, but since they have a higher fructose to glucose ratio, we FMers need to add dextrose to eat them.
You can use this delicious jam on Almond Bagels, Classic Pancakes, Buckwheat Banana Pancakes, or Faux-Chocolate Pancakes!
- 1 lb fresh strawberries
- 1/2 tablespoon of fresh lemon juice
- 2 teaspoons of gelatin
- 1/2 cup of dextrose
Wash strawberries and cut off the tops.
Pour into a small sauce pan and add the gelatin, making sure to mix well.
Wait for the gelatin to bloom, which will be about 10 minutes.
Put the pan on the stove and bring the jam to a boil.
Boil for about 5 minutes.
Add to jars and keep in the fridge for a week. (Find the jars I used here.)
Elimination Diet safe: No.