Berries & Lemon Jam
- 12 ounces Strawberries or Raspberries (bag frozen unsweetened, divided, about 2-2 1/2 cups)
- 1/2 cup Franklin Raw Honey
- 1/4 teaspoon Baking Soda
- 1/2 cup water
- 1/2 teaspoon vanilla
- 2 teaspoons corn starch
- 2 tablespoons water
- 2 1/4 teaspoon Lemon Premium Extra Virgin Olive Oil
- 1 teaspoon of Strawberry Dark Balsamic Vinegar (drizzle)
In a saucepan over medium heat, stir together 1 1/2 cups berries, honey, baking soda and water until the honey is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
Pour this into the boiling berry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
Remove the pan from the heat.
Add Oil and mix until the completely combined.
Allow the mixture to cool for 15 minutes, then add the last of the berries, mix and then drizzle the balsamic to taste
Serve over whatever dessert you'd like!
Makes 2 1/4 cups sauce. Refrigerate the leftovers.