Strawberry Vanilla Jam

Is there anything better than homemade jam? We added gelatin to the jam which makes the texture lovely and jelly-like, but also amazing for gut health. For a vegan alternative to this recipe, simply leave out the gelatin and let simmer for another 20 mins, or add some chia seeds to help bind it all together!


500g strawberries, frozen or fresh

1 tsp vanilla (powder, vanilla paste or extract)


1 & 1/2 tsp Natural Gelatin

2 tbsp The Wholefood Pantry Maple Syrup

1. Place the strawberries, maple and vanilla in a pot and simmer gently, stirring occasionally until softened and partially liquified. Mash strawberry mixture with a potato masher until you get a nice ‘jammy’ consistency.

2. Allow to gently simmer while you bloom the gelatin: Add 1 & 1/2 tsp of Natural Gelatin to 3 tsp of water, let absorb.

3. Add gelatin to jam and whisk to combine. Let simmer for 5 more minutes then take off the heat.

4. Pour into a sterilised jar and seal.