Slice the stems off the strawberries and put in a food processor (or a blender would probably work too) until strawberries are coarsely chopped. Place in a skillet over medium high heat and add lemon juice and xylitol.
Keep on medium high heat for 10 minutes. It will be bubbly on the top the jam will start to get a thicker consistency. Stir frequently when on the stove. After ten minutes remove from heat and place in a jar or bowl to let cool. Enjoy! And it keeps for up to 10 days when stored in the fridge in a sealed jar.
Enjoy!! I was amazed how delicious it is! Put over almond flour pancakes, almond flour bread (recipe coming soon!), muffins, in Greek yogurt or many other things!
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