Add strawberries,lemon juice and calcium water to a small sauce pan and bring to the boil.
Whisk together agave and pectin and add to the strawberry mixture.
Cook for 2-3 minutes to make sure the pectin is fully dissolved.
Remove from heat and transfer to a plastic container.
Cool in fridge until pectin is fully set.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 1 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.6mg||0 %|
|Potassium 88.1mg||2 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.8g|
|Protein 0.4g||1 %|
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Calories per serving: 22
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