Ingredients:

1 pt boxes of fresh strawberries, washed, drained and hulls removed
2 1/2 C of fresh pineapple, peeled and finely chopped
7 C sugar
2 pkgs (1 3/4 oz) powdered pectin
1 C cold water
4 pt freezer containers with lids

How to Make It:

Place strawberries in a large mixing bowl.
Crush the strawberries with a potato masher.
Measure out 2 1/2 C strawberries and place in a separate bowl.
Add the pineapple to the strawberries.
Slowly add the sugar and stir until well combined.
Place the cold water in a saucepan over medium heat.
Add the pectin.
Stir continuously until water begins to boil.
Boil 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks.
 

Ingredients:

1 tbsp fresh lime juice
1 tbsp chili garlic sauce
½ c mayonnaise
3 tbsp scallions, sliced
1 lb oven roasted turkey breast, deli style
12 slices low carb white bread, toasted

How to Make It:

Pour the lime juice into a small mixing bowl. 
Add the garlic sauce and mayonnaise. 
Stir well to combine the ingredients. 
Fold in the scallions.
Spread each slice of bread with the spicy mixture.
Lay slices of the turkey breast on each slice of bread.
Place two slices of bread together to form the sandwich.

Any type of deli turkey breast works with this sandwich. Try honey roasted with mustard and mayonnaise spread.  Just replace the garlic sauce and lime juice with a tablespoon of mustard.