As Healthy As Can Be!

Sugar Free Strawberry Jam

It’s not as quick as whip up a crepe but it isn’t rocket science either. It takes time and passion but homemade always tastes better.

Homemade-Strawberry-Jam-SunCakeMom-3

So what can one do when stumbles upon a strawberry sales while doing the weekly shopping? The bad things about sales that are by design irresistible. Then we end up boxes of things that we can’t really do anything before they go bad before we could use them for anything. A clever thing would be not to stock up on short lasting fruit and vegetables but we aren’t always as clever as it would be necessary to come over our instincts. But seriously who could afford walking by an isle full of deliciously smelling strawberries without buying at least two boxes of them. The sad thing is that it doesn’t matter how big the boxes are.

So this is how some of us winding up with way too much of short life span fruit. But there is no reason feeling bad about them just yet. They won’t get wasted after all. It’s time to make some jam that can be used in our sugar free recipes in so many ways.

The only thing that could rein us back on this project, is time. Jam needs time. Plenty of time. However, we can do things here and there but and occasional stirring of the pot is an essential part of the process.

 

Sugar-free-strawberry-jam-recipe-Process-16-SunCakeMom

Ingredients:

  • 8.8lb / 4000g  strawberries
  • Sweetener of choice (optional)
  • High sugar content fruit like banana, figs or dates (optional)

How to make:

  1. Wash strawberries, cut the leaves off the top.Sugar-free-strawberry-jam-recipe-Process-1-SunCakeMom
  2. Chop them into halves or smaller pieces to quicken the cooking process up.Sugar-free-strawberry-jam-recipe-Process-2-SunCakeMom
  3. Place them into a saucepan and turn the heat to medium. A splash of water can be added to prevent the fruit burning down.Sugar-free-strawberry-jam-recipe-Process-3-SunCakeMom
  4. Stir frequently until it starts liquefying. Sugar-free-strawberry-jam-recipe-Process-4-SunCakeMom
  5. Optional sweeteners of choice or high sugar content fruit can be added now.Sugar-free-strawberry-jam-recipe-Process-5-SunCakeMom
  6. Meanwhile clean the jar meticulously with soapy water then let them dry.Sugar-free-jam-jars-SunCakeMom
  7. Optionally the jars and lids can be sterilized by cooking them in boiling water for 15 minutes. However this step isn’t required with jams cooked more than 20 minutes, some like to take this extra step to prevent any possibility of germs germinating the jam. If in doubt just check out the Knowledgebase for Canning procedures.Sugar-free-jam-sterilize-SunCakeMom
  8. Stir the strawberries frequently to avoid burning.  The more we cook the thicker it will be. To thicken the jam without cooking most of the liquid off, we can use pectin. Pectin can be bought in shops or made from apples or the white part of citrus peel. Unfortunately, it’s quite bitter so think twice before using it with unsweetened jams.Sugar-free-strawberry-jam-recipe-Process-9-SunCakeMom
  9. Cook the jam until the desired consistency achieved than spoon it into the jars. Close the lid tightly and turn jar upside-down for about 5 minutes. Inspect for any leakage and if there is any discard the lid and use another one.
  10. The jam is basically done but an extra heat processing step can be taken to reduce the possibility of germs germinating our jam.Sugar-free-strawberry-jam-recipe-Process-12-SunCakeMom

Heat processing:

In theory, jams that are cooked more than 20 or more minutes don’t require additional heat processing as the cooking process already kills all the harmful bacteria present around the fruit. But if we want to stay on the safe side of things again, give a go to one of the following two methods:

Method one:

Place the sealed bottles into hot water and boil them slowly until most of the harmful bacteria are killed. This takes about 10 minutes for a pint size jar at sea level and 15 minutes over 2000 feet / 600m of altitude. Processing a half pint jar will take half the time. When the heat processing is done, jars can be taken out from the hot water and are allowed to cool down slowly at room temperature. This method can be used canning any sort of fruit or vegetables like lecho.

Method two:

The other method uses the heat already present from the jam making process to kill the harmful bacteria that may be present in our food. To keep them hot as long as possible the jars need to be wrapped into kitchen towels then tucked under thick blankets or duvets.Sugar-free-jam-dry-heat-processing-1-SunCakeMom

The jars must be kept there until completely cooled down to room temperature which could take around 2 days.Sugar-free-jam-dry-heat-processing-2-SunCakeMom

 

Canned goods should be kept at a relatively dark place between 50 – 70°F / 10 – 21°C. Check the jars after a day of finishing the canning process to make sure they are airtight.  If a bad lid is found, use the jam up quickly or repeat the canning process with a different lid.

Check out the science behind canning in the KnowledgeBase.

 

Enjoy!

Homemade-Strawberry-Jam-SunCakeMom-3

 

So it might sounds like a long process but it is worth dedicating the time making strawberry jam for a lot of reasons. We’ll know that’s healthy without any sugar or artificial preservatives. It’s delicious, it’s not difficult to make and we can proudly present our own homemade jam for any guests coming for tea. Enjoy it for breakfast with some croissant or just have a spoonful without any reason. Strawberries aren’t the only one to make a tasty jam there is low sugar apricot jam recipe too.

Check out the science behind canning in the KnowledgeBase.

5 from 4 votes
Homemade-Strawberry-Jam-SunCakeMom-3
Sugar Free Strawberry Jam
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

It’s not as quick as whip up a crepe but it isn’t rocket science either. It takes time and passion but homemade always tastes better.

Course: Condiments
Cuisine: Dairy free, Low carb recipe, Sugar free recipe
Servings: 4
Author: Edi Baker - SunCakeMom
Ingredients
  • 8.8 lb / 4000g strawberries
  • Sweetener of choice optional
  • High sugar content fruit like banana figs or dates (optional)
Instructions
  1. Wash strawberries, cut the leaves off the top.
  2. Chop them into halves or smaller pieces to quicken the cooking process up.
  3. Place them into a saucepan and turn the heat to medium. A splash of water can be added to prevent the fruits burning down.
  4. Stir frequently until it starts liquefying.
  5. Optional sweeteners of choice or high sugar content fruits can be added now.
  6. Meanwhile clean the jar meticulously with soapy water then let them dry.
  7. Optionally the jars and lids can be sterilized by cooking them in boiling water for 15 minutes. However this step isn't required with jams cooked more than 20 minutes, some like to take this extra step to prevent any possibility of germs germinating the jam. If in doubt just check out the Knowledgebase for Canning procedures.
  8. Stir the strawberries frequently to avoid burning. The more we cook the thicker it will be. To thicken the jam without cooking most of the liquid off we can use pectin. Pectin can be bought in shops or made from apples or the white part of citrus peel. Unfortunately it's quite bitter so think twice before using it with unsweetened jams.
  9. Cook the jam until the desired consistency achieved than spoon it into the jars. Close the lid tightly and turn jar upside-down for about 5 minutes. Inspect for any leakage and if there is any discard the lid and use another one.
  10. The jam is basically done but an extra heat processing step can be taken to reduce the possibility of germs germinating our jam.

Recipe Notes

Enjoy!

Pin now, Enjoy later!

Homemade-Strawberry-Jam-Pinterest-SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

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