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 fruits 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 fruits. But there is no reason feeling bad about them just yet. They won’t go to waste 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 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 fruits 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 fruits 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.Sugar-free-strawberry-jam-recipe-Process-12-SunCakeMom
  10. The jam is basically done but an extra step can be taken to reduce the possibility of germs germinating our jam.
  11. Turn jars back straight up and wrap them into papers or tea-towels one by one to keep them warm.Sugar-free-jam-dry-heat-processing-1-SunCakeMom
  12. Tuck them under several thick warm blanket or any thermoisolated place and leave strawberry jam to cool down there completely to room temperature.Sugar-free-jam-dry-heat-processing-2-SunCakeMom This can take days if a big enough batch is made so be patient.

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
 

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. Stir until it starts liquefying. A splash of water can be added to prevent the fruits burning down.
  4. Optional sweeteners of choice or high sugar content fruits can be added now.
  5. Meanwhile clean the jar meticulously with soapy water then let them dry.
  6. 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.
  7. 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.
  8. 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.
  9. The jam is basically done but an extra step can be taken to reduce the possibility of germs germinating our jam.
  10. Turn jars back straight up and wrap them into papers or tea-towels one by one to keep them warm. Tuck them in a warm blanket and leave strawberry jam to cool down there completely to room temperature. This can take days if a big enough batch is made.
Recipe Notes

Put them in the fridge. Enjoy having them with different desserts  such as crepes or yogurts that we can use our delicious, healthy, homemade strawberry jam.

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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