Yes, you really can make sugar-free strawberry jam right in your own kitchen! And it’s not even hard.
Back when I lived “at home”, meaning as a teenager with my parents, we used to grow and can a lot of our own food, and one of the things we used to make was jam and jelly.
Especially strawberry jam those years we grew strawberries. As I mentioned in my homemade strawberry syrup recipe, we used to straight up can a lot of the strawberries when we were overwhelmed with how fast they were ripening.
But we also made jam, and I remember being shocked at how little of the jam was made with actual fruit – so much of the final product was sugar!
I have no problem with sugar in moderation, as you know, but I’m also not a fan of eating it on a daily basis on breakfast food (i.e. baking powder biscuits – my favorite!).
So after Gabe and I got married, we started experimenting with making reduced sugar jams and jellies using the fruit in my parent’s-in-law’s orchard, and our own garden.
At that time, honey was my version of reducing sugar, but aside from the fact that sugar is still high glycemic, honey isn’t my favorite flavor.
So this year, thanks to our little strawberry garden, we’ve done something even more drastic by making sugar-free strawberry jam.
This way, I can feel pretty good about letting my kids load their biscuits up with jam.
They love this sugar-free jam!
Gabe on the other hand, isn’t crazy about the taste of stevia, so for jam I make with him in mind, I still put a cup and a half of sugar in each batch instead.
It’s not a perfect solution, but at least it’s not more sugar than fruit like you see in conventional jam.Print
Sugar-Free Strawberry Jam Recipe
- Place prepared fruit in a large sauce pan and add 3/4 cup of water
- Stir in Sure Jell Pectin and heat over medium heat
- Bring to a rolling boil that can’t be stirred down, and continue boiling for one minute
- Remove from heat and add stevia drops. Be sure to taste it for yourself to make sure you reach your desired sweetness.
- Skim off any foam that may have accumulated at the top
- Ladle into prepared jars to within 1/2 an inch of jar rim, and seal.
- So yummy!