SUGAR-FREE STRAWBERRY JAM

SUGAR-FREE STRAWBERRY JAM

 

I love jams with berries. Whenever I’m in the grocery store I see all these wonderful jams made with fresh local berries. Then I turn the jar over and see how much sugar is in it and put it back. One of my favourite snacks is yogurt with berries and jam to sweeten it. But I rarely have it because the sugar content is high and I refuse to eat anything with aspartame or any other artificial sweetener for that matter.

I was watching the Barefoot Contessa one evening and she made strawberry jam with 3 ingredients. I thought, maybe I could swap out the sugar for monk fruit sugar. I did and it worked! This strawberry jam is the first, but I am now obsessed and will continue testing more flavours. Next will be blueberries.

2 cups of fresh strawberries, chopped
1/2 cup monk fruit sugar
1 lemon, juiced
1 tablespoon vanilla extract

Put all ingredients into a pot on medium heat. Bring to a boil and stir occasionally for 10 minutes. Turn the heat down to low and simmer for another 10 minutes until you have a thick consistency.

Let cool completely.

I cut the strawberries into chunks that vary in size. I find the small pieces melt into the jam while the bigger pieces keep their form so you have big bites of strawberry.

I buy monk fruit sugar from Bulk Barn. You can buy it online but it is more expensive.

Keep jam refrigerated in a sealed glass container for about 2 weeks.



2 thoughts on “SUGAR-FREE STRAWBERRY JAM”

  • We tried making peach pepper jam using monk fruit sweetener and it came out granulated. Do you have any recommendations? Also what did you use as your thickener? We used sure jell in the pink box. Thank you.

    • Hi Hannah,

      The thickener is the lemon because it has pectin in it. As for the monk fruit it does come out granulated which is why I also find it hard to use in baking. I find letting it stew low and slow helps to dissolve the sugar. Another thing I’ve done is used frozen fruit. I let it defrost in the bag and then put it in a pot with the lemon juice and monk fruit. There will be a lot of liquid but it helps the monk fruit dissolve. Let in bubble until the liquid has reduced then bring it a simmer until you have a jam consistency.

      Hope that helps!

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