Low Sugar Strawberry Jam No Refined Sugar Recipes

SUGAR FREE STRAWBERRY JAM

Steps:

• Chop the strawberries and place them in a saucepan together with the water.
• Bring to the boil (lid on), then turn down the heat medium and let it bubble away for 15 minutes. Only add the lemon juice if you want to store the jam for longer than 1 week - it prevents the growth of bacteria.
• Mash the strawberries with a potato masher (or with a fork), then continue to cook on low-medium for another 30 minutes until reduced by half. You want it to bubble peacefully. Bubbles will become smaller as the liquid evaporates. Stir regularly with a spatula to prevent the jam from burning. Towards the end of cooking, stir constantly.
• Taste. If necessary, sweeten with 1 tbsp of powdered erythritol.
• Add the ground chia seeds and stir. Cool and fill into a sterilised jar. Store in the fridge.

LOW SUGAR STRAWBERRY JAM {NO REFINED SUGAR}

Steps:

• Prepare berries by rinsing them, removing the stems and mashing them with a potato masher until crushed. I like mine a little chunkier, so I leave some chunkier. You should end up with 1 1/2-2 cups of crushed berries
• Next, you need to prepare your water bath for canning
• Combine fruit and white grape juice concentrate (no sugar added) in an 8 qt saucepan
• Gradually stir in pectin
• Bring to a full boil, that cannot be stirred down, over high heat and stir constantly
• Then add agave nectar and return to a full boil and boil hard for 1 minute, stirring constantly
• Remove from heat and skim foam off the top, if necessary
• Pack into hot mason jars and refrigerate up to 3 weeks or preserve with canning method up to 1 year

LOW SUGAR / NO SUGAR STRAWBERRY JAM

Steps:

• Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
• Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin
• Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
• Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
• Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.

QUICK STRAWBERRY JAM (REFINED SUGAR FREE)

Steps:

• Place strawberries in your food processor and process until strawberries are coarsely chopped. Don't overdo it! You don't want mushy jam.
• Place contents in large saucepan on medium-high heat and add honey and lemon juice, stirring well.
• Cook for 8-10 minutes at a low boil. Remove from heat and transfer to a heat proof jar and let cool at room temperature before sealing and storing in the refrigerator up to 2 weeks or 2 months in your freezer.