No Sugar Needed Strawberry Jam Recipes
SUGAR-FREE STRAWBERRY JAM
"My husband has been a diabetic for almost 20 years and is very careful about what he eats," explains Rita Christ of Wauwautosa, Wisconsin. "He was tired of eating the flavorless jams and jellies for diabetics in the grocery store, so I came up with this recipe. With its fresh flavor, it makes a nice gift."
Provided by Taste of Home
Time 10m
Yield 28 servings.
Number Of Ingredients 4
Steps:
- In a saucepan, bring soda to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in strawberries and lemon juice. Pour into jars or plastic containers; cover and refrigerate up to 3 weeks. Do not freeze.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SUGAR FREE STRAWBERRY JAM
Making sugar free strawberry jam is easy-peasy! This recipe is so fruity and naturally sweet you'll wonder why you ever bought jam in a store. Bring on breakfast!
Provided by Katrin Nürnberger
Categories Breakfast
Time 50m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 10 kcal, Carbohydrate 2.2 g, Protein 0.3 g, Fat 0.3 g, Fiber 0.9 g, Sugar 1.4 g, ServingSize 1 serving
NO-SUGAR-NEEDED STRAWBERRY JAM
It's hard to decide what's more impressive about this strawberry jam: That it needs no sugar? Or that it takes less than an hour to make?
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 3 (1-cup) jars or 48 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Stir in water. Gradually add pectin, stirring until well blended.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in granulated sweetener or no-calorie sweetener packets. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 5, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LOW SUGAR / NO SUGAR STRAWBERRY JAM
This jam has all the fresh-fruit flavor of fresh strawberry jam but with less sugar.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 32
Number Of Ingredients 5
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.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 3.8 g
SUGAR FREE STRAWBERRY JAM
After spending too much money on store bought sugar free jams, I was given this recipe by a friend. It tastes better than most you find in the store, and is much cheaper. I use granular splenda, and don't measure it, I just add until it tastes sweet enough.
Provided by 89240
Categories Strawberry
Time 20m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Thaw strawberries.
- In a bowl, soften gelatin in 2 tablespoons cold water.
- If your strawberries are whole, crush them, or chop into small pieces.
- Place strawberries into a heavy sauce pan, along with any any juices.
- If they don't have much juice from thawing, add 1-2 tablespoons water.
- Bring to a boil, reduce heat and simmer until strawberry pieces are softened.
- Stir in softened gelatin until completely dissoved.
- Remove from heat and stir in Splenda.
- Chill well before serving.
- Note: do not add too much water along with the strawberries, they will probably release enough moisture while heating.
Nutrition Facts : Calories 10.6, Sodium 1, Carbohydrate 2.6, Fiber 0.5, Sugar 1.4, Protein 0.3
NO SUGAR STRAWBERRY FREEZER JAM
When you accidentally come home with 17 pounds of strawberries from a morning at the pick your own berry patch, you have to do something. And you have to do it fast! I started to can the strawberry jam, but quickly saw that if I continued on the canning path to use up all the strawberries that I'd be up all night. While I did can many jars of strawberry jam, I needed a "quicker" alternative to help us get through all the strawberries. This No Sugar Freezer Jam was the answer!
Provided by ElizabethKnicely
Categories Strawberry
Time 20m
Yield 4 8 ounce containers, 4 serving(s)
Number Of Ingredients 3
Steps:
- Mash the strawberries in a large bowl.
- In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
- Pour straight into the mashed strawberries and stir hard for 1 minute.
- Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
- Then store in the freezer.
- Good in the freezer for up to 1 year, in the fridge for 3 weeks.
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - STRAWBERRY JAM
When life hands you strawberries, make this HEALTHY LIVING jam. You'll need a lot of them though-and be sure they're at their ripest and sweetest!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 6 cups prepared fruit into 6- or 8-quart saucepot.
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY LOW SUGAR NO PECTIN STRAWBERRY JAM
Steps:
- Cut the stem off the fresh fruit, being careful not to include any green bits along with the berries.
- Rinse the fruit very thoroughly. This will remove any bits of stem, and remove some of the small hair and fibers on the outside of the fruit.
- As you prepare the fruit, it's okay to use very ripe berries.
- They will taste better and make a better jam. In fact, it's better to have nearly over ripe fruit than just barely ripe.
- The berries are softer, sweeter, and have more natural sugars.
- Add the berries and mash them in batches.
- I usually mash two or three cups at a time, just to make sure I don't miss a berry and end up with an outsized chunk at the end.
- Put the fresh berries in a large, tall cooking pot and add the sugar, lemon juice, and water.
- Bring the mix to a roaring boil on high heat, stirring regularly.
- The boil needs to be strong, one that does not diminish when you stir.
- Maintain this level of boil for at least 20 minutes.
- Stir regularly and watch the heat, turning it down to medium-high heat as the jam thickens to avoid burning.
- When your jam begins to thicken and has reduced by nearly half, you can check to see if it's done.
- Total cooking time is over 30 minutes.
- When you're sure it's set, pour it into sterilized jars, or clean plastic storage containers, and let it cool on the counter.
- Be careful not to spill, as it is very hot and will give you a nasty burn.
- The hot water from the pot should be handled carefully as well.
Nutrition Facts : Calories 62 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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