Sugar Free Strawberry Jam All The Taste Without The Carbs Shelf Stable 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.

SUGAR-FREE STRAWBERRY JAM - ALL THE TASTE WITHOUT THE CARBS (SHELF STABLE!)

Steps:

• Wash jars, bands, and lids in hot soapy water. Place jars in water bath canner filled 1/2 way with water. Bring water to a rolling boil. Turn off the burner and leave jars in canner until ready to use.
• Place lids and bands in water in a small saucepan and heat until water simmers. Keep lids & bands in warm water until ready to use.
• If using fresh strawberries, chop into quarters before adding to a large saucepan. If using frozen measure 6 cups and add to your saucepan.
• Add lemon juice, vanilla and calcium water to strawberries and blend in well.
• In a bowl add allulose and pectin and blend well.
• Heat the strawberries in the saucepan over medium heat. As they start to soften, mash with the back of a fork, or use a potato masher. I like my jam to be a bit chunky so I only mash a little bit. Mash your strawberries to the consistency that you like. Bring strawberries to a boil.
• Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the strawberry jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.
• Fill jam jars to ¼" to the top. Clean rims with a clean cloth. Add lids and twist bands until finger tight.
• Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).
• Remove from water. Let jars cool undisturbed for 24 hours.
• Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.
• If your strawberry jam did not gel to the consistency you want you can add the jam back into a saucepan and add another tsp of calcium water. Bring the jam back up to a boil and repeat steps 8 to 11.

SUGAR-FREE STRAWBERRY JAM

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.