Healthy Homemade No Cook Strawberry Jam
This Healthy Homemade No Cook Strawberry Jam is sweet, spreadable, and packed with fresh strawberry flavor, but without the sugar, high fructose corn syrup and artificial food dyes. Perfect on toast, in a PB&J sandwich, swirled into yogurt, atop a bowl of oatmeal and so much more!
This quick and easy Healthy Homemade No Cook Strawberry Jam is the best and healthiest alternative to sugary storebought jams.
It takes just a few minutes to blend some strawberries, stir it all together and then BAM! You’ve got some jam 😉
Healthy Homemade No-Cook Strawberry Jam
Ingredients
- 1 cup Fresh Strawberry Puree **
- ½ cup Water
- 2 tbs Lemon Juice (freshly squeezed)
- ½ tsp Vanilla Creme-Flavored Stevia Extract
- Natural Red Food Coloring (optional)
- 3 tbs Homemade Metamucil
Instructions
- Pour the strawberry puree into a large bowl. Whisk in the water, lemon juice, stevia, and natural food Whisk in the metamucil (whisk vigorously to avoid clumps. If you get clumps, you can throw the entire mix in the blender).
- Scoop mixture into serving jars and seal tightly. Refrigerate to store. Keeps for ~1 week.
3 tablespoons of this Healthy Homemade No Cook Strawberry Jam has just 10 calories, 2g carbs, 2g fiber, and 1g of (naturally occurring) sugar. For the same serving size (3 tbs) of Smuckers Strawberry Jam, on the other hand, you’ll have a whopping 150 calories, 39g carbs and 36g sugar!!
I calculated the nutrition facts based on a serving size of 3 tablespoons rather than 1 tablespoon, because really, who ever uses just ONE tablespoon?!?
I think I’ll choose my jam — there are only natural sugars rather than added sugars (3 tablespoons of Smuckers jam has 3 tbs of sugar… it’s literally pure sugar!)
We can all feel good about taking a giant spoon to a jar of this homemade jam. It’s pure, it’s wholesome, and it’s packed with fiber, vitamins and fresh strawberry flavor. Mmmm… everyone’s favorite flavor of jam has finally been made sugar free, low carb, low calorie and vegan… and all natural to boot. No need for the sugar, corn syrup and food coloring, nopity nope!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
Wow, this is brilliant! I can only imagine all other possible jams like blueberry, raspberry, peach, cherry… Thank you for sharing.
Marie-
Oh my goodness you are a genius! How come I didn’t think of trying this for blueberries, raspberries, peaches and cherries (and MORE)??
Please, share your brilliance with me 😉
-Jess
Pinned – love it!
Thanks so much Adrienne! 🙂
-Jess
How long do you think this will keep?
Sofie-
Hmmm… I’m not sure exactly how long, but I would say about 2 weeks? The lemon juice and refrigeration should help keep it good, but I would just make sure to use very fresh strawberries 🙂
I think I had it for about a week and a half before I used it all up.
Hope you like the recipe!
-Jess
YUMMM!! I love jam but its SOOOO unhealthy… so this is great! i love chia jam but it’s not the most authentic- too many seeds. I will make this soon! 🙂
Emily-
I feel the same way! I tried a chia jam recipe and all those seeds just irritated me… I could barely taste the strawberry! That’s one of the biggest reasons why I like this jam — not too many seeds 😉
(But really now, the biggest reason I like it is because I tried and failed at making four batches of cooked jam… oh, those silly kitchen fails)
-Jess
Why the metamucil?What does that add?
Saniel-
The Metamucil is a thickener, as a no-cook substitute for pectin 🙂
Without it, the jam will be more like a watery strawberry puree.
-Jess
Can you use physllium husks instead?
I’ve never used psyllium husks, only the powder, so I can’t be sure. If all you have are the husks, I’d recommend grinding them into a powder for this recipe 🙂
🙂
Hello there!
Is it possible to use ground psyllium husk instead of the homemade metamucil?
Thanks!
Monika-
Yes! You can definitely use plain psyllium husk powder, just be sure to only use about 1+1/2 tablespoons (as the Metamucil is a mixture of both psyllium and a sweetener), and you can increase the stevia by about 5 or 10 drops 🙂
Hope you like the recipe!
-Jess
This is something I def. want to try, so genious of you! but I am wondering if you’ve tried freezing it. I freeze lots of jelly for pb and jelly sandwiches for my childrens lunches.
Lori-
Yay! I hope you get to try out the recipe 🙂
I haven’t tried freezing this yet… I’ve actually never tried freezing jam before. But, I guess it’s worth a shot! I hope it works out and I hope your kids love your homemade PB&Js! 😀
-Jess
Freezing this jam works very well. Good for more than a year in glass jars. Bright color. Full, fresh flavor. Yum!
This looks amazing, but what about for the people, (like me), who don’t like stevia. I used to work in a health food store and many customers would complain about stevia, (many different products). It wasn’t until I tasted it, it has an after taste, that stays in my mouth for a while and for me personally, it changes flavor in foods. What would you recommend as an alternative, agave, honey? Thanks.
The problem with stevia is that it’s bitter on its own… it isn’t meant to be eaten by itself, just like how vanilla extract is gross straight out of the bottle. Many people tend to use too much too, which leaves a bitter aftertaste (again, kind of like how vanilla extract will). The brand of stevia plays a huge role in taste too. The only brands I like are SweetLeaf and NuNaturals, and they MUST be alcohol-free (I accidentally bought a bottle with alcohol in it and it was absolutely disgusting). I use vanilla-flavored stevia in this recipe which is much more mild than plain stevia, and I’ve never experienced an aftertaste with it. If you’re hesitant, only use ¼ tsp in the recipe, give it a taste, and add more if you feel like it needs it. I wouldn’t recommend agave or honey because those are liquid sweeteners and the jam won’t solidify. Stevia is the best way to go in this recipe! 🙂
-Jess
The psyllium seed husk powder can be increased and the jam will set up nicely. (So one can use whatever sort of sweetener they want and adjust for liquid content with the psyllium.)
Yacon syrup would work well
What a brilliant idea to use psyllium husk! I took notice of your site through the Vitamix give away and I am so glad I did! You have healthy alternatives to so many conventional calorie/sugar loaded desserts. I hope to try this jam and the quinoa cupcakes this weekend – will let you how it went. 🙂
Divya Rajendiran-
Yay! I’m so glad you found the recipes 😀
I hope you like this jam and cupcakes!!
-Jess
Such a good idea 🙂 you’re too awesome girl! <3
Could the recipe be revised for frozen fruit that is thawed and pureed? Do we just omit the water?
I haven’t tried it but I suppose that would work! I would probably use 1/4 cup of water though, or keep it handy just in case. It thickens pretty quickly so you’ll know if you’ll need more water or not. And it continues to thicken for a little bit in the fridge afterwards too.
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Can i use xylitol instead of stevia . Your recipe sounds fantastic. Going to try it . But would rather use xylitol
I don’t have much experience with xylitol so I’m not sure how it’ll turn out. It’s worth a shot though! ½ tsp of stevia has the sweetness of about ½ cup of sugar, so if your xylitol sweetens at a 1:1 ratio for sugar, I’d suggest starting with ⅓ cup, give it a taste, and move up from there 🙂