Healthy Homemade Sugar Free Strawberry Jam
This Healthy Homemade Sugar Free Strawberry Jam is sweet, spreadable, and packed with fresh strawberries!
Perfect in PB&J sandwiches.
Delicious swirled into yogurt.
Amazing spread onto a slice of Pound Cake.
It’s so good, you’d never know it’s fat free, sugar free, low carb, gluten free, paleo, and vegan too!
This recipe actually took quite a few trials to perfect. I’ve never made jam before in my life, so nearly every batch was gloopy and droopy and oh so sad. Who knew making jam could be so difficult? But, I FINALLY got a firm jam that you can sink your knife into and will actually keep it’s shape. Only took 5 trials.
*exhales*
Anyways, now that I’ve perfected this Sugar Free Strawberry Jam, I’ve made three batches in the last two weeks. I put it on… pretty much everything. My favorite right now is Greek yogurt, but it’s also good on crackers and of course, PB&J sandwiches. It’s really good on Vanilla Frozen Yogurt too!
Healthy Homemade Sugar Free Strawberry Jam
Ingredients
- 2 cups Fresh Strawberry Puree
- ½ cup Water
- ¾ tsp Liquid Stevia Extract
- 2 tbs Ball RealFruit Low or No-Sugar Needed Pectin
- 20 drops Natural Red Food Coloring
Instructions
- Pour the strawberry puree into a medium saucepan. Whisk in the water and stevia extract, then sprinkle in the pectin powder.
- Place over medium/high heat and stir occasionally until it comes to a full boil. Boil for 1 minute, stirring constantly, then remove from heat.
- Pour jam into clean serving jars. Let cool to room temperature, then refrigerate to store.
As a comparison, here is the nutrition label for Smucker’s Strawberry Jam.
WOW, 2 tbs of Smucker’s jam is basically 2 tbs of PURE sugar. Would you rather have 2 tbs of a sugary concoction camouflaged as jam or 2 tbs of real fruity goodness? I’ll take the real fruit version, please. And like, 7 tbs of it too 😉
Enjoy!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
I am still looking for a decent jam recipe that is both healthy and able to be canned. I don’t have freezer space, and am looking for something that will help preserve fruit when we can’t get it in season (in the midwest, thats like 11 months of the year). CAN ANYONE HELP???
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What is the shelf life of this recipe please? Does it need to be refrigerated? Thank you 😀
Sherry Pinkard-
I’m sorry, I’m not a jam/canning expert so I honestly don’t know… I would say ~3 weeks to be safe, even though I’m sure it could last longer than that.
I hope this helps! 🙂
-Jess
Hello,
I haven’t made the strawberry jam yet. Just looking at the ingredients. Why do you use food coloring? I would think it’s not natural and basically not needed. I’m just wondering.. Thanks for your help.
I used food coloring in case the strawberry color wasn’t as red as I’d hoped after cooking. Just an FYI, the food coloring I used is all natural, derived from beets 🙂
so much better for you! i would love to make this at home. thanks!
Thanks so much Dina! I hope you get to make the recipe and I hope you LOOOOVE it 🙂
-Jess
Yum! This looks really good! It’s nice to see a healthy jam recipe without chia seeds or metamucil (not that I have anything against metamucil but I just don’t have it on hand… and I want this jam in my mouth NOW! 🙂 )
Emily-
Oh I totally get it! First of all, I ate the crunch of chia seeds since strawberries already have like, a bajillion seeds, and second, a cooked jam is just way more authentic.
(I made the jam with psyllium after way too many failed attempts at a cooked jam, but I finally did it!)
I hope you get to make the recipe. And I hope it lands in your mouth ASAP.
😉
-Jess
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