Sugar-free Strawberry Jam

I love jams with berries. Whenever I’m in the grocery store I see all these wonderful jams made with fresh local berries. Then I turn the jar over and see how much sugar is in it and put it back. One of my favourite snacks is yogurt with berries and jam to sweeten it. But I rarely have it because the sugar content is high and I refuse to eat anything with aspartame or any other artificial sweetener for that matter.

I was watching the Barefoot Contessa one evening and she made strawberry jam with 3 ingredients. I thought, maybe I could swap out the sugar for monk fruit sugar. I did and it worked! This strawberry jam is the first, but I am now obsessed and will continue testing more flavours. Next will be blueberries.

2 cups of fresh strawberries, chopped
1/2 cup monk fruit sugar
1 lemon, juiced
1 tablespoon vanilla extract

Put all ingredients into a pot on medium heat. Bring to a boil and stir occasionally for 10 minutes. Turn the heat down to low and simmer for another 10 minutes until you have a thick consistency.

Let cool completely.

I cut the strawberries into chunks that vary in size. I find the small pieces melt into the jam while the bigger pieces keep their form so you have big bites of strawberry.

I buy monk fruit sugar from Bulk Barn. You can buy it online but it is more expensive.

Keep jam refrigerated in a sealed glass container for about 2 weeks.

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10 thoughts on “Sugar-free Strawberry Jam

  1. Please, what is c( cup)? And 1/2c?
    I used stevia but it did not come as good . I wonder if monk fruit will give a better consistency.
    Thanks

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    1. Hi Liliana,
      Yes 1/2c. is 1/2 cup. Thanks for pointing that out. I will change it.

      Stevia will not work. I have used lots of sugar alternatives and I find that for fruit, like in this jam recipe, monk fruit sugar works really well. It has the consistency of sugar and really goes well with fruit. I use stevia for fruit based beverages; like lemonade or a cranberry drink I do. Liquid stevia is great for beverages.

      For baking, you can use monk fruit but I find xylitol is the best.

      Try the recipe again with monkfruit and let me know how is goes. If you live in Canada, the bulk barn has monkfruit sugar at the best price.

      Like

  2. Thank you for this! Can’t wait to try it!! I love that you don’t have to do the whole canning process for it either!!!

    Like

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