No Sugar Strawberry Jam Recipe
Learn how to make delicious homemade strawberry jam with no added sugar and still get a beautiful gel and set.
Equipment
- Steam Canner or Water Bath Canner
- Canning Jars & Lids
- Large Pot
Ingredients
- 6 cups strawberries mashed
- 1 Tablespoon calcium water see Pomona's Pectin box for instructions
- Stevia concentrate optional (I used 5 dropperfuls)
- 1 Tablespoon powdered pectin Pomona's brand
- 3/4 cup water or fruit juice
Instructions
- Wash, hull and halve your strawberries.
- Prepare jars by washing them in hot water, and get water bath or steam canner heating up.
- Place strawberries into a blender (food processor, or mash by hand) and lightly mash to your preferred thickness.
- Once berries are mashed, measure how much you have (this will determine how much pectin and calcium water you need). My total was six cups.
- Place the mashed strawberries in a pot over medium heat and bring to a low boil.
- Add calcium water to the pot of mashed strawberries.
- Boil 3/4 cup water or juice to a boil. Add pectin powder and just off the boil water/juice to a blender, vent the lid, and blend for 1 to 2 minutes until the powder is fully dissolved.
- When fruit is at a boil, add pectin water/juice and stevia to taste. Stir and return to a full boil. Add Stevia to taste, too much can sometimes taste bitter so add in increments when you.
- Continue stirring to avoid scorching, and cook for one to two minutes.
- Using a funnel, ladle hot jam into jars, filling to a 1/4 inch headspace. Use bubble remover to remove any bubbles and recheck headspace and top off, if needed.
- Wipe the rims of each jar with a damp towel, add the two-part canning lid and tighten to fingertip tight (as tight as you can get them using your fingertips only).
- Process jars for 10 minutes.
- For steam canners: Leave the lid on for five minutes, remove lid and wait an additional five minutes before removing jars to a towel-lined counter.For water bath canners: Remove the lid and wait five minutes before removing jars to a towel-lined counter.
- Wait 24 hours before removing bands, wiping jars, labeling and storing.
Notes
- This recipe is for pint canning jars or smaller.
- Follow the instructions for your canner (water bath or steam canner) as the instructions vary slightly.
- Using sweeteners is optional. My family prefers a slightly sweet strawberry jam.
- You can use either liquid Stevia or powder, in either form, start with a single serving (one dropperful or 1/8th of a teaspoon), then taste. Continue adding until it's the sweetness you prefer. I landed on 5 dropperfuls for our family's taste.
Nutrition
Serving: 2TablespoonsCalories: 5kcalCarbohydrates: 1gProtein: 0.1gFat: 0.04gSaturated Fat: 0.002gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 21mgFiber: 0.3gSugar: 1gVitamin A: 2IUVitamin C: 8mgCalcium: 2mgIron: 0.1mg
Tried this recipe?Let us know how it was!