Sugar-Free Strawberry Jam

MAKES 16 OUNCES

It’s strawberry time! Whether you pick them in a field or pick them up at the market, strawberries are delicious and good for you. We created this sugar-free jam (no gluten either, of course!) to extend enjoyment of fabulous, fresh berries. This jam will keep in the fridge up to four weeks.

Because there’s no sugar in this jam to act as a preservative, storing it in sterilized jars and keeping it refrigerated is recommended. Don't be intimidated! Here’s how to sterilize: Put clean canning jar lids in a cup of hot water and set aside. Bring a pot of water to a boil. Using tongs, transfer two clean 8-ounce jars and canning rings into the water. Boil for 5 minutes, remove with tongs and set on a towel. Ladle hot jam into sterilized jars and seal with lids and rings.  

2 cups crushed strawberries, divided
2 teaspoons Pomona's Universal Pectin*
1½ tablespoons lemon juice 
1-2 teaspoon liquid stevia, to taste
2 teaspoons calcium water*

1. In a blender, whip ½ cup strawberries to equal ½ cup juice. Add pectin to juice and set aside.

2. Heat remaining 1½ cups crushed berries to boiling. Remove from heat and add pectin juice, stirring until it dissolves.

3. Add lemon juice and stevia. Return to heat and bring to a boil. Remove from heat and add calcium water, stirring well to combine. (If jam doesn’t thicken enough, add more pectin and calcium water while the mixture is still very hot - but note that jam will thicken as it cools.)

4. Pour mixture into 2 hot, sterilized 8-ounce jars that have two-piece screw-band lids, leaving ⅛ inch of headroom. Seal and store in the refrigerator for 3 to 4 weeks.

Each ounce contains 11 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 2mg sodium, 3g total carbohydrate, 1g fiber, 1g protein. 

*Pomona’s Universal Pectin comes with a packet of calcium powder. To make calcium water, remove the calcium packet from the box. Thoroughly combine ½ teaspoon calcium powder with ½ cup water. Refrigerate until used. Shake well before measuring out for this recipe.

TIP Want to extend strawberry season? Rinse perfect un-hulled strawberries and place them on a clean towel to dry. Once dry, put them on a cookie sheet in the freezer overnight. Store them in a freezer-quality plastic Ziploc bag for up to six months. To make jam using these frozen strawberries, defrost about 2½ cups berries for about 10 minutes. Use a sharp knife to remove stems and leaves and proceed according to the recipe.

NOTE Making our sugar-free strawberry jam at high elevations?  Please be sure to refer to Pomona Universal Pectin's instructions for safety guidelines.

Recipe created by Madalene Rhyand, director of Living Without’s test kitchen.

For more great strawberry recipes, click on LivingWithout.com and search on strawberries.