• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

Making sugar free strawberry jam is easy-peasy! This recipe is so fruity and naturally sweet you”ll wonder why you ever bought jam in a store. Bring on breakfast!
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Course
Breakfast
Cuisine
British
Servings
14
Calories
10 kcal

INGREDIENTS

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400 g / 14 oz strawberries, diced
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2 tbsp water
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1 tsp chia seeds ground
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1 tsp lemon juice optional
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1 tbsp powdered sweetener (So Nourished) optional
INSTRUCTIONS

Chop the strawberries and place them in a saucepan together with the water.
Bring to the boil (lid on), then turn down the heat medium and let it bubble away for 15 minutes.  Only add the lemon juice if you want to store the jam for longer than 1 week – it prevents the growth of bacteria.
Taste. If necessary, sweeten with 1 tbsp of powdered erythritol.
Add the ground chia seeds and stir. Cool and fill into a sterilised jar. Store in the fridge.
The amount of sweetener needed depends on the ripeness your strawberries. I made this recipe when strawberries were out of season, that’s why I decided to add 1 tbsp of sweetener. If yours are sweet from the get-go, you may be able to omit the sweetener altogether.
I prefer to use ground chia seeds for this jam so I don’t get any gloopy chia seeds in it. I simply ground a whole bunch of chia seeds in my food processor until they resembled a powder. They’re great for thickening anything in low carb cooking, including sauces.
The exact cooking time will depend on the saucepan you use and how hot your stove is. Simply cook until the jam is thick. The thicker it is, the more natural sweetness it will have.
My 400g (14.2oz) of strawberries made 200g (6.7oz / scant cup) of jam.
I calculated 1 tbsp = 14g as one portion/serving.
NUTRITION
Calories: 10kcal
Protein: 0.3g
Fat: 0.3g
Fiber: 0.9g
Sugar: 1.4g