Sugar-Free, Fresh Strawberry Jam

Sugar Free, Fresh Strawberry Jam

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The deer are spoiling us rotten by allowing us to have loads of strawberries from our strawberry patch this year. In fact, we have so many I decided to make some homemade, fresh strawberry jam. Having never made it before, I asked Papa Google for a recipe.

The first few recipes he gives me call for anywhere from 2 cups of sugar to 3 1/2 cups of sugar for only 3 cups of strawberries! Whoa! Is this for real? Does all strawberry jam have this much sugar? I’m thinking twice about what I put on my toast.

Back to Google

Figuring I just need to adjust my search terms, I type in “Low-Sugar Strawberry Jam”, and he responds with recipes listing one to 1 1/2 cups of sugar for 3 cups of strawberries.  Closer, but since I’ll probably eat half a batch at one sitting, I better pass.

Sugar-Free Jam?

How about “No-Sugar Strawberry Jam”?  Surely there’s a healthy option out there. This search offers lots of recipes, but all with some sort of artificial sweetener.  I hated the thought of doing that to my innocent, healthy, little berries.

Oh, and all of the recipes (sugar or no sugar) tell me to cook the berries, which is apparently the normal way to make jam, but somehow I got this fresh jam idea in my head.

No Jam

Maybe I’ll just make a strawberry pie and eat it knowing that it’s a dessert and not a healthy spread for my toast.

Sugar-Free Strawberry Jam Recipe

But then I remember a scribbled recipe on a tattered piece of paper stuck in an old book from over 20 years ago. I don’t know where the book is, but since I used that scrap piece of paper as a bookmark for so many years, the handwritten recipe is imprinted in my mind.

Yes Jam

I try it.  Mmmmmm!  A truly sugar-free, fresh strawberry jam*. (*See “Or Maybe Not” after the recipe.)

Sugar-Free Strawberry Jam

Sugar-Free, Fresh Strawberry Jam

Sugar free. 3 ingredients.
Cook Time 7 mins
Inactive time 5 mins
Course Sweet Treats
All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

Instructions

  • Place grape juice and dried pineapple in a small saucepan. Cover and bring to boil. Reduce heat and simmer for 7 minutes. Remove from heat and allow to set for 5 minutes (covered).
  • Drain juice from pineapple.
  • Place 1 3/4 cup strawberries and pineapple in blender and blend on high speed until very smooth. A heavy-duty blender works best for this.
  • Mash or dice remaining 1 cup of strawberries and stir into blender mixture. Chill before serving.
  • Keeps in refrigerator for about 8 to 10 days.

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Or Maybe Not

As I was writing this post, I got to thinking, since my recipe is so different than those I found on Google, maybe it technically isn’t even jam, just like my healthy ice cream isn’t really ice cream.

Back to Google.

According to Webster, jam is “a food made by boiling fruit and sugar to a thick consistency”.

No boiling.   No sugar.   No jam.   Oooops.

So I guess this recipe needs a new name (any ideas?), but in the meantime, I hope you enjoy this Sugar-Free, Fresh Strawberry Stuff that Tastes Great on Toast, Amazing Over Ice Cream, Marvelous Mixed in Oatmeal, and Spectacular Spread on Waffles.


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14 Comments

    1. Hi Mandy,

      I haven’t tried to preserve it by canning; however, there’s this information at the National Center for Food Preservation about canning fruit sauces and I think it would work just fine for this.

      I think this strawberry jam would probably freeze well too. I have some in the freezer right now to “test” it out. I’ll comment again to let you know the results.

      Jennifer

  1. What is dried pineapple? Dehydrated pineapple? May be a dumb question, but im a newby to cooking/canning/making homemade stuff lol Thanks!

  2. Hmmm, perhaps you could call this Strawberry Preserves especially if you freeze it. And I particularly like the fact that you’re using other fruits to provide the sweetness. Would be so easy to make this organic!!!

    Thank you for this recipe!

  3. I have a recipe like this (1 # berries or other fruit, 3 p-apple rings, 1/4 c water). It is amazing & my absolute FAVORITE! Its raw, no sugar & soooo yummy! Besides the other uses mentioned above, I put it n homemade soy yogurt! Mmmm! As far as canning, I’m sure u could…but it would likely change that gorgeous, vibrant hue….so I’ve never tried (& I can a lot of things). I do freeze it all the time w/ excellent results! 🙂 Enjoy!

  4. I would really like to try this recipe. How long can you store in a glass jar in the cupboard or do you need to freeze for longevity?

    1. Hi Jan,
      I recommend keeping this jam in the refrigerator or the freezer. It keeps for about 8 days in the refrigerator or 8 months in the freezer.
      I hope you enjoy!
      Jennifer

  5. 5 stars
    I am resurrecting this thread as I recently made some like it and “water bath” canned it. Turned out PERFECT!! Now you can get low \ no sugar sure-jel. Just follow their instructions. I did add some lemon juice for acid\safety and sweetened it with natural stevia. My next batch I will use powdered citric acid instead of lemon.
    My next projects are sugar free fig and pear preserves. I’ll pass them on if you like.
    Thanks Jennifer !!

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