Jams are such a versatile ingredient as you can spread them over a crunchy toast at breakfast and use them as topping in your morning oatmeal. They also make a fantastic filling for desserts like this jam pie, crepes, sponge cakes, cheesecakes, and scones.
Store-bought jams are often loaded with refined sugar and also the classic jam recipe calls for a lot of white sugar. As here at Foodaciously we strive to make the recipes you love healthier, today we want to propose a no sugar strawberry jam.
This recipe is prepared with only four simple ingredients: fresh strawberries, potato starch, lemon juice and water. Because there is no added pectin, we use potato starch to thicken up the jam.
Strawberries are a low carb fruit and rich in health-boosting antioxidants. And did you know that they have more vitamin C than oranges? A serving of this jam provides almost half of your recommended daily intake of vitamin C.
When you taste how tasty this is, you won't believe that a portion of this jam is only 4% of your recommended daily dose of sugars!
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- Fresh Strawberries
- Lemon Juice
- Potato Starch
Rinse, clean, and cut the strawberries into chunks (1).
Transfer them into a deep saucepan and add water and freshly squeezed lemon juice (2).
Bring the mix to the boil and then reduce to medium heat.
Simmer the strawberries for 15 minutes stirring well with a wooden spoon.
If you prefer a smoother jam without bits you can now blend it with an immersion blender.
Cook the jam for 15 more minutes, then lower the heat and add potato starch dissolved in a bit of cold water.
Stir well with the help of a whisk to prevent lumps and, as soon as the jam starts to thicken, remove the pan from the heat. Stir vigorously for a minute or until the jam is dense and glossy (1).
Transfer the strawberry jam into a sterilized tight-seal jar, then turn it upside down and lock it. After 2 minutes you can flip it back and store it away (2).
Make sure you read the tips below for some cool advice!
If you prefer a sweeter jam, you can add a drizzle of maple syrup, honey, or agave nectar, which is still better than white sugar.
You can sterilise the jam jar by dipping it in boiling water for at least 15 minutes, then allow to drain upside down on a towel and dry it in the oven.
Make sure the jar is hot before using it. You can do so by keeping it in the heated oven while you prepare the jam.
Store the jam in an air-tight jar in a cool dark place for up to two months and once opened consume within one week.