It’s strawberry season! I love this time of year! Heading out to the u-pick strawberry fields and filling a bucket with the sweet, red berries is something we do several times a season. So far we’ve only been once, but there’s still a few weeks of season to get in a couple more buckets.
Of course we eat them fresh and freeze some for later, but what else do we do with all of those berries? Soon I’m going to be making some keto strawberry ice cream, but on today’s agenda is sugar-free strawberry jam.
It is so simple and has only a couple of ingredients. The most time will be spent cutting off the stems and coring out the hulls from the strawberries. It’s a little tedious, but goes by rather quickly. We have lots of strawberries right now, so I used 4 pounds for the jam. I ended up with 3 quart jars full, two of which I canned so I could store them in the pantry. Last year I froze them, which worked out fine, but I’d rather not have them taking up room in the freezer.
After you’ve stemmed and hulled your strawberries, place them in a pot and mash them just a little with a potato masher to get some of the juices flowing. Heat them on medium heat for about 10 minutes and them mash them again so that none of the berries are whole. Now you just add some lemon juice, sugar-free sweetener of choice (I prefer Swerve or Lakanto Monkfruit) and a thickening agent like guar gum or xanthan gum. Stir everything together and let it cool for a few minutes before ladling into jars. Super Easy!
If you want to can your jam, you could simply boil the jars for 10 minutes in a water-bath that is at least an inch higher than your jars. Make sure that you use Mason, Ball or Kerr canning jars and new lids. After the 10 minutes, carefully take them out of the water, placing them on a towel to cool. You will know that your jars are sealed when the jar lid does not spring up when you press down in the center. I’m not exactly sure how long they will last, but today we just finished the last jar of jam from last year. We’ve also make kumquat jam and preserved the same way, and it has still been good a year later. I don’t expect this batch to last a whole year, so I’ll definitely make another before the season ends.
Sugar-Free Strawberry Jam
- 4 pounds strawberries, stemmed and hulled
- 1/3 cup Swerve or Lakanto Monkfruit Sweetener
- 2 tsp lemon juice
- 2 tsp Guar gum or Xanthan gum
- Place the stemmed and hulled strawberries in a pot and mash a few of them with a potato masher to get the juices flowing.
- Cook them on medium heat for 10 minutes.