Strawberry jam is one of the favorite summer spreads, but most recipes contain a lot of sugar and preservatives. Today I'm making a natural, sugar-free strawberry jam, sweet with natural fruits, without additives and with a rich flavor that you will love!
Why make sugar-free strawberry jam?
It is a perfect healthy choice. It does not contain refined sugar but contains natural sweeteners.
It is rich in nutrients. It contains fiber, vitamin C and antioxidants from the strawberries.
It is suitable for those on a diet and watching their sugar levels.
It's perfect for kids and it's also vegan.
Tips
If you don't like strawberry chunks, puree the mixture before adding the chia seeds.
You can add a little lemon zest or fresh basil for extra flavor.
Store the jam in a clean glass jar in the refrigerator for up to 5-7 days or in the freezer for up to 3 months.
Nutritional value (per serving 30 g)
Calories: 30 Kcal, Carbs: 6 g, Protein: 1 g
How to can strawberry jam:
Sterilizing jars: Wash glass jars and lids thoroughly. Place them in a pot of boiling water for 10 minutes or wash them in the dishwasher on a high-temperature cycle.
Filling Jars: While the jam is hot, fill the jars, leaving 1-2 cm. of space from the top.
How to close: Close tightly with the sterilized lids.
Boiling in a bain-marie: Place the filled jars in a deep pot with water so that it covers the jars by 2-3 cm. Boil for 10-15 minutes.
Drying & storage: Carefully remove the jars and let them cool upside down on a clean towel. This creates an air vacuum that preserves the jam.
Duration This way, the jam can be kept out of the refrigerator for months. Once opened, store it in the refrigerator and consume it within 2-3 weeks.
Sugar-Free Strawberry Jam
Ingredients
- 500 gr. fresh strawberries
- 2 tbsp σπόροι chia
- 1-2 tbsp lemon
- 1-2 σταγόνες vanilla extract (if you like)
- 1-2 tbsp agave syrup or honey (if you like)
Instructions
- I start by putting the strawberries in a small saucepan. I simmer them over medium heat for 10-15 minutes, until they soften and release their juices. I stir frequently and mash the strawberries lightly with a wooden spoon.
- Remove the pot from the heat and add the lemon juice and chia seeds. Mix well.
- I let the mixture cool and thicken for at least 20-30 minutes (or longer in the refrigerator). The chia seeds will absorb the liquids and give the jam the ideal texture.
- If you want a sweeter taste, add agave syrup or honey before boiling or when serving.
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