Low Sugar No Sugar Strawberry Jam Recipe

Strawberries: Fresh, hulled, and mashed to create the base of the jam.

Lemon juice: Adds a touch of acidity to balance the sweetness of the strawberries.

Honey: Optional, for a bit of extra sweetness if desired.

Chia seeds: Optional, used to naturally thicken the jam.

When mashing the strawberries, consider leaving some chunks for added texture in your jam. This will give your spread a more rustic and homemade feel. If you prefer a smoother consistency, you can use an immersion blender to achieve your desired texture. Additionally, if you find the jam isn't thickening to your liking, you can add a bit more chia seeds or let it simmer a bit longer to reduce the liquid further.

• strawberries - Substitute with raspberries: Raspberries have a similar tartness and sweetness, making them a great alternative for a berry jam.

• strawberries - Substitute with blueberries: Blueberries provide a different but complementary flavor profile and can be used to create a unique jam.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and can help balance the sweetness of the jam.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides the necessary acidity and adds a subtle fruity note.

• honey - Substitute with maple syrup: Maple syrup is a natural sweetener that can be used to add sweetness without refined sugar.

• honey - Substitute with agave nectar: Agave nectar is another natural sweetener that can be used to maintain the low-sugar aspect of the recipe.

• chia seeds - Substitute with ground flaxseeds: Ground flaxseeds can also act as a thickening agent and provide additional fiber.

• chia seeds - Substitute with pectin: Pectin is a natural thickener commonly used in jams and jellies, and it can help achieve the desired consistency.

• Ensure your mason jars are sterilized before use. This can be done by boiling them in water for about 10 minutes. Let them dry completely.
• Once your strawberry jam has cooled, fill the jars, leaving about ¼ inch of space at the top to allow for expansion if freezing.
• Seal the jars tightly with their lids. If you plan to consume the jam within a few weeks, store it in the refrigerator. It should last for up to 3 weeks.
• For longer storage, place the sealed jars in the freezer. The jam can be frozen for up to 6 months without losing its flavor or texture.
• When ready to use, thaw the jam in the refrigerator overnight. Avoid microwaving as it can alter the texture and flavor.
• Always use a clean spoon to scoop out the jam to prevent contamination and extend its shelf life.
• Label your jars with the date of preparation so you can keep track of their freshness.
• If you notice any off smells, mold, or changes in texture, discard the jam immediately.

• For a quick and easy method, spoon the strawberry jam into a microwave-safe bowl. Heat on medium power for 15-30 seconds, stirring halfway through. This will gently warm the jam without altering its texture.
• If you prefer a stovetop method, place the strawberry jam in a small saucepan. Heat over low heat, stirring occasionally, until it reaches your desired temperature. This method ensures even heating and preserves the jam's consistency.
• For a more controlled reheating, use a double boiler. Place the strawberry jam in a heatproof bowl set over a pot of simmering water. Stir occasionally until warmed through. This gentle method prevents scorching and maintains the jam's flavor.
• If you have a toaster oven, spread the strawberry jam on a piece of bread or toast. Heat at a low temperature (around 250°F) for a few minutes until the jam is warm and slightly caramelized. This adds a delightful texture to your snack.
• For a more indulgent option, place the strawberry jam in a small ramekin and warm it in a preheated oven at 300°F for about 5-10 minutes. This method is perfect for serving warm jam with desserts like ice cream or pancakes.

• Saucepan: Used to cook the strawberries and lemon juice mixture over medium heat.

• Wooden spoon: Ideal for stirring the strawberry mixture to ensure it doesn't stick to the bottom of the saucepan.

• Measuring spoons: Essential for accurately measuring the lemon juice, honey, and chia seeds.

• Mason jars: Used for storing the finished strawberry jam in the refrigerator.

• Knife: Necessary for hulling and chopping the strawberries before mashing.

• Masher: Helps in mashing the strawberries to the desired consistency.

• Ladle: Useful for transferring the jam into mason jars without making a mess.

• Cooling rack: Provides a place for the jam to cool down before transferring to the refrigerator.

Prepare ingredients in advance: Hull and mash the strawberries ahead of time to save prep time.

Use a food processor: Quickly mash the strawberries using a food processor instead of doing it by hand.

Pre-measure ingredients: Measure out the lemon juice, honey, and chia seeds before you start cooking.

Cook in batches: If making a large quantity, cook the strawberries in batches to ensure even cooking and faster thickening.

Sterilize jars in advance: Sterilize your mason jars while the jam is cooking to save time later.