Strawberry Jam

Healthier Strawberry Jam

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It’s strawberry season! It is truly one of my favorites. In season strawberries are so much better than when you buy them in the off season. They are so sweet and juicy and packed with flavor! We went strawberry picking as a family (for the first time!) which was so fun! I didn’t realize how much harder strawberry picking is than other fruits as you have to bend down the whole time, haha! My quads got a work out! I might say I prefer the act of picking cherries off a taller tree, but they are both fun:)

Strawberry Jam

We ended up with quite a few strawberries…as one does when you pick you own fruit! We couldn’t eat them all in time so right before they started to turn, I decided to make some strawberry jam. Jams, jellies, and fruit preserves are typically packed with sugar. Fruit is naturally so sweet, so you really don’t need all that! I decided to give this a try with no sugar added. I did add a bit of sweetness using monk fruit sweetener. Lakanto is my preferred brand. I have tried other ‘natural’ sweeteners and I just think monk fruit is the best. I try and avoid artificial sweeteners if possible. You won’t have to feel guilty about slathering your toast with this jam!

This recipe only takes THREE!! ingredients and comes together in just a few minutes. I have been eating this jam on my toast all week! It is so good! I like a bit of a more tart jam, so fi you like yours sweeter or this is too tart for you, just add more sugar. You could also swap the half the lemon juice for water.

This would also be AMAZING over vanilla ice cream!

Healthier Strawberry Jam

Course: Breakfast, DessertDifficulty: Easy
Servings

24

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

12

kcal
Protein

.3

g
Fat

.1

g
Carbohydrates

3

g

Ingredients

  • 2 lbs strawberries, hulled and quartered

  • 1/2 cup + 2 tbsp Lakanto Monk Fruit Sugar Substitute

  • 2 tbsp lemon juice

Directions

  • Add all ingredients to a heavy bottom pan.
  • Bring to a boil over medium/low heat.
  • Boil for 10 minutes or until frothy, breaking up strawberries with a wooden spoon.
  • Let cool.
  • Store in jars in the fridge for 1 month or freeze.

Notes

  • This will yield a chunkier jam. If you want it smoother, you can puree in a blender or food processer before boiling. Feel free to add more monk fruit sweetener if you like a sweeter jam.

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