Making jam while leaving the sugar behind? Check out this sugar-free strawberry jam recipe, it’s easy yet divine!
Strawberry jam is a beloved condiment that has been enjoyed for centuries. From its humble beginnings to its modern-day iterations, the history of strawberry jam is a fascinating one. In this essay, we will explore the evolution of strawberry jam and the rise of added sugar-free versions. We will also include an anecdote about a famous American person who loved strawberry jam.
Strawberries have been around for thousands of years, with evidence of their cultivation dating back to ancient Rome. It wasn’t until the 18th century, however, that strawberry jam became a popular condiment in Europe. The first recorded recipe for strawberry jam was published in 1727 by a French chef named Nicolas Appert. The recipe called for strawberries, sugar, and lemon juice, which were boiled together until they reached a thick, spreadable consistency.
In the United States, strawberry jam became a staple in households during the 19th century. It was often served on toast or biscuits and was a favorite of President Abraham Lincoln. According to legend, Lincoln once wrote a letter to his wife in which he expressed his desire for strawberry jam, saying, “Tell our friend, Grace Bedell, that her strawberry preserves are very nice, and that I am much obliged to her for sending them.”
Over time, strawberry jam has evolved to meet the needs of different dietary preferences. Added sugar-free versions of strawberry jam have become increasingly popular, as people look for ways to reduce their sugar intake. These versions are made with natural sweeteners such as honey or maple syrup, instead of refined sugar. They offer a healthier alternative without sacrificing flavor.
One famous American who was known for his love of strawberry jam was Elvis Presley. The King of Rock and Roll was known to enjoy a peanut butter and jelly sandwich, which he often made with strawberry jam. According to his personal chef, Mary Jenkins Langston, Presley would sometimes request a peanut butter and jelly sandwich in the middle of the night. Langston would make it for him using whole wheat bread, peanut butter, and strawberry jam.
In conclusion, strawberry jam has a rich history that spans many cultures and time periods. From its origins in ancient Rome to its modern-day iterations, strawberry jam has remained a beloved condiment. As dietary preferences have evolved, so too has strawberry jam, with the rise of added sugar-free versions. And, as we have seen with Elvis Presley, strawberry jam has even been enjoyed by some of the most famous people in history.
Ingredients
- 8.8lb / 4000g Strawberries
- Sweetener of choice (optional)
- High sugar content fruit like banana, figs or dates (optional)
How to make Strawberry jam
- Wash strawberries, cut the leaves off the top.
- Chop them into halves or smaller pieces to quicken the cooking process up.
- Place them into a saucepan and turn the heat to medium. A splash of water can be added to prevent the fruit burning down.
- Stir frequently until it starts liquefying.
- Optional sweeteners of choice or high sugar content fruit can be added now.
- Meanwhile clean the jar meticulously with soapy water then let them dry.
- Optionally the jars and lids can be sterilized by cooking them in boiling water for 15 minutes. However this step isn’t required with jams cooked more than 20 minutes, some like to take this extra step to prevent any possibility of germs germinating the jam. If in doubt just check out the Knowledgebase for Canning procedures.
- Stir the strawberries frequently to avoid burning. The more we cook the thicker it will be. To thicken the jam without cooking most of the liquid off, we can use pectin. Pectin can be bought in shops or made from apples or the white part of citrus peel. Unfortunately, it’s quite bitter so think twice before using it with unsweetened jams.
- Cook the jam until the desired consistency achieved than spoon it into the jars. Close the lid tightly and turn jar upside-down for about 5 minutes. Inspect for any leakage and if there is any discard the lid and use another one.
- The jam is basically done but an extra heat processing step can be taken to reduce the possibility of germs germinating our jam.
Heat processing
In theory, jams that are cooked more than 20 or more minutes don’t require additional heat processing as the cooking process already kills all the harmful bacteria present around the fruit. But if we want to stay on the safe side of things again, give a go to one of the following two methods:
Quick Method
Place the sealed bottles into hot water and boil them slowly until most of the harmful bacteria are killed. This takes about 10 minutes for a pint size jar at sea level and 15 minutes over 2000 feet / 600m of altitude. Processing a half pint jar will take half the time. When the heat processing is done, jars can be taken out from the hot water and are allowed to cool down slowly at room temperature. This method can be used canning any sort of fruit or vegetables like lecho.
Slow method
The other method uses the heat already present from the jam making process to kill the harmful bacteria that may be present in our food. To keep them hot as long as possible the jars need to be wrapped into kitchen towels then tucked under thick blankets or duvets.
The jars must be kept there until completely cooled down to room temperature which could take around 2 days.
Canned goods should be kept at a relatively dark place between 50 – 70°F / 10 – 21°C. Check the jars after a day of finishing the canning process to make sure they are airtight. If a bad lid is found, use the jam up quickly or repeat the canning process with a different lid.
Check out the science behind canning in the KnowledgeBase.
Enjoy!
So it might sounds like a long process but it is worth dedicating the time making strawberry jam for a lot of reasons. We’ll know that’s healthy without any sugar or artificial preservatives. It’s delicious, it’s not difficult to make and we can proudly present our own homemade jam for any guests coming for tea. Enjoy it for breakfast with some croissant or just have a spoonful without any reason.
Check out the science behind canning in the KnowledgeBase.
Strawberry is tasty but not the only fruit out there nor should we just stop at making jams:
Sugar Free Strawberry Jam
Ingredients
- 8.8 lb Strawberries
- Sweetener of choice optional
- High sugar content fruit like banana figs or dates (optional)
Instructions
- Wash strawberries, cut the leaves off the top.
- Chop them into halves or smaller pieces to quicken the cooking process up.
- Place them into a saucepan and turn the heat to medium. A splash of water can be added to prevent the fruits burning down.
- Stir frequently until it starts liquefying.
- Optional sweeteners of choice or high sugar content fruits can be added now.
- Meanwhile clean the jar meticulously with soapy water then let them dry.
- Optionally the jars and lids can be sterilized by cooking them in boiling water for 15 minutes. However this step isn’t required with jams cooked more than 20 minutes, some like to take this extra step to prevent any possibility of germs germinating the jam. If in doubt just check out the Knowledgebase for Canning procedures.
- Stir the strawberries frequently to avoid burning. The more we cook the thicker it will be. To thicken the jam without cooking most of the liquid off we can use pectin. Pectin can be bought in shops or made from apples or the white part of citrus peel. Unfortunately it’s quite bitter so think twice before using it with unsweetened jams.
- Cook the jam until the desired consistency achieved than spoon it into the jars. Close the lid tightly and turn jar upside-down for about 5 minutes. Inspect for any leakage and if there is any discard the lid and use another one.
- The jam is basically done but an extra heat processing step can be taken to reduce the possibility of germs germinating our jam.
Notes
Nutrition
Pin now, Enjoy later!
Have you tried making jam with dates instead of stevia and honey? They tend to have a much longer shelf life.
The more sugar a fruit has the better the texture will be preserved over long term. It should still be edible without it given that the canning process was right but the question is if anyone would want to have it.
Wow! It’s so easy and delicious! Thanks!
Totally worth it, right?! 😀
for how long is it good for if i’m using only strawberries?
If the canning process has been done right and the jar is airtight, it can last years. There is more info on canning here: https://www.suncakemom.com/knowledgebase/canning-procedures Once it’s opened, it’s edible until mold takes hold in there, but if mold can be removed without mixing it with the rest of the jam, even after. Keep in mind that strawberry has very little sugar therefore it will taste nothing like commercially bought strawberry jam or the ones made by using sugar.
Thank you!!
And if its not airtight, but kept in a closed jar in the fridge? (not being opened until used)
If air can get in germs can get in too. If germs get in they start to germinate whatever they find in there. With a bit of luck a properly cleaned jar with a screw on lid can do the job well enough.
Without an airtight lid I’d guess it lasts for about 6 days in the fridge, maybe more. It needs to be taste tested and if mold takes hold in there probably not worth tasting.