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how to make sugar free jam?
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5 from 2 votes

Sugar Free Berry Jam Recipe

This sugar free jam is super easy to make. No added sugars besides the natural sugars. Diabetes friendly too if consumed in controlled portions.
Prep Time10 mins
Cook Time2 mins
Course: Breakfast / Brunch, Jams
Cuisine: American
Keyword: Mixed Berries Jam, No sugar jam, Sugar Free Berry Jam, Sugar free Jam
Servings: 16 ounce
Calories: 34kcal
Author: simplyvegetarian777


  • Measuring Spoons, Measuring Cups, Stirring Spoon,
  • Chopping board and knife
  • Instant Pot 6 quart or Mealthy Multipot
  • Kitchen Colander
  • Inner Pot
  • mixing bowl
  • Kitchen Spatula
  • small whisk


  • 1/2 pound Strawberries
  • 1 pound Blueberries
  • 1/4 cup SPLENDA or any sugar substitute of your choice
  • 3 tbsp Lemon Juice
  • 1 tbsp Corn Starch heap-full
  • 2 tbsp + 1 tbsp Water


  • Wash both the berries in Kitchen Colander. Remove the green tops of strawberries. Then chop them roughly.
  • Place the Instant Pot Liner inside the Instant Pot. Add the chopped berries & Splenda. Mix these together.
  • Now add the lemon juice. Mix well. Place the lid and secure it on sealing. 
  • Pressure cook on high for 2 minutes. Follow NPR (natural pressure release). Open the lid. Mash the cooked berries with a Potato Masher or with the back of a ladle. You can make a smooth puree out of it or leave it a little chunky. I keep my jam a little chunky. 
  • Prepare the corn starch slurry in a Small Mixing Bowl by mixing Corn Starch with 1 tbsp of water. Mix well with a small whisk. Add the corn starch slurry to the berries. Mix well into the mashed up berries.
  • Now saute it on high for 4-5 minutes till it thickens. It will continue to thicken as it cools down.
  • Pour it in the clean and dry glass mason jars. Once it cools down, close with the lid. Refrigerate.

Stove Top Instructions.

  • Take a heavy bottom sauce pan. Add chopped up berries, & splenda to the pan along with 1/4 cup water. Bring the berries to a boil. And then cook them on simmer till soft. Add lemon juice + corn starch slurry. Cook further till it thickens. Cool to room temperature and then pour into clean glass mason jars. Refrigerate.

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Can I adjust the amount of sweetener here?

Yes you can. The best thing about using the artificial sweetener in making a jam is that it is just contributing to the sweetness. It has nothing to do with the texture of the jam. If you think that you need it more sweet, add more splenda after mashing the berries. Just taste check it and feel free to add more if needed.

Can I use less lemon juice?

Yes. Since the artificial sweeteners can leave an after taste, more lemon juice camouflages it beautifully. The taste become better and it does add a bit to the tang but berries and tang go well together. 

Can I use any other berries in this recipe?

You can use any kind of berries for the recipe. 
  • Use just strawberries for this recipe.
  • You can go for strawberry and blackberry combo.
  • Or use raspberries instead. And even the combo of any of the 4 berries.
The possibilities are endless. Go for your flavor profile. 


Yes you can. Although fresh berries are the best to use. But if you plan to use frozen berries then make sure to defrost/thaw these  first. And it might take more time to thicken so just increase that time on saute later.


You can. I have never tried freezing it since this recipe is for a small batch. But if you want to make a big batch and want to freeze it then you can. After the jam is cooked, pour it in the clean glass jars and do not fill to the top. Place the lids lightly. Cool it down to room temperature. Then tighten the lids and freeze. It will stay good for about 6 months.


It will stay good for a month when refrigerated. And even longer if handled properly.


Berries have natural pectin in it so no need for that. 

Recipe Tools

Measuring Cups and Spoons
Chopping Board and Knife
Kitchen stirring spoon
Kitchen Colander
6 quart Instant Pot
Instant Pot Liner
Potato Masher
Small Mixing Bowl
Small Whisk


Serving: 16ounce | Calories: 34kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 47mg | Fiber: 1g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 12mg | Calcium: 4mg | Iron: 1mg