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.
Servings: 16 ounce
Measuring Spoons, Measuring Cups, Stirring Spoon,
Chopping board and knife
Instant Pot 6 quart or Mealthy Multipot
- 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
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.
The possibilities are endless. Go for your flavor profile.
- 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.
CAN I USE FROZEN MIXED BERRIES FOR THIS RECIPE?
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.
CAN I FREEZE THE SUGAR FREE MIXED BERRY JAM?
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.
HOW LONG DOES THE JAM STAY GOOD REFRIGERATED?
It will stay good for a month when refrigerated. And even longer if handled properly.
WHY NO PECTIN?
Berries have natural pectin in it so no need for that.
Measuring Cups and Spoons
Chopping Board and Knife
Kitchen stirring spoon
6 quart Instant Pot
Instant Pot Liner
Small Mixing Bowl
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