So who says sugar free diets cant enjoy strawberry jam? Well think again! We have created a really simple recipe using fresh local produce and NO SUGAR!
The strawberries can be replaced with almost any fruit, like plums, peaches and apricots when in season and pears and apples during the winter months. it's really important to buy the fruit in season. And how do you know if they are in season? by the price. Fruit that is really cheap, means there is a plentiful supply and that means it's in season.
Sugar Free Strawberry Jam
3 punnets strawberries
200mls rice malt syrup
Sterilised jars, labels
Hull the strawberries, removing only the green top, carefully not taking the strawberries. Cut the strawberries in half lengthways, then add to pot.
Place a saucer into the freezer to be used later to test if the jam is set.
Add the rice malt syrup to the pot and bring mixture to a boil slowly over medium heat, stirring frequently.
Lower the temperature to medium low and simmer until it thickens, approximately 1 hour. Be careful not to let fruit stick to the bottom of the saucepan, as this will eventually burn.
The jam needs to be ‘set’ so when it cools, it is thick and not runny. To test if the jam is set, take the saucer from the freezer and place a teaspoonful of the jam from the pot. Let it stand for a minute, then run your finger through the centre of the jam sample. If the jam stays separated, then the jam is set and ready to bottle.
Let the jam cool slightly, to make it easier to handle, before bottling into sterilized jars. Place labels and covers and decorate with string or ribbons.
Recipe yields approximately 1 cup. Keep refrigerated in an airtight container, once opened, for up to 3 months. Make sure only clean utensils are placed into the jar, as this is the biggest mistake when making homemade preserves.