Ingredients
Strawberries
- 4 cups strawberries, hulled (fresh local in-season or frozen)
Sweetener and Flavorings
- 2/3 cup granulated monk fruit/allulose blend
- 1/8 teaspoon salt
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract (optional)
Instructions
- Cook: Combine the strawberries, granulated monk fruit/allulose blend, salt, and fresh lemon juice in a large saucepan. Cover the saucepan and cook over medium heat on the stovetop for 10 minutes, allowing the strawberries to soften and juices to release.
- Mash and thicken: Use a fork or potato masher to carefully mash the cooked berries, leaving some larger pieces for texture. Continue cooking uncovered, stirring frequently, until the mixture thickens to your desired consistency, about 2 to 5 minutes more.
- Add vanilla: Remove the saucepan from the heat and stir in the pure vanilla extract, if using, to enhance the flavor of the jam.
- Cool: Let the jam cool to room temperature, then transfer it to the refrigerator to chill completely before serving. This will help the jam set further.
Notes
- Use fresh, local, in-season strawberries for the best flavor and natural sweetness. Frozen strawberries can also be used and thawed before cooking.
- The monk fruit/allulose blend is used as a sugar substitute to keep this jam sugar-free and low in calories; adjust quantity to taste.
- If you prefer a smoother jam, mash the berries more thoroughly or use an immersion blender after cooking.
- This jam does not contain pectin; the natural pectin in strawberries combined with cooking and lemon juice helps it thicken.
- Store the jam refrigerated and consume within 1 to 2 weeks for best quality.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Jam & Preserve
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
