Easy, Sugar-free Berry Jam
Sugar-free berry jam is a great addition to a low-carb diet. With a little exercise and the right berries or fruits, you can make a very healthy jam.
There are several basic methods for making berry jam:
- Cooking berries without thickener
- Use of pectin or other gelatin thickener
- Thickening with Chia seeds
Cooking method
The easiest way to make berry jam is to cook. This technique works conveniently for strawberries and raspberries, for example. In addition, cooking helps release the natural pectin from berries and fruits. As the water evaporates, the mixture acquires a traditional berry jam composition.
Manufacturing
- Stew the berries lightly.
- Add an industrial or natural sweetener if desired. Boil the mixture on high heat for five minutes until it boils.
- Reduce heat to medium and stir constantly, and continue cooking for another 15 minutes. Remove any foam that accumulates on the surface.
- The berry jam is ready when the bubbles are larger and the mixture is thick in composition.
Gelatin method
Many people think this is the right way to make strawberry jam. This is due, among other things, to the abundance of water and low pectin levels. You can use unflavoured gelatin powder or gelatin sheets.
Ingredients
- 1 glass of water
- 1 pss gelatin powder
- 5 dl strawberries cut into large pieces
- Sweetener of your choice (optional)
- 1 tablespoon lemon juice
Manufacturing
- Pour the water into a container.
- Sprinkle gelatin powder on the surface and mix well. (If you are using a gelatin plate, first leave it in hand-warm water for ten minutes.)
- Heat the gelatin mixture in a saucepan over medium heat until boiling.
- Add the strawberries.
- Add more sweetener and lemon juice.
- Put the heat on high and cook the mixture for three minutes.
- Reduce heat to medium heat and cook for another ten minutes.
- Remove any foam that has accumulated on the surface.
- The berry jam is ready when its texture is smooth and creamy, and when large bubbles have formed in it.
Chia seeds as thickeners in berry jam
Chia seeds allow for the precipitation of berry jam and are the perfect choice for achieving a traditional jam-like texture.
Strawberry-raspberry-boysen berry jam with Chia seeds
Ingredients
- 5 dl berries
- 1 orange juice
- 1 tablespoon grated orange peel
- 1 tablespoon chia seeds
- Sweetener as needed
Manufacturing
- Put the berries in a saucepan. Dice strawberries – the smallest can be used whole.
- Add orange juice and bring the mixture to a boil.
- Reduce heat to medium and begin to crush the berries gradually until the texture is granular.
- Boil for another ten minutes and add a little water. The result is hopefully a smooth, solid and creamy texture.
- Put the heat on low and add the chia seeds. The mixture now turns jelly-like and is more granular.
- Add sweetener.
- Allow the jam to cool and place it in a jar.
Options for sweetening berry jam
There are sweeteners other than processed sugar; healthier products are both natural and industrial. Many sugar substitutes have a good nutrient content.
Sugar-free berry jam can be sweetened with any of the following products:
- agave syrup
- panela whole cane sugar
- maple syrup
- honey
- unpasteurised and unprocessed honey ( this should be added to the jam after it has cooled to keep the properties optimal)
- coconut sugar
- molasses
- apple paste
- stevia
- unprocessed raw sugar
Sugar-free berry jam
Ingredients
- 3 dl strawberries
- 3 dl boysen berries
- ½ a glass of grape juice
- 2 tablespoons of your chosen sweetener
- 1 lemon zest grated into strips
Manufacturing
- Put the berries and grape juice in a bowl. Allow the mixture to stand for a few hours to allow the flavors to mix well.
- Add the sweetener of your choice and mix the ingredients. Allow the mixture to stand for another five minutes to allow the juices to release.
- Add the strips of lemon zest to add extra flavor to the jam.
- Put the mixture in the refrigerator for 24 hours.
- The next day, put the mixture in a saucepan and cook it over medium heat for 20 minutes to allow it to precipitate.
- Allow the jam to cool and then store it in a covered glass jar (which you have sterilized).
- You can use sugar, but in this case, choose raw sugar that has not been processed – this is a healthier choice.
