What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 strawberry jam reduced sugar recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Strawberry Jam Reduced Sugar Recipe
Homemade Low Sugar Strawberry Jam
Homemade Strawberry Jam (Sugar Reduced Strawberry Jam)
Strawberry Jam Recipe without Pectin and Low Sugar
Low Sugar / No Sugar Strawberry Jam
Low-Sugar Strawberry Freezer Jam
Strawberry Jam without Pectin (less sugar too)
Low Sugar Strawberry Jam
Low Sugar Strawberry Jam
Low Sugar Strawberry Jam
Low Sugar Strawberry Jam (without pectin)
Can you reduce the amount of sugar when making jam?
The answer is that you can always safely reduce the amount of sugar in a recipe, because sugar doesn’t make things safe. The only thing that makes a jam, jelly or other sweet preserve safe for canning in a boiling water bath canner is the acid content, because that’s what prevents any potential botulism growth.
How do you reduce sweetness in jam?
My jam is too sweet
When you use sweet fruit like quince, kiwi, peach, or pear, you can add an acidifying agent such as lemon juice to prevent the formation of sugar crystals. The lemon juice will also give an attractive colors and a firmer texture when cooked. You can also use currant juice, or a little vinegar.
How do you thicken jam with less sugar?
I simply ground a whole bunch of chia seeds in my food processor until they resembled a powder. They’re great for thickening anything in low carb cooking, including sauces. The exact cooking time will depend on the saucepan you use and how hot your stove is. Simply cook until the jam is thick.
What is the ratio of sugar to fruit when making jam?
What can you substitute for sugar in jam?
The best sugar substitutes in jam or jelly making:
- Honey.
- Unprocessed cane sugar.
- Maple syrup.
- Agave nectar.
- Truvia.
- Splenda.
- No-sugar pectin.
- Sugar Beets.
Why is there so much sugar in homemade jam?
The lemon juice helps ensure that there is sufficient acidity in the jam to promote the formation of gels by the pectin. The abundance of sugar helps mask the sour taste of the citric acid found in the lemon juice.
Why do you add lemon juice to jam?
The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam.
What is the secret in making jam?
Pectin is a natural gelling agent found in the skins/peels and seeds of fruit. I do not like using store-bought pectin. It makes jams taste dull. Instead, I add high-pectin citrus, such as lemon or lime juice, or use a high-pectin fruit along with one that is low.
Are strawberries high in pectin?
As mentioned, strawberries are naturally low in pectin, which means jam made with the fruit won’t naturally thicken and set without adding it in.
How can I thicken jam without pectin?
The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. Fruit varies in water content as well, and some fruits may take longer to jam up.
How do you thicken homemade strawberry jam?
If you prefer the jam to be even thicker, in a cup, mix two tablespoons of cornstarch with 4 tablespoons of water until dissolved and add the mixture to the jam. Stir and simmer for a few minutes. Repeat if needed, but keep in mind, the jam will thicken more as it cools.
Can I use regular pectin for low sugar jam?
Keep in mind that there is some sugar in the regular pectin. These recipes often use sugar substitutes for additional sweetening. A long-boil method can be used to make no- or low-sugar jams. The fruit pulp is boiled until it thickens and resembles a jam, but these spreads will not be true jams with pectin gels.