2 Ingredient Sugarfree Strawberry Jam

The abundant berries and stone fruits available really cheaply in the markets inspired this quick Sugar Free Strawberry Jam made with Xylitol. Using only 2 ingredients, this jam tastes great with pancakes, waffles, pikelets, sandwiches, wraps and rolls. Th only thing  I’d like to add is take the deepest saucepan possible because even a little amount of jam expands massively during the boiling phase. My little one  adds that, it tastes great straight from the jar too 😂 Happy Cooking 😊

 

Xylitol Strawberry Jam
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2 Ingredient Sugarfree Strawberry Jam

Vegan, sugar-free, nut-free and gluten-free. Made only with 2 ingredients, this quick jam takes under 30 minutes from start to finish, plus extra for setting.

Priya: Priya
Ingredients
  • 4 cups Fresh Strawberries, washed and hulled
  • 2 cup Xylitol
Instructions
  1. Wash the strawberries well and pat dry. The strawberries I got were quite small so I just had to slice off the green bit at the end. For large strawberries consider chopping up roughly.


  2. In a deep saucepan (take the deepest one you can find) add the strawberries and Xylitol.

  3. Use a heavy wooden spoon and mix the together while lightly mashing the strawberries.

  4. Heat the saucepan with the strawberry - xylitol mixture until it comes to a boil.

  5. Boil for at full heat for 2 - 3 minutes Andy remove from the hob.

  6. The jam will continue to cook and thicken even after taking off the heat. (I prefer my jam to be slightly runny and easy to spread).

  7. If wanting a thicker jam or, strawberry jelly then cook at full heat after bringing to a boil for 5 - 6 minutes.

  8. Pour into clean, sterilised jar when lukewarm. (I tend to tap the bottom of the jar on the countertop lined with a kitchen towel to get any air gaps and bubbles out).

  9. Once opened, store the jam in the fridge but sealed jars can stay at room temperature in a cool dark place up to 6 months.

 

 

5 thoughts on “2 Ingredient Sugarfree Strawberry Jam”

    1. Thanks Kathleen 😊 Mine seems to usually get eaten in the week, so I’ve taken to making double quantities now!

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