Quick & Easy Low-Sugar Strawberry Jam

Isn’t summer wonderful? Once we got over our rainy, late spring, we have been having really nice weather here in Minnesota. One of the main reasons, besides the weather, that I love summer is for the food. Produce in particular. Strawberries are amazing right now and I found some inspiration on how to use them in a free magazine I picked up at the food co-op. It was actually a recipe for kids to make in the microwave, but what caught my eye was how low in sugar it was.

I calculated that there is only about 5 grams of sugar per tablespoon in this jam. Whereas the jar of purchased organic strawberry jam I have in my fridge right now has 10 grams of sugar per tablespoon. That’s half the amount of sugar!

I’ve never actually made jam before. The whole canning process has always intimidated me, but this recipe (which is probably considered more of a freezer jam) looked like a good introduction to making jam. I was right, because this is really easy!

First, mash up the strawberries in a large saucepan. I used a potato masher and some “elbow grease,” but you could probably use a food processor too.

Simmer with the rest of the ingredients. It only takes about 20 to 25 minutes to get it to jam consistency and it will jell as it cools.

It’s just a small batch of jam, so I don’t bother to can it. Since it does have less sugar, it will not keep as long. I would use the jam within a week. Otherwise, I recommend freezing it. But don’t worry, I’ve come up with some great ways to eat this jam, so it should be no problem using it up within a week!

Classic PB&J on rice cakes for lunch or snack.

Topping for overnight oats for breakfast. Here I combined 1/2 cup old fashioned oats with 3/4 cup unsweetened vanilla almond milk and let soak overnight. I topped with the jam and sliced almonds.

Ice cream topping for dessert.

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Low-Sugar Strawberry Jam
Low-FODMAP
makes about 1 cup

Ingredients

1 lb. fresh strawberries, rinsed, hulled and halved
1/4 cup sugar
2 tablespoons cold water
1 tablespoon lemon juice
1 tablespoon tapioca flour (or cornstarch)

Directions

1. Place the strawberries in a large saucepan and mash with a potato masher or fork. Stir in the sugar. Combine the water and lemon juice in a small bowl and stir in the tapioca flour until smooth. Stir this mixture into the strawberries.
2. Bring strawberry mixture to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until mixture is thickened and reduced by about a half, approximately 20 to 25 minutes. Remove from heat and set aside to cool. The jam will thicken up more as it cools. Refrigerate and use within a week. Jam may also be frozen.