Refined Sugar-Free Jam

Such a super-quick and easy method to make refined sugar-free jam which is perfect in cakes, sandwiches or smothered all over toast.

Refined Sugar-Free Jam

Now I am sure for some you, like me, you think what an unnecessary faff. But actually, this is so easy to make, avoids all the extra hidden nasties and to top it all is a great way to use up leftover or sorry-looking berries.⁠

For this particular jam, I used rhubarb and raspberry but any combinations work brilliantly and taste amazing smothered over your toast or in a sandwich.⁠ This jam can also be made with either fresh or frozen berries, it uses only 3 ingredients, and can be made in 30 minutes. I think you’ll agree it’s worth the extra effort.

Some of the berries I have used so far are strawberry, raspberry, blueberry and blackberry.

This refined sugar-free jam can be stored in a sterilised jar in the fridge for up to 2 weeks. Portions can also be stored in an airtight container in the freezer for up to three months. Just simply thaw it at room temperature for spreading.

To sterilise your jars simply wash them in the dishwasher at a high temperature or heat in the oven at 120C for 20 minutes.

For the Refined Sugar-Free Jam you will need:

  • Fresh or frozen berries
    • If using frozen berries then make sure they are defrosted and weigh them in their defrosted state.
    • I also added in some rhubarb as it neede using up in the garden
  • Lemon
    • Not only is a great extra zingy falvour but helps to preserve the Jam
  • Xylitol or Erythritol
    • Both are a 1:1 substitute for sugar
    • We have found that neither substitute causes a rise in blood sugar level

Note on sweeteners

In this recipe, I use a white sweetener which could be either xylitol or erythritol. Both are a 1:1 substitute for sugar and work brilliantly in cakes.

Don’t be afraid to experiment with different sweeteners and the quantities in sweet recipes. It may take a few attempts to find your preference as we all have a different palate.

Diabetes Note

We have found making some switches to reduce the net carb count can help to avoid some of those dreaded blood glucose spikes. For instance as in this recipe switching out the sugar for a sugar alternative

Through trial and error, we have found that we only need to count for the fruit in this Jam. However, when considering your carb counting requirements, you know best on deciding what aspects of this recipe to count.

Refined Sugar-Free Jam

Refined Sugar-Free Jam

This refined sugar-free jam is perfect in cakes, sandwiches or smothered all over warm toast.

0 from 0 votes
Course: Sweet TreatsDifficulty: Easy
Servings

10

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Ingredients

  • 400 g fresh or frozen berries

  • 2 tbsp xylitol or erythritol

  • 1/2 lemon juice

Directions

  • Add the fruit, sweetener and 2 tbsps. of water into a pan. Boil vigorously for 10 minutes
  • Mash the fruit to a paste and then continue to cook for a further 20 minutes. Stir regularly ensuring that the fruit doesn’t burn.
  • Spoon in the hot jam into sterilised jars and cover with the lid

Tips and Notes

  • If using frozen berries then make sure they are defrosted and weigh them in their defrosted state.
  • Diabetes note – Through trial and error, we have found that we only need to count for the fruit in this Jam. However, when considering your carb counting requirements, you know best on deciding what aspects of this recipe to count.

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