Mamta's Kitchen

Sugar Free Strawberry or Raspberry Jam

Strawberry or Raspberry Jam, Sugar Free

Mamta Gupta

Being a diabetic and a lover of jams, I am always looking for ways to make a nicely set, sugar free jam. I used to make it with gelatine, but now I use arrowroot powder as a thickener. As 'sugar free' sweetener does not have the preservative properties of sugar in it, the jam will last only 2-3 weeks, maximum, in the fridge. For this reason, I usually make it from only one punnet of strawberries, approximately 225-250gm, only 1/2 a jar.

Edited May 2021


  • 250 gm. strawberries or Raspberries, approximately

  • 1 tsp. arrowroot powder or cornflour

  • 1 tbsp. sugar-free sweetener

  • 2 tsp. water


  1. Hull and place strawberries in a microwave suitable bowl. Cook on high for 2 minutes.

  2. Stir to stop it from boiling over and cook again for 2 minutes. Strawberries should be soft and soggy by now, with juice/liquid coming out. If not, repeat one more time, if necessary.

  3. Mix arrowroot powder with water and add to cooked strawberries. Stir and cook for another 1 + 1 minute. This should make the liquid thick, of dropping consistency. If it hasn't, you probably had too much juice from the strawberries, so add another 1/2 tsp arrowroot powder mixed with 1 tsp. water to it. Microwave cook for another minute or two. It should now have a dropping/setting consistency.

  4. Pour into a hot jar, close the lid and allow to cool. Store in fridge.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:12909]

Content copyright ©2001-2021 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2021 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Digital Ocean
All comments and queries to [email protected]