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

Ingredients

  • 250 gm. strawberries or Raspberries, approximately

  • 1 tsp. arrowroot powder or cornflour

  • 1 tbsp. sugar-free sweetener

  • 2 tsp. water

Instructions

  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.

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