Low-Sugar Strawberry Jam
This homemade jam is fresh, free of additives and chemicals, and is easily made without the hassle and time commitment of canning. Great for gift-giving!
- First Stage
- 1 lb. (450 g) fresh strawberries, hulled and halved
- 2½ tbsp (37 mL) low-sugar/no-sugar pectin
- Second Stage
- ½ cup (125 mL) sugar
Add the ingredients for the first stage to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Turn the wheel to select the JAM setting; press the wheel to start.
When prompted to “Add”, remove the vented lid cap and carefully add the sugar to the pitcher. Replace the cap and press the wheel to start.
- Pour the jam into small containers and allow to cool, uncovered, before refrigerating. Cover and refrigerate for up to 1 month or freeze up to 6 months.
- 2 cups (500 mL)
Nutrients per serving:
U.S. nutrients per serving (1 tbsp/15 mL): Calories 15, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 4 g, Fiber 0 g, Sugars 4 g, Protein 0 g
This setting has two stages. In the first stage, the blender will heat up the fruit and pectin to 212°F (100°C), which takes about 20–25 minutes. Then, the screen will display “Add”. This is when you will add your sugar and press the wheel to resume the cycle. During the second stage, the blender will heat to 220°F (105°C). At this temperature, the pectin used to make jam will activate and create the thick “jammy” consistency we all love.
If you think the amount of sugar in traditional jams and jellies seems high that’s because sugar does more than just make things sweet. Sugar is a natural preservative. It’s hard for bacteria to grow in something with a high-sugar content. It also aids in activating the pectin, which strengthens the gel or jam and helps to retain color and flavor.
This cycle runs for about 45–50 minutes.