Jeffrey Salazar
Making diet strawberry jam is a simple process that requires just a few ingredients and some basic equipment. While classic strawberry jam recipes call for large amounts of sugar, this diet-friendly version reduces the amount of sugar used or replaces it with healthier alternatives like honey. The natural pectin in strawberries, when combined with lemon juice, helps to activate the fruit's pectin and gives the jam its signature gelled texture. To make this jam, you'll need fresh or frozen strawberries, a sweetener like sugar or honey, lemon juice, and some basic kitchen tools like pots and jars. The process involves preparing the strawberries, cooking them with the sweetener and lemon juice, and then storing the jam in sterilized jars. This homemade jam is perfect for those who want to enjoy the sweet taste of strawberry jam without the excessive sugar.
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What You'll Learn
Sterilise your jars
Sterilising your jars is an important step in the jam-making process, as it removes harmful bacteria and toxins that may have built up over time. Here's a step-by-step guide on how to sterilise your jars effectively:
Oven Sterilisation:
- Start with clean, washed jars and lids. Ensure there are no chips or cracks in the glass.
- Place the jars upright on an oven tray, ensuring they don't touch each other.
- Set the oven to a low temperature of 120°C. Put the tray of jars inside and leave them to heat for about 30 minutes.
- Remove the jars from the oven using oven mitts or tongs and place them on a board to dry.
Dishwasher Sterilisation:
- Ensure your dishwasher has a "`sanitize`" setting that reaches temperatures above 168°F (76°C).
- Place clean jars in the dishwasher and run a rinse cycle without detergent.
- Time the cycle to end when your jam is ready. Remove the hot jars one at a time and fill them with hot jam.
Stovetop Sterilisation:
- Fill a large pot with water and bring it to a boil.
- Using tongs, carefully place the jars in the boiling water and boil them for about 10 minutes.
- Remove the jars from the water and allow them to dry.
Microwave Sterilisation:
- Wash the jars with hot, soapy water and rinse well.
- Place the jars upside down on a piece of kitchen paper in the microwave.
- Heat the jars on high for 30-45 seconds.
- Remove the jars from the microwave and place them on a dry sheet of kitchen paper.
General Tips:
- Always sterilise more jars than you think you need, as you may have more jam than anticipated.
- Do not add cold jam to a hot jar or hot jam to a cold jar, as the temperature difference can cause the jar to shatter.
- Leave a gap of 1-2 cm at the top of the jar when filling with jam.
- Seal the jars with new lids, wax discs, or cellophane, and secure with an elastic band.
By following these steps, you can ensure your jars are properly sterilised, maintaining the freshness and longevity of your delicious diet strawberry jam!
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Wash and hull the strawberries
To make diet strawberry jam, the first step is to wash and hull the strawberries. This is an important step as it ensures that your fruit is clean and ready for preparation. Here is a detailed guide on how to do it:
Washing the Strawberries
- Rinse the strawberries under cool running water. Gently rub each strawberry between your fingers or with a soft vegetable brush to remove any dirt or residue.
- Alternatively, you can place the strawberries in a large bowl or container and fill it with cool water. Let them soak for a few minutes, and then gently swish them around with your hands or a spoon. Rinse them again under running water.
- It is important to avoid submerging or soaking strawberries for too long, as they are porous and can absorb water, which may affect the texture of your jam.
Hulling the Strawberries
- Hulling refers to removing the leafy green tops and stems from the strawberries. There are several ways to do this:
- Using a small, sharp knife, carefully cut at an angle in a circular motion around the stem and leaves to remove them.
- Insert a straw through the bottom of the strawberry and push it out through the top. This will cause the stem and leaves to pop off.
- For a quicker method, use a small paring knife or a strawberry huller tool to remove the stem and leaves in one quick motion.
- Once hulled, you can further prepare the strawberries by slicing or chopping them, depending on your preferred consistency for the jam.
Remember, for making diet strawberry jam, it is best to use fresh, ripe, and sweet strawberries that are free from bruises. Enjoy the process of preparing your strawberries as you get ready to make delicious and healthy jam!
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Add sugar and lemon juice
Now it's time to add the sugar and lemon juice. The sugar and lemon juice work together with the natural pectin already found in strawberries to make the strawberry jam set. It is important to get the right texture: gelled and syrupy, not mushy and runny.
First, put the strawberries in a bowl and gently toss them through the sugar. Leave uncovered at room temperature for 12 hours or overnight. This process helps the sugar to dissolve, ensures the fruit doesn't disintegrate too much, and helps to keep its vibrant colour. Having a bit of juice in the pan before turning on the heat helps to prevent the strawberries from burning.
Next, tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away. When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)
Boil hard for 5-10 minutes until the jam has reached 105°C on a preserving or digital thermometer, then turn off the heat. If you don’t have a thermometer, spoon a little jam onto a cold saucer. Leave for 30 seconds, then push with your finger; if the jam wrinkles and doesn’t flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 minutes more, then turn off the heat and do the wrinkle test again.
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Boil and test the jam
Now that your strawberries are prepared, it's time to cook them into jam. Place the strawberry mixture into a preserving pan with the lemon juice and cook over low heat. If sugar crystals form on the sides of the pan, dip a pastry brush in hot water and brush them away. It's important that the sugar is completely dissolved before you increase the heat, otherwise, the jam may not set properly and could contain crystallised lumps of sugar.
Once the sugar has dissolved, increase the heat and bring the mixture to a boil. Boil the jam hard for 5-10 minutes. If you have a preserving or digital thermometer, continue boiling until the mixture reaches 105°C. If you don't have a thermometer, you can test if your jam is ready by spooning a small amount onto one of the cold saucers you prepared earlier. Leave it for 30 seconds, then push it with your finger; if the jam wrinkles and doesn't fill the gap you've made, it's ready. If not, turn the heat back on and boil for another 2 minutes, then turn off the heat and test again.
If you're using artificial sweetener or less sugar than the recipe calls for, you can help your jam gel by adding 2.5 tablespoons of chia seeds at the end of the cooking time.
Your jam most likely needs to cook longer, but if it still doesn't set up properly, there might not be enough natural sugar in your strawberries. Let the jam sit overnight in the fridge, then try re-cooking it for a bit longer. You can also try adding a bit of pectin, or a bit more sugar and lemon. For best results, use a thermometer and make sure your mixture reaches between 217 and 220°F.
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Store in a cool, dry place
Once your strawberry jam has cooled down, it's time to store it. But before you do that, it's important to ensure that your jars are sterilized. You can do this by either using the sterilize function on your dishwasher or boiling the jars and lids in water for 15 minutes. This extra step is worth the effort as it helps to prevent the growth of bacteria and keeps your jam fresh for longer.
Now, onto the storage instructions. The ideal place to store your homemade strawberry jam is in a cool, dry place. A pantry or kitchen cabinet that maintains a consistent temperature is perfect. Avoid any areas that are particularly warm or humid, as this can affect the quality and shelf life of your jam.
If you have made a large batch of jam and want to keep it for longer, you can consider canning it. Canning is a process that makes your jam shelf-stable and gives it a longer shelf life. However, this step is not necessary if you plan to consume the jam within a few weeks or months.
When stored correctly in a cool, dry place, your strawberry jam can last for up to a year. Once opened, remember to refrigerate your jam and consume it within a reasonable amount of time. It's also a good idea to label your jars with the date of preparation so you can keep track of how long it has been stored.
Additionally, if you want to enjoy your strawberry jam at a later date, you can freeze it. Simply leave some space at the top of the jar, as the jam will expand when frozen. This way, you can enjoy the fresh taste of summer strawberries all year round!
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Frequently asked questions
You will need strawberries, lemon juice, and a sweetener. You can use honey or sugar as a sweetener, but if you are looking for a sugar-free option, honey is a good alternative.
First, hull and wash your strawberries. Then, add the strawberries, lemon juice, and sweetener to a pot and place it over medium-high heat. Stir frequently and bring the mixture to a boil. When the jam has reached a temperature of between 105-220°F, turn off the heat. Ladle the jam into warm jars and seal them tightly.
Diet strawberry jam can be stored for up to 1 year in a cool, dry place if sealed properly. However, once opened, it should be stored in the refrigerator and will last for about 2 weeks.
