Sugar-Free Strawberry Jam with Sukrin:1
By Jeroen Creemers, 22-09-2016
The Smarter Difference™
90% less calories and 90% less carbs than regular jam
Simple and delicious! Be sure not to boil the jam too hard so it does not catch the bottom of the pan, and use a thermometer to ensure the jam reaches the correct temperature. We find it best to mix the Sukin:1 with the powdered pectin before mixing with the fruit to prevent lumps of pectin in the jam.- Prep Time: 15min
- Cook time: 20mn
- Total Cook time: 35min
- Skill level: Easy
Free From: Gl, Su, Wh, Ye, So, dairy, egg
Tags: Coeliac, Diabetic,
Lifestyle: Vegetarian, Vegan, Low Carb, Ketogenic, LHFC,
Nutrition facts
- 11g calories
- 3g carbs
Recipe Difference:
Beneficial Nutrition: Sugar free, low carb with the main benefit Sugar Free
Allergens: None
Ingredients
- 500g Strawberries
- 55g Sukrin:1
- 7g Powdered Pectin
Instructions
- Wash the strawberries, halving any large ones and discarding any that are bruised. Frozen berries can also be used.
- Place in a heavy-bottomed saucepan or preserving pan. Heat gently to soften, then allow to boil for 5mins. Mix in the powdered pectin and Sukrin:1.
- Bring to the boil, making sure everything has dissolved, for about 20 minutes. When finished, spoon into hot sterilized jars, seal and label.