Homemade healthy strawberry jam or filling has never been easier to make and this recipe requires no pectin! It is quick, fresh and my version is so much healthier than store-bought jam. This recipe uses very little sugar and has no preservatives added. You can use this for various applications, from pie or cake filling, in your breakfast, as a spread and so much more.
Why make your own healthy strawberry jam or filling?
Well, there are so many reasons. Firstly, this one is WAY less sugar than what you get in store-bought jams and fillings. On average, one tablespoon serving of store-bought jams contains about 12,5g of sugar – this is 2 teaspoons of sugar (10ml) in a 15ml serving. Let’s face it, we all use more than one tablespoon when using jam. Considering that we should not have more than 30g of added sugar (almost 5 teaspoons) in our diets per day, that is a big chunk of our daily intake. This recipe contains only two tablespoons in the whole recipe!
Secondly, there is just something special about homemade anything. It has a unique flavour and makes it stand out from the common flavour that everyone buys in-store. Lastly, I love the fact that it has no preservatives. Preservatives can cause reactions in some individuals.
How to use this homemade healthy strawberry jam or filling
This strawberry jam is really very versatile to use! As I mentioned the sugar content of store-bought food is generally high. This is similar for yoghurt as well. It is always advised to eat plain yoghurt to get all the health benefits and no added sugar. But – I do love a good strawberry yoghurt! I add about a tablespoon or two of this jam to a serving of plain yoghurt and voilà, a delicious strawberry yoghurt! Berries are low on the glycemic index which is good for gradually raising the blood sugar levels making them good for diabetics and those with insulin resistance.
I also add a spoonful of this to my breakfast polenta (recipe here) to change up the flavour every now and then.
You can also use this as a cake filling in-between layers. Just make sure you pipe some buttercream on the edges to prevent the filling from coming out on the sides. This also means you can use it as a cupcake filling as well as a pie filling (even handheld pies). You can even use it in your cake batter to get strawberry flavoured cake or swirls of strawberry in the batter.
Of course, you could just eat it as a snack, topping your wholesome oats breakfast or simply as a spread.
The possibilities are endless. Let me know below in the comments if you have another interesting use of this! I would love to hear about it.
A note on ingredients
Strawberries
You can use both fresh or frozen strawberries. Since we will cook these, the moisture will evaporate and the natural berry sugar will help the jam thicken.
If you want to use raspberries, but you may have to adjust the sugar. Raspberries tend to be more acidic. You may want to add a bit of lemon juice as well when using raspberries.
Sugar
If you want to not use sugar at all, you can replace it with Xylitol one-to-one. Xylitol is a sugar substitute and the recipe will still be perfect and will make the recipe sugar free.
Storage
Pour into a jar or cover in a bowl with plastic wrap and keep refrigerated. Use within 2 weeks.
If you’ve tried this recipe, remember to comment below and let me know how it went.
Love,
Healthy strawberry jam or filling (No Pectin)
Ingredients
- 350 g Strawberries Hulled (fresh or frozen)
- 2 Tbsp Granulated Sugar Or Xylitol as substitute
Instructions
- Ensure your strawberries are washed (if fresh) and hulled.
- Add strawberries to a medium saucepan or pan and sprinkle the sugar over the strawberries.
- Cook the strawberries and sugar over medium heat, stirring occassionaly and breaking up the strawberries to your preference.
- Cook until thickened for about 20 minutes then set aside to cool slightly.
- Transfer to a jar or bowl and let cool completely before placing your delicious homemade strawberry jam in the fridge.
