Sugar-Free Classic Mixed Fruit Jam
Elevate your breakfast game with this luscious Sugar-Free Classic Mixed Fruit Jam, a guilt-free indulgence brimming with the vibrant tastes of strawberries, peaches, blueberries, and apples. Perfect for diabetics or anyone looking to cut back on sugar, this recipe uses a natural sugar substitute and powdered pectin to create a beautifully thick and spreadable jam without any added sugar. The lemon juice adds a refreshing tang that perfectly balances the natural sweetness of the fruit, while the straightforward preparation ensures a homemade treat in under an hour. Spread it on toast, drizzle over yogurt, or swirl it into oatmeal—this low-calorie, fruit-packed jam is a versatile delight you’ll want to keep stocked in your fridge.
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Recipe Information
Ingredients
- 300 grams strawberries
- 300 grams peaches
- 200 grams blueberries
- 1 large apple
- 2 tablespoons lemon juice
- 100 milliliters water
- 100 grams sugar substitute (granulated, like erythritol or stevia)
- 10 grams powdered pectin
Instructions
Wash and hull the strawberries. Peel, pit, and chop the peaches. Wash the blueberries thoroughly. Core the apple and cut into small pieces.
In a large saucepan, combine the strawberries, peaches, blueberries, and apple pieces.
Add water and lemon juice to the saucepan and stir well.
Place the saucepan over medium heat and bring to a gentle boil. Reduce heat to maintain a simmer and cook for about 20 minutes, stirring occasionally, until the fruits are soft and breaking down.
Using a potato masher or immersion blender, mash the fruit mixture until it reaches your desired consistency. For a smoother jam, blend it thoroughly.
Add the granulated sugar substitute and powdered pectin to the fruit mixture. Stir well to ensure that the pectin is fully dissolved.
Bring the mixture back to a boil and let it cook for another 5-10 minutes, stirring frequently until it begins to thicken.
To test if the jam has thickened adequately, drop a small amount onto a cold plate, wait a minute, and then run your finger through it. If the jam wrinkles and doesn't fill back in, it's ready.
Remove the saucepan from the heat and let it cool briefly.
Transfer the hot jam into sterilized jars, leaving 1/4 inch headspace. Seal with the lid immediately.
Allow the jars to cool completely to room temperature before storing. The jam can be refrigerated for several weeks or processed in a hot water bath for longer storage.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 86.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
