🍓 Sugar-free jam, made easy

As promised yesterday, here is the sugar-free, healthier jam recipe. This version is ideal if you want to reduce sugar or leave it out completely, but it’s important to know that sugar-free jam behaves differently from the traditional one. For sugar-free jam, the best choice is naturally sweeter, juicy fruit. Strawberries, raspberries, blueberries, blackcurrants, mixed berries and pears work well, while stone fruits (peaches, nectarines) require a bit more care. From 1 kg of fruit, you’ll get approximately 3 small jars (200–250 ml each).

• 1 kg fresh fruit (strawberries, raspberries, blueberries, mixed berries, pears, peaches, nectarines).
• 100–200 g erythritol to taste or stevia (according to package instructions).
• 15–20 g sugar-free pectin (low sugar / no sugar pectin).
• Juice of 1 lemon.
• 2–3 tablespoons water.

No peeling needed: strawberries, raspberries, berries Best to peel: peaches, apricots, nectarines, plums Without sugar, fruit skins can add a slightly bitter taste, so peeling is recommended for stone fruit.

Place the fruit in boiling water for 30–60 seconds, then immediately transfer it to cold water. The skins will loosen and can be easily removed. Once peeled, there is no need to wash the fruit again. Chop into pieces.

Place the fruit in a pot with 2–3 tablespoons of water and heat gently. Once it starts releasing juice, add the erythritol or stevia, then the lemon juice. Stir in 15–20 g sugar-free pectin and mix well. Bring to a strong boil for 2–3 minutes, stirring constantly. The jam is ready when a drop sets on a cold plate

Sweetener can be completely omitted if the fruit has a high natural sugar content. Suitable fruits include: Ripe apples, ripe pears, very ripe peaches, sweet grapes.

• The pectin can gel properly
• The flavour stays balanced
• The texture becomes more like fruit cream or fruit purée, not classic jam

With sour fruits such as: Currants, raspberries, blackberries, sour cherries, blueberries.

• The flavour becomes too sour
• It may gel but will not taste pleasant
• The result is more like a “sour jelly”

Sugar-free jam is not shelf-stable at room temperature.

• In the fridge: 2–3 weeks
• Frozen: 3–6 months

Sugar-free jam has a slightly more jelly-like texture and a fresher, lighter taste than the classic version. It doesn’t have to be perfect — the most important thing is knowing what’s in it and enjoying it with a good feeling 💚