Sugar-Free Classic Mixed Fruit Jam
Bursting with the natural sweetness of ripe strawberries, peaches, blueberries, and apples, this Sugar-Free Classic Mixed Fruit Jam is a wholesome and guilt-free treat perfect for any occasion. Made without refined sugar, this jam is sweetened with a sugar substitute like erythritol or stevia, making it an ideal choice for those watching their sugar intake. A hint of zesty lemon juice brightens the fruity flavors, while powdered pectin ensures the perfect consistency every time. This easy, homemade recipe uses simple ingredients for a preservative-free jam that’s as healthy as it is delicious. Spread it on toast, swirl it into yogurt, or use it as a topping for your favorite desserts—this naturally vibrant jam is sure to become a pantry staple!
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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
Directions
Step 1
Wash and hull the strawberries. Peel, pit, and chop the peaches. Wash the blueberries thoroughly. Core the apple and cut into small pieces.
Step 2
In a large saucepan, combine the strawberries, peaches, blueberries, and apple pieces.
Step 3
Add water and lemon juice to the saucepan and stir well.
Step 4
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.
Step 5
Using a potato masher or immersion blender, mash the fruit mixture until it reaches your desired consistency. For a smoother jam, blend it thoroughly.
Step 6
Add the granulated sugar substitute and powdered pectin to the fruit mixture. Stir well to ensure that the pectin is fully dissolved.
Step 7
Bring the mixture back to a boil and let it cook for another 5-10 minutes, stirring frequently until it begins to thicken.
Step 8
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.
Step 9
Remove the saucepan from the heat and let it cool briefly.
Step 10
Transfer the hot jam into sterilized jars, leaving 1/4 inch headspace. Seal with the lid immediately.
Step 11
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
| Serving size | (1261.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 497.8 |
| Total Fat 3.3g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 33.3mg | 0% |
| Total Carbohydrate 214.5g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 86.5g | |
| Protein 5.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 72.9mg | 0% |
| Iron 1.7mg | 0% |
| Potassium 1096.7mg | 0% |
Source of Calories