Sugar Free Strawberry Jam With Stevia

This is a No-Sugar Jam, Made With Stevia

These directions use Low-Methylester Pectin, a special type of pectin that does not require sugar to set. Instead, it requires calcium. This calcium comes with the pectin, along with full and easy instructions on how to mix the calcium water required in this recipe. You can also see this video on making calcium water.

Makes 4 x 250 ml jars:

Ingredients:

• 1 kg strawberries, hulled and halved or quartered, depending on their size
• 100 grams of stevia. I use pure, organic stevia from the health food store. 
• 2 teaspoons of low-methyl ester pectin
• 2 tablespoons of lemon juice
• 2 teaspoons of calcium water

Instructions:

1. Prepare your 250 ml jars and lids by sterilising them in boiling water for ten minutes.
2. Wash, hull and chop your strawberries. Place them into your preserving pan and mash them with a potato masher to release some of the juice and natural pectin. Place your pot on the heat and bring the strawberries to a boil.
3. In the meantime, mix your low-methyl ester pectin with the stevia.
4. Slowly add the stevia/pectin mixture, stirring constantly to ensure it is evenly distributed throughout the fruit mixture.
5. Add your lemon juice and calcium water and mix well.
6. Using a high heat and stirring occasionally, bring your jam mixture to a full rolling boil and boil for one minute. Remove from the heat.
7. Using a ladle and a jar funnel, place your jam into your hot, sterilised 250 ml jars, leaving a 1.5 cm headspace. Clean the rims of the jar to ensure a good seal and cap with your sterilised lids.
8. Process your filled jars in a boiling water bath for five minutes.
9. Alternatively, if you did not pre-sterilise your jars and lids, process in a boiling water bath for 10 minutes.

See How to Make Calcium Water