Sugar-Free Strawberry Jam with Maple Syrup [No Pectin]
Ingredients
- 3 cups frozen strawberries
- 1/4 cup maple syrup
- 2 teaspoons corn starch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over low/medium heat, add 3 cups of frozen strawberries. As the strawberries begin to melt, pour 2 tablespoons of the strawberry liquid into a small bowl. Stir 2 teaspoons corn starch into the liquid until dissolved and set aside.
- Add 1/4 cup maple syrup, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract to the saucepan with the strawberries and bring to a low simmer for ten minutes, stirring occasionally.
- Use a fork or potato masher to gently mash the strawberries to your preferred texture—smooth or chunky, it’s up to you! You can pour the mixture into a blender if you would like it extra smooth. Then, return it to the saucepan over low/medium heat.
- Pour in the cornstarch slurry and allow to simmer for 2 minutes until thickened. Stir frequently to keep it from sticking to the bottom of the saucepan. Remember, it will keep thickening as it cools.
- Take the pan off the heat and let the jam cool. Pour it into a glass jar or container and pop it in the fridge.
Video
Notes
Use Frozen or Fresh: Frozen or fresh strawberries work equally well, so choose whichever you prefer. Frozen strawberries have a higher water content so you may need to simmer slightly longer than fresh strawberries.
Mash to Taste: If you like chunky jam, mash lightly; for a smoother spread, mash more or add to a blender.
Adjust Sweetness: If you like it a bit sweeter, feel free to add another spoonful of maple syrup.
Thickening Tip: If the jam seems too thin, let it simmer a little longer to reach your desired consistency.
Did you make this recipe?Please let me know in the comments below how it turned out :)