How can I make strawberry preserves or spread without sugar?

Posted on December 1, 2009 by admin

I know Smucker’s makes Simply Fruit fruit spreads that don’t use any sugar; does anyone have a recipe for something like that?
No; there’s a specific way to make them w/o sugar, I just need to find it. And I think sugar substitutes taste gross anyway.
I don’t want sugar, I don’t want fake sugar. No added sweetness at all.

you can make it the same way you’d make jam without adding sugar and then keep it in the refrigerator.My aunt uses wax to seal off the jar and keep it from spoiling. The sugar is primarily used as a preservative to keep it from spoiling. You can buy fruit preserves that use fruit juice for sweetening. Polaner is one of my fave brands.

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6 Responses to How can I make strawberry preserves or spread without sugar?

  1. backtavi says:
    December 2, 2009 at 3:03 am

    Not a cooking person really, but couldn’t you use a sugar substitute like splenda (for example)?
    References :

  2. fanella says:
    December 2, 2009 at 3:32 am

    you can make it the same way you’d make jam without adding sugar and then keep it in the refrigerator.My aunt uses wax to seal off the jar and keep it from spoiling. The sugar is primarily used as a preservative to keep it from spoiling. You can buy fruit preserves that use fruit juice for sweetening. Polaner is one of my fave brands.
    References :

  3. Been There~Done That! says:
    December 2, 2009 at 4:05 am

    Have you considered using Splenda? Splenda actually is sugar without all the bad stuff i it. It really is not bad at all. I use it all the time from tea to baking to cooking.

    3 cups prepared strawberries (buy about 3 pt. fully ripe strawberries)
    3/4 cup water
    1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
    1/2 cup SPLENDA® No Calorie Sweetener, Granular or 12 SPLENDA® Packets No Calorie Sweetener
    Make It

    BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

    STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Stir in water. Gradually add pectin, stirring until well blended.

    BRING mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in SPLENDA® Granular or SPLENDA® Packets. Skim off any foam with metal spoon.

    LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

    ~or~

    Honey Strawberry Preserves

    - Makes 3 pints -

    * 6 cups sliced strawberries
    * 2 boxes (1-3/4 oz.each) powdered pectin
    * 1-3/4 cups honey
    * 2 Tablespoons lemon juice

    Combine strawberries and pectin in large saucepan; crush berries to blend completely. Bring mixture to a full rolling boil over medium-high heat. Boil hard 1 minute, stirring constantly. Stir in honey and lemon juice; return to a full rolling boil. Boil hard 5 minutes, stirring constantly. Remove from heat. Skim off foam. Ladle into clean, hot canning jars to within 1/4 inch of tops. Seal according to manufacturer’s directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Place on thick cloth or wire rack; cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.
    References :

  4. BlaiseBabayy says:
    December 2, 2009 at 4:25 am

    There’s loads of sugar supplements made especially for baking, just go anywhere and they should have some. Most of the time you need to use double the recomended amount though.
    References :

  5. cool mom 68 says:
    December 2, 2009 at 4:48 am

    I would try agave syrup instead of sugar. More natural and better taste than sugar substitutes, go to a health food store for it and ask them about recipe ideas, they would probably have an idea for you about how to make it with or without the syrup also. Maybe they would sell a cook book even.
    References :

  6. margarita says:
    December 2, 2009 at 5:28 am

    Here you go. Hope this helps. I did a search for you.

    http://www.cooks.com/rec/search/0,1-0,sugarless_jam,FF.html
    References :