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Homemade Strawberry Jam

Easy low FODMAP Strawberry Jam

Prep Time : 5 mins
Cook Time : 15 mins
Total Time : 20 mins
Servings: 2 Tbsp
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This low FODMAP and low fructose jam recipe is super easy to prepare and it's an absolute treat on your morning toast, pancakes, porridge, scones or sponge cake.

Ingredients

  • 500 g strawberries - fresh or frozen
  • 1 tbsp fresh lemon juice
  • 4-6 tbsp corn sugar/dextrose - or 1-2 tbsp normal sugar or 1 tbsp maple juice
  • 1 tbsp ground chia seeds

Instructions

  • If using fresh strawberries of larger size half them. If using frozen strawberries just put them in the pan frozen.
  • Combine the strawberries, lemon juice and dextrose (your sweetener of choice) in a small saucepan over medium heat. Bring mixture to a boil whilst stirring continuously and simmer for 5-10 minutes. If using frozen strawberries let them thaw slowly on medium heat until fully defrosted and then simmer for a few minutes until they are soft. Allow for some of the juice to evaporate.
  • Turn down the heat and mash the strawberries with a spoon, fork or a potato masher until you reach the preferred consistency of the jam. If a smooth texture is what you are looking for puree with an immersion blender.
  • Add the ground chia seeds.
  • Note: You can skip the chia seeds. The jam then might have a bit more liquid than commercial jams. This is because the chia seeds help to thicken the jam similar to the pectin in commercial jams.
  • Transfer the jam to a clean sealed jar. Let cool and keep in the fridge for up to a week or store in the freezer for later use.

NUTRITION

Serving: 2tbsp | Calories: 111kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 407mg | Fiber: 7g | Sugar: 12g | Vitamin A: 30IU | Vitamin C: 150mg | Calcium: 78mg | Iron: 1mg
Course : Breakfast, Jam, Spreads
Cuisine : American, European
Keyword : fructose-friendly, homemade, jam, low fodmap, low fructose, quick, strawberry
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