Stock Your Shelves NOW With No Sugar Strawberry Jam

Learn how to make strawberry jam with no added sugar and still get a beautiful gel and set.
For the written recipe, visit the blog post here: melissaknorris.com/no-sugar-s...
Grab my book Everything Worth Preserving here: melissaknorris.com/preserving...
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Links Mentioned:
- Azure Standard (use code "MKN10" to get $50 off your first order of $50 or more) be sure to search for Pomona's Pectin in bulk from Azure: melissaknorris.com/azure-stan...
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Listen in to the top #10 rated Pioneering Today Podcast for Home & Garden for Simple Modern Homesteading Tips melissaknorris.com/podcast-2/
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My Books:
The Family Garden Planner melissaknorris.com/planner
The Family Garden Plan familygardenplan.com/
Hand Made 100+ From Scratch Recipes
The Made-from-Scratch Life madefromscratchlife.com/
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Howdy! I'm so glad you're here. I'm Melissa from Pioneering Today and a 5th generation homesteader where I'm doing my best to hold onto the old traditions in a modern world and share them with others.
Click any of the below links for FREE resources and training to help you on your homestead!
Homemade Sourdough Starter Series melissaknorris.com/learnsourd...
How to Pressure Can Series melissaknorris.com/pressureca...
Beginners Home Canning Safety melissaknorris.com/canningclass
For raising, cooking, and preserving your own food come hang out with on Instagram / melissaknorris
and Facebook / melissaknorris
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#strawberryjam #strawberryjamrecipe #sugarfreejam

[@ravelanone9462]

It’s /Po-MO-nuh/-like Pomona, California.

[@kylanevins9456]

I recently started using Pomona's and I absolutely love it!

[@jenniferrosario1489]

Thank you for this recipe. Perfect Christmas gift for my mother in law and Mom

[@seekwisdom5102]

Thank you for the info on monk fruit. I was about to use it for apple butter this fall

[@rustyrobinson8027]

Thanks for posting

[@colinhowarth]

My favourite use of runny jam is pour it on my ice cream, trouble is sometimes you hope your jam doesnt set 🙏

[@Spokenwisdom1]

Blackberry Jam, Blueberry Jam, and Raspberry Jam are great low sugar options.

[@MrRKWRIGHT]

Good morning Melissa. That looks delicious. I believe I have some of that it my pantry. and I'm gonna have some for breakfast.

[@lekis57]

I just collected seeds from store bought strawberries and planted them. I look forward to your jam thank you

[@junewrogg6137]

yah Melissa! You got a new stove!!! Love it! We seen a hint of your new pantry and office, but not a tour. Do you love it? Excited to see what is happening over at your new place as well. Did you harvest the herbs over there? Such a find!!! So happy for you!

[@JubeeBijou]

Oh yes, my first strawberry jam ended up being syrup too. Lol. We used it for pancakes, ice cream, etc. I figured out that I didn’t bring the batch to a FULL boil that I couldn’t stir down before adding the sugar. We enjoy the Ball low sugar pectin and make several different jams every year. My favorite is low sugar pear jam. Nice to see the no sugar option, and I had no idea about the calcium water. I’ve never used Pomona but now I will definitely try it.

[@proudgrandma138]

Pear everything. Pear cobbler is the best!!

[@S.Kay.Steffy]

If your berries are naturally sweet can you make it without any sugar, stevia etc.?

[@Ebostic711]

Thank you thank you!!

[@renamaemcdonald2075]

Sounds like a great recipe! I also just noticed that you have a nice new range 🙂

[@katchicks6090]

Thank you for making sure canning is done safely. More people need to be like you.❤️ just one question did your jam lose any color after awhile on shelf?

[@pde442]

Awesome video

[@icecreamladydriver1606]

Funny, I have never debubbled my jam in all the many years I have been canning. I didn't even know you needed to do it. Thanks for the video.

[@libturdcrusher1776]

My favorite is plum! My grandpa used to make plum jelly it was soooo good

[@proudgrandma138]

Thats what I make with Santa Rosa plums and leave the skin in it, its so delish.

[@laurenholladay]

Hello dear Melissa. I am a new gardener and this spring was our first season. Is there a video you've done so I can watch it to learn how to close down my garden for the winter? We've saved a lot for compost since we moved to our first homestead in March of this year. I've got so much to learn and I really like you and I know you've grown up with this all your life. So if you have a couple of videos I can watch on your channel, or tell me what to type in the search, I'd really appreciate it. Thank you for your Scripture readings at the end of your Podcasts. I love the Lord Jesus as well sister. God bless!

[@redhatpat9387]

It is my understanding that sugar (sucrose) serves not only as a sweetener in making jams and jellies, but also as a PRESERVATIVE (for the color). This is something that I discovered AFTER making 24 jars of strawberry jam using the low-sugar Sure-Jell pectin which eventually lost their vibrant color and now look a bit on the gray side. Are you saying that a jam made with Pomona's Pectin and NO sugar will keep it's vibrant color??????

[@cynthiaschmauder9862]

I love azure standard !

[@williamwoods8765]

Hello Cynthia

[@terrellherrin1661]

I really enjoy your videos, and tried to can some American beauty berries, first time out 🤪, with Pomona pectin and stevia, and must have had the ratio wrong, just liquid after cooling,added more pectin, slightly better, not jelled though. Should I have increased the calcium water too? Thank you for your posts! TL.

[@shayb1701]

Thank you much Melissa. Do I need to add ANY sugar at all??

[@joanshealy1662]

I would use natural monk fruit sweetener instead of stevia

[@ggfarmgirl8350]

Wondering if jam or jelly made with mostly monk fruit could be tested with ph strips or a meter to make sure it is the right ph for water bath canning…

[@denisefreitas2923]

Have you a recommendation for powdered stevia extract. I've lived low carb for 4 years now and want to make some jam. I have the Pomona Pectin and will use frozen berries. I'm experience in canning and have made the low-sugar with SureJell. Great video. 😊 I hope you didn't throw out the strawberry "syrup" (my DH would have had a stroke if I thew out something that tastes that good.

[@mistyfrogskiss4614]

Melissa, do you have a no sugar blueberry preservation option in the book? It's blue season now and I don't have enough freezer space.

[@kimallred6464]

Did I understand correctly? You used the juice from the frozen strawberries to combine with the pectin? OR you can use water. Is that correct?

[@stopit4uca]

Everything was going well until you said stevia I find it has a really bad aftertaste what I use is etherol I'm not sure if I spelled that right which is an alcohol sugar made from fruits which is the closest thing to Sugar that I found that doesn't Spike type 2 diabetes and I'm 90% sure it's the same for type one diabetics as well. Great video I'm going to give this a try with just alcohol sugar.

[@mistyfrogskiss4614]

If you are interested try some different brands of stevia. Glass bottle liquid of the brand she used or of sweetleaf(not plastic bottle) don't seem to have that aftertaste. It really depends on the brand.

[@Carol32547]

Also you can use allulose. Pricey but it dies not crystallize like swerve can do at times. Keto on!

[@darrelllowman8730]

Will monk fruit work?

[@stopit4uca]

She stated that she's unsure if monk fruit will work because she used a blend of artificial sweeteners and monk fruit was one of them it was a maybe which tells me maybe not risk it.

[@JoyfullyOrangeDeborah]

Erythritol does not dissolve well and it is a corn sugar alcohol (check your brand by looking on the internet).

[@m.d.t.8389]

LOL 😂 My first time I made strawberry syrup too!!!

[@Kims.Candor]

How long are they shelf stable for?? Fridge? Freezer?

[@RusticByNature]

Can you share where you get your calcium powered?

[@kimberlysmoot7205]

Could I not steam can and just freeze?

[@kay.hthrkc9302]

Hi Melissa, I want to use Pomona’s pectin, but have a question….do you know if there is a shelf life to the jam when using this?

[@urssullas]

I read on their website it's 1 year

[@peggyjones7254]

I grow Stevia. How can I use it to replace the extract? Thank you for great videos.

[@lindsaymeng8319]

I dry and powder my stevia . just add a little bit at a time, to taste.

[@teamdivine5651]

You can check out Offgrid with Doug & Tracy, here on yt. They have a Stevia video which says how much stevia plant equals how much sugar

[@peggyjones7254]

@@teamdivine5651 Did you mean Doug & Stacy?

[@delgadojmar]

Besides jellies and jams, does pectin have other culinary uses?

[@rebelwraith8138]

We made jelly with some mexican plums that didn't set. We have plum syrup. It tastes good but not reall jelly at all.

[@stargazer5073]

Wow

[@Smood47]

Recipe starts at 3:33

[@urssullas]

When reading the directions included in tge box it says (you MUST add lemon juice or it won't set correctly). I didn't see you use any, or did i miss it ?

[@MelissaKNorris]

You must use the calcium water for the set, the lemon juice is only with specific fruits.

[@jenniferrosario1489]

I haven't been able to buy your new book. It doesn't ship here. I filled a form and still haven't been contacted for the international shipping. I'm in Puerto Rico but it doesn't come up within the US state list you have on the site. I bought all your other books online and never had this problem before

[@MelissaKNorris]

Hi Jennifer, the team is working on shipping, they assured me they have all the form submissions and will be contacting everyone who filled it out as soon as they have the international shipping in place.

[@jenniferrosario1489]

@@MelissaKNorris thank you. Can't wait to have my copy. Live your books. Not only do I learn a new skill or recipe but also receive the word of God throughout it

[@RJBraschler]

Hi! Just curious, if you thought xylitol would work in this recipe. I know you mentioned it was safe....but I wanted to double check. Also, in the video, you stay 1c 1/8 juice and in the recipe it says 3/4 c. juice. I'm sure keeping track of the details is so hard, I'm not criticizing, just clarifying. Which is correct? Thank you so much for posting this!

[@MelissaKNorris]

The written recipe is correct to the ratio as written. Xylitol is approved for canning

[@johnNJ4024]

Just curious, if you triple the recipe and the ratio of sugar to pectin is correct and it's cooked properly then why won't the jam set up? Why wouldn't it work?

[@lindsayvlogslife]

It has to do with how it cooks - you’d need something with a lot more surface area to cook the jam in so that all of it heats through at the same rate. The more jam in your pot, the more likely it is for certain spots to get heated more than others which will lead to a looser set.

[@tbrown2302]

On the reference for Azure standard it say MKN10 to get $50 of first order of $50 or more, is that an error, on your video you said 10% off.

[@MelissaKNorris]

Oops that's a typo it's 10% off your first order of $50 or more

[@bookswithatwist-vanvelzerp9262]

LOL so many people preserve fruit in jams and jellies - but I can't think of any use for it but on toast - and I rarely enjoy that - how else can I keep my fruit and use it after season ??? anyone have idea?

[@WillieStubbs]

Freeze it, put it in ice cream or yogurt as needed. Also dehydrate it for cereals and oatmeal. Fruit roll-ups as well.

[@truthbetold2611]

Ground chia seeds may transform your syrup into something pretty good...

[@MelissaKNorris]

Not a safe canning ingredient though

[@truthbetold2611]

@@MelissaKNorris Good for freezer jam. At least to save your jam.

[@ponnaga550]

Dear lady can you make jam/marmalade without sugar? Make sure you can't.

[@farmwifeonthecoast]

Did you get a new stove? 🤩🤩

[@MelissaKNorris]

Yes and I love it, good eye!

[@bonnenaturel6688]

Would like recipe only.

[@MelissaKNorris]

Then go to the blog post that's linked in the video description

[@aseasonalabode]

I’ve used monk fruit 🤔

[@aseasonalabode]

I canned all my peaches and pears with it last year

[@kellcanabc]

Approved for canning by who?

[@socloseagain4298]

How do u still have strawberries this late?!?

[@angelbear_og]

She said at the beginning.

[@MelissaKNorris]

Fields near us are having a late summer crop but I also freeze strawberries from earlier or buy them in bulk from Azure

[@socloseagain4298]

@@angelbear_og Sorry I started typing eagerly a bit too soon 😛

[@socloseagain4298]

@@MelissaKNorris Nice thank you Melissa! 🙂

[@JanineMJoi]

So get a pH meter and do a test with monk fruit!

[@williamwoods8765]

Hello Janine

[@SunshinesShadow]

giardinella is pronounced: jar din ella

[@Daisy.florina]

That is not jam is just liquid and we didn't see the result of toast

[@charmc4152]

But I LIKE sugar....

[@dougprentice1363]

Just leave the sugar out.

[@halkizerian9604]

THERE IS NO SUGAR JAM THERE IS ONLY NO ADDED SUGAR JAM

[@halkizerian9604]

EVEN THOUGH THEY ARE NO SUGAR THEY WILL STILL RAISE YOU BLOOD SUGAR AND INSULIN

[@halkizerian9604]

IF I WERE DIABETIC I WOULD NOT USE THEM

[@carolcole570]

Zero “ added “ sugar, you mean.

[@francesgreen8434]

Stevia…yuck

[@lifeisgood-victoria796]

Too bad, I cannot stand stevia, have tried all brands that I can find and my taste buds just don't like it.

[@MelissaKNorris]

You don't have to add it, depends on how sweet you want it

[@marvinerwin8215]

You skip over all the important steps at the start but go on and on about non recipe related material

[@MelissaKNorris]

You skipped the link that goes straight to the written recipe 🤷

[@jackfishmagurkin1093]

STEVIA IS HORRIBLE TASTING, HORRIBLE , I SAY YUK . I USE ERITHRYTHOL BUT CUT WAY BACK ON IT AND HAVE NATURAL TASTING JAM , WHICH IS EVEN BETTER .

[@infinity.1.0]

There are brands with both but idk how they taste.

[@leelunk8235]

TOO MUCH STORY TELLING..HAD TO BE A CHICK VIDEO..GET TO THE POINT DAMN