Light Strawberry Jam Low in Fat
Light Strawberry Jam Low in Fat is a medium French recipe that serves 4. 80 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking on YouTube.
Prep: 1 hr 30 min | Cook: 40 min | Total: 2 hrs 30 min
Cost: $6.70 total, $1.68 per serving
Ingredients
- 1 kg Fresh strawberries, hulled (preferably organic, fully ripe)
- 400 g Granulated sugar (white granulated sugar)
- 2 c. à soupe Fresh lemon juice (about 30 ml, juice of one medium lemon)
Instructions
Wash, hull and cut the strawberries
Rinse the strawberries under cold water, remove the stems, then cut the large strawberries in half or quarters so they break down easily during cooking.
Time: PT15M
Macerate the strawberries with sugar and lemon
Place the cut strawberries in a large bowl, add the granulated sugar and lemon juice, stir gently, cover with a clean kitchen cloth and let rest for 1 hour at room temperature.
Time: PT1H
Prepare the consistency test (shaker)
Put a small plate or shallow dish in the freezer or refrigerator so it is very cold before cooking.
Time: PT15M
Bring to a boil
Transfer the macerated strawberries to the pot, bring to high heat and let reach the first boil while stirring with a wooden spoon.
Time: PT5M
Temperature: élevée
Rest after the first boil
Turn off the heat, cover the pot and let rest for 15 minutes so the mixture stabilizes.
Time: PT15M
Final cooking and skimming
Return the pot to medium heat, cook while stirring regularly until the jam becomes translucent, glossy and the foam disappears. Skim the foam with a skimmer.
Time: PT20M
Temperature: moyen
Consistency test
Place a spoonful of hot jam on the pre‑cooled cold plate, let sit a few seconds then push the center with a finger; the jam should crack and stay firm.
Time: PT5M
Fill sterilized jars
Pour the hot jam into clean jars leaving a 4‑5 mm headspace, wipe the rims with a damp cloth and close the lids immediately.
Time: PT10M
Inversion and cooling
Turn the sealed jars upside down for about 15 minutes then return them upright until completely cool.
Time: PT15M
Nutrition Facts
- Calories
- 80
- Protein
- 0,5 g
- Carbohydrates
- 20 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑free, Low‑fat, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: None (except sugar which may contain gluten depending on the brand)
Ingredient Substitutions
- Instead of Fresh strawberries, hulled: raspberries, blueberries
- Instead of Granulated sugar: cane sugar, coconut sugar (will reduce shelf life)
- Instead of Fresh lemon juice: apple cider vinegar (for acidity)
Equipment Needed
- Large pot (1.5‑2 L)
- Wooden spoon
- Mixing bowl
- Kitchen knife
- Cutting board
- Clean kitchen cloth
- Cold plate or dish (shaker)
- Refrigerator or freezer (to chill the shaker)
- Skimmer or slotted spoon (optional)
- Sterilized glass jars with lids
- Timer or stopwatch
- Damp cloth (optional)
Critical Steps — Do Not Skip
- Macerating the strawberries with sugar and lemon
- Skimming the foam during the final cooking
- Consistency test on a cold plate
- Filling jars leaving a 4‑5 mm headspace
- Inverting the jars to create a vacuum
Chef Tips from the Video
- Choose fully ripe strawberries for optimal flavor
- Add the zest of one lemon for an extra aromatic note
- Using a wooden spoon avoids any metallic reaction with the sugar.
Troubleshooting
The jam remains too liquid after the test
Extend cooking by 2‑3 minutes and repeat the test. If needed, add 1‑2 c. à soupe of water and cook again.
Sugar crystals forming on the surface
Stir gently to dissolve them or gently reheat the jam and stir before jarring.
Storage
Refrigerator: Store in the refrigerator for 3 to 4 weeks
Freezer: Can be frozen for up to 6 months
Room temperature: Keeps 1 to 2 weeks in a cool, dark place
Make-Ahead Tips
- The jam stores very well in the refrigerator once jars are opened
- Unopened jars can be frozen for longer storage
- Prepare jars and lids in advance by sterilizing them in boiling water
Last updated: September 6, 2026
