Light Strawberry Jam Low in Fat

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

1. 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

2. 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

3. 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

4. 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

5. Rest after the first boil

   Turn off the heat, cover the pot and let rest for 15 minutes so the mixture stabilizes.

   Time: PT15M

6. 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

7. 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

8. 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

9. 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