Sugar free jam recipes with the stevia sweetener

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In order to make sugar free jam with stevia, there are a few things you need to take into consideration. Stevia does not 'gel' like sugar does, and in the format of sugar free jelly or jams, doesn't preserve for long, clocking in at a one week maximum in the refrigerator. You can always put it in the freezer of course, but once you take it back out, don't let it sit for more than a few days.

Here's a few more tips, before we go on to the recipes: as mentioned before, stevia needs a gelling agent. For this purpose you can use a sugar free pectin, we recommend Pomona's Universal Pectin.

It's important to mash the fruit you are using. Do not blend it, or your sugar free jam will lose its consistency.

Some fruits contain more natural pectin than others: for example blackberries and apples have high pectin levels. You might need to adjust the amount of pectin a little by trial and error.

sugar free jam Be sure to sterilise your jars before you start canning your stevia jam. Do this by first rinsing them thoroughly in hot water to clean them and to remove any labels.

Put the wet jars upside down into the oven (300°F/150°C) for about 10 minutes, until they are dry.

In fear of repeating myself, I'm going to refer you to the sugar free jelly recipes page for the basic preparation you need to make sugar free jams and jellies. Just look for the framed text on how to make calcium water.

Also remember there is a possibility to share your stevia recipes on this site. The best ones will eventually feature on this page. And now, it's time to move on to some yummy stevia jam ingredients!