Recipe: Home Made Strawberry Jam (No Refined Sugar, No Pectin)

Screen Shot 2019-01-08 at 2.24.09 pm.png

(per serving) 10kcal / 0.2 P / 2.4 C / 0.1 F

Although far gone are the pre-school days where I’d have a blackberry jam sandwich for lunch every day, every now and again I do love some strawberry jam, particularly on protein pancakes. The one thing that always bugged me about it was refined sugar being the main ingredient, and it generally only containing 40% strawberries! 1 tbsp usually gives you a whopping 9.9g of mostly processed sugar.

Strawberries are already sweet enough, so I decided to have a few goes at whipping up a batch of jam. This is the recipe I have decided I liked the best so I wanted to share it. The natural sugar provides more than a bunch of sweetness, and only has 1.45g of sugar per table spoon, plus it stores in the fridge just perfectly. Next time I’m making a much larger batch to create 2-3 jars to store in the fridge.

The goal after that is to make them with strawberries I’ve grown myself with the plants I just bought haha.


  • 5 cups roughly chopped fresh strawberries

  • 3 tbsp water

  • 1.5 tbsp freshly squeezed lemon juice

  • 4 tsp finely ground tapioca flour (also called tapioca starch)



  • Loosely chop strawberries (removing tops) to accurately measure in a measuring cup

  • Place all ingredients into a saucepan and heat on a very low temperature until the strawberries are soft (this should only take 2-3mins)

  • Place the entire mixture into a blender or food processor and blend (or just pulse). I made mine smooth, but in another attempt I made a ‘thicker’ batch, either works well

  • Pour mixture back into the saucepan on the lowest heat possible

  • Allow the mixture to simmer, and then keep an eye on the stove and stir the mix regularly

  • It will start to thicken, and if you don’t stir it every 5 or so minutes it will stick to the bottom of the saucepan

  • It will need to cook for around an hour on the lowest heat with occasional stirring

  • You’ll know it’s ready when the mixture stays separated for 2 seconds when you run a wooden spoon or a spatula through it

  • Once this happens remove and allow to cool before placing in a jar of choice - the mixture will continue to thicken in the fridge

  • Store in the fridge (serve after it has cooled for approximately 2 hours. I photographed mine before it was fully cooled)