Ever since I posted pics of my homemade low-sugar jam on my fitness Instagram stream (
check it out here), I've had numerous requests from you how I make it. I love jam, be it on a rice cake, a piece of toast, in yogurt, or on oatmeal. Normal store bought jam, however, contains
so much sugar that it's not really a healthy breakfast option at all. I decided to make my own, so I can control how much sugar I consume. Not only that, but you can get super creative with your own fruit combinations and jam varieties.
Today I'll show you how I make it! Let's start with the BASICS:
- Use best quality fruit that is picked at its prime, and perfectly ripe. This will make the jam naturally sweeter and you won't have to add as much sugar to sweeten.
- Sterilize your sealing mason jars before starting. This will ensure that no bacteria is in the jars which might develop mold, meaning your jam will keep longer. (You don't have to buy mason jars, I often reuse old jam or pickle jars, just make sure the lid still fits tight.)
How to sterilize your jars: Place the jars and the lids in a pot of water. I like to put the jars in a huge pot, and the lids in a separate smaller saucepan. Then boil both items in the water for at least 10 minutes. Then drain the water and dry the jars with a clean towel, but don't rinse them again under the water! Basically, just make sure that after the boiling process, they stay as clean as possible. Line them up for filling with jam later.
Keep on reading to get the full recipe!