Sweet Recipes

Strawberry jam

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Makes 2 x lb jars


  • 500g strawberries, hulled
  • 150ml water
  • 4 sheets of gelatine
  • 35g Sweet ’N Low Stevia for chefs


  1. Using a blender or food processor, lightly pulse the strawberries to a rough puree.
  2. Place water into a small pan, add gelatine and heat gently, stirring until gelatine has dissolved. Remove from heat.
  3. Add Stevia and gelatine to the strawberries and mix well.
  4. Pour into sterile jars and seal. Place in the fridge and leave to set for approximately 1hour. The jam should have a soft set consistency.


Note: Sweet ’N Low Stevia for chefs provides the sweetener in the jam but does not have the preserving qualities of sugar. Therefore the jam needs to be kept refrigerated and eaten within 2 weeks.


35g  Sweet ’N Low Stevia for chefs replaces 500g of preserving sugar

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