Sugar Free Strawberry Jalapeno Jam, Sweet Heat Real Set
A real sugar free strawberry jalapeno jam with a warm, pickled pepper kick instead of the usual balsamic Zing. Fresh strawberries crush into a loose, modern set with Pomona's pectin and allulose.
Servings: 26 (1 Tbsp each)
Ingredients
Calcium Water:
- ⅛ tsp calcium powder
- ⅛ cup water
Jam:
- 2 cup strawberry, hull, crush and dice
- ¾ cup allulose
- 1 tsp pectin powder
- 1 tsp calcium water
- 2 Tbsp lemon juice
- 2 Tbsp pickled jalapeno, drain, dice
Instructions
Calcium Water:
- Combine calcium powder and water in small jar, shake well.
Jam:
- Hull strawberry; crush ¾ with potato masher, dice remaining ¼.
- Combine allulose and pectin powder, to prevent clumping.
- Add allulose-pectin mixture, calcium water, and lemon juice to strawberry; stir well.
- Bring to rolling boil over medium-high heat, stirring often.
- Add jalapeno and stir to combine.
- Hold at rolling boil 1-2 min to confirm full boil, stirring constantly.
- Test set on cold plate or spoon; remove immediately once jam mounds and holds.
- Cool and refrigerate.
Notes
Refrigerator jam only, not shelf-stable as written; canning guidance available through NCHFP.
Pomona's pectin sets on contact with calcium, not from sustained heat, so once the jam reaches a real rolling boil the set reaction is essentially immediate. Hold at a rolling boil for a minute or two to confirm it is boiling throughout, then test right away rather than boiling longer.
The jam also keeps firming for hours after the jar leaves the stove. If it looks fully set while still hot, it has already gone past the point to pull. A properly timed batch looks loose and barely holds on a cold-plate or cold-spoon test while warm, then reaches its real set overnight in the refrigerator.
Drain jalapeno well and pat dry before dicing; excess brine thins jam and pulls in unwanted flavor.
For more heat, increase pickled jalapeno to 1/4 cup, drain, dice.
Buy one 1 lb container of whole strawberries per batch.
Leftover prepared calcium water keeps refrigerated for months. Shake before use, and discard if it develops mold, an off smell, or unusual cloudiness beyond normal settling.
Pomona's Universal Pectin is calcium-set and works at low sugar levels unlike standard pectin, which is why it is the house standard; find it at most grocery stores in the baking aisle or canning section, or order online if unavailable locally.
If jam foams while boiling, drop in pat of butter and keep stirring; foam settles.
Nutrition Summary (per serving)
Net Carbs 1g
Carbs 1g
Fiber 0.3g
Calories 5kcal
Sugar 1g