Homemade Strawberry Preserves Without Sugar
Grab fresh strawberries ASAP and get ready to make my Strawberry Preserves Without Sugar. All you need is a handful of ingredients for this perfect sweet treat. My naturally sweetened version can be used on warm buttery toast or other breakfast faves like swirled into greek yogurt.
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 1 cup fresh and ripe strawberries
- 2 tbsp honey
- 1 tbsp chia seeds
- ¼ tsp cinnamon
- ¼ tsp vanilla extract
- Squeeze of lemon juice
Instructions
- Start with cleaning and cutting the strawberries. SOak or rinse in cold water and pat dry with a paper towel. Cut off the green tops and cut into a small dice.
- In a small saucepan over medium-low heat, add the strawberries along with the honey. Sprinkle the chia seeds over top and add the cinnamon and lemon juice. Give it a good stir.
- Let the strawberries cook down for at least 30 minutes , while stirring every few minutes.
- Let the preserves cool and store in an airtight container in the fridge for up to a week.
Notes
Notes:
Storing: Let the hot jam cool to room temperature. Store in an airtight containeror mason jars in the fridge for up to 5 days.
Helpful Tips:
- This is a small batch recipe that is perfect for the weekend. If you want a larger batch, use more strawberries and adjust the honey to your liking.
If you don't cut the strawberries too small, that is ok. You can mash them down with your spatula as they cook.
- I learned this in culinary school that if your berries have a little mold you can still cook them down for jam or preserves, you just need to cut off the mold first. So my trick is, when buying strawberries, try to get them as ripe/red as possible. I like to buy them and let them sit in the fridge until they almost go bad.
- Continue to stir the strawberries to prevent burning.
- The chia seeds don’t need to be added however they do help with thickening.
- To make this vegan, use agave instead of honey. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
- This is a small batch recipe that is perfect for the weekend. If you want a larger batch, use more strawberries and adjust the honey to your liking.
If you don't cut the strawberries too small, that is ok. You can mash them down with your spatula as they cook.
- I learned this in culinary school that if your berries have a little mold you can still cook them down for jam or preserves, you just need to cut off the mold first. So my trick is, when buying strawberries, try to get them as ripe/red as possible. I like to buy them and let them sit in the fridge until they almost go bad.
- Continue to stir the strawberries to prevent burning.
- The chia seeds don’t need to be added however they do help with thickening.
- To make this vegan, use agave instead of honey. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Nutrition
Calories: 236kcalCarbohydrates: 51gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 3gMonounsaturated Fat: 0.3gTrans Fat: 0.02gSodium: 5mgPotassium: 295mgFiber: 7gSugar: 42gVitamin A: 25IUVitamin C: 85mgCalcium: 106mgIron: 2mg
Tried this recipe?Let us know how it was!