Sugar Free Dark Cherry Jam

Do you want to know the secret to making super sweet jam with NO sugar added?

Use frozen fruit!

Why is frozen fruit better than fresh fruit?

• Harvested at peak ripeness: when fruit is at its peak ripeness, it is generally harvested so it is naturally the sweetest it can be. Freezing it at that time locks in that sweetness.
  Think about it – fresh fruit has a faster expiration date, and producers have to account for transportation to and from grocery stores. So, this fruit is sometimes picked BEFORE it fully ripens in order for it to have a longer shelf life.
• Freezing changes texture: remember, fruits and vegetables are primarily made of water. When fruit freezes, the water within the fruit forms ice crystals, which may concentrate the natural sugars, leading to a more intense flavor experience when thawed.
• It’s all in our heads…or tastebuds, rather: when frozen fruit thaws, the texture softens, which may enhance our perception of its natural sweetness compared to fresh fruit which has a firmer texture. This is also why using frozen fruit is ideal for making jams – when it thaws, it softens, and the juices explode out to create that velvety texture.

How do you make sugar-free fruit jam?

Set a nonstick skillet on medium heat. I ALWAYS use a nonstick skillet to prevent burning if the pan gets too hot.  Then, add the frozen fruit.

As the fruit thaws, pour in a few tablespoons of water.  Sometimes, I like to add some fresh herbs to enhance the flavor.  I toss them in at this point. I added tarragon because it pairs well with the cherry flavor.

After 3 – 5 minutes, stir the fruit a few times to ensure it is not burning, and gently mash it.  DO NOT mash if the cherry is still whole and firm.  It’s a personal preference, but to speed up the process, I like to cover the cherries for another 3 – 5 minutes to trap them in all the heat and help them soften.

After this, the cherries should begin to soften.  Use the back of the spatula to gently mash down on the cherries to burst their natural fruits.

Squeeze in some fresh orange juice and continue mashing the cherries. If it is bubbling, reduce the heat of the skillet to a light simmer.

Continue mashing until all the cherries have exploded and their natural juices fill the pan.  Remove from the heat and allow to cool.

How do you make sugar-free jam thick without adding pectin?

While there are more than one way to skin a cat, the secret to pectin-free jam is CITRUS!  Yep – lemons, limes, and oranges are often used.  These fruits are naturally filled with pectin, which actually works as a barrier to pathogens that can penetrate and damage fruit.  Because of this, these are ideal for making sugar-free jams.

How long does sugar-free jam last?

Store in an airtight container or jar in the fridge for up to 2 weeks (but I’m sure it’ll be gone in less than 1 week – it’s that good).

What do you eat with sugar-free jam?

My go-to’s are parfaits and nice cream.  Try it with this protein-packed probiotic parfait using whipped cottage cheese.