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Quick Low Sugar Strawberry-Maple Jam

by Kate Itrich-Williams June 17, 2019

Strawberry Maple Jam with Buns

Making low sugar strawberry jam is easy when using KNOW Better Syrup. Simply add a drizzle or two to a pan full of chopped fruit and let the whole thing simmer for several minutes to thicken. A potato masher comes in handy to smash any rouge pieces of fruit, and a drizzle of lemon juice adds a touch of needed brightness. Serve on KNOW Better Buns or Slices with a schmear of butter, cream cheese or coconut oil. 

Makes about 2 cups
Serves 16


1 1/2 pounds strawberries, hulled and chopped (about 5 cups)
1/4 cup KNOW Better Syrup
Pinch salt
Juice of ½ lemon


In a large, non-reactive skillet, combine the strawberries, syrup and salt. Place over medium-high heat. As the strawberries begin to release their juices, stir, and reduce the heat to medium to maintain a rapid simmer without scorching. Continue to simmer, stirring frequently, until the strawberries have begun to break down and their juices have thickened, 10 to 15 minutes. Remove from the heat.

Use a potato masher to smash any remaining large pieces of fruit and stir in the lemon juice. Transfer to a storage container and let cool completely before refrigerating. The jam will last about 2 weeks, refrigerated. 


Per Serving: 55 calories, 1 gram fat, 10 grams net carbs, 1 gram protein 

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