Sugar-Free Strawberry Jam

Place all the ingredients into a medium pot and place on a medium heat.

Stir well until the Xylitol is dissolved. Don’t let the jam boil until you can’t see any sugar crystals.

Allow the jam to boil until the fruit is broken up and the jam is a deep ruby-red colour.

Check the jam by placing a teaspoonful onto a chilled saucer. Return to the heat if it is not ready.

Remove the glass jars from the sterilizing pot with clean, sterile tongs.

Fill each jar full to the top and place lid on firmly while still hot.

If you wish, remove the foamy bits from the top of each jar.

This jam needs to be eaten within a few months, as Xylitol does not have the same preservative qualities as sugar.