Low Fodmap ✓| Lactose-Free ✓ | Gluten-Free ✓| Nut-Free ✓ | Refined Sugar-Free ✓
Yes you read it right it is a low FODMAP Strawberry spread, it is simple and homemade, and the most important beyond yummy.
Strawberry spread or jam is a great addition to have for breakfast or brunch. It goes great with different kinds of bread and baked goods, and it could also be a great topping for your porridge. The only thing is if you have IBS you most likely have trouble with sugary stuff. The store-bought fruit spreads and jams are usually packed with sugar, if you look at the label you will be surprised by the amount of sugar they have.
Apart from being super sugary, they could contain some snaky FODMAPs, like corn syrup, fructose-glucose syrup, fructose, agave syrup, and honey. Even if you go for a sugar-free jam, you can still find sneaky FODMAPs (high FODMAP polyols) like sorbitol (E420), mannitol (E421), maltitol (E956), xylitol (E967), and isomalt (E953).
Because I love having strawberry spread with almost everything and because I always suffered with horribly IBS symptoms from the store-bought ones, I decided to try making my own homemade low FODMAP strawberry spread.
Low FODMAP Strawberry Spread
This low FODMAP strawberry spread is light and perfectly sweet. Because of the lower sugar content, it tastes much more refreshing than the store-bought spreads. I like eating mine on waffles, French toast or on top of cream cheese toast. The latter is probably my latest obsession, the tanginess of the cream cheese goes perfectly with the sweetness of the strawberry spread.
The texture is wholesome ( there are whole strawberries that you can bite on.)
I’m beyond happy that I can brighten my breakfasts with this fruity, sweet and indulging spread without having my stomach rumbling and being upset after eating it, which was the case each time I had a store-bought spread.
How to make this Strawberry Spread?
It is super simple, you will need only 4 ingredients and 1 pan. The spread takes literally 10 min to make.
For the detailed step-by-step instructions scroll at the end of this page.
How to store this strawberry spread?
I keep mine in a jar in the fridge because I don’t preserve it, it’s best consumed for up to a week.
If you want to make a bigger batch and keep it longer you can freeze your spread. The good thing about storing the spread in the freezer is that it doesn’t require the large amounts of sugar that the canning process requires, which is perfect for this spread!
How to freeze the strawberry spread?
First let your spread cool in room temperature, then put it in clean jars. You can freeze it in a glass or a plastic jar, but also in a ziplock freezer containers (just be sure to press out any extra air before zipping them).
If you put your spread in a jar, make sure you leave enough free space (about an inch) at the top of the jar, to allow the expansion in the freezer.
How to defrost it?
You can do it by leaving it in the fridge overnight or if you are in a hurry you can do it by putting the jar in a basin full of warm water, that should take about half an hour to defrost the jam.
Low FODMAP Strawberry Spread
- 450 gr Strawberries (fresh or frozen)
- 150 ml Maple Syrup
- 3 Tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1 tsp Vanilla Extract
- 1 tsp Corn Starch
- 3 tsp Water
- In a saucepan, add the strawberries, Maple Syrup,Vanilla Extract ,Lemon Juice and Lemon Zest.
- Let it simmer Over Medium heat.
- Stir frequently mashing the strawberries as you stir.
- After 5min, mix the corn starch with the water (aside) and then add it to the saucepan.
- Continue stirring frequently. Cook for another 5min, or until the spread starts to thicken
- When it is done, remove it from the heat ant let it cool down for 5min.
- Transfer it into a jar.
- You can keep it in the fridge for up to a week.