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Sugar-Free Strawberry Jam (low carb, keto)

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A sugar-free strawberry jam recipe perfect for low carb and keto diets. This no pectin jam recipe is thickened with gelatin and super easy to make.

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A sugar free strawberry jelly recipe perfect for low carb keto or Paleo diets. This no pectin jam recipe is thickened with gelatin and super easy to make.

THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

There’s nothing like biting into hot buttered piece of toast slathered in homemade jam. When I was a kid, my mother made all kinds of jams and jellies. I especially liked her peach jam, concord grape jelly, and strawberry jam. Homemade jams and jellies always taste better!

I had great success with the sugar-free raspberry jam I made a few weeks ago. People have said it’s the best tasting low carb jam they’ve had. Yay. So, faced with a plethora of strawberries from recent recipe testing, I knew a sugar-free strawberry jam was next.

I love how simple this strawberry jam is to make! Some all-fruit jam recipes cook and concentrate the fruit, and their sugars, until thick. This recipe cooks for 20 minutes and uses gelatin to thicken. The result is approximately one cup (8 oz) of sugar-free strawberry jam that still tastes like fresh strawberries.

A piece of toast with strawberry jam on a wooden surface with a knife, jars of strawberry jam, strawberries and sliced bread in the background.

How to Make Sugar-free Strawberry Jam

Making sugar-free strawberry jam at home is easy. No special equipment is required and there are only a few simple steps:

  1. Weigh and chop the strawberries
  2. Bloom the gelatin in the lemon juice (or add 2 tbsp of chia seeds after cooking)
  3. Cook the strawberries with water and sugar-free sweetener until the strawberries break down and thicken as the liquid evaporates.
  4. Tear the gelatin into pieces and stir into the hot strawberries. 
  5. Refrigerate overnight to set.

How Long Does Sugar-free Jam Last?

How long sugar-free jam lasts depends on whether the recipe calls for an acid like lemon juice and what sweetener is used. Lemon or lime juice boosts the acidity of the fruit, making a harsher environment for bacteria to survive. A low carb sweetener like xylitol or erythritol will inhibit bacterial growth, adding to the shelf life of sugar-free jam. My jam typically lasts 2-3 weeks in the fridge, opened. Unopened, it will last longer if kept very cold – like in the back of the refrigerator. 

Is Sugar-free Jam Keto Friendly?

Yes, sugar-free jam is keto friendly. Blueberries, raspberries, blackberries and strawberries have much less sugar than other fruits, making them great for low carb and keto diets in moderation. Think garnish instead of a whole bowl. Use sugar-free jam just like regular jam – in moderation.

Ideas for using sugar-free strawberry jam:

Here is the link for the Weck Jelly Jars I used in the photos.

A knife with strawberry jelly on a jar of opened jelly in front of a blue napkin and a sliced loaf of bread on a cutting board.

Low Carb Sugar Free Strawberry Jam

Course: Basics
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16
Calories: 57kcal
A sugar-free strawberry jam recipe perfect for low carb keto or Paleo diets. This no pectin jam recipe is thickened with gelatin and super easy to make.
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US Customary - Metric

Ingredients

  • 8 ounces diced strawberries
  • 1/4 cup Sukrin :1 **(Swerve, Lakanto or sugar if not low carb)
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 3/4 tsp Knox Gelatin powder

Instructions

  • Sprinkle the gelatin over the lemon juice to bloom.
  • In a small sauce pan over medium heat, combine the strawberries, Sukrin :1 and water. Stir to combine. Bring the strawberries up to a simmer then turn the heat to low and simmer for 20 minutes. 
  • Tear the bloomed gelatin into small pieces and stir into the strawberries to melt. Turn off the heat and adjust sweetness. Let cool.
  • Spoon the strawberry jelly into a clean jar, cover and refrigerate. Use within 2-3 weeks. Can be frozen and thawed in the refrigerator before using. 
  • Makes 1 cup yielding 16 servings, 1 tablespoon each at 0.85 g NET CARBS.

Notes

** Sukrin :1, Swerve, and Lakanto are natural low carb sugar alternatives that do not spike blood sugar, so they are considered safe for diabetics. They also inhibit the growth of backteria, helping the jam to stay fresh longer. If you are not following a low carb diet, use sugar to taste.
Nutrition Facts
Low Carb Sugar Free Strawberry Jam
Amount Per Serving (1 Tbsp.)
Calories 57
% Daily Value*
Total Carbohydrates 1.15g 0%
Dietary Fiber 0.3g 1%
Sugars 0.68g
Protein 0.66g 1%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Tbsp. | Calories: 57kcal | Carbohydrates: 1.15g | Protein: 0.66g | Fiber: 0.3g | Sugar: 0.68g

Low Carb Sugar Free Raspberry Jelly (sugar free jam) is perfect for low carb and keto breads

Low Carb Sugar-Free Raspberry Jam

Sugar-free blueberry chia seed jam in a clear glass jar with a lime to the left and a knife with jam over the top of the jar.

Sugar-Free Blueberry Chia Seed Jam

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Low Carb Sugar Free Lemon Curd

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  1. In the recipe you say it can be frozen. In comments you say you aren’t sure, but probably not. So… Yes or no to freezing? Also… Just freeze in a jar if so? Thanks!

    Reply

  2. I have made strawberry jams from three different recipes. This is by far the best! I used Lakanto sweetener and fresh strawberries from my local produce farm. So good! Thank you for this very simple recipe. I plan on making more with different berries.

    Reply

    • I’m glad you like the recipe, Susan. I have a recipe for raspberry jam on the site and it’s the same for blackberry jam. Both are really good. -Kim

      Reply

    • Hi Rosemary. You can use Puyre stevia (the granulated erythritol/stevia blend) at the same ratios. I have never tried this recipe with oranges. -Kim

      Reply

    • Hi Alena. Yes, 2-3 weeks. I talk about it in the post and it’s also mentioned in the recipe if you need future reference. Enjoy the recipe. -Kim

      Reply

    • Hi Kimberly. I sprinkled the gelatin over the lemon juice and let it “bloom”. Then I tore the pieces up and added them to the hot strawberries once they had cooked. I hope this helps. -Kim

      Reply

      • So glad this question was asked. The lemon.Juice step was not detailed enough. I had idea before reading this reply what to do.

        Reply

    • Sure, Mary. You may need to use more sweetener to get it as sweet as you want. The only danger in that, is that the erythritol will sometimes recrystallize causing a little crunchiness. -Kim

      Reply

  8. I made this recipe jam taste so good, but it didn’t set it is just pour-able?
    I use swerve sugar and when it was done cooking i put it in the jar .
    I am not sure what happened? any suggestions?

    Reply

    • Hi Daisy. You can either melt and cook your jam a little longer or add about 1/4 teaspoon more gelatin. I think that different brands of gelatin very in strength a bit and of course strawberries are sometimes juicer than others. I have added too much gelatin before and had solid strawberry jam which I had to warm gently in the microwave and stir before using. I’d try to cook it a little longer instead of adding more gelatin. OH! You can also add a little xanthan gum, maybe 1/4 teaspoon, white it is cooking. I find that xanthan gum can dull flavor so you may need to add just a little more sweetener. -Kim

      Reply

  9. This is delicious! I love that it uses gelatin instead of chia seeds. It reminds me of regular jam which I really miss! After trying the recipe as is, I multiplied it and made a huge batch to use up local, ripe strawberries. Almost ruined it by not increasing the cooking time. lol I then froze it and it has turned out well..When I defrosted it, it wasn’t quite as firm as before freezing but still tastes great and holds up fine. Thanks for a jam recipe without chia seeds!

    Reply

  10. Hello! This jam is simply amazing, thank you for the recipe. I have discovered if you make exactly half quantities of this it does not need thickening as it reduces down nicely. Use slightly less water too. It’s a bit fiddly to make small amounts but worth it.

    Reply

  11. This is my second attempt at making the strawberry jam. The 1st time it came out delicious. I substituted the swerve granular for confectioners (it was all I had on hand) and it turned out fine. This time the strawberries I was going to use were bad so I had to resort to frozen strawberries. I put them in the blender to chop them up. I used the Swerve Granular this time. I’ve tasted it and it tastes as good as the first time. I make it for my grandson so that he can have strawberry jam and peanut butter sandwiches and he doesn’t bounce off the walls afterwards. And for a small non-guilty pleasure for me once in awhile. Thanks for posting this amazing recipe!

    Reply

    • Thanks for sharing that the frozen strawberries work just as well, Michele. I just made a quadruple batch today and will try freezing it to see how it works. I hope your grandson likes the jam. Happy Summer! -Kim

      Reply

        • Hi Nan. I have been doubling the recipe with luck. When I did the recipe x4, it gelled completely solid! Lol. I have some in the freezer, but because it gelled solid, it’s not a good test. NOW, let me say that instead of following the recipe exactly as written and using the Knox gelatin, I used Great Lakes Grass Fed Beef Gelatin and because it is typically a little weaker, I used a little more. So, actually this is not a helpful response at all! I am so sorry. Small batches are what works for us because it is so easy to do. Please let me know how this works. Ps. I do keep the jam in fridge for 2-3 weeks, but food safety would counsel me to say 1 week. -Kim

          Reply

  12. Can any other sugar replacement work? I’d like to pick up the stuff to make this but looking for the best natural sugar replacement

    Reply

    • Hi Shirley. I have never tried this recipe with cherries, so I can’t answer your question. If I was developing the recipe, I would probably begin by chopping them a bit in a small food processor before cooking. Good luck with your recipe. -Kim

      Reply

  15. This turned out really good! I used 1/4 tsp of xanthum gum since I did t have gelatin and it hickened it just right! Used swerve for sweetener. It’s strawberry season here in Georgia so I will be making this several times!

    Reply

  16. What do you mean by: 1/4 cup Sukrin :1 (or Swerve Granulated) Does that mean 1/4 c Sukrin and 1 c swerve?

    Reply

    • Hi Mary, great question. I mean 1/4 cup of Sukrin :1 (which is a 1:1 low carb sugar replacement made with erythritol and stevia) OR you can use Swerve Granulated if you prefer. Since they are both 1:1 sugar replacements, the amount would be the same – 1/4 cup. I hope that is more clear. -Kim

      Reply

  17. Kim, YOU are my new Diva of simple and tasty. As someone who struggles with Type 2 diabetes (and as a foodie, I do struggle) I have been trying to find a way to get sweet into me when the desire comes upon me

    I thought i had found the answer in the lowly but delicious PB&J using Polliner’s Simpley Fruit product. But alas, while the lable looked good, I over-looked the “concentrated fruit juice” OOPS ! not to worry says I, i will toss some fresh fruit in the blender and toss it in the frig overnight and soon as you can say “Bobs your Uncle” i will have a fresh fruit spread…. NOT…… so I begin my journey for how to do it right. After a day or two of scrubbing the web, I came to the conclution that it would be easier to construct a nuclear reactor….. you know…, Buy this pot, Steam this, Boil that, wide funnel, bottle tongs, do-si-do and bow to your partner. all i wanted was a simple fruit spread !!!!! And then the skys parted and Kim arrived with a simple recipie and proceedure for doing just that. 5 Ingredients (depending on the fruit combo) 45 minute start to finish and there you have it. DEE….LISH

    THANK YOU Kim,

    Reply

  18. Has anyone frozen this? I have a lot of strawberries and want to make some that will last longer than 10 days.

    Reply

  19. Hello,
    Is it possible to substitute any berry in this recipe? Would the measurements be the same? I wanted to make a blackberry jam instead.

    Thanks!

    Reply

    • I think so Pam. It’s the gelatin that causes it to gel, not the sweetener. Let me know if it doesn’t. Because gelatin brands work differently, sometimes a little more or less gelatin needs to be added. You will find out after your first batch. I used Knox, but have found that grass fed beef gelatin is not as strong. Cooking down an using the fruits natural pectins helps, too., -Kim

      Reply

  21. This is the best jam including the sugary jam I can every year! It tastes of strawberry and nothing else. Thanks for a great alternative!

    Reply

  22. Can we use Stevia as the sweetener? I need a low carb jam with Stevia for a medical required keto diet. Thanks!!

    Reply

    • Kathy, I haven’t tried the recipe with all stevia. My guess is that it will still work since the recipe uses the natural pectin in the fruit and the gelatin to gel it. If it doesn’t gel overnight, you can gently cook it a little longer, but the gelatin should do its work nicely. -Kim

      Reply

    • It only makes a cup, Reannon. I really don’t know as we eat it within 10 days. I would think maybe it wouldn’t can because there isn’t enough sugar to preserve it. -Kim

      Reply

    • Hi, Kim. Technically, the jam isn’t completely sugar-free because of the natural sugar in the strawberries, so 1 tbsp is 1 carb. -Kim

      Reply

        • Hi Jennifer. I didn’t count strawberries because the count would differ depending on how big each was. Instead, I weighed the strawberries, which is in the recipe. I hope this helps. -Kim

          Reply

    • No, I haven’t frozen this jam, Kim. I have some thoughts, though… When I make bone broth, I always add extra gelatin and when it thaws, the gelatin’s thickening power is still in tact. Also, because the cell walls in the strawberry cells have burst in the cooking, they freezer shouldn’t affect them. My guess is that it would be fine if thawed in the the refrigerator, but I haven’t tried it. I hope this helps. -Kim

      Reply

  27. I would love to try this recipe, but not familiar with the Sukrin :1…..Instead of Sukrin, how much Swerve would I use?

    Reply

  28. Hello! Before starting keto, I discovered a strawberry pepper jelly by Pepperlane. It was so good over cream cheese. Do you think I could dice some jalapeno and add it to the strawberries to cook (reduce the heat of the jalapeno)? I don’t know anything about pectin, so I’m just curious to find out if this could work.

    Reply

    • Yes, Cynthia. I also have a raspberry recipe and a blueberry recipe that uses chia seeds to gel. There may be pictures of them at the bottom of the post? Just so you know, blueberries have a lot of pectin and will gel simply by cooking them down quite a bit. -Kim

      Reply

        • Yes, Shahneen, that is correct. Add a little water, lemon juice and sweetener and cook until the blueberries are thick. Mash them a little while they are cooking. I do not have a recipe, I would just simmer it. I hope this helps. -Kim

          Reply

    • I haven’t tried this with another option, but I would try 2 tbsp of chia seeds and let it sit overnight. If it doesn’t gel enough, add a little more and let it sit again. -Kim

      Reply

  33. I’ve made this twice now and absolutely love it! I use frozen strawberries and reduce the water by 1 Tablespoon. This is now my definite go-to recipe for making all jam! Thank you!!!

    Reply

  34. Hi there. I made this tonight and its pretty good . It tasted awesome before i added the lemon juice gel…then I could taste the tartness.. adding more sweetener didn’t quite cover it but made it too sweet. Can i bloom the gelatin in water? if so warm or cold?

    Reply

  35. If I used frozen strawberries, should I cook longer to cook out the extra water? How much longer would you suggest, if at all? Thanks for all your recipes. I admire anyone who enjoys being in the kitchen long enough to experiment and perfect recipes!

    Reply

    • Hi Marijane. What a great question. I did not use frozen strawberries so I’m not exactly sure. I like your idea of cooking a little longer to cook out some of the water. It may be a trial and error kind of thing. If it doesn’t gel over night, you can reheat it in the microwave and bloom 1/2 t of gelatin and add it to the hot jam. Then let it cool overnight again. I actually ended up doing that with one of the batches when I was testing. When my mom made freezer jam and it didn’t gel, we used the runny strawberry jam ad a topping for pancakes and cheesecakes. Have a nice weekend. -Kim

      Reply

  36. I would like to know the nutritional breakdown of your low carb keto friendly strawberry jam. How many carbs, fibre, fat, and protein please. I can not find it anywhere? WIting for your reply ASAP please. Thank you kindly. Kathy

    Reply

    • Actually Kathy, what you see is what it is. My recipe card does not allow me to add “trace” to it. Here is what the breakdown is minus the sugar, because the MasterCook cookbook/recipe program doesn’t have that listed as a nutritional fact (I keep asking them to add it). Calories: 5, Fat: trace, Carbs: 1, Fiber: trace, Protein: trace. I hope this helps. -Kim

      Reply

    • Hi Carl, I did not test the recipe with xanthan gum, but you can try. I would mix about 1/4 teaspoon in with the sugar so you don’t get lumps. Then you will have to add from there. Psyllium powder also gels, as well as glucomannan powder and chia seeds. -Kim

      Reply

    • Hi Alyssa. Sukrin is made from erythritol and Stevia instead of erythritol and fibers. Swerve burns my throat a bit and Sukrin doesn’t. Use what you have. -Kim

      Reply

  39. This recipe looks fantastic, thanks for sharing.
    My concern is preserving a larger batch – I’m assuming that it would need to be frozen?

    Reply

    • Thanks, Pam. It would have to be preserved somehow. I haven’t tried freezing the jam. I don’t know how well it would freeze. -Kim

      Reply

  40. Hello! I want to make this for my dad! I bought swerve online but for some reason they sent me the confectioner’s version. Can I use that? If not I have Stevia in the raw granulated. How much would I use of the Stevia? I’ve never tasted either so I don’t know how to use them. Thank you for this recipe!! I’m trying to find recipes that my dad enjoys so I’m excited to make this!

    Reply

  41. Sooooo I bought swerve online and they sent me the confectioner’s kind. Is that gonna be okay in this? If not I have Stevia in the raw granulated. Never used stevia so not sure how it would taste. What would be the measurement if I need to use stevia? Thanks for this recipe!!! My dad is needing to do low carb for his blood pressure so I’m trying to find substitutes of his favorite meals so he can enjoy it as much as possible!

    Reply

    • The Swerve Confectioners will work fine. You might need a little more to get the sweetness you desire. Actually, you may want to use them in combination. Gelatin varies from brand to brand so if it doesn’t thicken overnight (it will be thinner than storebought) you can reheat in the microwave and add 1/4 tsp more of bloomed gelatin or a little xanthan gum. -Kim

      Reply

    • I hope this is something she can have. With a low carb bread or muffin, it shouldn’t impact her blood sugar. Of course with all fruit, she should check after trying a new recipe. Have a great day. -Kim

      Reply

  45. I made sugar free black raspberry jam using this recipe and none of it set. Any suggestions to thicken it more before using?

    Reply

    • Hmmm. You can cook it a little longer and/or use more gelatin. Sometimes there is a difference between fresh and frozen, too. Also, strawberries may have more pectin than black raspberries. -Kim

      Reply

      • I am redoing it all. I found sugar free sure jell. Should I try that? Do I have to add the sugar additive again and use the lemon juice too? I am a beginner and have no clue! Thanks for your help!!

        Reply

        • Hi Janet. You could try the sure gel. I have never used it. The sugar additive is just sweetener. The lemon juice just lifts the flavor a little. -Kim

          Reply

      • I also canned it instead of just putting in containers for refrigeration. Would that make a difference? I found sugar free sure jell. Off to get more lemon juice to retry. Wondering if I need more sugar substitute too. I am a beginner at this!!

        Reply

        • I don’t can, Janet. I just used the cooked fruit and gelatin. I have not tried blackberries yet, but the strawberry and raspberry worked. I made 4 batches each before I shared the recipe. Good luck with the sure gel. -Kim

          Reply

      • How long is it supposed to take before gelling up? Mine is cooked and I poured it in my jar. It’s in the fridge now but still very liquid. Only changes I made to the recipe was emulsifying with an immersion blender a few minutes before adding the gelatin. Could that have messed me up? Taste however is amazing

        Reply

        • That might have done it, Rachael, but how juicy the berries are will effect the results, too. Let it sit overnight. If it isn’t thicker then next time cook it a little longer and maybe don’t blend it with the stick blender. You can use it as a sauce for cheesecake if it doesn’t set. Enjoy your weekend. -Kim

          Reply

  46. Made this jam and it was a hit. Very tasty, easy better than store bought for sure. Highly recommended, and making it again tonight.

    Reply

    • Great question Mark. Do you have any stevia? I purposely use less of any erythritol sweetener because erythritol has the tendency re-crystallize, making them crunchy. Plain Erythritol is less sweet than Sukrin or Swerve which are 1:1 sugar subs. You can either use 1/3 more plain erythritol than what I call for in the recipe or use the same amount and then add stevia to taste. Enjoy the recipe. -Kim

      Reply

      • So a 1/4 Cup of sukrin is all I need right? Or that and swerve ? Sorry to be a bother, I’m craving this jam lol

        Reply

        • Yes, Mark. You only need 1/4 cup of Sukrin or Swerve and maybe 1/3 cup of regular erythritol. If you want it sweeter, add more to taste. Enjoy! -Kim

          Reply

  48. I don’t have Lemon juice. Is there anything that I can sub for it? Or omit it? What does it do exaclty?

    Thanks!

    Reply

    • Hi Kaysie. The lemon juice brightens the flavor of the jam. If you don’t have any you can use a packet of True Lemon or omit it. Enjoy the recipe. -Kim

      Reply

    • I have never made freezer jam before, Chanda. I would say no, but I really don’t know. It was intended to be small batch and be used in about a week. -Kim

      Reply

    • Yes, Elaine. Sukrin and Swerve are natural sugar-free sugar alternatives. Sukrin is and erythritol/stevia blend while Swerve is a erythritol/fructooligosaccharide (fiber) blend. If you are not on a sugar free diet, you may use sugar or honey to sweeten the jelly. Enjoy the recipe. -Kim

      Reply

  51. This is yummy, can you please tell me where you purchased the small glass jars with clamp on lids,that the strawberry jam is in? Thanks, Sandy

    Reply

    • Yes, Sandy. They are Weck jars that I found on Amazon. I use them mostly for photography, but they are perfect for small things like jams and jellies, curds, caramel sauce and fudge sauce. I’ll add the link to the post. -Kim

      Reply

  53. This looks so easy and so yummy. Strawberry Jelly is one of my hubby’s favorites. The strawberries are just now becoming available at our local farms. I can’t wait to try this lovely recipe.

    Reply