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.
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 low carb sugar-free raspberry jelly (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 jelly (jam) was next. I was not disappointed.
Easy chia seed jams have been all the rage the last few years. I have a delicious recipe for low carb blueberry-lime chia seed jam. But, chia seeds add a bit of their own taste and texture to jelly and jams. Sometimes I just don’t want to use them.
I like that this is a chia seed free and no pectin strawberry jam recipe. And it’s easy! 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 jelly (jam) that still tastes like fresh strawberries.
Additional ideas for using this great sugar-free strawberry jam:
- swirled into cheesecakes
- between layers for cakes
- sandwiched between sugar cookies
- stirred into yogurt
- stirred into ice cream
Here is the link for the Weck Jelly Jars I used in the photos.
This delicious sugar free strawberry jam is 1 carb per tablespoon.
[This post and recipe contain affiliate links. Purchasing through a link may result in my earning a small consideration. These pennies help me continue to provide great free content.]
Low Carb Sugar Free Strawberry Jam
Ingredients
- 8 ounces diced strawberries
- 1/4 cup Sukrin :1 (or Swerve Granulated)**
- 1/4 cup water
- 1 tbsp lemon juice
- 3/4 tsp Knox Gelatin powder
Instructions
- Sprinkle the gelatin over the lemon juice.
- 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.
- Break up the gelatin 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 in 7-10 days. Makes 1 cup yielding 16 servings, 1 tablespoon each.
- I have not tried freezing this jam.
Notes
- This recipe card does not allow me to add "trace" ingredients to the nutritional information. The MasterCook cookbook program I use to calculate nutritional value does not list sugar. This is the breakdown per my program... Calories: 5, Fat: trace, Carbs: 1, Fiber: trace, Protein: trace. ** Sukrin :1 and Swerve are natural low carb sugar alternatives that do not spike blood sugar, so they are considered safe for diabetics. If you are not following a low carb diet, use sugar.
Nutrition
Low Carb Sugar Free Raspberry Jelly (Jam)
Sugar Free Blueberry Chia Seed Jam
Low Carb Sugar Free Lemon Curd
Worked wonderfully for a Keto cheesecake muffin topping!
Thank you for the recipe. May I use granulated erythritol as my sweetener? There is no stevia in it.
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
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?
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
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!
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.
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!
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
Did freezing the jam work? Making a few batches today.
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
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
Absolutely, Mel. You can use your favorite sweetener. -Kim
Have you made a freezer jam? I wonder how this would freeze.
Thanks
Hi Jolene, I have not tried freezing this recipe. -Kim
Qu: Can cherries be substituted for strawberries in this recipe?
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
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!
What do you mean by: 1/4 cup Sukrin :1 (or Swerve Granulated) Does that mean 1/4 c Sukrin and 1 c swerve?
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
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,
Steven, you have made my day. What a fun comment! I’m so happy you like the recipe. Enjoy your jam and weekend. -Kim
Has anyone frozen this? I have a lot of strawberries and want to make some that will last longer than 10 days.
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!
I haven’t made this with blackberries, but I would start the same way as my first “go”, Ana. -Kim
Can you use Stevia in place of sugar in these recipe v
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
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!
I’m glad you like it, Jennifer. -Kim
Can we use Stevia as the sweetener? I need a low carb jam with Stevia for a medical required keto diet. Thanks!!
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
Could you can this jam after making instead of refrigerating/freezing?
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
Never heard of Sukrin :1 or Swerve where do you find this stuff? Is it a sugar or artificial sweetener?
Hi Ellen. Sukrin :1 and Swerve are natural low carb sugar alternatives that do not spike blood sugar. If you are not low carb and do not have to watch sugar intake, you can use regular sugar. -Kim
You can easily find it on Amazon
How is this possible I know strawberries have carbs.
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
how many strawberries are you using to obtain this low amount of carbs?
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
Have you tried freezing this?
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
I would love to try this recipe, but not familiar with the Sukrin :1…..Instead of Sukrin, how much Swerve would I use?
Hi Carol. Use the same amount of Serve. Enjoy the recipe. -Kim
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.
That’s a great question, Candace. I think that a combination of red bell pepper and jalapeno in the strawberry jelly may work. -Kim
Can I use other berries for this recipe?
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
If I understand correctly, if using blueberries, chai seeds are not needed to gel?
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
Hi,
I was wondering what I could use instead of gelatin to make this vegetarian and how much?
thanks in advance
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
Can I use Splenda as the sugar replacement or stevia. Thank you Kim
I haven’t tried it with just Stevia or Splenda, but I don’t see why not. -Kim
p.s. I double the recipe and freeze the extra jar of jam. It tastes just fine after it thaws in the fridge!!
Thank you for letting me know it freezes. -Kim
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!!!
Great Holly. I’m glad to hear that the recipe works with frozen strawberries. Thanks for sharing your info. Have a wonderful week. -Kim
How much frozen strawberries did you use?
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?
Yes, you can bloom it in water. I like the tartness, so it is just a personal preference. -Kim
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!
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
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
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
can xanthum gum be used instead of the gelatin?
Thanks, Carl
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
How about beef gelatin??
Sure, Angel. There may be a small difference between the Knox and the grass-fed beef gelatin. Try it as written the first time and you may need to use 1/4 tsp more if it doesn’t gel the way you want. -Kim
What is sukrin? Can I just use granulated swerve entirely?
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
This recipe looks fantastic, thanks for sharing.
My concern is preserving a larger batch – I’m assuming that it would need to be frozen?
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
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!
Sorry I just got your reply!
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!
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
What is swerve for sweetness in this jam?
Swerve and Sukrin are sugar-free sweeteners and natural low carb sugar alternatives, Gayle. -Kim
My sister is diabetic so ive been looking for low carb things she could eat and 8 could make
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
So delicious! So EASY!!! Thank you so much…❤️??
So glad you like the recipe, Nancy. Have a nice day. -Kim
I made sugar free black raspberry jam using this recipe and none of it set. Any suggestions to thicken it more before using?
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
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!!
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
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!!
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
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
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
Made this jam and it was a hit. Very tasty, easy better than store bought for sure. Highly recommended, and making it again tonight.
Fantastic Mark, I’m glad you enjoyed the recipe. Thanks for coming back to comment. Enjoy your week. -Kim
Can I use erythritol instead of swerve? And how much would I use if purchase swerve in the recipe?.
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
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
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
I don’t have Lemon juice. Is there anything that I can sub for it? Or omit it? What does it do exaclty?
Thanks!
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
Can this be made as a freezer jam?
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
What is Sukrin or Swerve I have never heard of either of these things I’m guessing it is a sweetner
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
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
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
How long will this keep? Does it need to be refrigerated or can it be stored in the pantry?
Hi Stuart. It will keep 7-10 days and must be kept in the refrigerator. Enjoy the recipe. -Kim
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.
You’re so nice, Katie. Thank you! -Kim
Can you please share the recipe