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.
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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.
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.
- 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.