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.
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
I had a question about the Weck Jelly Jars I used in the photos so I am including the link.
This delicious sugar free strawberry jelly is 1 carb per tablespoon.
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.
- 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
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.
- 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.
Low Carb Sugar Free Raspberry Jelly (Jam)
Sugar Free Blueberry Chia Seed Jam
Kathy says
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
Kim says
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
carl Reavis says
can xanthum gum be used instead of the gelatin?
Thanks, Carl
Kim says
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
Alyssa says
What is sukrin? Can I just use granulated swerve entirely?
Kim says
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
Pam says
This recipe looks fantastic, thanks for sharing.
My concern is preserving a larger batch – I’m assuming that it would need to be frozen?
Kim says
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
T'era Montgomery says
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!
T'era Montgomery says
Sorry I just got your reply!
T'era Montgomery says
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!
Kim says
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
Gayle says
What is swerve for sweetness in this jam?
Kim says
Swerve and Sukrin are sugar-free sweeteners and natural low carb sugar alternatives, Gayle. -Kim
Margaret Godwin says
My sister is diabetic so ive been looking for low carb things she could eat and 8 could make
Kim says
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
Nancy says
So delicious! So EASY!!! Thank you so much…❤️👍🏻
Kim says
So glad you like the recipe, Nancy. Have a nice day. -Kim
Janet says
I made sugar free black raspberry jam using this recipe and none of it set. Any suggestions to thicken it more before using?
Kim says
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
Janet says
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!!
Kim says
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
Janet says
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!!
Kim says
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
Rachel says
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
Kim says
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
Mark says
Made this jam and it was a hit. Very tasty, easy better than store bought for sure. Highly recommended, and making it again tonight.
Kim says
Fantastic Mark, I’m glad you enjoyed the recipe. Thanks for coming back to comment. Enjoy your week. -Kim
Mark says
Can I use erythritol instead of swerve? And how much would I use if purchase swerve in the recipe?.
Kim says
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
Mark says
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
Kim says
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
Kaysie says
I don’t have Lemon juice. Is there anything that I can sub for it? Or omit it? What does it do exaclty?
Thanks!
Kim says
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
Chanda says
Can this be made as a freezer jam?
Kim says
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
Elaine says
What is Sukrin or Swerve I have never heard of either of these things I’m guessing it is a sweetner
Kim says
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
Sandy says
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
Kim says
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
Stuart Sharp says
How long will this keep? Does it need to be refrigerated or can it be stored in the pantry?
Kim says
Hi Stuart. It will keep 7-10 days and must be kept in the refrigerator. Enjoy the recipe. -Kim
Katie Crenshaw says
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.
Kim says
You’re so nice, Katie. Thank you! -Kim