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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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.
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:
- Weigh and chop the strawberries
- Bloom the gelatin in the lemon juice (or add 2 tbsp of chia seeds after cooking)
- Cook the strawberries with water and sugar-free sweetener until the strawberries break down and thicken as the liquid evaporates.
- Tear the gelatin into pieces and stir into the hot strawberries.
- 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:
- swirl into cheesecakes
- slather between cake layers
- 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.
Low Carb Sugar Free Strawberry Jam
Ingredients
- 8 ounces diced strawberries
- 1/4 cup low carb sugar **(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, sweetener 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
Nutrition
Low Carb Sugar-Free Raspberry Jam
Sugar-Free Blueberry Chia Seed Jam
Low Carb Sugar Free Lemon Curd
This recipe was just what I was looking for. A sugar free jam that reminded me of my grandma’s sugary freezer jam. I multiplied the recipe by 10x. To save $$, I used 3 true lemon packets in place of lemon juice, and 1/2 cup gentle sweet plus 1/2 tsp pure stevia extract in the scaled up recipe. Very, very good! Thank you, Kim!
We just made this strawberry jelly this evening and it is so much better than store bought! We baked some keto almond cookies and dribbled this jelly on them and..an amazing, guilt-free indulgence! Thank you for sharing.
Ok, this question is a shot in the dark.
Is it possible to make a Concord grape jelly (or any jelly)with only pure grape extract flavouring and gelatine? I would use allulosi have 10 pounds arriving next week!
Gladys, I think that without the flesh or pulp from the fruit, you would end up with jello. You may want to look into low and non-pectin methods like low Methylester Pectin and using calcium water calcium water as a gelling agent. Try looking into Pamona’s Universal Pectin. -Kim
This recipe was so easy and super delicious.. next I’m trying raspberries!!!
how do you stop the crystallisation of the jam when cooled ?
Hi Giuliana. Did you use more erythritol than what was stated in the recipe? I’ve never had it crystallize at this amount. You. ay use allulose instead as it doesn’t crystallize. -Kim
How is it that the recipe states 57 kcal per tbsp? There are 0 calories in Monk fruit sweetener and geletin and only 15 caloies in a quarter cup of strawberries.
Hi Terri. I entered the ingredients by weight and servings into fatsecret.com. It is my favorite nutritional calculator and one of the best. Then, I transferred the information into my blog recipe card. -Kim
I have the Great Lakes gelatin powder…do I use same amount?
Hi Faranza. Since the recipe depends upon how much water the strawberries contain. Start with the amount stated in the recipe. After cooking, spoon a small amount of the jam on a plate and put it in the freezer for 5-10 minutes to see if it gels – you don’t want it to freeze! If it gels, you should be fine to let it cool in the fridge overnight. If it doesn’t try adding 1/4 teaspoon more bloomed gelatin to the hot jam and stir it in to melt. That should do it. -Kim
Hi Kim, thank you much for this strawberry jam recipe. I’m not sure if I did something wrong but the yield was only 1/2 cup when I was done. Do you think I would be able to double this recipe and have it still work out? It’s in the fridge cooling now so I don’t know how thick it will end up being. The flavour however is amazing!
Hi Star. Did you use an 8 oz cup measure or use 8 ounces of strawberries by weight? Also, you may have simmered the berries at a higher heat. Was the jam a solid mass or did it have the spreadable texture of jam? If it gelled solid, melt it and add some water (maybe 1/4 cup) and see if it improves. -Kim
This no pectin jam recipe is thickened with gelatin and super easy to make.
How long are you suppose to keep the lid on while it cooks?
Hi Diya. Don’t cover the jam as it simmers. We want some of the moisture to simmer off, concentrating the fruit. -Kim
This is so yummy! I make this every week. It is great in yogurt or porridge. I also use a variety of frozen berries. It is great during the winter months or any time I year.
I was wondering if this could be made with blueberries or raspberries?
Yes, Robin. I have made this with raspberries and it worked perfectly. I’m confident it will work with blueberries but let me give you some food for thought. Blueberries contain more natural pectin than other berries. If you cook them down enough, they will make their own “gel” and become “jammy”. I used to do this when my kids were small. Of course, this further concentrates the natural sugars, too. I have a wonderful blueberry chia seed jam on the site which is excellent. It does not use gelatin but rather used chia seeds. I have found that black chia seeds gel better than white chia seeds. I hope this helps -Kim
Your jam recipes have blown my mind. I was very skeptical of using anything other than pectin as a thickener because I’m old fashioned and always used pectin when I used to make jam. However, when I tried the No Sugar Needed pectin, the erythritol blend crystallized and created a weird crunchy jelly, which I still ate but it was weird. So then I decided to give your gelatin recipe a shot and it turned out great! I also made your raspberry jam recipe. I am so glad to have delicious low carb jam, and my double batch did truly last over 2 weeks. Thank you!
Kim,
I would to hear how you avoided crystallization of the erythritol(Swerve) when you made this recipe.
Hi Derrick. I use the least amount of erythritol I can get away with and bump sweetness with stevia glycerite (or you can use something like a pure stevia, monk fruit powder or Allulose to taste). This seems to do the trick for me and I have never experienced crunchy crystals in the jam.
When I use larger amounts of erythritol, I experience recrystallization at about the 5-7 day mark and sometimes earlier depending on the recipe. The last time I made teriyaki sauce, the erythritol recrystallized (we’re talking big crystals) after about 5 days. I reheated until the erythritol melted and it was fine when I used it the next day. I hope this helps. -Kim
What you think was done to prevent the crunchy jelly because I got that
Hi Devon. Erythritol is famous for recrystallizing in baked goods, candies, sauces and jams. I have not yet experienced crunchy jelly with this recipe – and I make it a lot. Using more erythritol based sweetener than the recipe calls for can result in the erythritol crystallizing. Try sweetening with Allulose, pure monk fruit powder or a stevia sweetener like stevia glycerite. I hope this helps. -Kim
Regarding the crystallization of the jam… ( it happened to me)..I thought Swerve & erythritol were the same?
Hi Anita. They are both erythritol based. Allulose will sweeten without crystallizing. I’m finding that I’m using it more and more. It’s more expensive, but I buy a 2 pound bag of plain allulose and then I add pure powdered stevia or pure powdered monk fruit to make it equal to the sweetness of sugar. -Kim
Can you use frozen strawberries? Or will the change the water level and also the recipe?
It will change the water content of the jam a bit. If it doesn’t gel, you can melt it back down in a pot and cook it for a little longer. I’ve tried adding more gelatin before and it solidified on me. lol. -Kim
Has anyone tried freezing this? sorry if this has been answered before, I did scroll down quite a bit
It freezes just fine. Let it thaw completely before using. -Kim
So glad i found this recipe! Can the recipe be doubled, and canned? Also, if no fresh on hand, could i use frozen berries? Thanks!!
Hi Faith. I talk at length in the comments about doubling and fresh vs frozen berries. TLDR: you can double but may need to cook it longer. If it doesn’t gel overnight, it needs to be cooked a little longer. It freezes beautifully. Berries vary in water content by variety and time of year. Your jam may need to cook longer to get it to gel. One time I added more gelatin and it was rock solid! Lol. You can test the jam by putting a little on a plate and cooling it in the freezer for a few minutes – (don’t let it freeze) and then checking to see if it sets up. This is not a fool-proof recipe, but it’s better than most. As far as canning… I am not sure if the acid content is high enough to ensure it stays bacteria free, however, erythritol and xylitol both inhibit bacterial growth. I can’t promise you how well it cans. -Kim
We’re getting some peaches from the Peach Truck soon. Do you think I could use the same amount of peaches and this recipe would work???
Oh, Tina. I haven’t had peaches in years. They were a favorite of mine growing up. I have never tried this with peaches. You may have to play with cook times to get the right consistency/gelatin ratio. I’m sorry I can’t offer more advice than that. Enjoy your fresh peaches!-Kim
Hello, if i used allulose do you think it would stay jam consistency and do you know how much i would need to use? It’s very expensive here in Canada and I’d hate to waste it, this looks absolutely fabulous, thank you
Hi Deb. I honestly haven’t used allulose and don’t know mush about it. However, the jam gels from the natural pectin in the strawberries and the gelatin. There is a little learning curve in getting enough water cooked out of the berries. I have spoked about it in several comments. You won’t ruin or waste your allulose, but you may need to simmer the jam again if it doesn’t gel overnight. Read some of the comments that discuss in more detail. I hope you have a wonderful day. If you have any more questions let me know. -Kim
Mine never jelled up. So I added two Tab of chia seeds and it’s still watery. Such a waste of fantastic strawberries. I’m keeping it and using it as syrup for ice cream.
Hi Lilyan. I’ve mentioned a few times in the comments and perhaps I should add it to the recipe notes… Strawberries vary in water content depending on the time of year and by variety (and possibly natural pectins?). If the jam doesn’t gel overnight, it can be simmered again for 20 minutes more and cooled in the fridge overnight. It should gel then.
I’m very surprised that it did not thicken upon adding the chia seeds. I have found that white chia seeds don’t thicken as much as black chia seeds and that ground chia seeds don’t gel as well as whole. Grinding the seed destroys the seed-coat and it’s ability to absorb liquid and swell. It still thickens, but not as well.
Although I have doubled the recipe with success, I found that I need to cook it longer. Others have added 1/2 teaspoon more gelatin when doubling the recipe with successful results. If you cook down most fruits enough, they will thicken to an almost jam consistency with their natural pectins. I feel that perhaps your berries needed a little more cooking. I am glad you found a use for your runny jam. It’s also good over pancakes, chaffles and cheesecake.
Thank you for your comment. Have a nice week. -Kim
This is amazingly delicious!
Can you use sugar free strawberry ( or any flavored) jello if you don’t have gelatin?
You could, Cathy, however the amount of jello would be different (due to added ingredients) and you would have to experiment. If it doesn’t gel, just rewarm in a pan and add a little more bloomed jello. Just make sure to measure carefully and document how much you used. Have fun! -Kim
Am very excited to try the low carb jam recipes!!
Made this jelly and it was so easy and tasted so good.
This is a great tasting jam. The recipe is easy.
Hi I was wondering if I could use unflavored jello I accidentally bought two boxes and don’t know what I can do with them thank you
I think so? Is it just plain granulated gelatin without any fillier? -Kim
Can I substitute maple syrup for the sugar. I can’t do any of the sugar free alternatives except for stevia and maple syrup.
Yes, Jennifer. You may need to cook it a little longer since the maple syrup is a liquid. If it doesn’t gel overnight, put it back in the sauce pan and simmer for about 10 minutes more and then chill again. Don’t be tempted to add more gelatin. I did that one time and my jam was hard as a rock the next day! -Kim
Thank you! 😃
Have you tried monk fruit sweetener?
You can use a monk fruit blend like Lakanto, for sure, Jerry. I have not used pure monk fruit in this recipe. -Kim
I just made this using the exact recipe. It seems very runny. Will it thicken as it cools or should I add more gelatin? Thanks!
I just read through all comments and got my answer! Thanks and sorry!!!
Hi Carla. It will thicken in the refrigerator overnight. HOWEVER, if it has not gelled overnight, put it back in a pot and simmer again to remove some of the water. The water content of strawberries varies based on variety and time of the year – and whether or not frozen or fresh berries are being used. I’m afraid if you use more gelatin, your jam will become solid. That happened to me once. Enjoy the jam. -Kim
I have a question, I can’t boil water, is sugar free store bought jam keto?
Great question, Glen. It depends. You can find sugar-free jams that are sweetened with low carb sweeteners. I love the no added sugar jams on Sukrin USA. They are absolutely delicious. Some store bought jams will say “sugar free” but will use honey to sweeten. Those are to be avoided. Read labels carefully. There should only be 1-2 net carbs per tablespoon of sugar free jam. -Kim
Can you make this with frozen strawberries
Yes, but frozen berries may have a different water content. If the jam doesn’t gel overnight, then simmer a little longer to reduce some of the water content. It should gel, then. -Kim
Made one batch of this with Lakanto Monk granular, turned out awesome, but within a few days it crystallized. What did I do wrong?
You didn’t do anything wrong, Debbie. Erythritol will recrystallize. I try to use as little as possible in my recipes and often augment sweetness with stevia glycerite. I haven’t had any batch recrystallize with this recipe and I make it every two months or so. Did you use more sweetener? You can try mixing your sweetener 1:1 with xylitol (if you don’t have any dogs) or Bocha sweet, neither of which recrystallize. This will help you use less of the erythritol and avoid some of the recrystallization it’s famous for. -Kim
Hi Kim, I thought swerve and lacanto is low carb. Is it not keto?
Sorry about the confusion, Susan. Yes, Swerve and Lakanto are low carb (keto). The sugar, of course, is not but I had had questions about how to add regular sugar so I added it for those who were not following a low carb diet but wanted an easy jam recipe. -Kim
Oh wonderful, thank you. I just made my batch with lakanto. ♥
This recipe is fantastic! I made 3 batches: one with strawberries, one with rhubarb (I added a little extra Swerve) and one with a blueberry/raspberry mix.
Do I put the hot jar of jam in the fridge or wait until it cools a little
Let it cool, Mona. Enjoy! -Kim
Hello! I made 12 pints of strawberry jam tonight using your recipe but they are still watery in my fridge. Is this normal? If they are still watery tomorrow is there a fix? I plan on freezing them for the winter if that makes a difference. Thank you!
Hi Kristin. Some years strawberries are more watery than others. I have only doubled the recipe, so I am not sure how it does with a large batch. You will have to cook the all of the jam down further and or add gelatin. I don’t know how much because I have never made 12 pints of jam with the recipe. I am sorry! -Kim
Thank you! Could I add more gelatin as I use them? Also, do I need to boil the jam and bloom the gelatin again when I do this?
Hi Kristen. I would bloom the gelatin again so that you don’t end up with blobs of undissolved gelatin in the jam. You can do the freezer test and put a small spoonful of jam on a plate and put it in the freezer for a few minutes to see if it gels. If it doesn’t you can add a little more gelatin or let it cook down more. One time I added too much gelatin and had solid strawberry jam. It was still good, but it didn’t spread as well. I could have reheated it and added some water, but I didn’t. -Kim
Hmmm…may try this with the fresh peaches I ordered from a local community service organization. Do you think if I follow the same directions, peach jam will be in my future?
I would make ONE batch, Nancy. Then let it set overnight and see if it needs more gelatin. -Kim
Can you go through the canning process or will that ruin it?
Hi Jess. I honestly don’t know. -Kim
You might need to use Clear Jel cook type if you want to can it. It stays loose enough to allow proper heat transfer during canning then sets up upon cooling. Not using suagr or much acid, other website comments have wondered about needing to pressure can instead of using the water bath method to achieve a higher temperature to prevent spoilage. Not having sugar may make the color and flavor fade sooner too.
Hello from Louisiana. Have you made jelly? I made a large batch of Mayhaw, how long is the shelf life with Swerve? I used the Swerve and 1 package of gelatin in my recipe and it still recrystallized. What did I do wrong ?
Hi Carla. I’m not familiar with how acidic Mayhaw is. Do you add any lemon juice to it? Does it have a lot of vitamin C like rosehips? If you are adding lemon juice and/or if the mayhaw is acidic on it’s own, I would say that it would last at least two weeks in the fridge. Also, I don’t know how much natural pectin is in mayhaw, so you may need to add more or less gelatin. Sorry I couldn’t be of more help. -Kim
I was fine with my sugar free Smucker’s Strawberry Preserves until I read the label and found all kinds of badness: Polydextrose, Maltodextrin, Sucralose and Red Dye 40.
So I went hunting for a recipe for low carb/keto Strawberry Jam and came across your site. PERFECTION! Bonus: Easy!
Thank you so much! 5+++++++
P.S. I use it on toast made from Diedre’s Low Carb Bread recipe on Youtube. Sooooooo wonderfully good.
I’m glad you like the recipe, Carmen. Thanks for sharing your favorite bread recipe. I’ll check it out! -Kim
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!
Hi Kiley. I have tested freezing it since then and it works. -Kim
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.
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
Would this possible work using Pyure stevia and oranges as the fruit?
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
Hey, I am really excited about trying out this recipe. Do you know how long it lasts in the fridge?
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
Did you make the gelatin into jello first?
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
So glad this question was asked. The lemon.Juice step was not detailed enough. I had idea before reading this reply what to do.
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
I’d love to try this recipe but I’d like to know if I can substitute gelatin with guar gum and if I can use steviaas sweetener. Thank you!!
Hi Mel. You can use stevia to sweeten the jam. I have never used guar gum, so I don’t know how much to use. You may also use chia seeds to jel the jam. Have a look at my Blueberry Lime Chia Seed Jam. -Kim
You can also use xanthan gum instead of gelatin
It doesn’t set properly, Michelle. -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
Using Swerve confectioners did it recrystallize?
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
8oz of strawberries is used in this recipe, strawberries weigh in at 6 net carbs per 3.5oz so the whole jar of fruit alone is about 13 net carbs, add a low carb sweetener with, say 2-3 net carbs or less, depending on your sweetener, you’ve got 16 carbs per jar. The recipe makes 1 cup of jam and 16 tablespoons makes 1 cup so that is 1 net carb per tablespoon. Voila!
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