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Today I'll show you how to make deliciously sweet strawberry jam with no sugar, no chia seeds and no pectin. The consistency is between jam and preserves and it's not as sweet as most recipes which use a ton of sweetener.
Sweet strawberries combined with vanilla will be the perfect topping for yogurt, coconut yogurt or sour cream. You can also use it in smoothies, as cheesecake topping, cake filling, or drizzled over some creamy keto ice cream.
Strawberries are naturally low in pectin so you need a thickener. You could use chia seeds, xanthan gum, pectin or gelatin sheets like I did.
I like it chunky although you could make it smooth if you want to mash the strawberries with a fork or use a blender.
What You Need to Make Sugar-Free Strawberry Jam
To make this strawberry jam you only need four ingredients, plus water. This jam will keep in the fridge for at least a week, maybe two but you could preserve it for longer by freezing. Here's what you need:
- Strawberries, fresh or frozen. I used fresh strawberries which I cut in halves or quarters to get that perfect chunky effect. If you prefer your jam smooth, feel free to mash the strawberries with a fork or place in a blender.
- Allulose is the perfect low-carb sweetener to use in a sugar-free jam as it works just like sugar and will make this jam smooth. Most recipes call for an equal amount of fruit and sweetener but we are only using one cup.
- Gelatin sheets are really easy to use and perfect for this recipe as you will simply add the sheets directly into the cooked strawberry mixture, no soaking needed.
- Vanilla pairs so well with strawberries and it's my favorite option. Vanilla bean powder, seeds from 1 vanilla pod or sugar-free vanilla extract can all be used.
- Water is needed in this recipe as we are using gelatin to thicker. Classic strawberry jam recipes with pectin don't require any water.
Do I Need to Add Lemon Juice?
Optionally, you can add 2 tablespoons of lemon juice for extra zing. This will help balance the sweetness as lemon juice is acidic. In this recipe I used a lot less sweetener so you don't have to use it to balance the sweetness.
Secondly, lemons are naturally high in pectin but since we are using gelatin, you won't need it. If you decide to add lemon, squeeze half of a lemon into the pot and then add the lemon rind. Don't forget to remove the rind before transferring the jam to jars. If you use lemon juice, reduce the amount of water used in this recipe by the same amount.
Recipe Tips and Substitutions
Substitutions for Allulose
You could use other options such as Erythritol or Swerve but remember that this will give this strawberry jam a slight cooling aftertaste (which is not necessarily bad). You may also notice that the texture won't be as smooth as Erythritol tends to crystallize once chilled.
You can reduce the amount of sweetener or add more to taste. It won't affect the thickness too much as we are using gelatin to thicken it.
Substitutions for Gelatin Sheets
I used 3 gelatin sheets which resulted in the perfect soft set. For a firmer set you can use 4 gelatin sheets.
Instead of the 3 gelatin sheets you can use 3/4 tablespoon gelatin powder or 3/4 tablespoon agar powder if you want to make it vegetarian and vegan. If you are using any powders (gelatin powder or agar), reserve 1/4 cup (60 ml) of the water used in this recipe and sprinkle the powder over to bloom. Add it just like you would the gelatin sheets.
If using xanthan gum, use a fine mesh sieve and sift in about 1/2 teaspoon while stirring. Add a pinch more if needed.
I haven't tried using pectin but you could try using a 1.75 ounce (50 g) package of pectin and skip the water which is what most recipes with pectin advice.
Substitutions for Vanilla
Apart from vanilla, strawberries work really well with herbs and spices such as cinnamon, mint and even anise. You can also combine strawberries with other berries, especially raspberries. Check out some of these options:
Recipes You May Like
This Chunky Sugar-Free Strawberry Jam will be perfect in these recipes:
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Hands-on Overall
Serving size tbsp, 20 g/ 0.7 oz
Nutritional values (per tbsp, 20 g/ 0.7 oz)
Net carbs1.3 grams
Protein0.2 grams
Fat0.1 grams
Calories8 kcal
Calories from carbs 82%, protein 10%, fat 8%
Total carbs1.7 gramsFiber0.4 gramsSugars1 gramsSaturated fat0 gramsSodium0 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium31 mg(2% EMR)
Ingredients (makes about 1 L)
Instructions
- Wash the strawberries, remove the green parts and cut them into quarters.
- Place them in a medium-large saucepan. If you prefer your jam less chunky, mash some or all of the strawberries with a fork.
- Add the allulose (or use any other preferred low-carb sweetener) and vanilla (or use options from the tips above) and water. Cover with a lid and bring to a boil over a medium heat.
- Once the strawberries start to simmer, stir with a spatula. Cook covered on low heat for 20-30 minutes. Keep the lid on. You won't have to worry about thickening the jam as the gelatin will thicken it later.
- After 20-30 minutes, take off the heat and remove the lid. While still hot, add the gelatin sheets (3 for soft set or up to 6 for firm set) directly into the sauce pan and let them soften. Once soft, stir to combine until no gelatin sheets are visible.
- Pour into sterilized jars, let the jam cool down completely and then cover with a lid.
- Store in the fridge for up to a week or freeze for longer. Alternatively you can pour the jam in a large ice tray and freeze for up to 3 months.
Ingredients
Instructions
- Wash the strawberries, remove the green parts and cut them into quarters.
- Place them in a medium-large saucepan. If you prefer your jam less chunky, mash some or all of the strawberries with a fork.
- Add the allulose (or use any other preferred low-carb sweetener) and vanilla (or use options from the tips above) and water. Cover with a lid and bring to a boil over a medium heat.
- Once the strawberries start to simmer, stir with a spatula. Cook covered on low heat for 20-30 minutes. Keep the lid on. You won't have to worry about thickening the jam as the gelatin will thicken it later.
- After 20-30 minutes, take off the heat and remove the lid. While still hot, add the gelatin sheets (3 for soft set or up to 6 for firm set) directly into the sauce pan and let them soften. Once soft, stir to combine until no gelatin sheets are visible.
- Pour into sterilized jars, let the jam cool down completely and then cover with a lid.
- Store in the fridge for up to a week or freeze for longer. Alternatively you can pour the jam in a large ice tray and freeze for up to 3 months.
Nutrition (per tbsp, 20 g/ 0.7 oz)
Calories8kcal
Net Carbs1.3g
Carbohydrates1.7g
Protein0.2g
Fat0.1g
Saturated Fat0g
Fiber0.4g
Sugar1g
Sodium0mg
Magnesium3mg
Potassium31mg
Detailed nutritional breakdown (per tbsp, 20 g/ 0.7 oz)
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