Sugar-Free Chunky Strawberry Jam


Step 1Wash the strawberries, remove the green parts and cut them into quarters.

Step 2Place them in a medium-large saucepan. If you prefer your jam less chunky, mash some or all of the strawberries with a fork.

Step 3Add 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.

Step 4Once 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.

Step 5After 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.

Step 6Pour into sterilized jars, let the jam cool down completely and then cover with a lid.

Step 7Store 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.