Sugar-Free Chunky Strawberry Jam

Today I'll show you how to make deliciously sweet strawberry jam with no sugar, no chia seeds and no pectin.

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.

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 chia jam you only need four ingredients, plus water.

• 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.
• 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. I used 3 gelatin sheets which resulted in the perfect soft set. For a firmer set you can use 4 gelatin sheets.
• 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.

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.

Substitutions for 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.

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:

• Roasted Strawberry & Rhubarb Jam
• Super Smooth Strawberry Jam
• Strawberry & Basil Chia Jam
• and even more Sugar-Free Jams!

Recipes You May Like

This Chunky Sugar-Free Strawberry Jam will be perfect in these recipes:

• Keto Scones with Berry Jam & Cream (instead of the raspberry chia jam)
• Soft & Creamy Keto Vanilla Ice Cream (as topping)
• Keto Strawberry Cheesecake Jars (instead of the strawberry chia jam)

Preparation time

Hands-on:       10 minutes
Overall:        45 minutes

Nutritional values (per tbsp, 20 g/ 0.7 oz)

Total Carbs	1.7	grams
Fiber	0.4	grams
Net Carbs	1.3	grams
Protein	0.2	grams
Fat	0.1	grams
of which Saturated	0	grams
Energy	8	kcal
Magnesium	3	mg (1% RDA)
Potassium	31	mg (2% EMR)

Macronutrient ratio: Calories from carbs (82%), protein (10%), fat (8%)

Ingredients (makes about 1 L)

• 1 kg strawberries, hulled (2.2 lbs)
• 1 cup Allulose or Erythritol (200 g/ 7.1 oz)
• 1 tsp vanilla bean powder or 1 tbsp sugar-free vanilla extract
• ¹/₂ cup water (120 ml/ 4 fl oz)
• 3 gelatin sheets

Instructions

1. Wash the strawberries, remove the green parts and cut them into quarters.
2. Place them in a medium-large saucepan. If you prefer your jam less chunky, mash some or all of the strawberries with a fork.
3. 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.
4. Once the strawberries start to simmer, stir with a spatula. Cook covered on low for about 40 minutes.
5. After about 40 minutes, take off the heat and remove the lid. While still hot, add the gelatin sheets directly into the sauce pan and let them soften. Once soft, stir to combine until no gelatin sheets are visible.
6. Pour into sterilized jars, let the jam cool down completely and then cover with a lid.
7. Store in the fridge for up to a week or use the canning method to store for longer. Alternatively you can pour the jam in a large ice tray and freeze for up to 3 months.

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