Ditch all the added sugar by making your own homemade sugar free strawberry jam! This simple recipe makes incredibly fruity jam that is suitable for low carb and Keto diets. No pectin!
Did you know that traditional jam recipes use sugar and fruit on a 1:1 basis? I have always wondered why this is necessary. Ripe fruit contain so much natural sweetness in form of fructose!
The sugar is supposed to help with the gelling of the fruit, making the jam nice and thick. It also acts as a preservative. Oh, and it's a really cheap ingredient, adding to the profit of jam companies.
I've been making sugar free jam ever since I started eating low carb. Guys, it's so simple. All you need is quality fruit, which you simmer gently until enough liquid has evaporated.
Then you add a bit of extra sweetness such as erythritol, stevia or Swerve (if necessary) and a little bit of thickener such as chia seeds, gelatin or xanthan gum (if necessary). That's it!
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How to make sugar free strawberry jam - step by step:
STEP 1
Chop your strawberries and place them in a saucepan. Add 2 tablespoon of water (3 if your saucepan is large). This is so the strawberries don't burn whilst you soften them.
STEP 2
Bring to the boil, lid on, then turn the heat to medium and let it bubble away for around 15 minutes. Now your strawberries look like in the image above. They are soft and have begun to release their own liquid. Mash with a potato masher.
STEP 3
Continue simmering the strawberry puree over a low heat for another 30 minutes until the mixture is reduced by half. As the liquid evaporates, the bubbles become smaller.
Stir continuously towards the end using a spatula, making sure the jam does not burn. Once the mixture has the texture of jam, you're done!
STEP 4
Taste the jam. If the strawberries do not contain enough natural sweetness, add up to 1 tablespoon of powdered erythritol or another sweetener of your choice. Instead of pectin, use 1 teaspoon of ground chia seeds to fully set the jam.
Fill into a sterilised container and store in the fridge.
Expert Tip
This strawberry jam recipe only contains 1.4 grams of fruit sugar per serving (1 tablespoon), which won't spike your insulin levels like regular jam. To keep your blood sugar levels stable do make sure you eat it as part of a meal.
This recipe made 200 grams of strawberry jam, which is just under 1 cup.
How long will sugar free jam last?
If you store it in the fridge, it should be good for at least one week. However, if you have a family, it will probably disappear much quicker.
To increase the shelf life of this jam you can add 1 teaspoon of lemon juice during cooking. The acids does not only help with the gelling of the jam, it also prevents the growth of bacteria during storage (source). This way, you can easily keep it in the fridge for 3-4 weeks.
Can I make it without sweetener?
If you use REALLY RIPE fruit and reduce the liquid as much as possible, you may not even need additional sweetener. I made this recipe in February. The strawberries available right now are imported and a far cry from the amazing local varieties we can buy here in the UK during strawberry season in June and July.
Using the lemon juice, however, will mean you'll most probably have to add a spoonful of sweetener such as powdered erythritol, Swerve or stevia.
How to make sugar free strawberry jam set without pectin
In this recipe I chose to set the jam with ground white chia seeds. You can either grind them with a pestle and mortar, or you take a whole bunch and blitz them to a fine powder in a food processor or in the attachment of a stick blender. Fill it into an airtight jar and use it to thicken sauces and anything else that needs thickening!
You could also use whole chia seeds to thicken low carb jam, as long as you don't mind the gloopy bobbles. The jam will taste the same, but some people don't like the texture. If you use whole chia seeds, I recommend doubling the amount to 1 tbsp.
Other pectin-free options for thickening jam are gelatin and xanthan gum - even sugar-free jell0.
Serving Suggestion
We had it for breakfast with these keto buns (see photo above) and with some Greek yoghurt. If you want to make a quick low carb bread for your deliciously healthy strawberry jam, try these microwave English muffins. It would also be awesome with keto scones or as the filling of a Victoria sponge cake.
I'm also using this jam in my sugar free strawberry shortcake trifle pots - one of my favourite summer dessert recipes!
More Sugar Free Jams And Spreads
- Sugar Free Blueberry Jam21 Minutes
- Sugar Free Raspberry Jam5 Minutes
- Sugar Free Orange Marmalade Recipe (Keto)2 Hours 40 Minutes
- Blueberry Cream Cheese20 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Sugar Free Strawberry Jam
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 400 g / 14 oz strawberries, diced
- 2 tablespoon water
- 1 teaspoon chia seeds ground
- 1 teaspoon lemon juice optional
- 1 tablespoon powdered sweetener optional
Instructions
- Chop the strawberries and place them in a saucepan together with the water.
- Bring to the boil (lid on), then turn down the heat medium and let it bubble away for 15 minutes. Only add the lemon juice if you want to store the jam for longer than 1 week - it prevents the growth of bacteria.
- Mash the strawberries with a potato masher (or with a fork), then continue to cook on low-medium for another 30 minutes until reduced by half. You want it to bubble peacefully. Bubbles will become smaller as the liquid evaporates. Stir regularly with a spatula to prevent the jam from burning. Towards the end of cooking, stir constantly.
- Taste. If necessary, sweeten with 1 tablespoon of powdered erythritol.
- Add the ground chia seeds and stir. Cool and fill into a sterilised jar. Store in the fridge.
LeKaren Lockridge
I just finished making the Strawberry jam and I used berries that were a day older than I like to eat my themselves, you know, just a tiny bit soft. I didn't use any type of sweetener except what was in the Strawberry sugar free Jell-O. I've just got to tell you, it is absolutely amazing. Red in color, like the store bought thanks to the jello, and so sweet and delicious, it seems just like the store bought! Every recipe I have made from your site is right on! You are the master! Love, love, love your site, you are my go to!
Katrin Nürnberger
So happy that the jam was a success! Thanks for sharing your tweaks.
Cookie
Can we use ground flaxseed instead of chia for binding? I'm allergic to it. Thanks again for your delicious expertise. Love all your recipes
Katrin Nürnberger
This would not work as well. You could try adding a little gelatin instead.
Sarah
Is this recipe safe for canning?
Katrin Nürnberger
I have never done that, so I don't know whether it would work. It is the sugar that preserves regular jams, and we are not using that here. That is why I recommend to keep the jam in the fridge, where it does last quite some time when you add a little lemon to it. Or, I freeze it.
Z
I can’t ground my chia seeds. Can I use whole chia seeds instead ?
Katrin Nürnberger
Yes. I used whole chia seeds in my low carb raspberry jam recipe.
Katrin Nürnberger
I don't own a bread machine and I had no idea you could make jam in it! But, this recipe works no differently than other jams.
mrs tracy Pelling
Ho long does this sugar free jam last once in jam jar thanks
Katrin Nürnberger
I find that mine lasts quite a few weeks once it is open. It is the lemon juice that preserves it.
Natalie
Hello! Can you use frozen berries for this? thank you!
Katrin Nürnberger
Yes, of course you can.
Cleo
Hi. Recipe looks great but I'm wondering, how long does the jam last in the fridge before going bad?
Katrin Nürnberger
From my own experience, with a teaspoon of lemon juice it lasts a few weeks. I have never tried storing it for longer as it was always gone by then.
Sharon Pratt
Good morning. I am making a varietyof sugar free jams and sauces. I am canning them. Are your recipes good for canning if I add the lemon?
Katrin Nürnberger
The answer is that I am not sure, because I have always stored my jams in the fridge. I am going to have to do a test batch so I can finally add this to the post because this is a question that does come up regularly.
Katrina James
Yes, I preserved the batch I made last year in canning bottles using a steam canner and they have all turned out great.
Denise King
Do you remove the lid after it comes to a boil, or do you simmer it with the lid on? Seems like with the lid off to me.
Katrin Nürnberger
I only take the lid off once the strawberries have softened and I mashed them. Then, I reduce the liquid, stirring regularly, and cook the strawberries into a jam.
Katie
I made a mixed berry jam. I like it! We will see if my toddler and husband do.
Rachel
Can you water bath can this jam?
Katrin Nürnberger
I have never tried it. Sugar helps to preserve jam. Since there is no added sugar in this recipe, I don't know if you can can and store it as long as regular strawberry jam.