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Sugar-Free Strawberry Jam

February 17, 2013 By elviira 29 Comments

Sugar-Free Strawberry Jam | Low-Carb, So Simple!

I seem to be in a jam making mood. Last week I published the recipe for Easy Sugar-Free Raspberry Jam and now: Sugar-Free Strawberry Jam. I got so thrilled about my (finally!) successful raspberry jam experiment, that I wanted to try out the same method for strawberry jam. And, my husband prefers strawberries to raspberries.

Just replacing raspberries with strawberries didn’t work, there were many other things to consider and to change. But, finally I succeeded in making jam which my whole family likes, including me. Hope you like this as well!

 

 

 

Sugar-Free Strawberry Jam

1 lb = 450 g frozen strawberries, melted
1/4 cup = 60 ml Confectioner’s Style Swerve OR powdered erythritol
40 drops vanilla stevia
2 pinches = 2 ml xanthan

 

Directions

  1. In a large saucepan, combine all the other ingredients except xanthan.
  2. Place the saucepan on the stove top and turn on the heat to high, stirring constantly along the bottom of the saucepan.
  3. When the mixture starts steaming, turn the heat to the minimum.
  4. Cook the mixture for 15–20 minutes, or until you have the preferred chunkiness, mixing all the time and crushing and breaking the strawberries with the back and the side of the mixing spoon.
  5. Sprinkle the xanthan little by little on top of the mixture, mixing all the time while sprinkling.
  6. Continue mixing and let the mixture simmer for 2–3 minutes.
  7. Turn off the heat. Put the saucepan aside, cover, and let the jam cool down completely.
  8. Store the jam tightly covered in the fridge.

 


 

Nutrition information Protein Fat Net carbs kcal
In total: 2.3 g 0.9 g 38.1 g 172 kcal
Per tablespoon (0.5 oz = 15 g): 0.1 g 0.0 g 1.4 g 6 kcal
Per teaspoon (0.18 oz = 5 g): 0.0 g 0.0 g 0.5 g 2 kcal

 

 

Sugar-Free Strawberry Jam with Yogurt | Low-Carb, So Simple!

 

 

Tips for making the strawberry jam

Actually, there are two options for making this jam, depending on how chunky you prefer your jam and how you are going to use it. If you prefer chunky jam, just follow the directions in the recipe.

If you prefer smooth jam, combine all the ingredients, except xanthan, in a food processor and purée until the consistency is to your liking. Pour the mixture in a saucepan and sprinkle the xanthan evenly on top pinch by pinch, mixing all the time while sprinkling. Heat over a high heat. Stir all the time along the bottom. When the mixture starts steaming, turn the heat to the minimum and let the jam simmer 10 minutes, mixing constantly. Let the jam cool down.

All in all, it’s better to stir the jam all the time while cooking it. First of all, stirring prevents the jam from burning. Secondly, stirring prevents the jam also from bubbling vigorously and the scalding jam from spreading and shooting in all directions. In any case it’s best to be careful with the simmering jam and keep the lid available for covering the saucepan quickly if the jam starts spreading. Be sure to keep the stove on its lowest setting after the mixture begins to steam, that also prevents the jam from burning and shooting all over.

I prefer to use a large saucepan and a big mixing spoon because the strawberries are easy to crush and I don’t have to be afraid of spilling the hot jam.

This sugar-free strawberry jam is not that sweet, so if you prefer sweeter jam, the sweetness is easy to adjust by adding more Zsweet sweetener or unflavored liquid stevia.

 

 

Sugar-Free Strawberry Jam with Muffins | Low-Carb, So Simple!

 

 

My experiences when developing the sugar-free strawberry jam

The first experiment I did exactly in the similar way than my Easy Sugar-Free Raspberry Jam, expect I reduced the amount of Zsweet remarkably since the strawberries were sweeter than raspberries. The result was praised by my husband, but I wasn’t completely satisfied with the texture. So I made another experiment. And another one. And another one. Mainly the problem was to achieve the best consistency. The taste was surprisingly perfect from the very beginning, but I wanted to perfect the texture as well, since the jam was somehow a bit too slimy in my opinion.

In my first experiment I used whole frozen strawberries and that wasn’t the best idea, since the strawberries were so big and it took long time before they melted while cooking the jam. With raspberries I didn’t have this problem simply because raspberries were smaller and they didn’t contain that much water (frozen water in this case) than strawberries.

I wanted to use xanthan as thickener also for this strawberry jam. Chia seeds or psyllium husks would have been interesting options, too, but somehow I wanted to succeed with xanthan. So, I let the frozen strawberries melt and then added all the ingredients to a saucepan. I heated the mixture, but the strawberries were hard to break with the mixing spoon and the jam got thick immediately because of the xanthan. That experiment produced a very chunky jam, but I wanted to try out also a smooth version. I didn’t want to cook the jam for very long time because I wanted the flavors stay fresh and fruity.

In my next experiment, I again melted the frozen strawberries and this time puréed them in a food processor before cooking. The result was an extremely smooth jam. Well, too smooth for general use. If I would use the jam for example for buttercream or cream cheese frosting, or as a sauce for cheesecake, that would have been perfect. But I still prefer some chunks in my strawberry jam when topping my pancakes or muffins with it.

The best result in my opinion I got when I combined all the other ingredients, except xanthan, in a saucepan and cooked the mixture until the consistency was what I wanted. All the time while cooking and stirring I crushed the strawberries with the mixing spoon. Adding the xanthan after the preferred chunkiness was reached, was the key to the success.

 

 

Sugar-Free Strawberry Jam with Cheesecake | Low-Carb, So Simple!

 

 

Tips for variation and serving suggestions

This recipe is for a jam made from frozen —  and melted — strawberries, since now it’s winter and simply not the season for fresh strawberries. In the summertime I’m definitely going to try out how the recipe works with fresh strawberries.

This jam, especially the smooth version, is also great for filling low-carb muffins and cookies. I tried it with my Low-Carb Linzer Hearts and they were superb!

The smooth version of the jam is also great as sauce for cheesecakes or other cakes. I used it also for making strawberry buttercream with which I filled low-carb vanilla whoopie pies. What a delish sweet snack!

I often make strawberry quark (curd) for dessert, because my husband likes it so much. So far I have used fresh strawberries or frozen, melted strawberries for the quark. After developing this jam I’m practically using only it, it makes whipping up the dessert very quick and simple. And, you don’t need to add other sweeteners because the sweetness of the jam is enough for sweetening the quark.

 

 

Sugar-Free Strawberry Jam with Linzer Cookies | Low-Carb, So Simple!

 

 

 

Related posts:

Easy Sugar-Free Raspberry Jam | Low-Carb, So Simple!Easy Sugar-Free Raspberry Jam Sugar-Free Blueberry Jam | Low-Carb, So Simple!Sugar-Free Blueberry Jam & Blueberry Jam Filled Muffins Just Like Sugar-Free Cloudberry Jam | Low-Carb, So Simple!Just Like Sugar-Free Cloudberry Jam (Vegan) Luxurious Strawberry Melon Cups Low-Carb Style 6Festive Strawberry Melon Cups Low-Carb Style (Dairy-Free, Vegan)

Filed Under: Fruits, Berries & Jams Tagged With: berry, carbs under 5, jam

Previous Post: « Easy Sugar-Free Raspberry Jam
Next Post: Duchess Cauliflowers »

Reader Interactions

Comments

  1. Ouida

    September 10, 2018 at 15:40

    If you get this message (your post was several years ago), would you share the recipe for the strawberry quark?

    Reply
    • elviira

      September 10, 2018 at 16:12

      Hi Ouida, it’s a very simple recipe: I use 250 grams quark (with 10% fat), 200 ml whipped cream and approximately 200 grams strawberries or 100 grams strawberry jam. If I use strawberries (not jam), I might add 10 drops liquid stevia or a couple of tablespoons powdered erythritol and 1/2 teaspoon vanilla extract. That’s it!

      Reply
  2. Joan

    June 24, 2018 at 21:58

    I tweeked your recipe just slightly. I added more Swerve confectioners and used Pensey’s vanilla extract and NOW stevia gycerite and lemon juice. The taste was still not quite right. To bring out the sweetness and get rid of the “artificial” taste of these sweetners, I found a few dashes of Real Salt did the trick. The result is fabulous!

    Reply
    • elviira

      June 24, 2018 at 22:03

      Hi Joan, thank you for sharing your tweaks, so great to hear you finally got the result you wanted!

      Reply
  3. Joan

    June 24, 2018 at 20:01

    I have been experimenting with strawberry jam today and I hope this one is a winner. I love the idea of xanthum gum instead of pectin or chia seeds. I just cannot seem to get the consistency I want from chia seeds. Thank you!

    Reply
    • elviira

      June 24, 2018 at 20:13

      You’re welcome!

      Reply
  4. Carol Williams

    June 21, 2017 at 19:28

    Would the Jam recipes work without the stevia? I don’t have any and can’t buy it where I live. I would love to make all your jams!!

    Reply
    • elviira

      June 21, 2017 at 19:41

      Hi Carol, thanks for your comment. You don’t necessarily need stevia, but if you use two sweeteners (erythritol and stevia), you get the maximum sweetness with no aftertaste. Erythritol tends to have that certain cooling effect and stevia a slightly licorice-like aftertaste. Can you order stevia online, like for example from Amazon?

      Reply
      • Anonymous

        June 21, 2017 at 20:45

        Thanks for replying…I went on a search and I can buy it from the online low carb grocery store where I shop. I really miss Jam and looking forward to making some.
        Thanks again!!

        Reply
        • elviira

          June 21, 2017 at 22:05

          You’re welcome! Wishing you successful and scrumptious jam experiments! 🙂

          Reply
  5. Elle

    December 14, 2016 at 05:20

    Where is the print button? I want to print this recipe to try it!

    Reply
    • elviira

      December 14, 2016 at 07:51

      Sorry, I’m so disappointed with all recipe and print plugins because they never work and it’s pain in the neck to update any recipe so I use just tables for my recipes. Sometimes I add recipes as .pdfs to my blog posts so that people can print them. Another option is to copy the contents for example to Word and print it out.

      Reply
  6. Dane

    September 28, 2016 at 07:19

    Hi, how long will this last before getting spoiled? Any way to make the storage life longw naturally? Thanks!

    Reply
    • elviira

      September 28, 2016 at 08:59

      Hi, I’ve been storing it in the freezer, but you can also prepare it like usual jams, so pour into a hot, sterilized glass jar.

      Reply
      • DonnaL

        April 19, 2017 at 21:48

        That’s the same thing I was wondering. Can I do this in a water bath or does it need a pressure canner?
        Thanks so much for your help.
        DonnaL

        Reply
        • elviira

          April 19, 2017 at 21:53

          Hi DonnaL, water bath should work.

          Reply
  7. Victoria Vidal

    June 6, 2015 at 02:19

    What about fresh strawberries? can i sub frozen to fresh one since it season and i just went to strawberry farm for picking up them)))))
    Thank you

    Reply
    • elviira

      June 6, 2015 at 07:30

      Hi Victoria, I always wanted to try this out with fresh strawberries but never managed! However, I would expect this works well also with fresh strawberries. Please let me know how it turned out if you try this!

      Reply
      • Leslie

        June 2, 2019 at 22:08

        works great with fresh strawberries!

        Reply
        • elviira

          June 2, 2019 at 22:29

          Yum!

          Reply
  8. kate

    January 6, 2015 at 03:21

    You mentioned raspberry sugarfree recipe and that is what I need. Although strawberry is more plentiful I prefer raspberry. Could you help me with the one you were so pleased with? Thank You
    Kate

    Reply
    • elviira

      January 6, 2015 at 09:26

      Hi Kate, just click the text where it says “Easy Sugar-Free Raspberry Jam”. It’s a link which takes you to the recipe. Well, I can also give the link here to make it easier: https://www.lowcarbsosimple.com/easy-sugar-free-raspberry-jam/. Hope you like it!

      Reply
  9. Rachel @ Bakerita

    February 22, 2013 at 02:58

    Wow – this sounds amazing! What a yummy jam – I definitely need to try this and spread it all over some whole wheat toast for breakfast.

    Reply
    • elviira

      February 22, 2013 at 13:35

      Thanks, Rachel, hope you like it!

      Reply
  10. Mary Lou Sumberg

    February 21, 2013 at 21:38

    Just wondering if you have heard of Pomona’s Universal Pectin? Jam making is very easy with our pectin and it jells reliably well, with only a few minutes of cooking, using low amounts of any sweetener, or even no sweetener at all. It is 100% pectin, no sugar or preservatives. The directions are on our website, so you can learn how to use it before buying it. It is available online or at most natural/health food stores. I hope this helpful information for you

    Reply
    • elviira

      February 21, 2013 at 23:41

      Hi Mary Lou, yes, I’m familiar with pectin — although not with Pomona’s pectin. I have used pectin many years ago, but I have to admit that I haven’t used it very recently. I remember the latest batch I had expired before I managed to use it since I don’t make jam that often… But thanks for a hint, I think pectin would be handy in the late summer or fall, when it’s the jam season.

      Reply
      • Mary Lou Sumberg

        February 21, 2013 at 23:44

        One last fact about Pomona’s — it keeps indefinitely. I wish you the best of luck with your jam-making experiments!

        Reply
        • elviira

          February 22, 2013 at 01:03

          Great, thanks for the info! I have bought my pectin (that one which expired) from a health food store.

          Reply
  11. Anonymous

    February 20, 2013 at 18:04

    I am going to try this. I eat very low carb and this would be wonderful. Thanks.

    Reply

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