You can always have strawberry jam on hand when you learn how to make this sugar free version. 4 simple ingredients is all it takes! You can use fresh or frozen strawberries and you can make this as chunky or as smooth as you want.
CAN YOU EAT SUGAR FREE JAM ON KETO?
CAN YOU EAT SUGAR FREE JAM ON KETO?Yes, sugar free strawberry jam can be eaten on keto as long as you fit it in to your macros. Look for one that has the least amount of carbs as possible, or make your own.
This keto strawberry jam recipe only has 2 net carbs per 2 tablespoons.
HOW DO YOU THICKEN THE JAM?
For this recipe we use Xanthan gum to thicken. You only need 1 teaspoon to bring this to the right consistency. Some other methods of thickening sugar free jam is by using chia seeds. You want to avoid pectin because it has a lot of sugar.
IS THIS SUITABLE FOR CANNING?
Yes, you can preserve this jam by canning.
I will leave this up to the experts though and point you to the knowledgeable people at Ball. They will tell you step by step how to can this recipe. To make the canning process worth your while, you will probably want to make several batches.
HOW TO MAKE KETO STRAWBERRY JAM
This keto jam recipe starts with pureeing whole strawberries. You can use fresh or frozen and you can choose to leave them a little chunky. Puree them in a food processor or blender.
The puree is then added to a small sauce pan with water, sugar free sweetener, lemon juice, and Xanthan gum for thickening. Whisk that all together until the Xanthan gum and sweetener dissolve.
Then we bring the mixture to a boil and let it simmer until it is thick and jam like. This will take about 5 to 10 minutes.
We like to serve this delicious jam with our 90 second bread recipe and butter. At only 2 net carbs for 2 tablespoons, you can layer it on thick. Enjoy!
MORE BREAKFAST RECIPES
- Keto Biscuits and Gravy
- Keto Breakfast Casserole with mushrooms, spinach and bacon
- Keto Oatmeal
- 4 Ingredient keto crepes
Keto Strawberry Jam - 2 Net Carbs
INGREDIENTS
- 10 Ounces Whole Strawberries (about 9 large strawberries)
- ½ Cup water
- ⅓ Cup Granular Sweetener (Click here to see my favorite on Amazon)
- 1 Tablespoon lemon juice
- 1 teaspoon xanthan gum (click here to see my favorite brand on Amazon)
EQUIPMENT
- Food Processor
INSTRUCTIONS
- Puree the strawberries in your food processor until they come out nice and smooth. Should be 1 ¼ cup after blended. (you can also leave them a little more chunky)
- In medium sauce pan over medium-high heat, add your pureed strawberries, water, sweetener, lemon juice and xanthan gum.
- Bring to a boil.
- Reduce heat to medium and cook for 5 more minutes. Stirring frequently.
- Remove from heat and set aside to thicken.
- Let cool in the pan for about 15 minutes, then pour into jelly jars with lids.
- Should make 1 ⅓ cups of jam.
- This will keep for 2-3 weeks in the refrigerator
JENNIFER'S TIPS
- IS THIS SUITABLE FOR CANNING?: Yes, you can preserve this jam by canning. I will leave this up to the experts though and point you to the knowledgeable people at Ball. They will tell you step by step how to can this recipe. To make the canning process worth your while, you will probably want to make several batches.
Lisa says
I’ve started putting sesame seeds on top before microwaving. I love this bread! It is so quick and easy, and the texture is great! I made one in a coffee mug, and came out almost 3 inches tall! I’ve tried both with whole eggs and egg whites, and both are good. I also started cooking it for only 75 seconds instead of 90, and that seems to work well with my microwave.
Conny DeLuca says
Made the strawberry jam. Love love
Susanne Delisle says
I used monk fruit and it is a great recipe.
Claudia says
Great recipe! 8oz strawberries gave me more than 1 1|4 cup blended👍🏻My strawberries were not bright red as yours, but the flavor was delicious. Thanks for another AMAZING recipe!
❤️
Farzana says
Hi! I would like to try making this but wondering about the sweetener. Erythritol crystalizes once cooled and I don’t like the crunch in my jam lol.
Which sweetener you prefer?
jenniferbanz says
Monk fruit or allulose doesn’t crystallize
Michi says
This recipe was great! I did not have any more xanthan gum but I did have psyllium flakes! I grinded them first to make them more powdered and added the same amount as per the recipe.
Donna says
Can you use beef gelatin powder instead of the Gum. I will be canning the Jam
jenniferbanz says
I think that would work!
Wanda says
Hi Jennifer,
I was wondering if frozen (strawberry, blueberry, etc.) fruit can be used in this recipe?
Thanks!
jenniferbanz says
Definitely!
Rachel Price says
Can this be frozen?
jenniferbanz says
I haven’t tried it so I cannot say for certain
Danielle says
Thank you Jennifer! I am so happy to find a recipe that does not use chia seeds, and feels more like a traditional jam. I also love that the carbs are so low for such a generous serving. I am going to try this with Beach Plums I gathered around Cape Cod and see how it works. 🙂
Chickadee says
This looks amazing! Planning my week of keto meals requires me to calculate the grams of protein in everything–can you tell me how much protein a serving has? I look forward to trying your lovely jam 🙂
jenniferbanz says
This has zero grams of protein per serving
Anne says
If youre making freezer jam, can you skip the boiling? Does the xantham gum thicken without heat?
Aleta says
This is amazing! I hate buying having to buy jam, always looking for the kinds with the least amount of sugar for my girls but don’t like the sweeteners in the sugar free kinds. This recipe is perfect for us!
Veena Azmanov says
I love strawberry as a fruit but never tried making jam myself. Your recipe sounds very healthy and interesting so I definitely need to try making some for family.