Low-Carb Strawberry Jam Recipe
As Amazon and Instacart Associates, this post may contain affiliate links that allow us to generate income.
This Low-Carb Strawberry Jam is fantastic and no where near as difficult as making a traditional, carb laden type of jam.
And, I know it sounds like I am patting myself on the back but my teenager told me that it’s better than the “regular” store bought jam. Now, if you have ever had a teenager, you know this is a big deal.
They don’t lie about something as important as the gooey, sweet fruit that they pair with Peanut Butter.
In fact, I had to ask her to stop eating it straight out of the jar. (Although, I found myself sneaking bites too so it’s a little hypocritical.)
But, I had to make sure there was enough left for photos so I guess I’ll live with it.
This is one of those recipes that is easy enough to make on the fly….which is good, because it never lasts long.
The Low-Carb Strawberry Jam Ingredients
- 1 lb Strawberries Roughly chopped into small pieces.
I like to use frozen berries for this recipe. They are frozen at their peak and I can save the fresh (and often more expensive berries for other recipes that cannot be substituted for frozen)
2 tbsp Chia seeds
I like my jam a bit thicker and usually add three tablespoons but this is one of those ingredients that can be changed to suit your own preferences.
This jam will not thicken on it’s own since you are not using gobs of real sugar. If you don’t have chia seeds then you could probably thicken it with psyllium husk powder. But I haven’t done this since the chia seeds blend so nicely with the jam and the natural strawberry seeds.
If you try this start with small amounts.
Allulose
Allulose is my favorite Keto Sweetener but use whatever you like. If you are new to Keto you should check out this post about Keto Candy & Sweeteners. There is a lot of good info about which sweeteners are the safest.
Orange Zest *optional
I use this when I have it and skip it when I don’t. It adds a nice depth to the flavor of the jam and looks gorgeous too.
Lemon Juice
Make sure the heat is off when you add this ingredient. It keeps the flavor brighter.
Lemons are not as plentiful in my neck of the woods. So If I don’t happen to have any when I am making jam, I substitute 1/2 teaspoon of citric acid.
I keep it on hand for baking and other household uses like cleaning the dishwasher, removing hard water from glassware and as a non-chlorine alternative to bleach. (Yep, we are Colorado Tree Huggers and worry about using too much of this stuff…I hope you still like us.)
The Low-Carb Strawberry Jam Instructions
- Chop berries or use a blender to get the chunks to a manageable size.
We are all about speed and ease in the kitchen. Just don’t chop the pieces too small to begin with if you like chunky jam. Just pulse and scrape the sides of the blender or food processor to get all of the pieces sort of even-ish.
- Place the strawberries into a small saucepan over medium heat. Cook, stirring occasionally, for about 10 -12 minutes, until the strawberries release their liquid.
- If you want smooth jam without strawberry chunks, use an immersion blender to puree the berries before moving on.
- Taste the berries to see if you want to add sweetener. Some berries are sweeter than others. Add sweetener to taste, if desired, 1 tbsp at a time.
- Remove from heat. Stir in the chia seeds and orange zest if using. Allow the jam to cool for 10 minutes to thicken.
- If you want it to be thicker, add an additional 1-3 teaspoons chia seeds. It will thicken more when refrigerated too.
- Keep refrigerated in a jar or covered dish for up to one week. (This will work with any fruit so play around with your favorites).
WARNING: Once you get the hang of making your own jam you are going to be spoiled are not want to go back to store bought.
Here is the finished and chilled low-carb strawberry jam close-up….
See, you cant even tell that it’s full of chia seeds….
But your belly will be happy that they are.
Looking for Bread Recipes to go with your jam?
We recommend this amazing keto flatbread or any of these:
And this jam is fantastic on waffles & french toast if you are not fond of the “low carb syrups” out there…
This is a pretty simple recipe and any beginning cook can make this.
But, if you do think of any questions please leave them in the comments below.
Ohhh and if you are Nut and Seed fan you have to try it on this Nut & Seed bread.
Enjoy and Keto on!
Brandy
More Fun Low Carb Recipes to try:
Low Carb Strawberry Jam Recipe
Equipment
Ingredients
- 1 lb Strawberries Roughly chopped into small pieces. See post for tips on using frozen berries.
- 2 tbsp Chia seeds
- 2 tbsp Allulose
- 2 tbsp Lemon Juice
- 2 tbsp Orange Zest *optional
Instructions
- Chop the berries or use a blender or food processer to chop (this is fastest).
- Place the strawberries into a small saucepan over medium heat. Cook, stirring occasionally, for about 10 -12 minutes, until the strawberries release their liquid.
- If you want smooth jam without any strawberry chunks, use an immersion blender to puree completely before moving on.
- Taste the berries to see if you want to add sweetener. Some berries are sweeter than others. Add sweetener to taste, if desired, 1 tbsp at a time.
- Remove from heat. Stir in the chia seeds, lemon juice and orange zest if using. Allow the jam to cool for 10 minutes to thicken.
- If you want it to be thicker, add an additional 1-3 teaspoons chia seeds. It will thicken more when refrigerated too.
- Keep refrigerated in a jar or covered dish for up to one week. ( This will work with any fruit so play around with your favorites).
Readers Made These Low Carb Recipes Next:
Nutrition
The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
Dear sweet Jesus this is delicious. Why didn’t anyone ever tell me that making jam was so easy? I added extra citric acid and boiled this down until it was thick and sour. So good! Thank you.
The strawberry jam was amazing! I cant believe how easy it is to make and I am thrilled to have my first PB&J in ten months!I am going to make the fluffy yeast bread to go with it and I can hardly wait!
Thanks Liron! This jam is super easy to make. Cheers!
I love your site and sure to try making this jam!