Need more low-carb spreads? Try my almond butter, low calorie peanut butter, and keto honey next. As trendy as being keto is today, the condiments are still a bit lackluster. That’s why I’ve been making my own, and my sugar-free strawberry jam has been a resounding success. The texture is thick, gooey, and perfectly spoonable. The flavor is pleasantly sweet, and the chia seeds even provide a little nutrition boost.
Why I love this recipe
Easy to customize. I grew up on strawberry jelly, but I know people feel VERY strongly about their preferred jam flavors. So, I tested a whole bunch of variations so you don’t have to. Naturally sweetened. Though you’re welcome to add a little sweetener if desired, I frequently enjoy it as is. Versatile. Serve it over toast, layer it in parfaits, or just eat it by the spoonful! Healthy. There’s no sugar, corn syrup, or pectin in this jam. All you taste is the pure sweet flavor of strawberries, and the chia seeds add a dose of fiber and omega-3s.
Ingredients needed
Strawberries. Use fresh or frozen strawberries, it doesn’t matter which. If you use fresh strawberries, slice the greens off and roughly chop them so they’re easier to process. Chia seeds. Thickens the mixture to give it a true ‘jam’ texture. Lemon juice. Helps the jam set without needing pectin. Keto maple syrup. Optional, but add some sugar-free syrup if you’d prefer a sweeter jam. I prefer to make my own, but I’ve also had luck with the Lakanto brand of monk fruit sweetener.
How to make sugar-free jam
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Cook the berries. In a small saucepan over medium heat, add the fruit and bring it to a simmer, mixing often so the berries break down. Step 2- Simmer. Add the lemon juice and chia seeds and stir to combine. Continue simmering for 5 minutes, then taste the jam and add sweetener if needed. Step 3- Cool and store. Remove the pot from the heat and let it cool completely. Once cool, transfer to a mason jar or airtight container and store in the refrigerator.
Arman’s recipe tips
Don’t worry if the consistency is a bit thin. It will continue to thicken quite a bit as it cools down, especially with the chia seeds. Go easy on the sweetener. Just like the thickness, the jam will get sweeter as it sets. You can always add granulated allulose once it’s refrigerated. Sterilize your jars. Before storing the jam, clean the jars (and lids) very well so the jam doesn’t spoil.
Storage instructions
To store: Leftover jam should always be stored in the fridge in an airtight container. It will stay fresh for up to one month.
Blueberry jam. Use fresh or frozen blueberries instead of strawberries. Cranberry jam. Use fresh or frozen cranberries and replace the maple syrup with 1-2 tablespoons of sugar free powdered sugar. Blackberry jam. Use fresh or frozen blackberries. Raspberry jam. Use fresh raspberries, not frozen. The frozen blend will actually be more like a compote (thick syrup) than a jam. Mixed berry jam. Use a combination of strawberries, blackberries, blueberries, and raspberries.
To freeze: Place the leftover jam in a shallow container and store it in the freezer for up to six months.
Frequently asked questions
What to serve with this recipe
Keto pancakes Keto waffles Keto bread Keto yogurt and keto granola
