This keto strawberry jam is bright and full of real strawberry flavor, with a color that is simply stunning. Fresh berries slowly cook down with allulose, vanilla, and fresh lime until everything becomes glossy and spoonable. You end up with all the flavor you love about the original strawberry jam but without the sugar, and the slow cooker makes it almost effortless.
Strawberry season always makes me a little nostalgic. Strawberries never last long at my house. Some get eaten straight from the container. A few end up on top of pancakes and French toast. The rest get used in recipes like this keto strawberry jam recipe.
I wanted something that tasted like traditional jam without the carbs. And I'm a hard no for complicated canning steps.
The result is this simple recipe that has become a quick family favorite. It is perfect as a topping over keto yogurt, vanilla ice cream, or waffles. It is also fabulous when you are craving toast. I like it with low carb bread and a little cream cheese or peanut butter.
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Let’s Talk Ingredients
I like fresh strawberries here. If you go with frozen, let them thaw a bit before you mash them. It is fine to thaw them in the slow cooker, just understnad that you will have a bit more liquid.
Allulose is my favorite sweetener for this low carb keto strawberry jam. It melts smoothly and doesn’t leave that cooling aftertaste that some sweeteners do. Honestly, this is a recipe you can use your favorite sweetener. Stevia, monk fruit blend, and erythritol all work. (Though some, like erythritol are a little more gritty after being chilled.)
Pectin is my go-to thickener for jam. To keep this suitable for your low carb diet, make sure you get sugar-free pectin. The sugar in traditional jam helps the pectin to thicken, which is why we use a bit more here. If you like a very firm jam, you can even boil it briefly after the slow cooker step to activate the pectin further.
Other thickeners for sugar-free, jellies and sauces are chia seeds and xanthan gum, but in my testing, I found that pectin keeps this like the real thing.
Step by Step Instructions
Tips & Tricks
• Don’t judge the texture too early. When this sugar-free jam finishes cooking, it will look thin and almost syrupy. The first time I made jam I was sure I'd done something wrong. Then I learn that jams thicken as they cool. After overnight in the fridge they get even thicker.
• Expect a slightly softer set than traditional jam. Even a well-set keto strawberry jam will usually be a little looser than sugar-based versions. That’s simply how sugar-free sweeteners behave.
• Choose ripe strawberries for the best flavor. Since this keto strawberry jam recipe has very little sweetener compared to traditional jam, the natural sweetness of the berries really matters. Fully ripe berries give the most balanced flavor.
•If you want to try a different berries, both blueberries and raspberries are good options. If you choose raspberries, consider straining the seeds before adding the pectin.
Keto Strawberry Jam
Equipment
- Slow Cooker
Ingredients
- 1 ½ pounds strawberries hulled and quartered
- ½ cup allulose or other keto diet friendly sweetener
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
- 1 lime zest and juice
- 4 tablespoons no-sugar pectin
Instructions
- Place the strawberries in your slow cooker, and mash with a potatoes masher. Add the allulose, vanilla, and salt. Stir.
- Stir to combine. Cover and cook on High for 1 ½ hours. Remash.
- Whisk in the lime juice, lime zest, and pectin. Cover and cook for 5 more minutes.
- If you want a firm-set jam, you can transfer the mixture to a saucepan and boil. (I didn’t find this necessary.)
- Ladel into jars, leaving about ½ inch of headspace. Let cool on the countertop, and then add the lid.
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