Yaidy Santiago I can’t even begin to tell you how much I love fruits. It’s so amazing that I can enjoy a low carb strawberry jam without having to worry about all the added sugar and preservatives many brands have.
This recipe is easy and fast! I mean who’s got time to be in the kitchen all day anyway. Get yourself some fresh or frozen strawberries so you can start making this low carb strawberry jam ASAP! You won’t regret it.
You can put this jam on your keto pancakes, toast, panna cotta, cheesecake…the possibilities are endless and you won’t even feel guilty about it.
Low Carb Strawberry Jam Ingredients:
- 8oz fresh or frozen strawberries, sliced
- 1/2 cup water
- 1 1/2 Tbsp Monkfruit sweetener
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- 1 tbsp lemon juice
- 1/8 tsp vanilla extract
- 1/2 tsp xanthan gum
Instructions
- Rinse strawberries with water and cut the stems out. Slice and throw in a saucepan.
- Add all the ingredients to saucepan except xantham gum: water, monkfruit sweetener, cinnamon, nutmeg, lemon juice and vanilla. On high heat and bring to a rolling boil.
- Once it boils, reduce heat to medium and whisk in the xanthan gum, small amount at a time.
- After all the xanthan gum is added, keep whisking for another 5 minutes.
- Turn off stove heat and let it cool (at least 5 minutes). When the jam cools down it will thicken.
- It lasts in the refrigerator for 3-5 days. Enjoy!
Notes
You can cut the strawberries as big or small as you want. It will save you time and they will turn to mush anyway.
This recipe is super simple. All you have to do is slice up a 8oz of fresh or frozen strawberries and throw them in a saucepan.
Keep the xantham gum and add the remaining ingredients, bring to a boil. Once your strawberries are a boiling you just need to reduce the heat to medium and whisk in the xanthan gum.
Let it cool and you’ll have fresh low carb strawberry jam that you can store for days!
Low Carb Strawberry Jam Recipe Card
Low Carb Strawberry Jam
Equipment
- sauce pan
Ingredients
- 8 oz fresh or frozen strawberries
- ½ cup water
- 1 ½ tbsp Monkfruit sweetener
- ⅛ tsp nutmeg
- ⅛ tsp cinnamon
- 1 tbsp lemon juice
- ⅛ tsp vanilla extract
- ½ tsp xantham gum
Instructions
- Rinse strawberries with water and cut the stems out. Slice and throw in a saucepan.
- Add all the ingredients to saucepan except xantham gum: water, monkfruit sweetener, cinnamon, nutmeg, lemon juice and vanilla. On high heat and bring to a rolling boil.
- Once it boils, reduce heat to medium and whisk in the xanthan gum, small amount at a time.
- After all the xanthan gum is added, keep whisking for another 5 minutes
- Turn off stove heat and let it cool (at least 5 minutes). When the jam cools down it will thicken.
- It lasts in the refrigerator for 3-5 days. Enjoy!
Notes
