Sugar Free Strawberry Jam Recipe (No Added Sugar or Pectin)

Sugar free strawberry jam is bursting with sweet strawberry flavor and comes together in just 20 minutes with no added sugar or pectin.

Course Condiments

Cuisine American

Keyword No Sugar Strawberry Jam, No Sugar Strawberry Jam Recipe, Sugar Free Strawberry Jam, Sugar Free Strawberry Jam Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 17kcal

4 cups strawberries hulled (use local in-season strawberries if possible; see Notes for fresh or frozen)
2/3 cup granulated monk fruit/allulose blend (see Notes)
1/8 teaspoon salt
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract (optional)

Cook. Combine the strawberries, sweetener, salt, and lemon juice in a large saucepan. Cover the saucepan and cook (covered) on the stovetop over medium heat for 10 minutes.
Mash and cook briefly to thicken. Use a fork or potato masher to carefully mash the berries, leaving some larger pieces. Continue cooking (uncovered) until the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.
Add the vanilla. Remove from the heat and stir in the vanilla extract.
Cool. Cool to room temperature, and then refrigerate to chill.

Net Carbs: 3g per serving (2 tablespoons)
Recipe Yield and Serving Size: This recipe yields about 1 1/2 cups, or 12 (2-tablespoon) servings.
Strawberries: When strawberries are in season, I use fresh strawberries to make this jam; however, frozen strawberries also work great (store-bought frozen strawberries are usually flash frozen at their peak ripeness). If you're using fresh strawberries, add 4 tablespoons of water, and if you're using frozen strawberries, don't thaw them.
Sweetener: In the original version of this recipe, I used 1/2 cup granulated erythritol and 14 drops liquid stevia. My preference now is to use 2/3 cup granulated monk fruit/allulose blend. You can use whatever you like or have on hand.
Storage: Store in a covered glass jar in the fridge for up to 1 month. For longer storage, put the jam in freezer-safe containers and freeze for up to 1 year.
Canning: I haven't tried canning this jam, but I found that it freezes very well!