Growing up we were not a family who made things from scratch. If you wanted strawberry jam you went to the store and bought it! After starting Keto we quickly realized that just wasn’t an easy option anymore. Even sugar-free options are full of substitutes that we weren’t quite fond of. So we have learned along the way how to make some of our favorites in ways that we feel comfortable.
Strawberries just feel like summer. Strawberry jam spread over toast or drizzled over pound cake makes us think of summer mornings sitting on the porch taking in the views before it gets too hot. When our first Keto summer came around we looked long and hard for a good replacement we felt comfortable with, but quickly found there just aren’t many. So we did what we do best, we googled. We googled how to make homemade strawberry jam. We watched YouTube videos and read blogs on best practices. All of these of course used traditional sugars, but we knew once we had the process down we could adapt our recipe to our favorite sweeteners. Once we had a good understanding of the process we set out to work!
We started with 2 cups of sliced, frozen strawberries, ¼-½ cup erythritol, and 1 squirt of liquid stevia in a large saucepan over a medium heat. We stirred occasionally, making sure the mixture did not burn, until the strawberries started to soften and bits of gooey jelly started to appear, about 20 minutes. We removed the mixture from heat and added ½ teaspoon of vanilla and a squeeze of lemon juice. Mixing well as the strawberries continued to soften. We like our jelly with little chunks of fruit, so we made sure we kept chunks of strawberries intact. We then took about ¾ of our mix and blended it on low speed, reserving the other fourth to incorporate later. Blending most of your mixture thickens your jam without additives. Once blended, we added the remaining fourth set aside, this gave us a nice thick jam with plenty of yummy strawberry chunks.
This jam may not be as easy as picking some up with your grocery order, but it is definitely worth the time! You are left with a thick, sweet, tangy strawberry jam that stays fresh in your fridge for up to a week. Finding products without added sugars can certainly be frustrating and nearly impossible, but the gratification you get from producing your own makes it that much sweeter. And it won’t throw you out of ketosis!
No-Sugar Added Strawberry Jam Ingredients: 2 cups of frozen strawberries ¼ - ½ cup erythritol (or sweetener of choice) 1 squirt of liquid stevia (optional) Lemon Juice, splash ½ tsp vanilla Directions: Over medium heat cook strawberries, salt and sweeteners for about 20 minutes. Stir occasionally, making sure it doesn’t burn. Remove from heat and add lemon juice and vanilla. Set aside ¼ of jam. Blend the remaining jam on low speed. Mix in with the reserved jam. Store in the fridge for up to 1 week.