Store in the fridge for up to a week or freeze for longer.Pour into sterilized jars, let the jam cool down completely and then cover with a lid.Once soft, stir to combine until no gelatin sheets are visible. While still hot, add the gelatin sheets (3 for soft set or up to 6 for firm set) directly into the sauce pan and let them soften. After 20-30 minutes, take off the heat and remove the lid.You won't have to worry about thickening the jam as the gelatin will thicken it later. Cook covered on low heat for 20-30 minutes. Once the strawberries start to simmer, stir with a spatula.Cover with a lid and bring to a boil over a medium heat. Add the allulose (or use any other preferred low-carb sweetener) and vanilla (or use options from the tips above) and water.If you prefer your jam less chunky, mash some or all of the strawberries with a fork. ![]() Place them in a medium-large saucepan.Wash the strawberries, remove the green parts and cut them into quarters.3 gelatin sheets (or up to 6 for a firmer set).1 tsp vanilla bean powder or 1 tbsp sugar-free vanilla extract.1 cup granulated Allulose or Erythritol (200 g/ 7.1 oz).Total carbs 1.7 grams Fiber 0.4 grams Sugars 1 grams Saturated fat 0 grams Sodium 0 mg ( 0 % RDA) Magnesium 3 mg ( 1 % RDA) Potassium 31 mg ( 2 % EMR) Ingredients (makes about 1 L) You can also combine strawberries with other berries, especially raspberries. Substitutions for VanillaĪpart from vanilla, strawberries work really well with herbs and spices such as cinnamon, mint and even anise. I haven't tried using pectin but you could try using a 1.75 ounce (50 g) package of pectin and skip the water which is what most recipes with pectin advice. If using xanthan gum, use a fine mesh sieve and sift in about 1/ 2 teaspoon while stirring. Add it just like you would the gelatin sheets. If you are using any powders (gelatin powder or agar), reserve 1/ 4 cup (60 ml) of the water used in this recipe and sprinkle the powder over to bloom. Instead of the 3 gelatin sheets you can use 3/ 4 tablespoon gelatin powder or 3/ 4 tablespoon agar powder if you want to make it vegetarian and vegan. For a firmer set you can use 4 gelatin sheets. I used 3 gelatin sheets which resulted in the perfect soft set. It won't affect the thickness too much as we are using gelatin to thicken it. You can reduce the amount of sweetener or add more to taste. You may also notice that the texture won't be as smooth as Erythritol tends to crystallize once chilled. You could use other options such as Erythritol or Swerve but remember that this will give this strawberry jam a slight cooling aftertaste (which is not necessarily bad). Recipe Tips and Substitutions Substitutions for Allulose If you use lemon juice, reduce the amount of water used in this recipe by the same amount. Don't forget to remove the rind before transferring the jam to jars. If you decide to add lemon, squeeze half of a lemon into the pot and then add the lemon rind. Secondly, lemons are naturally high in pectin but since we are using gelatin, you won't need it. In this recipe I used a lot less sweetener so you don't have to use it to balance the sweetness. This will help balance the sweetness as lemon juice is acidic. Optionally, you can add 2 tablespoons of lemon juice for extra zing. Classic strawberry jam recipes with pectin don't require any water. Water is needed in this recipe as we are using gelatin to thicker. ![]() Vanilla bean powder, seeds from 1 vanilla pod or sugar-free vanilla extract can all be used.
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