If the jam doesn’t gel overnight, it can be simmered again for 20 minutes more and cooled in the fridge overnight. I’ve mentioned a few times in the comments and perhaps I should add it to the recipe notes… Strawberries vary in water content depending on the time of year and by variety (and possibly natural pectins?). Here is the link for the Weck Jelly Jars I used in the photos. Ideas for using sugar-free strawberry jam: Use sugar-free jam just like regular jam – in moderation. Blueberries, raspberries, blackberries and strawberries have much less sugar than other fruits, making them great for low carb and keto diets in moderation. Unopened, it will last longer if kept very cold – like in the back of the refrigerator. My jam typically lasts 2-3 weeks in the fridge, opened. A low carb sweetener like xylitol or erythritol will inhibit bacterial growth, adding to the shelf life of sugar-free jam. Lemon or lime juice boosts the acidity of the fruit, making a harsher environment for bacteria to survive. How long sugar-free jam lasts depends on whether the recipe calls for an acid like lemon juice and what sweetener is used. Tear the gelatin into pieces and stir into the hot strawberries.
Cook the strawberries with water and sugar-free sweetener until the strawberries break down and thicken as the liquid evaporates.Bloom the gelatin in the lemon juice (or add 2 tbsp of chia seeds after cooking).No special equipment is required and there are only a few simple steps: Making sugar-free strawberry jam at home is easy.