Quick Low-Carb Strawberry Jam

Strawberry jam recipe and content provided by Veronica Culver, The Enchanted Cook

This fresh-made keto strawberry jam is the perfect topping for keto bread, pancakes and waffles, Get Some Ice Cream or even a Vanilla Collagen Bar. Sweetened only with natural birch xylitol, a 1 tablespoon serving is well under 1g of net carbs.

It’s easy to make and requires no special canning equipment or technique. Just cook, cool and store in the refrigerator. Doesn’t get much easier than that!

Quick Low-Carb Strawberry Jam

Start to Finish: 20 minutes (chilling time: 1 hour)

Ingredients:

• 1 cup chopped fresh organic strawberries
• 1 tablespoon fresh squeezed organic lemon juice
• 3-4 teaspoons birch xylitol (use more or less depending on the sweetness of your berries)
• 1 tablespoon Collagelatin or 1/2 tablespoon grass-fed gelatin
• 1 tablespoon water

Instructions:

1. Place chopped strawberries, lemon juice and xylitol (start with the smaller quantity and add more later if needed) in a small saucepan over medium heat and stir to combine.
2. Continue cooking for approximately 15 minutes, stirring occasionally and mashing the strawberries with a potato masher or fork once they have started to soften.
3. Taste for sweetness, and add more xylitol if needed.
4. In a small bowl, whisk together the gelatin and water then pour immediately into the strawberry mixture and stir to combine.
5. Remove from heat and pour into a heat-safe container such as a mason jar (the half-pint size, wide-mouth jars work well for this).
6. Allow to cool, then cover with lid and refrigerate until jelly-like, approximately 1 hour.

Serves: 16

Nutritional Information (Per 1 tablespoon serving):

• Calories: 9
• Protein: 1g
• Carbs: 1g
• Fiber: 0g
• Sugar: 0g
• Sugar Alcohol:1g
• Net Carbs: 0g
• Fat: 0g
• Saturated Fat: 0g
• Polyunsaturated: 0g
• Monounsaturated: 0g
• Trans fat: 0g
• Cholesterol: 0g
• Sodium: 0mg
• Potassium: 16mg
• Vitamin A: 0%
• Vitamin C: 10%
• Calcium: 0%
• Iron: 0%