Diabetic Strawberry Jam - Sugar Free

"Got this recipe from a site on the net. I needed a sugar free strawberry jam. Seeing no-sugared jam spoils easily, so I tried this recipe and it is perfect. The jam is stored in the freezer, so you may use any airtight, leak proof freezer container for storage. Tastes better if allowed to sit for a week. freezes beautifully for up to 6 months."
photo by a food.com user photo by a food.com user
Ready In:




  • Place berries juices and lemon rind in saucepan.
  • Mash berries slightly to release juice.
  • Heat berries to boiling.
  • Sprinkle with unflavored gelatin, and stir gelatin in well.
  • Remove from heat, skim top and pack into hot jars with hot lids.
  • Cool to room temperature before freezing.

Questions & Replies

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  1. kiarain77
    As good as this may be, it is definitely NOT sugar-free. There's plenty of sugar in the white grape juice to throw you into a diabetic coma. Just remember, just because you don't add sugar itself doesn't mean something is sugar-free.
  2. PTKSmom
    I have to add another thought after making more jam. The recipe is not clear (at least it was not to me). I read it as saying that you need to take 1 1/2 cups of white grape juice CONCENTRATE and simmer it down to 1/2 cup....well, after making it again, I decided that was wrong and you either need 1/2 cup of the concentrate, OR you can use reconstituted juice and simmer it down to BE concentrated. Also, I recommend using only 1 TBS of gelatin. The first batch I made was very thick, but the others seem to be great with only 1 Tbs. I also omitted the peel, which seems to be fine. AND I used apricots today, and the outcome is fantastic!!! I am THRILLED to have a working, inexpensive sugar-free recipe for jam though!
  3. Shirley H.
    How much does a cup of strawberries weigh?
  4. healthy cook for 8
    I am trying to eliminate refined sugar from my family's diet and was looking for a jam recipe to fit the bill. I took the advice of PTKSmom in her review and just added the 1 TBSP of gelatin. It was a little bit runny for me, so I think next time I will use the 1 1/2 TBSP as originally written in the recipe and see how the texture works. My kids and I thought it was a good jam, but was a little bit on the sour side, of course we are used to regular jam. I think this is a great base for a recipe and love using the gelatin rather than the expensive fruit pectin. I also like the idea of using the grape juice as a sweetener. I will experiement around with some other recipes but may very well come back to this one and try it with a little bit of honey added.



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