Sugar Free Strawberry Jam

After spending too much money on store bought sugar free jams, I was given this recipe by a friend. It tastes better than most you find in the store, and is much cheaper. I use granular splenda, and don't measure it, I just add until it tastes sweet enough.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Thaw strawberries.
  • In a bowl, soften gelatin in 2 tablespoons cold water.
  • If your strawberries are whole, crush them, or chop into small pieces.
  • Place strawberries into a heavy sauce pan, along with any any juices.
  • If they don't have much juice from thawing, add 1-2 tablespoons water.
  • Bring to a boil, reduce heat and simmer until strawberry pieces are softened.
  • Stir in softened gelatin until completely dissoved.
  • Remove from heat and stir in Splenda.
  • Chill well before serving.
  • Note: do not add too much water along with the strawberries, they will probably release enough moisture while heating.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@89240
Contributor
@89240
Contributor
"After spending too much money on store bought sugar free jams, I was given this recipe by a friend. It tastes better than most you find in the store, and is much cheaper. I use granular splenda, and don't measure it, I just add until it tastes sweet enough."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. jekitajo
    Can I use fresh strawberries instead of frozen?
  2. Heartspell
    This was fantastic!! Easy to make and my grandkids loved it, especially my 5 yo granddaughter. It sets up more like perserves than jam which we like. I have to live low carb for life and this will help me when I just "have to have it!!" Thanks so much!
  3. Judi90
    I plan to make this on the weekend but does anyone know how long this will keep in the fridge?
  4. lauralie41
    This was great and so easy. We will not be buying jam at the grocery store anymore.
  5. duke1981
    Tasted great! Only concern is setting - didn't seem as "solid" as regular store jam. Wonder if pectin would have been better to use (or more gelatin)? As well, take it easy on Splenda - this can become very sweet with little amounts!
Advertisement

Find More Recipes