Strawberry Freezer Jam
No sugar added, THM:FP, low carb, low fat, gluten/egg/dairy/nut free
Serves: 2 cups
  • 2 cups strawberry puree (blend strawberries in a blender until smooth)
  • Dash of lemon juice
  • ¾ tsp. glucomannan
  • ¾ tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra 3/16 tsp.)
  • 1 T THM Super Sweet Blend
  1. Bring the strawberry puree and lemon juice to a boil in a nonstick saucepan. As it is heating, whisk in the glucomannan and gelatin, adding it while whisking so it doesn’t clump. Once the mixture comes to a boil, simmer for 3 minutes. Take the mixture off the heat and whisk in the Sweet Blend. Taste and add more sweetener if desired. Refrigerate the jam for several hours to set (or put it right in the freezer).
  2. This jam can be frozen.
  3. Yields about 2 cups of jam.
I haven't tried this with frozen strawberries, but I'm sure it would be much better made with fresh strawberries (both flavor and texture)! Using frozen berries might leave you with a wetter product since they are more broken down.
Recipe by Briana Thomas at