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One of my favorite things ever is my mom’s homemade strawberry freezer jam. When I started eating sugar free, I needed a replacement. This is it! No sugar! It’s a Fuel Pull for Trim Healthy Mamas so it can be paired with anything.
If you’ve been around my blog for any length of time, you know that I have this thing for PB&J. Natural peanut butter is easy to come by these days (I love Kroger’s store brand!), but what is a classic PB&J without the strawberry jelly? Very dry, that’s what.
My mom has always made the best strawberry freezer jam, but it’s made with sugar and Sure Gel. Yeah, that’s out. This healthier version is made without sugar, thickened with natural thickening agents, and is the perfect way to use fresh strawberries in season. I’ve tried freezing and thawing this strawberry jam and it holds up just fine! Welcome to strawberry freezer jam all year long!
The thickening agents
I knew I didn’t want to rely entirely on glucomannan for thickening this jam because too much glucomannan can be slimy + that’s just not the texture of my mom’s traditional strawberry jam recipe. Enter gelatin. It creates the perfect texture when combined with glucomannan!
Enjoy it with…
- your favorite sprouted or sourdough bread
- Briana’s Basic Bread
- Homemade Bread
- waffles and pancakes
- cottage cheese or Greek yogurt
- homemade on plan granola
- over ice cream
- on Light Rye Wasa crackers or rice cakes with low fat cottage cheese, low fat cream cheese, or skim ricotta
This strawberry freezer jam is a THM Fuel Pull so it can be paired with anything! I love it on homemade sourdough bread (as pictured in this post) with butter or natural peanut butter.
Using more than 5 grams of fat with a carb source like sourdough bread will give you a delicious THM Crossover. Stick to just a smear of butter or peanut butter if you want to stay in THM E territory OR pair the jam and toast with peanut butter made from defatted peanut flour to get that peanut butter and jelly vibe going without all the fat from natural peanut butter to turn your meal or snack into a crossover!
Can I make a larger batch?
I’ve made a double batch of this jam and it turned out fine. Much larger batches haven’t been as successful. The longer cook time required to bring an entire Dutch oven of strawberry jam to a boil dulls the color and makes the texture more gloopy. The jam doesn’t taste as fresh, either.
Can I make this jam using a traditional canning method?
I have tried canning this jam and definitely prefer the frozen method. Canning made the color kind of weird and the texture was more gloopy and thin. The flavor was good though! The jam was really runny at room temperature in the jars but set up more in the fridge.
I’m not an expert on canning and I don’t know if this sugar free jam has the needed preservatives to stay bacteria free long term, even if it’s canned properly. I can’t recommend it at this point. I’d love to hear thoughts from those of you who are canning experts!
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You can also find this recipe on page 420 of my first cookbook, Necessary Food.
This recipe was originally published on May 9, 2016. I’ve updated the pictures, added some new information, and republished it. The basic recipe is the same.