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Strawberry Freezer Jam

  • Author: Briana Thomas
  • Prep Time: 10 mins
  • Cook Time: 6 mins
  • Total Time: 16 mins
  • Yield: 2 cups 1x


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 THM Fuel Pull and low carb as well.




  1. Bring the strawberry puree and lemon juice to a boil in a saucepan. As it is heating, whisk in the glucomannan and gelatin, adding them a little at a time while whisking so they don’t clump.
  2. 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.
  3. Let the jam cool, then refrigerate it for several hours to set (or put it right in the freezer). Store in the refrigerator (or the freezer for long term storage).


Gelatin: if using beef gelatin such as Great Lakes beef gelatin or THM Just Gelatin, add an extra 3/16 teaspoon.

Sweetener: feel free to use your favorite low glycemic sweetener to taste in place of the THM Super Sweet Blend.

I haven’t tried making this jam with strawberries that have been frozen and thawed, but that will probably work.

If the jam is too “slimy” for you due to the glucomannan, feel free to decrease the amount slightly. Perhaps add a little extra gelatin to help compensate. Keep in mind that gelatin won’t stay as firm when put on something like warm toast.

Allergy: this recipe is gluten, egg, dairy, and nut free.

  • Category: condiment
  • Method: stovetop
  • Cuisine: THM Fuel Pull, low carb, sugar free

Keywords: Fuel Pull, THM, Trim Healthy Mama, gluten free, egg free, dairy free, nut free