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Strawberry Jam – Pomona’s Pectin

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This sugar free strawberry jam recipe is great for canning or freezing! It uses Pomona’s Pectin, which I believe is THM friendly because the pectin does not have a lot of fillers with it. THM Fuel Pull, low carb

Pomona’s Pectin comes with a packet of pectin and a packet of calcium, which activates the pectin in the absence of sugar. It may seem expensive, but a little goes a long way!

I don’t recommend making more than one batch at a time.

Recipe based on the instructions that come with the Pomona’s Pectin, with my own tweaks.

This jam can be used for canning or freezing.

UPDATE: Without sugar to act as a preservative, the canned version of this jam darkens in color with time. It should still taste delicious though!



Whisk the strawberry puree, citric acid, salt, and calcium powder together in a wide shallow saucepan. Bring to a boil over medium high heat. (I recommend covering the pan with a lid to prevent splattering.)

Turn off the heat. Blend 2 cups of the hot puree with the Pomona’s Pectin in a blender until the pectin is dissolved (1-2 minutes, scraping down the sides of the blender with a spatula if necessary). Tip: drizzle the pectin in through the hole in the top of the blender while blending to avoid clumps – but be very careful when blending hot liquids! Vent the blender as needed to prevent pressure buildups and keep any vent holes covered with a towel to prevent splattering yourself and your kitchen with hot jam.

Whisk the pectin mixture back into the hot strawberry puree in the pan. Whisk in the THM Super Sweet Blend and bring back to a full boil, whisking occasionally. Taste and add more sweetener if desired. When the mixture boils, remove the pan from the heat.

FREEZER: Pour the jam into freezer containers and let cool on the counter before popping them into the freezer.

CANNING: Fill your desired size of sterilized canning jars with the hot jam. (Warm the jars up in hot water first so they don’t shatter when filling them with the hot jam.) Can in a hot water bath for 10 minutes.


I realize that the canning instructions are not very precise, but that’s about the extent of what was included with the Pomona’s Pectin instructions and I have not done very much canning so I just gave it my best shot. If you’re not familiar with hot water bath canning I recommend that you look up some video tutorials on the subject. I will probably not be able to help you with many canning questions at this point in my culinary journey.

I did experiment with an uncooked freezer jam recipe using Pomona’s Pectin, but to my surprise I ended up preferring the cooked version so I’m not including the uncooked recipe here. Things just didn’t dissolve as well in the uncooked jam recipe.

You can find Pomona’s Pectin online.

Check out the blog post above for answers to sugar free jam FAQs.

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Condiments
  • Method: Canning, Freezing
  • Cuisine: THM Fuel Pull, low carb, sugar free