Shop
My
Custom
You’d never guess this is a sugar free jam! It’s fruity, sweet, spreadable, and bursting with fresh berry flavor. I love slathering it over toast or for topping my healthy desserts. Plus, it’s so easy and stores beautifully, so you an easily make a big batch for later. Whip up this sugar free strawberry jam with me in just around half an hour!
Why You Need My Sugar Free Jam Recipe
- Sweet, fruity, and thick – This sugar free jam is spreadable and packed with real fruit. I think it tastes so much better than store-bought jams and jellies! I I made my favorite flavor (strawberry), but have other options for you below.
- 3 simple ingredients – Plus an optional one. My recipe is quick and easy!
- No added sugar – I call this is a sugar free, keto jam because I don’t use any sugar to sweeten it. Technically yes, you get a trivial amount of sugar from the berries, but none of the processed stuff.
- 100% natural – You won’t find any gums, gluten, artificial sweeteners, or artificial colors here! With just 3 grams net carbs, no added sugar, and chia seeds as a natural thickener, it’s a delicious option you can feel good about.
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free jam recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Berries – You’ll need to slice them, so fresh ones are easiest, but frozen will work if you thaw them enough to slice. I love sugar free strawberry jam the most, but have also made this recipe using raspberries, blueberries, and blackberries. You could even use cranberries or cherries.
- Chia Seeds – These little guys thicken your jam naturally, instead of sugar or pectin. I use the whole seeds, but you can use ground chia seeds if you prefer a smoother texture.
- Besti Powdered Monk Fruit Allulose Blend – This is my go-to sweetener for jams because it’s natural, tastes like sugar, and most importantly, won’t crystallize in the fridge… which is important since you’re unlikely to eat all the jam at once. Notes on substitutes:
- Powdered allulose works great for the same consistency, but you might need a bit more.
- Erythritol and most brands of monk fruit or stevia will crystallize, so I don’t recommend them.
- Sucralose doesn’t crystallize, but it’s artificial so not great, either.
- Lemon Zest – Optional, but it adds a bright flavor and brings out the sweetness of the berries. You can also use a splash of lemon juice instead, which acts as a natural preservative.
FREE 5-Ingredient Recipe EBook
GET IT NOW
How To Make Sugar Free Jam
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Heat the sliced berries and powdered Besti. Cook them into a saucepan or small pot over medium heat, stirring occasionally, until they release a lot of juices and soften.
- Mash them up. You can use a spoon, fork, or potato masher.
- Adjust the sweetness. Check to see if your sugar free jam is sweet enough for you. If not, add more Besti to taste, 1 tablespoon at a time.
- Thicken it. Stir in the chia seeds, and lemon zest (if using). Let it cool to thicken, then transfer to jars with lids and store in the fridge.
My Recipe Tips
- Want to slice your berries super fast? I love this strawberry slicer.
- I recommend a stainless steel saucepan. It won’t stain or react with the acidic fruit, so your jam keeps that fresh, vibrant strawberry flavor. I use this saucepan!
- You can chop your berries instead of slicing if you like. This will make smaller chunks in your jam than slices, but I find many of the slices break down into smaller pieces anyway.
- Don’t want to use a sweetener at all? You can make this an unsweetened jam if your berries are sweet enough, but I always add powdered Besti to mine. It tastes like sugar, dissolves effortlessly, and doesn’t crystallize when you store your jam (unlike other sweeteners).
- Expect a simmer, not a boil. Boiling will be too harsh on the berries.
- Want a thicker jam? Just stir in an extra 1-2 teaspoons of chia seeds. Keep in mind the jam will thicken more when you refrigerate it.
- Prefer a super smooth texture? Just puree with an immersion blender or in a small food processor (I just got this one and love it for jams, pesto, nut butter, and more). You can even strain it through a fine mesh sieve, or make my sugar free jelly recipe instead.
- Your sugar free jam will thicken more in the fridge. You’ll need to store it there anyway, so just refrigerate for a few hours before enjoying if you want it thick.
Ways To Use It
You can enjoy this sugar free jam in the same ways you’d use regular jams! Here are my favorite ways:
- Bread – You can’t beat a classic toast or PB&J! I usually have some keto bread or low carb bagels in my freezer, but when you don’t, 90 second bread (pictured above) saves the day.
- Sweet Breakfasts – Skip the syrup top your almond flour pancakes, cottage cheese pancakes, or coconut flour waffles with my sugar free strawberry jam. So good!
- Yogurt & Oatmeal – Add it to your oatmeal (or overnight oats), or stir it into keto yogurt or coconut yogurt for a fruity boost. Layer with healthy granola (or low carb granola) for a parfait!
- Dessert Topping – A dollop of jam is the perfect topping for my healthy cheesecake, keto cheesecake, or almond milk ice cream. You can also make thumbprints in my almond flour cookies and fill them with sugar free jam to turn them into thumbprint cookies!
- Dessert Bars – Double my almond flour pie crust recipe, and press 2/3 of the mixture into a square baking dish. Bake for 8-10 minutes, then top with sugar free jam and crumble the remaining dough on top. Bake again for 10 minutes.
Sugar Free Jam (Strawberry)
By
Make 100% natural sugar free jam with just 3 ingredients! My easy recipe is sweet, thick, and bursting with fresh strawberry flavor.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
-
Place the strawberries and powdered Besti into a small saucepan over medium heat. Cook, stirring occasionally, for about 10 minutes, until the strawberries release a lot of liquid and soften.
-
Mash the strawberries with a spoon or potato masher. If you want super smooth jam without strawberry pieces, use an immersion blender to puree the berries.
-
Remove from heat. Taste to check if the jam is sweet enough. If not, stir in more powdered Besti to taste, 1 tablespoon at a time.
-
Stir in the chia seeds and lemon zest, if using. Allow the jam to cool for 5-10 minutes to thicken.
-
For even thicker jam, add an additional 1-3 teaspoons chia seeds if you like. Note that it will thicken more when refrigerated.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 2 tablespoons
- Tips: Check out my recipe tips above to help you slice your berries quickly, get the right flavor and sweetness in your jam, and adjust the consistency (smooth, thick, or chunky).
- Storage: Keep your homemade jam in an airtight container or jar in the fridge for up to 2 weeks. Besti is a natural preservative, so it lasts a long time! You can also freeze it for up to 3-6 months.
- Canning: Due to the low pH of chia seeds, I don’t recommend canning this sugar free jam recipe. Sorry!
- Larger batches: My recipe makes 1 cup total. You can easily double or triple it if you like, as long as your saucepan is large enough. It will take longer for the berries to cook down with larger batches.
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Sugar Free Jam
101 Comments
Shiann
1I used this recipe by weighing 1 pound (or multiples) of cranberries and frozen cherries. SO GOOD!! I’ll be buying a lot more fresh cranberries in November!
Jane King
1I have made this several times and loved it each and every time. My drawback is it disappears soooo quickly.
Yesenia G
0At what point do you add the monk fruit? Doesn’t say.
Maya | Wholesome Yum
0Hi Yesenia, You can add it in the beginning together with the strawberries, or just add it to taste in step 3.
Christine
0Could you use swerve icing sugar in place of besti?
Maya | Wholesome Yum
0Hi Christine, I covered this in my post above. I don’t recommend it because the main ingredient in Swerve is erythritol, which can crystallize or not fully dissolve, leading to a gritty texture.
veronika
0When we have an over abundance of strawberries, this is our go to recipe to freeze jam. Then when I need jam for a topping, this is perfect to use. Homemade sweetness just doesn’t compare to store bought jam.
Wholesome Yum D
0Veronika, I love this! You’re right, homemade just has a freshness and flavor that store bought can’t match. So glad this has become your go-to!
Barbara Stryker
0I’m making low sugar jam and it calls for 4 cups of sugar. Can I use the besti sugar cup for cup as a replacement?
Maya | Wholesome Yum
0Hi Barbara, Possibly, but if it relies on the sugar for thickening, it might not work quite the same way. If your recipe has pectin, then yes, it should work.
Pat
0Perfect recipe. I only make a half batch. Always delicious and very easy to make.
Wholesome Yum D
0Pat, so glad it’s been an easy go-to for you! Thanks for sharing! 🙂
Beverly
0Is the recipe the same if your wanting to use other berries or fruit (is apricot as well as the other berries listed)? Also do you have a recipe for Guava or Mint Jelly? Thank you
Maya | Wholesome Yum
0Hi Beverly, Yes, you can use other berries. Other fruit would also probably work but the ratios might be different. Let me know if you try something else. I don’t have a recipe for guava or mint jelly, sorry!
Dorothy Beckner
0Why did you not post my review? Aug 2025
Maya | Wholesome Yum
0Hi Dorothy, Was it for this recipe? I don’t see any reviews from you for this recipe, but I do for lots of others and really appreciate you writing them. They mean a lot to me and I’m sure they help other readers, too. If you made this jam recipe, I’d love to hear how it went for you!
Amy
0This turned out great. I used frozen strawberries that weren’t very sweet, so I added extra Besti sweetener. Very good recipe!
Wholesome Yum D
0I’m glad you liked it, Amy! Smart adjustment with the sweetener.
Roberta
0Can this be frozen?
Maya | Wholesome Yum
0Hi Roberta, Yes, absolutely! I have storage instructions in my notes above, including freezing.
Elizabeth
0This recipe is delicious. I will keep making it using different berries.
Maya | Wholesome Yum
0Thanks, Elizabeth! I’m so glad you liked it.
Dawn
0Hi, how long will this jam keep in the fridge?
Maya | Wholesome Yum
0Hi Dawn, I have storage info above. 🙂 If you use Besti to make this sugar free jam, it’s a natural preservative so your jam will last up to 2 weeks.
Mary DeAngelis
0Amazing idea for chia seeds to be used. !! I used frozen mixed organic berries and lemon juice. Cinnamon helps to naturally sweeten too!
Maya | Wholesome Yum
0Thank you, Mary! I’m glad you liked this jam.
Emely
0Hi, I’d like to use pectin for gel and lemon juice to increase the acidity. My goal is to hot water can the jam. Do you have a suggestion on the amount of each? Can I use the same amounts as found in a regular jam recipe? Thanks for your help. Love your recipes.
Maya | Wholesome Yum
0Hi Emely, My recipe doesn’t have those ingredients, so without testing I can’t say how much of each. Probably a similar amount to a regular jam recipe, but I’m not sure. Let me know if you find something that works — maybe other readers are wondering the same thing.
Laura Barber
0Grind your chia seeds!!!
Dominique Coetsee
0Why?
Lorraine Farrell
0This is the second time making this recipe. Love it!
This time I’ve added a small apple withe the strawberries, ?
Lynniepooh2
0Dearest Maya, I just felt the need to say THANK YOU for turning me into a cooking junkie. All fun aside, this jam is JAMMING! I used blackberries instead of strawberries and its sooooo goood!! Its very simple and quick to make. Cant wait to try it out tomorrow after it has had time to sit in the fridge. I started with 4 stars so walked back to have another taste and changed it to 5 stars. Thanks again!!
Lisa koolsbergen
0To store do you have to sterilize the container or is it ok to put in a jar with lid after cooled? Really enjoyed the recipe
Thank you
Maya | Wholesome Yum
0Hi Lisa, This recipe needs to be refrigerated, so you don’t have to sterilize your jars. It’s not suitable for canning.
Patricia DeMuth
0Made this jam and it’s really good, definitely needs some sweetener tho, but it thickened up really well!!! So happy.