Sugar-Free Strawberry Freezer Jam | Cooking with Holly


Strawberries are in season in North Carolina so my daughter, Abbey, is back in the kitchen to help me make this sugar-free freezer jam! Head to your local farmer’s market to grab some fresh strawberries (or grocery store berries are just fine) and you’re halfway to enjoying this super simple recipe (shown below). If you make this jam (did I mention it’s also low-carb?), make sure to tag me on Instagram, so I can see how yours turned out!

❤️ Holly

Sugar-Free Strawberry Freezer Jam (Recipe courtesy of Low Carb Maven)

– 32 ounces (4 cups) of diced strawberries (makes 2 16-ounce jars)
– 1 cup low carb sugar (Swerve, Lakanto Monkfruit, or you can use sugar if not doing low carb)
– 1 cup water
– 4 tbsp lemon juice
– 3 tsp Knox Gelatin Powder

– Sprinkle the gelatin over the lemon juice to bloom.
– In a small saucepan over medium heat, combine the strawberries, your low carb sugar of choice, and water. Stir to combine. Bring the strawberries up to a simmer then turn the heat to low and simmer for 20 minutes.
– Tear the bloomed gelatin into small pieces and stir into the strawberries to melt. Turn off the heat and adjust sweetness. Let cool.
– Spoon the strawberry jelly into a clean jar, cover, and refrigerate. Use within 2-3 weeks. Can be frozen and thawed in the refrigerator before use. (If placing directly into the freezer, let cool before you place in the freezer.)

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Sugar-Free Strawberry Freezer Jam | Cooking with Holly