I love making marmalade, but if you’ve ever made marmalade or jams before then you’d know that they’re made with an obscene amount of sugar. Like... a lot!!! I was excited when I ran across this low-carb strawberry jam recipe, but I doubled the recipe and tweaked it a bit to add more subtle flavors that I use on my marmalade. These turned out really good! Not too sweet and they taste more like fresh strawberry purée. I cannot wait to swirl these into some Halo Top, but I’m also going to test out a Peanut Butter & Jelly cup recipe with some of these soon.
16oz hulled & diced fresh strawberries
8 packets of Splenda or 1/2 cup Sukrin :1 or Swerve granulated
1/2 cup water
1/4 tsp vanilla extract
Pinch of salt
2 tbsp fresh lemon juice
1 1/2 tsp grassfed gelatin powder (I used Knox Gelatin powder)
1. In a small bowl, sprinkle the gelatin over the lemon juice. Set aside.
2. In a small sauce pan over medium heat, combine the strawberries, Splenda (or Sukrin :1 or Swerve) and water. Stir to combine. Add vanilla and pinch of salt. Bring the strawberries up to a simmer then turn the heat to low and simmer for 20 minutes. Stirring and mashing the strawberries occasionally.
3. Break up the gelatin mixture gradually and stir into the strawberries to melt. Remove off the heat and adjust sweetness. (I added 4 more packets of Splenda to mine. Amount of sweetener will vary depending on the ripeness of your strawberries). Let cool completely.
4. Spoon the strawberry jelly into a clean Mason jar, cover and refrigerate. Use in 7-10 days. Makes 2 cups yielding 32 servings, 1 tablespoon each.