Strawberry Jam

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Strawberry Jam

  • 24 medium to large strawberries
  •  ½ package dry pectin
  • 1 package of gelatin
  • 1/8 cup lemon juice
  • 1/2 lemon zest, finely grated
  • 1 cup Swerve Confectioners
  1. Wash strawberries, drain, and cut of stems.
  2. Crush strawberries in a bowl one at a time. I used the back of a measuring cup and be careful it will splatter.
  3. Combine strawberries, powdered pectin, gelatin, lemon juice, and lemon zest in a large pot.
  4. Bring to a boil, stirring occasionally.
  5. Add Swerve, stirring until dissolved. Return to a rolling boil.
  6. Boil hard 1 minute, stirring constantly.
  7. Remove from heat, and skim foam if necessary
  8. Ladle into hot, sterilized jars, leaving 1/4 inch head space.
  9. Adjust 2-piece caps. Process 10 minutes in a boiling water canner or boiling pot of water jars with tightened lids can be submerged in.

Note: If canning for long term enjoyment-

Makes 2-16 oz jars or 64 TBSP

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Nutrition Facts

Serving Size 21g

Servings 32

Calories 10
Total Fat 0g
Total Saturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbs 7g
Dietary Fiber 1g
Sugars 1g
Swerve 5g
Protein 0g
Net Carbs: 1g


  • Ella Chisum

    Are lids screwed done before boiling ?

  • inde dutton

    So happy to find out I can use Swerve in canning. I am curious though, why do you add gelatin in addition to the pectin? Does the pectin need to be a low-sugar pectin or the standard Ball pectin can be used? Thanks so much!

    • Swerve

      Hi Indie! We add the gelatin to help give the jam more body and consistency since you are not using as much sugar as you normally would. You can use the pectin of choice! Hope that helps!

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