Low Carb Strawberry Jam
A fast and easy way to make your low carb strawberry jam.
Equipment
- sauce pan
Ingredients
- 8 oz fresh or frozen strawberries
- ½ cup water
- 1 ½ tbsp Monkfruit sweetener
- ⅛ tsp nutmeg
- ⅛ tsp cinnamon
- 1 tbsp lemon juice
- ⅛ tsp vanilla extract
- ½ tsp xantham gum
Instructions
- Rinse strawberries with water and cut the stems out. Slice and throw in a saucepan.
- Add all the ingredients to saucepan except xantham gum: water, monkfruit sweetener, cinnamon, nutmeg, lemon juice and vanilla. On high heat and bring to a rolling boil.
- Once it boils, reduce heat to medium and whisk in the xanthan gum, small amount at a time.
- After all the xanthan gum is added, keep whisking for another 5 minutes
- Turn off stove heat and let it cool (at least 5 minutes). When the jam cools down it will thicken.
- It lasts in the refrigerator for 3-5 days. Enjoy!
Notes
You can cut the strawberries as big or small as you want. It will save you time and they will turn to mush anyway.