KETO Strawberry Jam

 Thanks to Wendy at the Kicking Carbs blog.  This recipe is based on one of her posts, with a few adjustments at this end.  It will make approximately 4 x 250 ml jars which you should refrigerate or freeze - it is not a canning recipe.

TO MAKE 3 X 250 ML JARS

Ingredients

 1 1/2 lbs     strawberries, hulled and quartered

1/2 cup        allulose (or other keto diet friendly sweetener

1 tsp            vanilla extract

1/8 tsp         sea salt

1                 Lime, zested and juiced

4 tbsp.        No sugar pectin

                    water

Directions:

Place the strawberries in a slow cooker, mash with potato masher.  Add allulose, vanilla and salt.  Stir to combine.

Cover and cook n high fr 1.5 hours.  Remash.  Whisk in the lime juice, lime zest and pectin.  Cover and cook for five minutes more.

Pour into clean 250 ml jars.  Be sure to leave about 1/2 inch space, especially if you are freezing.  I put the jars in the fridge to cool.  They can remain in the fridge for up to one month or freeze for six months.

** my changes:  I cooked on the stove for about 1.5 hours - bring to a low boil, then lower the heat to maintain a simmer for about 1.5 hours.  Check and stir to avoid sticking.  

I didn’t have limes so used lemon zest, and 1 tbsp lime juice. 

After cooling, checked on the set and decided to “loosen” the jam.  Empty the jars of jam into a bowl and whisk in the water, little by little until you are satisfied with the consistency.  We used about 1/4 cup of water.