Put fresh or frozen strawberries with 2 TBS of erythritol and 10 drops of stevia or another low carb sweetener of your choice, and lemon juice if you like (optional), into a pot. Heat on the stove on medium high heat. If using lemon juice add more sweetener to taste.
When strawberries are softened (not cooked) mix them with immersion blender and cook until you are satisfied with thickness. Time to cook depends on how much water is in strawberries and if they are fresh or frozen.
When you are satisfied with thickness, remove cooked strawberries from the stove and stir in prepared and dissolved grass fed gelatin.
Pour hot sugar free strawberry jam into a clean glass jar and close it immediately.
Keep the jam in the fridge and use it in 1 week after opening.
How to prepare gelatin?
In a small glass bowl or a cup put ½ TBS of powdered gelatin and add 1 TBS of cold water. Gelatin will soak up the water in 2 minutes.
After gelatin soak the water (like a sponge) put the bowl into a pot with hot water and stir gelatin with the spoon until completely dissolved.
Check the photo of a procedure or watch the video linked in the text if this is your first time using gelatin.
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