Healthy Homemade No-Cook Strawberry Jam

Healthy Homemade No-Cook Strawberry Jam (sugar free, fat free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

This Healthy Homemade No-Cook Strawberry Jam is sweet, spreadable and packed with fresh strawberry flavor, but without the sugar, high fructose corn syrup and artificial food dyes.  Perfect on toast, in a PB&J sandwich, swirled into yogurt, atop a bowl of oatmeal and so much more!

Healthy Homemade No-Cook Strawberry Jam (sugar free, fat free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

This quick and easy Healthy Homemade No Cook Strawberry Jam is the best and healthiest alternative to sugary storebought jams.  It takes just a few minutes to blend some strawberries, stir it all together and then BAM!  You’ve got some jam ;)

Healthy Homemade No-Cook Strawberry Jam (sugar free, fat free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

Healthy Homemade No-Cook Strawberry Jam (sugar free!)

15 minutes

5 minutes

20 minutes

Yield: ~1+1/2 cups

Serving Size: 3 tbs

10 (vs. 150 in storebought jam)


Healthy Homemade No-Cook Strawberry Jam (sugar free!)



  1. **Wash your strawberries, slice the greens off and puree in a blender. Measure 1 cup of the puree and pour into a medium-sized bowl.
  2. Whisk in the water, lemon juice, stevia and food coloring.
  3. Starting now, you need to work quickly! Sprinkle the metamucil on top and whisk vigorously to make sure there are no clumps.
  4. Scoop mixture into pretty jars, seal tightly and refrigerate overnight.


This recipe is: fat free, sugar free, low carb, high fiber, gluten free and vegan!

Unhealthy Strawberry Jam (sugar free, fat free and no cooking required) - Healthy Dessert Recipes at Desserts with Benefits  Healthy Homemade No-Cook Strawberry Jam (sugar free, fat free, vegan) nutrition label - Healthy Dessert Recipes at Desserts with Benefits

I thought I’d compare my recipe’s nutrition label with the nutrition label of a typical storebought jam.  I made the labels for 3 tablespoons rather than 1, because really, who uses 1 tablespoon??

I think I’ll choose my jam — there are only natural sugars rather than added sugars (3 tablespoons of Smuckers jam has 3 tbs of sugar…  it’s literally pure sugar!)

We can all feel good about taking a giant spoon to a jar of this homemade jam.  It’s pure, it’s wholesome, and it’s packed with fiber, vitamins and fresh strawberry flavor.  Mmmm…  everyone’s favorite flavor of jam has finally been made sugar free, low carb, low calorie and vegan…  and all natural to boot.  No need for the sugar, corn syrup and food coloring, nopity nope!

Healthy Homemade No-Cook Strawberry Jam (sugar free, fat free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

I lurv me some rice cakes!

I know they’re not the healthiest thing but they’re SO freaking addicting.

Especially with a smear of this jam ;)

21 comments on “Healthy Homemade No-Cook Strawberry Jam

  1. Wow, this is brilliant! I can only imagine all other possible jams like blueberry, raspberry, peach, cherry… Thank you for sharing.

    • Marie-
      Oh my goodness you are a genius! How come I didn’t think of trying this for blueberries, raspberries, peaches and cherries (and MORE)??
      Please, share your brilliance with me 😉

  2. Sofie Knoller

    How long do you think this will keep?

    • Sofie-
      Hmmm… I’m not sure exactly how long, but I would say about 2 weeks? The lemon juice and refrigeration should help keep it good, but I would just make sure to use very fresh strawberries 🙂
      I think I had it for about a week and a half before I used it all up.
      Hope you like the recipe!

  3. YUMMM!! I love jam but its SOOOO unhealthy… so this is great! i love chia jam but it’s not the most authentic- too many seeds. I will make this soon! 🙂

    • Emily-
      I feel the same way! I tried a chia jam recipe and all those seeds just irritated me… I could barely taste the strawberry! That’s one of the biggest reasons why I like this jam — not too many seeds 😉
      (But really now, the biggest reason I like it is because I tried and failed at making four batches of cooked jam… oh, those silly kitchen fails)

  4. Why the metamucil?What does that add?

  5. 🙂
    Hello there!

    Is it possible to use ground psyllium husk instead of the homemade metamucil?


    • Monika-
      Yes! You can definitely use plain psyllium husk powder, just be sure to only use about 1+1/2 tablespoons (as the Metamucil is a mixture of both psyllium and a sweetener), and you can increase the stevia by about 5 or 10 drops 🙂
      Hope you like the recipe!

  6. This is something I def. want to try, so genious of you! but I am wondering if you’ve tried freezing it. I freeze lots of jelly for pb and jelly sandwiches for my childrens lunches.

    • Lori-
      Yay! I hope you get to try out the recipe 🙂
      I haven’t tried freezing this yet… I’ve actually never tried freezing jam before. But, I guess it’s worth a shot! I hope it works out and I hope your kids love your homemade PB&Js! 😀

      • Freezing this jam works very well. Good for more than a year in glass jars. Bright color. Full, fresh flavor. Yum!

  7. This looks amazing, but what about for the people, (like me), who don’t like stevia. I used to work in a health food store and many customers would complain about stevia, (many different products). It wasn’t until I tasted it, it has an after taste, that stays in my mouth for a while and for me personally, it changes flavor in foods. What would you recommend as an alternative, agave, honey? Thanks.

    • Mary-
      The problem with stevia is that it’s very bitter on its own… it isn’t meant to be eaten by itself, just like how vanilla extract is gross straight out of the bottle. Many people tend to use too much too, which leaves a bitter aftertaste (again, kind of like how vanilla extract will)
      The brand of stevia plays a huge role in taste too. The only brands I like are SweetLeaf and NuNaturals, and they MUST be alcohol-free (I accidentally bought a bottle with alcohol in it and it was absolutely disgusting). I use vanilla-flavored stevia in this recipe which is much more mild than plain stevia, and I’ve never experienced an aftertaste with it. If you’re hesitant, only use 1/4 tsp in the recipe, give it a taste, and add more if you feel like it needs it.
      I wouldn’t recommend agave or honey because those are liquid sweeteners and the jam won’t solidify 🙁
      Sorry for the inconvenience, but stevia is the best way to go in this recipe! 🙂

      • The psyllium seed husk powder can be increased and the jam will set up nicely. (So one can use whatever sort of sweetener they want and adjust for liquid content with the psyllium.)

  8. Divya Rajendiran

    What a brilliant idea to use psyllium husk! I took notice of your site through the Vitamix give away and I am so glad I did! You have healthy alternatives to so many conventional calorie/sugar loaded desserts. I hope to try this jam and the quinoa cupcakes this weekend – will let you how it went. 🙂

  9. Such a good idea 🙂 you’re too awesome girl! <3

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