Deliciously Keto Desserts’ Strawberry Jam has become increasingly popular among health-conscious individuals who want to indulge in sweets without compromising their dietary goals. One such delectable dessert is sugar-free strawberry jam, sweetened with monkfruit sweetener with erythritol. This dessert offers a guilt-free option for those on a keto diet or looking to reduce their sugar intake.
Monkfruit sweetener with erythritol is a natural sugar substitute that contains zero calories and has a low glycemic index. It is derived from the monk fruit, a small melon-like fruit native to Southeast Asia, and erythritol, a sugar alcohol commonly found in fruits and vegetables. This combination makes for a deliciously sweet and satisfying treat without causing a spike in blood sugar levels.
Sugar-free strawberry jam is a simple yet delicious dessert. It offers a burst of fresh and fruity flavor that can be enjoyed on its own or as a topping for other keto-friendly desserts such as cheesecake or ice cream. So, if you’re looking for a sweet and satisfying dessert option that won’t derail your diet, give this sugar-free strawberry jam a try!
Nutrition Facts Serv. Size: 1 Tablespoon (12g), Servings: 16, Amount Per Serving: Calories 0, Fat Cal. 0, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 0mg (0% DV), Total Carb. 3g (1% DV), Fiber 0g (0% DV), Sugars <1g, Sugar alcohol 3g, Protein 0g (0% DV), Vitamin A (0% DV), Vitamin C (10% DV), Calcium (0% DV), Iron (0% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
INGREDIENTS: STRAWBERRIES, WATER, MONKFRUIT SWEETENER WITH ERYTHRITOL, PECTIN FOR LOW SUGAR RECIPE, LEMON JUICE
MANUFACTURED IN A FACILITY THAT ALSO PROCESSES: MILK, EGG, PEANUTS, ALMOND, CASHEW, WALNUT, PECAN, COCONUT
There are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. Sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast on bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from “vegetable fruits” such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.
The term preserves is usually interchangeable with jams even though preserves contain chunks or pieces of the fruit whereas jams in some regions do not. Closely related names include: chutney, confit, conserve, fruit butter, fruit curd, fruit spread, jelly, cheese and marmalade.
Some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit. In the English speaking world, the two terms are more strictly differentiated and, when this is not the case, the more usual generic term is ‘jam’.
The singular preserve or conserve is used as a collective noun for high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used.