The physical and sensorial properties of strawberry jams using fruit dietary fibre (DF) as a stabiliser were evaluated and compared with those made with a commercial thickener. Strawberry jams of up to 55 degrees Brix were obtained from the total or partial substitution of commercial amidade pectin by peach DF in a standard formulation. The strawberry jams showed a pseudoplastic behaviour well described by the power-law model and the higher the DF content, the higher the viscosity observed in the jams. The pH value was kept within the ranges 3.08-3.29 with no influence of the DF addition. Sensory evaluation indicated that high fruit DF jams were as acceptable as conventional jams, but high DF strawberry jams were darker than the control ones.