The Best Homemade Low Sugar Strawberry Jam
This strawberry jam really is the best!
Sweet and smooth, my homemade low sugar strawberry jam recipe is made with whole strawberries, lemon juice, and pectin for a yummy jam you can add to toast, biscuits, cookies, cake, and much more.
If you are looking for a low sugar jam, this recipe is it!
It’s not summer in my house until we’ve been strawberry picking.
Coming home with all those berries also means making a few batches of this low-sugar strawberry jam. With the perfect amount of sweetness and bursting with ripe strawberry flavor, this is my favorite jam to can.
Most other jam recipes contain 4 to 6 cups of sugar! Well, not this one—you only need one cup for 8 half-pint jars. Some things really are good enough to be true.
See below for step-by-step tips on making this low-sugar strawberry jam and how to water bath can it, or head to the full recipe below.
Why I love this recipe
This strawberry jam recipe feels like the gift that keeps on giving. We made two batches of this low-sugar jam recipe, allowing me to stockpile jars of homemade jam for effortless gift-giving and thank you’s.
Neighbors who took our trashcans in while we were gone? A jar of jam for you. A friend who picked up my kids while I was running late from a meeting? Two jars of jam! Strawberry jam is really good currency.
Since having kids, I’ve become more conscious on how much sugar and salt we’re consuming. Therefore, it was a no-brainer that this jam would be lower in sugar than traditional recipes.
Spoiler alert- you cannot tell. It’s not as cloyingly sweet as some jams can be, but who wants that anyway? This strawberry jam tastes like summer! I swear I can still taste the sun-kissed strawberries straight from the garden in every bite.
Ingredients
To make this easy strawberry jam recipe, you’ll need the following:
- Strawberries: I crushed up whole strawberries for this jam so it would be smooth and easily spreadable. You can use either fresh or frozen strawberries that have been thawed, but fresh is recommended.
- Pectin: To keep this recipe low in sugar, be sure use to find pectin specifically for low-sugar canning. It can be harder to find at some grocery stores, but you can purchase it online. If you want to make this recipe low sugar, you cannot use regular pectin as it will not set.
- Sugar: White granulated sugar is needed for this recipe for best success. If you use alternative sweeteners, the final jam may not thicken the same way, and I can’t guarantee the results like I can with using cane sugar.
This recipe works with other fruits as well. Use the exact measurements with other berries to make raspberry preserves, blueberry jam, peach jam, and more. See my recipe for low-sugar blackberry jam.
How to Make This Strawberry Jam
Prep the Strawberries
Wash fresh berries and remove the stems and hulls. You can leave them whole, but it will be easier to mash if you halve them first.
Crush the Strawberries
Mash the strawberries either by using a potato masher or a wooden spoon.
If you want to turn this into low sugar strawberry jelly, then blend the strawberries in a blender and strain the juice, discarding any seeds and pulp. You’ll then follow the directions the same way for jelly as you would for the jam!
Cook the Strawberries
Place strawberries, water, and lemon juice in a large stock pot. Stir in the pectin and heat the mixture over high heat until it comes to a full rolling boil that cannot be stirred down.
Make sure to keep stirring the mixture to prevent the bottom from burning.
Add in the sugar
Add the sugar and return to a rolling boil over medium-high heat. Continue boiling for a minute while stirring the entire time, then remove from heat.
Enjoy Now, Freeze or Can
Pour the cooled jam into your clean jars. From here you can either enjoy it right away, place it in the freezer for up to 6 months or can. To can your low-sugar jam, follow the directions below.
How to Can Using a Water Bath Canner
You’ll need to sterilize the jars first. I know that some people suggest that it’s enough to wash jars in soapy water, but the safest way is to sterilize your jars first and not just to wash them.
This is true even for jars that you just purchased, as they are not sterilized, and debris from the packaging, along with dust, can be in the jars.
To sterilize your jars for canning, boil clean mason jars in a water bath for ten minutes, then remove them. Some dishwashers have a sterilizing option that you can use. Not only does this help sanitize the jars, but it also warms the jars before you put the hot jam in. This is what I do!
For water bath canning, like in this strawberry jam recipe, place the warm jam directly into hot prepared jars, leaving 1/4″ headspace at the top of the jar. Wipe the rim of the jar with a clean towel and then screw the sanitized lid on top. Place the sealed jars into a boiling water bath canner and boil, fully submerged, for 10 minutes.
Remove the cans and let them cool completely.
Expert Tips for Success
You must use low-sugar pectin for this recipe, as it won’t work the same way if you use regular pectin. Low-sugar pectin is designed to gel with significantly less sugar by reacting with calcium instead of sugar, as in regular pectin.
If you try to make this low-sugar strawberry jam with regular pectin, you’ll end up with a syrupy jam.
I also don’t recommend using less sugar than the listed amount, as sugar also acts as a preservative. This recipe has been pH tested for safety, and using less sugar will lower the preservation quality.
This low-sugar strawberry jam will thicken considerably as it cools. Don’t try to add more pectin if your jam is thin. If, for any reason, your jam is still very thin after canning, processing, and cooling for 24 hours, then you can reprocess it.
Ways to Enjoy this Jam
Enjoy this strawberry jam recipe on strawberry scones, shortcake or on ice cream! A spoonful of jam on ice cream or my copycat Pinkberry yogurt is delicious!
We also love it on my sourdough waffles, my whole wheat waffles, or in a classic PB&J sandwich.
Equipment
If you’ve never canned before, let me assure you how simple it is to do. Years ago, when we lived in our first apartment in Sacramento, I thought I was going to be one of those people who canned everything. We were living in the middle of the salad bowl, with fresh-grown produce of every variety on literally every corner. Why not learn to can?
That lasted all of two months, but long enough for me to buy a few tools.
A large pot for holding a dozen mason jars, a funnel for easy filling, a jar lifter for removing the jam jars, and a magnet wand for placing the lid on top. I like this set to get everything you’ll need, though you technically don’t need special equipment. A funnel will make things easier, but you can do without it. You will need a large enough pot to place the jars in, mason jars, and that’s it!
You can find low-sugar pectin in most grocery stores or online. The regular pectin won’t work, so make sure you find the low-sugar one.
Frequently Asked Questions
Why do you put lemon juice in strawberry jam?
The lemon juice allows the pectin to set quickly and also neutralizes the flavor.
What happens if you cook jam too long?
If you cook the jam too long, then it will form into a solid gel rather than soft jam.
How long does homemade strawberry jam last?
If you are not opening the jars immediately, the jam will last in a cool dry place for up to a year or two. If not canning, you can store homemade strawberry jam for a year in the freezer in an airtight container.
Will my jam thicken as it cools?
Yes, the jam will thicken as it cools. Be patient! If, for any reason, your jam did not set, then you can reboil the jam with pectin and reprocess it.
Can I use less sugar than is called for here?
I recommend following this recipe exactly. You need the amount of sugar listed here for the jam to set properly. This recipe has not been tested with other sweeteners or liquid sweeteners like honey or maple syrup and should not be substituted.
Do I have to use pectin?
Yes! If you want your homemade strawberry jam to be thick, then you have to use pectin! Make sure to grab the pectin specifically for low-sugar canning for this strawberry jam recipe; regular pectin will not work. If you don’t want to use pectin, then you’ll need to choose a recipe with another thickeners, like chia seeds. My recipe for chia seed jam is here.
Can I make this into strawberry jelly?
If you want to make jelly instead of strawberry jam, then you’ll want to blend the strawberries in a blender first and then strain the juice, discarding any seeds and pulp.
Your jam can be as chunky as you’d like, depending on how much you crush your berries first.
More Strawberry Recipes:
- Healthy Peanut Butter and Jelly Bars
- PB and J Overnight Oats
- Vegan Strawberry Pudding
- Strawberry Yogurt Bowl
- Kale and Strawberry Salad
More Canning Recipes:
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Video
Homemade Low Sugar Strawberry Jam
Equipment
Ingredients
- 8 cups crushed strawberries
- ¼ cup water
- 1 tablespoon fresh lemon juice
- 6 tablespoons Ball Low or No-Sugar Needed Pectin
- 1 cup granulated sugar
- 8 half-pint mason jars
Instructions
- If you are canning your jam, then sanitize and prepare the jars. Boil them in a water bath for ten minutes, then remove. Not only does this help sanitize the jars, it also warms the jars before you put the hot jam in.
- Wash strawberries and remove the stems and hulls. Crush the strawberries either by using a food mill or hand potato-masher. If you want jelly, then blend the strawberries in a blender and strain the juice, discarding any seeds and pulp.
- Place strawberries, water, and lemon juice in a large stock pot. Stir in pectin and heat the mixture over high heat until it comes to a rolling boil that cannot be stirred down. Keep stirring the mixture to prevent the bottom from burning.
- Add in the sugar and return to a rolling boil. Continue boiling for a minute, while stirring then remove from heat.
- If you don’t plan on canning the jam then let cool for a few minutes before pouring into containers. Cool completely, then place in the fridge to harden. You can store jam that hasn’t been canned for ~5-6 days.
- If you are canning the jam, place a funnel in jar, then ladle the hot jam into the warm jars, leaving a 1/4″ head space. If any jam got onto the lid space, clean off then top with lids and rings.
- Place sealed jars into a boiling water bath and boil, fully submerged, for 10 minutes. Carefully remove jars (I use tongs or these canning tongs) and place on a cooling rack to cool. Once cooled, the lids should seal. You can check this by pressing down on the center of the lid- if it is able to be pushed down, then it hasn't sealed correctly. The one's that haven't sealed (if you have any) can either be reprocessed in a water bath or just placed in the fridge to eat immediately.
I don’t use pectin or water in my strawberry jam. I use whole strawberries halved or quartered depending on size. I use 5 cups of sugar to 18 cups of strawberries. (About 6 lbs). I add the sugar to the cut strawberries and let sit for a couple of hours. The strawberries and sugar make their own juice. Then I cook and jar it bi have had rave reviews using this recipe
New at canning and venturing into more things.
I plan to make this soon. I was wondering if you could use frozen strawberries?
Hi Pam– I’m not sure if frozen strawberries will work as they may be too watery. For frozen strawberries, I like my frozen berry chia jam!
What is your thought about using older frozen fruit in low suga.
Would using more sugar/pectin make it possible?
Or should I just throw out the fruit?
Thank you
CG
Hi Carolann– I haven’t made this jam with frozen fruit so not the exact ratios to increase as freezing fruit may reduce the jelling effect of the natural pectin. You may need to increase the amount of pectin added to this jam to make sure it sets properly. If you are going to throw out the fruit anyways– I’d make it and see, but make sure to thaw all the way first and save any juices that thaw with the berries. If it doesn’t gel enough, you can always reboil and add more.
What is your thought about using older frozen fruit in low sugar/pectin recipes?
Trying to salvage some Oder berries.
Would using more sugar/pectin make it possible?
Or should I just throw out the fruit?
Thank you
CG
Can you use honey or agave instead of sugar??
Hi Lorelei, few thoughts about substituting honey. Honey is a sweetener then sugar, so you’ll need less. I usually recommend ~3/4 cup honey to 1 cup sugar. However, honey changes the gelling nature of the jam and since this is a lower-sugar recipe I haven’t tested it with this particular type of pectin. It SHOULD work as it’s still a commercial pectin, but can’t verify that as I haven’t tried it. If you do, can you come back and let us know if it worked?
Have you ever tried to freeze the jam? I really like the Sure Jell low sugar recipe, but love the fact that you use less sugar.
Hi Judy, It should work to freeze! It’s my understanding that any jam can be converted to a freezer jam, and is easier than canning. You’ll just cool the jam completely in the jars before placing in the freezer.
Hi I just made a low sugar strawberry jam recipes a few months ago and threw them all in the garbage recently because they all turned brown. Why does this happen? How long can you keep the recipe above in mason jars? I want to try your recipe so bad. Waiting on your reply.
Hi Gisele– browning, or oxidation of the jam, happens because there is too much oxygen in the jar. It doesn’t affect the taste, but obviously not very pretty. You can read more from the National Center for Home Preservation Safety on ways to prevent, but it’s likely because of too much headspace or bubbles left in the jam before processing or not enough processing time. Using some citric acid will prevents browning. https://nchfp.uga.edu/how/general/cannedfoodproblems.html
Very easy to follow and the jam came out perfect. Thanks!
Could you use frozen strawberries? Perhaps just cooking them longer?
Hi Tammy, I haven’t tried it with frozen strawberries.