The Best Homemade Low Sugar Strawberry Jam

By Alexandra Caspero on June 18, 2018
Sweet, homemade low-sugar strawberry jam. A must for late Spring and early Summer.
Makes 8, 1/2 pint jars

This strawberry jam is the best! Sweet and smooth, this 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 until we’ve been strawberry picking.

The official start of summer in my mind; ditching the cooler days of Spring for shorts, sun, and all-you-can-eat strawberry fields. 

What to do with all of these berries? Fresh strawberries naturally lead to my vegan strawberry shortcake, strawberry lemonade scones and strawberry basil margaritas. The possibilities are endless. I think I ate 5 cups of fresh sliced strawberries the moment we got home. Still warm from the sun, these are the berries I wait all year for.

Easy Homemade Strawberry Jam With Peanut Butter On Toast

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.

Low Sugar Strawberry Jam

Ingredients for Homemade Strawberry Jam

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 online.  
  • 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. 

This recipe works with other fruits as well. Use the same measurements with other berries to make raspberry preserves, blueberry jam, peach jam, and more.

Low Sugar Strawberry Jam On Toast

How to Make 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. Halved Strawberries For Low Sugar Strawberry Jam

Crush the Strawberries

Mash the strawberries either by using a food mill or potato masher. If you want jelly, then blend the strawberries in a blender and strain the juice, discarding any seeds and pulpCrushed Strawberries For Jam

Cook Strawberries

Place strawberries, water, and lemon juice in a large stock pot. Stir in the pectin and heat the mixture over high meat until it comes to a full rolling boil that cannot be stirred down. Keep stirring the mixture to prevent the bottom from burning.Boiling Jam For Strawberry Jam

Add in the Sugar

Add in the sugar and return to a rolling boil over medium high heat. Continue boiling for a minute while stirring, then remove from heat.Boiling Strawberry Preserves For Jam

Enjoy, 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.

Jam Jars Processing For Canning

How to Can Homemade Low Sugar Strawberry Jam

You’ll need to sterilize the jars first. Some suggest that it’s enough to wash jars in soapy water, but the safest way is to sterilize your jars first and not just 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. For water bath canning, like in this strawberry jam recipe, placing the warm jam directly into hot jars is recommended.

Once your homemade jam is ready to be canned, ladle the hot jam into the 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 and let the cans cool completely.

Strawberry Jam In Jars

Should I use pectin in my homemade strawberry jam?

If you want your homemade strawberry jam to be thick, then you will want to use pectin! Without pectin, your strawberry jam will be cooking for a very long time until it sets. 

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 other thickeners, like chia seeds. My recipe for chia seed jam is here.

Can I make jelly instead of strawberry preserves?

Yes, 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.

Strawberry Preserves In A Jar

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 giant stock pan for holding a dozen mason jars, a funnel for easy filling, and a magnet for placing the lid on top. Though, you really don’t need any of this. A funnel will make things easier, but you can do without it. You will need a large enough pan to place the jars in, mason jars, and that’s it!

Now, living in St. Louis, I can regularly. Making my homemade salsa for canning and homemade tomato sauce a few times each summer.

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.

Jam On Toast With Peanut Butter On A Plate

Tips for Success

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.

This jam is low-sugar, but it’s not a sugar-free jam. I don’t recommend adding less sugar than the recommended cup, as the amount is helpful to thicken the jam.

You need to use the low sugar pectin, not regular pectin, for this low-sugar strawberry jam. The regular pectin will not work as it won’t thicken the same way.

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 yogurt is delicious!

We also love it on homemade waffles or in a classic PB&J sandwich.

Preserves On Toast With Peanut Butter

Frequently Asked Questions

Why do you put lemon juice in strawberry jam?


The lemon juice allows the pectin to set quicker and also neutralizes the flavor of the jam. 

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 immediately opening the jars, then 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.

Homemade Strawberry Jam In Jar

If You Like This Strawberry Jam, Then You Will Love These Strawberry Recipes:

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! 

Print
Strawberry Jam Low Sugar On Toast

Want to save this recipe?

Enter your email and get it sent to your inbox! Plus, you’ll get new recipes from us each week.

Name(Required)
This field is for validation purposes and should be left unchanged.

Strawberry Jam Low Sugar On Toast

Homemade Low Sugar Strawberry Jam

  • Author: Alexandra Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: ~8 half-pint jars
  • Category: breakfast, jam, sauce
  • Method: canning
  • Cuisine: American
  • Diet: Vegan

Description

This healthy strawberry jam is the best! Perfect and subtly sweet, this freezer-friendly recipe is so easy to make and tastes delicious with almost anything! You will love this strawberry jam made with lemon juice, pectin, and just a little bit of sugar!


  • Author: Alexandra Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: ~8 half-pint jars
  • Category: breakfast, jam, sauce
  • Method: canning
  • Cuisine: American
  • Diet: Vegan
  • Author: Alexandra Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: ~8 half-pint jars
  • Category: breakfast, jam, sauce
  • Method: canning
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add in the sugar and return to a rolling boil. Continue boiling for a minute, while stirring then remove from heat.
  5. 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.
  6. 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.
  7. Place sealed jars into a boiling water bath and boil, fully submerged, for 10 minutes. Carefully remove jars (I use tongs or my special 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.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 18
  • Sugar: 4 g
  • Carbohydrates: 4.5 g
  • Cholesterol: 0mg

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(70 comments) leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Hailey
      March 3, 2024 AT 10:38 pm

      I tried this recipe today! It was my first time canning. I did boil the sealed jars for 10 minutes and they do have a tight seal after cooling but I am still worried about botulism. If the seal is tight, should I have anything to worry about? I did pre-wash my lids in the dishwasher and i did forget to check for air bubbles before putting lids on :/

      1. Alex
        March 4, 2024 AT 10:12 am

        Hi Hailey– yes, as long as the seal formed within 24 hours, they are good to go. If you feel nervous, you can always stick them in the fridge, but this recipe is safe for canning as long as it’s followed correctly. thanks!

    2. Karen
      January 26, 2024 AT 1:31 pm

      This is the best jam I’ve ever tasted! I always thought strawberry jam was just OK, but with this recipe in the lower sugar, it gives it a beautiful, sweet and tangy flavor with a beauty of the strawberry shining through. I cannot recommend it enough! Thank you so much for sharing this recipe with us all. Do you think I could follow this recipe and do blueberries also?

    3. SHERRI
      September 18, 2023 AT 2:41 pm

      i HAVE NOT MADE THIS YET. CAN i SUBSTITUTE APPLES FOR THE PECTIN?

      1. Alex
        September 18, 2023 AT 3:17 pm

        Hi Sherri, I don’t recommend those changes as it will likely affect the gelling of the recipe. The pectin (specifically low sugar pectin) is essential for this recipe

    4. Lois
      September 1, 2023 AT 12:11 pm

      Hi Alex, I made this jam and it tastes delicious- tangy sweet. I’m just not sure if it thickened or set enough – I followed the directions other than using organic cane granulated sugar. The consistency us closer to freezer jam. Is this okay? The lids are all vacuum sealed. Thank you.

      1. Alex
        September 1, 2023 AT 12:13 pm

        Yes! It should thicken quite a bit as sits. How long ago did you can it?

    5. Lindsay
      August 6, 2023 AT 7:08 am

      Do you know roughly how many pounds of strawberries yield 8 cups crushed? Trying to make a shopping list, excited to try this recipe!

      1. Alex
        August 6, 2023 AT 7:31 am

        One pint (24 medium or 36 small berries) is roughly equal to 2 1/2 cups whole, 1 3/4 cups sliced, or 1 1/4 cups mashed. I would likely get 6-7 pints to ensure you have enough.

    6. Holly
      July 23, 2023 AT 6:00 pm

      Hi!
      I swore this recipe said you could can in pint jars. now after processing and it sitting on the shelf for a month I reread this and see that it’s half pint!! Did I just make botulism jam and need to throw these away?!

    7. Maria
      July 2, 2023 AT 1:35 pm

      Can I use Certo, I don’t know where to buy The other pectin,I would like to make this recipe today. Thanks

      1. Alex
        July 3, 2023 AT 7:49 am

        as long as it’s designed for sugar-free or low-sugar jam, it will work!

    8. Shelly
      June 26, 2023 AT 12:40 pm

      Hi…I also have the SureJell low sugar pectin…do you think I would I just substitute 6 tbsps of that for the Ball that you list? Thank you!

      1. Alex
        June 26, 2023 AT 2:58 pm

        Yes, that will work as long as it’s for low sugar jam

        1. Shelly
          June 28, 2023 AT 10:15 am

          Perfect! Thanks so much for the reply! Getting started right now!

    9. Ashley
      June 26, 2023 AT 9:34 am

      PERFECT! I pinned your recipe to use again in the future 🙂 My husband was SO afraid this wouldn’t set and he used the SureJell recipe that calls for LESS strawberries and FOUR cups of sugar – yuck! Let’s just say I put a sticker on my jars so I know which ones to eat haha! Thanks for a great recipe!!

    10. Elizabeth Lehman
      May 27, 2023 AT 5:54 am

      This turned out wonderfully. Absolutely delicious. Thank you!






      1. Deanna
        September 27, 2023 AT 8:35 pm

        Is it possible to only make 1/2 of this recipe ?

        1. Alex
          September 28, 2023 AT 5:58 am

          you can half it!

Flipboard