June 18, 2018
Homemade Low Sugar Strawberry Jam

toast and fresh strawberry jam

It’s not summer until we’ve been strawberry picking.

Growing up, we went strawberry picking every Mother’s Day. The official start of summer in my mind; ditching the cooler days of Spring for shorts, sun and all-you-can-eat strawberry fields.

For my first Mother’s Day this year, all I wanted to do was go strawberry with Van. Sadly, because of this crazy weather, the berries weren’t quite ready yet. So we took a rain check for a few weeks later.

The idea was much better in my mind. Van lasted all of ten minutes until my mom had to take him back to the farm store while I finished collecting all the berries I could. It’s alright babe, we’ll try again next year.

What to do with all of these berries? 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.

strawberries homemade strawberry jam

After eating them as-is, in ice cream and in my favorite spring salad, I ended up making tons of jam. Strawberry jam feels like the gift that keeps on giving. We made two batches of this 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 Van while I was running late from a meeting? Two jars of jam! Strawberry jam is really good currency.

Since I’ve been cooking more for Vander, 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 can’t tell. Sure, it’s not as cloying sweet as some jams can be- but who wants that anyway? This jam tastes like summer! I swear I can still tastes the sun-kissed strawberries straight from the garden in every bite.

strawberry jam strawberries

Have you canned before? 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 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. You will need a large enough pan 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.

homemade strawberry jam sourdough toast with strawberry jam bowl of strawberries for jam

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! 

sourdough toast with strawberry jam

Homemade Low Sugar Strawberry Jam

  • Author: Alex Caspero Lenz
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: ~8 half-pint jars
  • Category: breakfast, jam, sauce
  • Cuisine: American


Homemade low sugar strawberry jam! Have fresh strawberries? Make this jam! SO delicious and much lower in sugar than traditional recipes. Super easy, even if you’ve never canned before. No special equipment needed! 

  • Author: Alex Caspero Lenz
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: ~8 half-pint jars
  • Category: breakfast, jam, sauce
  • Cuisine: American
  • Author: Alex Caspero Lenz
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: ~8 half-pint jars
  • Category: breakfast, jam, sauce
  • Cuisine: American



  1. If you are canning your jam, then I 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 meat 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.  


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

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Homemade Low Sugar Strawberry Jam

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

  1. Hi! About how many lbs of strawberries per cup smashed? Also, can I do this recipe and half it all to do 4 jars? Thanks.

  2. Hi Alex, These past 2 days I have made 3 batches of this strawberry jam! My husband and I love the flavor, and the fact there is minimal sugar. I’m wondering if this same recipe will work for peach jam … I have been all over trying to find a similar recipe, but there are none that I can find.

  3. HI I noticed on this recipe it has the option to double or triple the batch. Many other recipes i found won’t allow you to do that (you have to cook them batch after batch), can you confirm that tripling will be okay?

    • Hi Tori– that feature is automatic in the recipe card that I use; I don’t recommend doubling or tripling this recipe as I don’t know if it will set correctly.

  4. Can you use SureJell low sugar pectin in place of Ball low sugar pectin? I noticed the recipe on Sure Jell’s package calls for 6 cups crushed strawberries to 4 cups sugar. I’d love to use less sugar, but also want to make sure it sets up. Thanks!

    • I used the Sure-Jell today. It seems to be okay. Of course I don’t mind if it’s a little thin. The taste of this jam is heavenly!!!

    • I’m not sure — I’ve tested this recipe using Ball low sugar and I know that it works; I don’t know what the difference is between the two products.

  5. Only my second time canning, but so far most of them have popped! Great recipe and love the 8:1 strawberries to sugar ratio. Now just have to wait for more Mason jars to arrive.

  6. The low sugar pectin doesn’t make the jam taste like diet jam, does it? You know–like the saccharin-y yucky fake sugar taste…?
    I can’t stand that taste, and I’d rather just use less jam than have jam that tastes gross.

    • No, it doesn’t have that taste. The low-pectin doesn’t really have a taste, but the jam isn’t as sweet as regular jam. It doesn’t taste off like diet jam, just less sweet.

  7. Hi, Is it 8 cups of berries and then you crush them, or is is berries crushed to make 8 cups? Thanks!!

  8. I have the same problem…followed the recipe to the letter. I noticed when I removed the strawberries from the boil (after appropriate time), it wasn’t sheeting off the spoon. Got a little nervous. Any thoughts?

    • If it’s still syrupy, then I would recommend reboiling it with more pectin. It doesn’t need to be thick as it will thicken as it cools, but it shouldn’t be watery.

  9. Love the flavor but I’m 24 hours after making my jam and it’s not hardened up at all. Still pretty liquid. Did I do something wrong? Will it continue to solidify or is this just how this recipe is?

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