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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based 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.
This strawberry jam is the best! Sweet and smooth, this homemade low sugar jam is made with whole strawberries, lemon juice, and pectin for a yummy jam you can add to toast, biscuits, cookies, cake, and much more.
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.
Strawberry jam 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 Van 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 jam tastes like summer! I swear I can still taste the sun-kissed strawberries straight from the garden in every bite.
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.
How to Can Homemade Strawberry Jam
Boil clean mason jars 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 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 meat until it comes to a rolling boil that cannot be stirred down. Keep stirring the mixture to prevent the bottom from burning.
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.
Ladle the hot jam into the prepared jars, leaving 1/4″ head space. Place sealed jars into a boiling water bath and foil, fully submerged, for 10 minutes. Remove and let cool completely.
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.
The lemon juice allows the pectin to set quicker and also neutralizes the flavor of the jam.
If you cook the jam too long, then it will form into a solid rather than soft jam.
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!
Yes, the jam will thicken as it cools. Be patient!
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
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!