This low sugar strawberry freezer jam is loaded with fresh strawberry flavor, simple to prepare, and uses far less sugar than many jam recipes. It’s an easy way to preserve the taste of summer strawberries without any canning.
The Best Way To Make Strawberry Jam
I make this jam every summer after strawberry picking. It’s excellent on toast with peanut butter or spooned over vanilla ice cream. Freezer jam keeps the bright, fresh flavor of raw berries because it isn’t cooked down as long as traditional jam. Here’s why this version is a favorite:
- Lower sugar. This freezer jam uses much less sugar than most homemade and commercial jams — about 5 grams of sugar per 2-tablespoon serving, compared with many store brands that contain much more.
- Fresh, vibrant flavor. Because it’s a freezer-style jam, the strawberry flavor stays bright and fresh, tasting like summer berries straight from the patch.
- Super easy. No canning, no water baths — just crush the berries, heat the pectin with sugar and water, combine, and let it set. It’s one of the simplest ways to make jam at home.
This jam is wonderful for topping yogurt and granola bowls, cottage cheese with fruit, or as a swirl in homemade ice cream.
Ingredients
Four simple ingredients make this strawberry freezer jam fast and approachable. Scroll to the recipe card for exact amounts and step-by-step instructions.
- Fresh strawberries: Choose the ripest, sweetest berries you can find for the best flavor.
- Low-sugar or no-sugar pectin: Use a pectin formulated for low-sugar recipes so the jam sets properly.
- Sugar: This recipe keeps sugar low — about one cup total — but you can adjust to taste.
- Water
Variations
- Add citrus. Stir in 1 tablespoon lemon or lime juice to brighten the flavor.
- Fresh herbs. Add 1/4 cup finely chopped mint or basil, or infuse herbs while heating the pectin and sugar for a subtle herbal note.
- Strawberry-peach jam. Substitute 2 cups of strawberries with 2 cups of sliced peaches for a delicious blend.
- Strawberry-raspberry jam. Use half strawberries and half raspberries for a vibrant mixed-berry jam.
- Other fruits. The method works well with blackberries, raspberries, or peaches — adjust crushing and sweetness to taste.
How To Make Low Sugar Strawberry Freezer Jam
- Prepare the strawberries. Wash berries well, remove the stems and caps, then quarter if large.
- Crush the strawberries. Pulse in a food processor until mostly blended but still slightly chunky, or chop and mash with a potato masher. You should have about 4 cups of crushed strawberries.
- Heat sugar and pectin. Whisk sugar and pectin together in a large saucepan. Add the water, stir, and bring to a rolling boil over medium-high heat. Boil one full minute, stirring frequently, then remove from heat.
- Combine with strawberries. Stir the crushed berries into the hot pectin mixture until evenly combined.
- Pack into containers. Carefully spoon the jam into six 8-ounce freezer-safe containers or half-pint jars, leaving at least 1/2 inch headspace if you plan to freeze.
- Let set. Cool to room temperature, then refrigerate to finish setting for 24 hours. The jam often firms up within a few hours and will be spreadable and bright-tasting.
Jam Tips
Recipe Tips
- Choose ripe, sweet strawberries. The natural sweetness of the fruit determines how much added sugar you’ll want to use.
- Taste before setting. If the berries aren’t sweet enough, add an extra 1/2 cup sugar before combining with the fruit.
- Use low-sugar pectin. Be sure to use pectin labeled for low- or no-sugar recipes so the jam will set properly.
- Leave headspace for freezing. If freezing, allow at least 1/2 inch of space at the top of the jar for expansion.
- Smaller jars set better. Eight-ounce (half-pint) jars work well for this recipe and make serving easy.
More Strawberry Recipes
Strawberry Banana Smoothie Without Yogurt (High Protein)
Iced Strawberry Green Tea Recipe
Chocolate Strawberry Bark
Creamy Strawberry Banana Pudding Dessert
If you make and enjoy this Low Sugar Strawberry Freezer Jam, please leave a star rating and comment below!
Low Sugar Strawberry Freezer Jam
Sweet homemade freezer jam bursting with strawberry flavor and made with less sugar.
Jamie N, Registered Dietitian
Prep: 10
Servings: 48
Pin Recipe
Rate Recipe
Rate Recipe
Ingredients
- 8 cups Fresh Strawberries, ~4 cups crushed or blended
- 1 cup Sugar
- 1 cup Water
- 1 1.75 oz. box Low-sugar fruit pectin, or ~6 tbsp other low/no-sugar pectin
Instructions
-
Wash strawberries, remove stems, and crush in a food processor until mostly blended but still slightly chunky (about 4 cups crushed).
-
Whisk sugar and pectin together in a large saucepan.
-
Add water, heat over medium-high, and bring to a rolling boil. Boil for 1 minute, stirring frequently, then remove from heat.
-
Stir crushed strawberries into the hot pectin mixture until combined.
-
Transfer jam to six 8-ounce freezer-safe containers, leaving at least 1/2 inch headspace if freezing.
-
Cool to room temperature, then refrigerate to finish setting for up to 24 hours. The jam is often ready within a few hours.
-
Store in the refrigerator and enjoy within 2 weeks, or freeze for up to 1 year.
Notes
Use fruit pectin formulated for low-sugar or no-sugar recipes to ensure proper setting.
Important: This is a freezer jam and cannot be stored at room temperature.
Nutrition
Serving: 2tbsp | Calories: 24kcal | Carbohydrates: 6g | Sugar: 5g
Nutrition information is automatically calculated and should be used as an estimate.
Did you try this recipe?
Leave a comment and star rating below!