Low sugar homemade strawberry jam perfectly captures delicious summer strawberries in easy-to-make, fruit-forward jam. This strawberry jam recipe made with Ball low sugar pectin is great for canning so that that you can enjoy it all year long! (gluten-free)
I've been making homemade jam since I was in college, stirring away, canning, and making a big mess in a tiny little rent house that didn't even have a dishwasher - it was quite the project! I got into it because my dear aunt used to make and gift her homemade raspberry jam, and once she passed away, I knew I wanted to carry on the tradition. It's now second nature to me, and it's so rewarding making your own jam that is healthier, tastes delicious, and allows you to preserve fruit for months to enjoy throughout the year! Strawberry jam was the first flavor I ever made, and I still enjoy it to this day.
Why You'll Love This Low Sugar Strawberry Jam Recipe
This homemade strawberry jam is so simple and delicious. It tastes like real strawberries, nothing like the syrupy sweet (and fructose-filled) versions that line grocery stores. It's turns ordinary English muffins or toasted sourdough bread into a delightful breakfast treat. Not only is it better tasting, this jam is also better for you, made with very little sugar compared to most recipes, letting the natural flavor of strawberries shine through!
What You'll Need
- Strawberries
- Ball Low Sugar Pectin
- Lemon Juice - Use bottled lemon juice for consistent acidity.
- Sugar
- Jars
- A large pot
- A potato masher or immersion blender
If you're canning the jam, you'll also need:
- New lids
- A water bath canner or a pot large enough to fully submerge the jars
- A rack for the canner (or a dishtowel for the bottom)
- A jar lifter is helpful, too
How To Make Low Sugar Strawberry Jam
- Use a potato masher to mash the strawberries. You can also use a food mill or blender if you'd like your jam more smooth.
- Add crushed strawberries, lemon juice and pectin to the pot and stir to combine them.
- Heat over medium-high heat. Bring the mixture to a rolling boil that cannot be stirred down. Keep stirring to prevent the bottom from scorching.
- Once boiling, stir in the sugar. Bring back to a rolling boil and boil for one minute, stirring. Careful not to burn yourself - the mixture will splatter!
- Remove from heat. If you're not canning, let the jam cool slightly before dividing into containers. It will firm up as it cools, so don't let it get completely cold. If you are canning, proceed without letting the jam cool.
How To Can It
- Start with clean jars washed in warm, soapy water. Keep the jars warm until you're ready to fill them to prevent shattering once you add the hot liquid. According to the USDA, you no longer need to sterilize jars before canning if you will be processing for 10 minutes or longer.
- Pour hot jam into warm jars, leaving ¼-inch headspace.
- Wipe the rims of the jars with a clean cloth dipped in vinegar.
- Top with lids and screw on bands until finger-tight.
- Place jars in a water bath canner with a rack (or a large pot with a dish towel in the bottom). Bring to a boil and boil for 10 minutes. For altitude, add 1 minute for every 1,000 ft above sea level.
- Remove jars from the water bath and set on a towel on the counter. Let them cool to room temperature, and wait for up to 24 hours for jars to seal. You'll hear 'pops' as the lids seal. The lids should be fully indented and not spring back up when pressed to indicate a good seal. Store in a cool, dark place (like the pantry) for up to 18 months.
For more detailed instruction on canning, read my Beginner's Guide To Canning.
How Long Will It Last Without Canning?
The strawberry jam will last 1-2 weeks in the refrigerator without canning. You can also store cooled jam in the freezer for up to 1 year.
Low Sugar Strawberry Jam Frequently Asked Questions
Yes. Honey is sweeter than sugar, so you will need less than the amount of sugar that the recipe calls for.
Yes! Using the low sugar pectin allows you to adjust the sugar to taste, so you can use none at all, or up to one cup.
Yes! I usually make up to 8 jars (double the batch) with success. Any more than that and you risk it not setting up right.
Browning or a dull color is caused by oxygen in the jar. Make sure you don't leave too much headspace, and that you try to get any air bubbles out of the jars prior to processing. You can run a clean skewer, butter knife, or chopstick around the edges of the jar to remove air bubbles. Some recipes will have you add a teaspoon of butter to prevent foaming (foaming = more air bubbles). You could also add citric acid to prevent browning.
You can make jam without pectin, but that's not this recipe. You'll need a specific method and recipe for no pectin jam.
Did you make this recipe? Please leave a star rating in the comments!
PrintLow-Sugar Strawberry Jam
Low sugar homemade strawberry jam perfectly captures delicious summer strawberries in easy-to-make, fruit-forward jam. This strawberry jam recipe made with Ball low sugar pectin is great for canning so that that you can enjoy it all year long! (gluten-free)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1-cup (half pint) jars 1x
- Category: condiment
- Method: stovetop
- Cuisine: American
Ingredients
- 4 cups strawberries, hulled and crushed
- 2 tbsp bottled lemon juice
- 2 tbsp low sugar pectin (such as Ball)
- ½ cup sugar
Instructions
- If you are canning your jam, wash them in hot, soapy water and rinse well. Keep them warm until you're ready to fill them. I place them in a warm oven until the jam is done.
- To prepare strawberries, wash them and remove stems and roughly chop them. Use a potato masher to crush them. You can also use a food mill or blender to crush them. Measure out 4 cups after mashing.
- Place strawberries and lemon juice in a large pot. Stir in pectin.
- Heat the mixture over medium high heat. Bring mixture to a rolling boil that cannot be stirred down. Make sure you are stirring the whole time to prevent the bottom from scorching.
- Add the sugar and return to a rolling boil. Continue boiling for one minute while stirring. Careful, as the mixture will splatter! Remove from heat.
- If you are not canning the jam, let cool for a few minutes before pouring into containers. Allow at least an hour in the refrigerator to firm up. Store covered in the refrigerator for up to a week. It can also be frozen in freezer-safe containers.
- If you are canning the jam, ladle hot jam into hot jars, leaving a ¼" head space.
- Wipe the rims of the jars with a clean cloth dipped in vinegar. Top with lids and secure tightly with rings.
- Place jars into a boiling water bath and boil, fully submerged, for 10 minutes.
- Carefully remove jars and place on a dish towel to cool. You should hear 'pops' as the lids seal. Wait up to 24 hours and check that the jars have sealed by pressing down on the center of the lids. If a lid 'clicks' or is able to be pushed down, it hasn't sealed properly.
Notes
- Make sure to measure the strawberries after crushing.
- Adjust the amount of sugar to taste. You can use up to 1 full cup.
- Honey may be used in place of sugar. It is sweeter than sugar, so you will need less.
- This jam is a little more loose. If you'd like it more solid, increase the pectin by ½ tablespoon.
Notes on canning:
- According to the USDA, jars no longer need to be sterilized if they will be processed longer than 10 minutes. Lids do not need to be boiled, either.
- For more detailed instructions on canning see my Beginner's Guide To Canning.
- If any jars fail to seal properly, you can store them in the fridge or re-process them in the water bath.
- Sealed jars can be stored in the pantry until ready to use, up to 18 months.
Keywords: low sugar strawberry jam, low sugar strawberry jam with pectin, reduced sugar strawberry jam
norma s says
Hi keighly- love this recipe. I made this recipe 2 days ago-4 jars-and it set up up so well. And delicious!!!. This recipe is a winner--thank you so much. I processed the jars also.Do you have a recipe for a cherry jam using an 8 oz can crushed pineapple, and low sugar pectin. I would so appreciate your help Thanks again --- norma
★★★★★
Janis Kramer says
Delicious low-sugar jam! I simply mashed the berries and added 1 additional cup of sugar (tasted and it was just a bit too tart with just 1 cup). I also tripled the recipe and it worked great! Beautiful color and full fruit flavor ♥️
★★★★★
samantha martin says
I made this jam as the recipe stated but my jam didn't stay pretty and red. The color faded to a ugly dull color. Why did this happen?
★★★
Kaleigh says
Dulling can sometimes happen due to oxidation, or oxygen getting trapped in the jar. Make sure you're not leaving too much headspace and that you try to get as many of the air bubbles out as you can. You could also try adding a little citric acid.
Barb says
What if I want the berries chunky?
Kaleigh says
You can use a potato masher to mash them instead of a food mill.
Diane Rock says
can i use honey instead of sugaar
Kaleigh says
Hi Diane,
I can't say for sure since I've never tried it with honey. If you decide to try, let us know how it works out!
Summer Risen says
If I use a blender and puree strawberries, do I have to strain off the juice and seeds?
Kaleigh says
You wouldn't have to , but you'll still have seeds in your jam!
Carrie says
I'm not totally in love with this jam. I essentially quadrupled it, using 16 c berries, 4 c water, 4 pkgs of certo light, 2 c sugar, and 12 tsp of lemon juice. I did smash the berries with a potato masher so it was chunky. It turned out quite tart tasting, more than I would have liked. Maybe too much lemon juice? Any one else find this jam too tart?
Kaleigh says
Hi Carrie, I'm sorry this turned out too tart for you. Since it is low sugar, it is not as sweet. Sometimes making jam recipe too large can change the outcome, so perhaps that had an effect?
Rachel says
This recipe turned out wonderful! The only change I made was to mash my strawberries with a potato masher, leaving some chunks of berries and seeds in. By definition, your recipe would actually be strawberry jelly, not jam. Other than that, I was SO happy to have a recipe with low sugar that tasted great!
Kaleigh says
I'm glad you enjoyed the recipe! I use the masher to make chunks sometimes too if I'm too lazy to use the mill 😉 Thanks for stopping by!
Ardis Fureby says
So glad I found this recipe. Can wait to use it on my lovely home grown strawberries. Thanks so-o-o much!!
Kaleigh says
That sounds amazing! Thanks for stopping by!
Carolyn says
I made this yesterday and it's amazing! Just what I was looking for. I really don't like anything overly sweet and thought this recipe was perfect. Just the right sweetness, a little tangy. I didn't mill the strawberries because I wanted little chunks strawberry in it. But I have (12) 4oz jars and got 9 with the recipe as it is but if I want to fill all the jars, I think I need an additional 2 cups of strawberries, 1 or 1 1/2 tbsp pectin, and 2 tsp lemon juice, and 3/4 cup of water. Does that sound right?
Kaleigh says
Hi Carolyn! I'm so glad you enjoyed the recipe! I think to fill all of your jars you will need 1 1/2 times this recipe, or an additional 2 cups of strawberries, 1/2 cup water, 1 1/2 tsp lemon juice, 2 1/4 tbsp pectin, and 1/4 cup sugar. Thanks for stopping by!
Carolyn says
Thank you. I'll try that next time.
Melissa H says
Just made this today and LOVE it! Thank you so much for sharing.
Kaleigh says
So glad you liked it! It's so yummy for using strawberries at the end of the summer! 🙂
Ariella @ Perspective Portions says
I stopped myself from purchasing jam today, thinking I could make my own instead. This is great. Can't wait to try making this.
nutritioulicious says
Love the story behind how you started making your own jam. So nice you are carrying on your aunt's tradition! Can't wait to try this recipe!