Low-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)
- Author: Kaleigh
- 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
- 4 cups strawberries, hulled and crushed
- 2 tbsp bottled lemon juice
- 2 tbsp low sugar pectin (such as Ball)
- 1/2 cup sugar
- 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 1/4" 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.
- 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 1/2 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