This post may contain affiliate links. Please read our disclosure policy.
This low sugar strawberry freezer jam is bursting with fresh strawberry flavor, so easy to make, and uses less sugar than most jam recipes. It’s the perfect way to preserve fresh strawberry flavor with no canning required!
The Best Way To Make Strawberry Jam
This is the jam I make every summer right after we go strawberry picking. It’s perfect for on toast with peanut butter or swirled into vanilla ice cream. Don’t miss my Raspberry Chia Jam and Blackberry Chia Jam too. Here’s why I love it!
- Lower sugar. Unlike most homemade and store-bought jam, this strawberry jam uses a lot less sugar and only 5 grams of sugar per serving. To compare, some store-bought jams have 24 grams of sugar for the same amount of jam.
- SO flavorful. I love freezer jams because they have a fresher, brighter flavor than cooked jam and that’s why I love it. It truly tastes like sweet summer strawberries right out of the freezer.
- Easy! If homemade jam seems too difficult, you just have to try this easy strawberry freezer jam recipe. It’s so simple and there’s no canning or water baths required- truly the easiest way to make jam.
This jam is perfect for topping Yogurt and Granola Bowls (with my Vanilla Nut Granola!), Cottage Cheese with Fruit, or even spread on top of my Ninja Creami Peach Ice Cream or Ninja Creami Protein Ice Cream.
Ingredients
You only need four simple ingredients to put together this homemade strawberry freezer jam! Make sure to scroll down to the recipe card for full instructions and ingredients.
- Fresh Strawberries: Grab the sweetest strawberries you can find for this one! Save this recipe for the next time you go strawberry picking!
- Low Sugar or No Sugar Pectin: I recommend the Sure Jell Less Sugar box of pectin (the pink box!). It’s available in most grocery stores, but you can use any pectin meant for low sugar recipes.
- Sugar: While most jam recipes call for 4+ cups of sugar, this recipe keeps the amount of sugar low with just 1 cup.
- Water
Variations
- Add lemon or lime juice. Stir in 1 tbsp of lemon juice or lime juice for a bright citrus flavor.
- Add fresh herbs. For strawberry mint or strawberry basil jam, add 1/4 finely chopped basil or mint to the mixture. You can also infuse herb flavor by adding a bundle or basil or mint while boiling the pectin and sugar.
- Strawberry peach freezer jam. Replace 2 cups of strawberries with 2 cups of sliced peaches for a strawberry peach version.
- Strawberry raspberry freezer jam. Use half strawberries and half raspberries and follow the recipe as written for strawberry raspberry.
- Use other fresh fruit. Other fruits that work well with this recipe are fresh berries like blackberries or raspberries, and even peaches.
How To Make Low Sugar Strawberry Freezer Jam
- Prepare the strawberries. Wash strawberries thoroughly and then slice off the leaves and stems.
- Crush strawberries. Add to a food processor and pulse until mostly blended, but still a little chunky. You can also chop and mash with a potato masher if needed (I prefer the food processor texture). It should yield about 4 cups of crushed strawberries.
- Boil sugar and pectin. Add sugar and pectin to a large saucepan and whisk together until combined. Pour water into the pan with sugar and pectin and stir. Heat on medium high heat until it reaches a boil, stirring regularly. Allow to boil for a full minute, stirring regularly. Remove from heat.
- Add strawberries. Add crushed berries to the pectin and sugar mixture and combine thoroughly.
- Pour into jars. Carefully transfer strawberry mixture to six 8-ounce freezer safe containers. I prefer to use half pint mason jars with lids.
- Set. Allow to cool to room temperature and then place in the fridge to continue setting for 24 hours (I find that the jam is pretty set and ready to eat within a few hours).
Jamie’s Tips
Recipe Tips
- Choose sweet, ripe strawberries. The sweeter, the better! I love using freshly picked summer strawberries but sometimes you can
- Taste test before setting. Give your jam a quick taste before setting in the fridge. If your strawberries aren’t sweet enough, you can add an extra 1/2 cup of sugar.
- Make sure you’re using pectin meant for low sugar recipes. If you try to use regular pectin, it may not set properly. I recommend Sure Jell Less Sugar Fruit Pectin (the pink box).
- Leave room before freezing. Leave at least 1/2 inch of headspace at the top of jar before freezing to allow for expansion.
- Use 8 oz. or smaller jars. I recommend using smaller jars for better jam setting. I like half pint mason jars best.
More Strawberry Recipes
If you’ve made and loved this Low Sugar Strawberry Freezer Jam or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Low Sugar Strawberry Freezer Jam
Sweet homemade strawberry freezer jam bursting with strawberry flavor and made with less sugar.
Ingredients
- 8 cups Fresh Strawberries, ~4 cups crushed or blended in food processor
- 1 cup Sugar
- 1 cup Water
- 1 1.75 oz. box Sure-jell Less Sugar Pectin (the pink box), or ~6 tbsp any other low/no sugar pectin
Instructions
- Wash strawberries thoroughly and then slice off the leaves and stems. Add to a food processor and pulse until mostly blended, but still a little chunky. You can also chop and mash with a potato masher if needed (I prefer the food processor texture). It should yield about 4 cups of crushed/blended strawberries.
- Add sugar and pectin to a large saucepan. Whisk together until combined.
- Pour water into the pan with sugar and pectin and stir. Heat on medium-high until it reaches a boil, stirring regularly. Allow to boil for 1 minute, stirring regularly. Remove from heat.
- Add crushed strawberries to the pan and combine thoroughly.
- Carefully transfer strawberry jam mixture to six 8-ounce freezer safe containers. I prefer to use half-pint mason jars with lids.
- Allow to cool to room temperature and then place in the fridge to continue setting for 24 hours (I find that the jam is pretty set and ready to eat within a few hours).
- Enjoy within 2 weeks in the fridge or freeze and enjoy for up to 1 year. Leave at least 1/2 inch of headspace at the top of jar before freezing to allow for expansion.
Notes
Make sure you’re using fruit pectin made for low sugar recipes. I recommend Sure Jell Less Sugar or No Sugar Fruit Pectin (the pink box).
Important Note: This is a freezer jam and cannot be stored at room temperature.
Nutrition
Serving: 2tbsp | Calories: 24kcal | Carbohydrates: 6g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 37mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 14mg | Calcium: 4mg | Iron: 0.1mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
