Low Sugar Strawberry Freezer Jam

5 from 5 votes

Sweet homemade strawberry freezer jam bursting with strawberry flavor and made with less sugar.

Prep Time10

Setting time1

Course: Breakfast, Snack

Cuisine: American

Servings:

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

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.

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.