With just four ingredients, this low sugar strawberry jam recipe couldn't be easier to make and has less sugar than the jams you buy in the store. Plus it tastes even better!
It is officially strawberry season here in Maryland. If you follow this blog at all, you've probably already realized that as I recently shared a strawberry gin smash and strawberry ice cream recipe.
When you "accidentally" pick 20 pounds of fresh strawberries, you find every way possible to utilize them. And to me the most obvious was a low sugar strawberry jam.
One of the benefits of homemade jam is that you can control the sugar level. A typical jam has a 1:1 ratio when it comes to sugar to fruit. You might be asking why that is?
It was actually developed centuries ago to preserve fruit. By boiling the fruit with sugar, you destroyed potentially damaging micro-organisms, and the sugar binds to the water in the fruit, reducing the amount available for the growth of bugs.
So why am I digging into this? To let you know that if you plan on eating the jam in a reasonable time frame, you don't need to load it with sugar.
And the great thing about fresh strawberries is that they are sweet enough that you don't need to load them with sugar. And while there are just a few ingredients, this low sugar strawberry jam is delicious. It actually can be mixed into cake batter to help make a strawberry crunch cake.
So if you have an abundance of strawberries on hand, or just want to make some homemade jam, give this strawberry jam recipe a try. PS they work great for some homemade strawberry pop tarts.
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Ingredients Notes
- Strawberries - always go with fresh strawberries if you can, but frozen will work too.
- Cane sugar - where the sweetness comes from and also helps preserve the jam. Granulated sugar works too.
- Lemon juice - helps prevent the growth of bacteria while also adding some acidity.
- Sea salt - enhances to the flavor.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add the strawberries, sugar and lemon juice to a large saucepan. Heat over medium-low to dissolve sugar and then increase heat to medium-high so it comes to a boil.
Mash the strawberries and then boil for 15 minutes, or until thickened.
Transfer jam to the jars and screw the lids on.
Canning Jam
If you are going to can the jam and store for later use, you need to go through the canning process. This allows you to keep the jam for up to 2 years if left unopened.
First you will have to clean the jars and lids with warm soap water. Then place the jars in boiling water for at least 10 minutes. Once 10 minutes has past, remove from heat and add lids. You don't want to boil lids or you'll ruin the sealing process.
Once you are ready to can your jam, just take out a jar from the water and quickly dry. Add the jam but do not fill to the top. Place the lid on and twist the side lead with just enough pressure that your fingertips can handle. You don't want to twist on too tight.
Then you'll place the sealed jam in boiling water where the jar is covered by at least 1 inch of water. You will boil for 10 minutes before removing. At this point the jam should be sealed.
You will know if it worked, if you press down the top of the lid and nothing happens. If you can press down, then it didn't seal and you'll have to redo the process. You'll want to leave the jam out at room temperature for 24 hours before placing in a dark, cool place for up to 2 years.
FAQs
The main reason it is used is it helps prevent the growth of bacteria, which is something you don't want. If you want to get really in-depth in the reasons why, check out The Kitchn.
No. The key is to use quality can sugar sugar and lemon juice. Both help replace the lack of pectin and create a jam consistency.
Put a plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the plate and tilt it vertically so the jam runs down. You are aiming for a slow descent and not a runny mess. If it runs slow, it is set.
You can also let the spoonful of jam sit on the cold plate for 30 seconds and then push it with your spoon or finger. If it wrinkles up, you have reached your setting point.
If the jam is cooked too long, it will be more solid than a soft jam.
If you can correctly like mentioned above, your homemade jam will last about two years if stored in a cool, dry place. Once opened, it will last about a month in the fridge.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Saucepan - make sure it is large enough to cook the strawberries.
- Wooden spoon - used to stir the jam.
- Candy thermometer - helps with getting to the exact temperature.
- Mason jars - needed to can the low sugar strawberry jam so it can be stored safely.
Pro Tips/Recipe Notes
- Using undamaged fruit is important as the jam will likely deteriorate quickly.
- Use as fresh of strawberries as possible. I make my jam when strawberries are in season. Good thing is jam will last for 2 years if sealed properly.
- While granulated sugar is fine, high quality cane sugar is better for this homemade strawberry jam recipe as it helps low-pectin fruits like strawberries set.
- Speaking of low-pectic fruits, lemon juice is also super important with helping the strawberries create a jam-like consistency.
- Always use clean, sterilized jars. If they aren't clean, bacteria will build up and all your hard work will be for not.
Other Jam Recipes
If you’ve tried this low sugar strawberry jam recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Low Sugar Strawberry Jam
Ingredients
- 2 lbs fresh strawberries, hulled
- 1 ½ cups organic cane sugar
- ¼ cup lemon juice
- pinch of sea salt
Instructions
- Heat large saucepan over medium-low heat and add strawberries, sugar and lemon juice. Stir until sugar is dissolved.
- Increase saucepan to medium-high to bring mixture to a boil. Continue to boil for 15 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Remove from heat and add pinch of salt.
- Transfer the jam to a jar and let cool at room temperature. Store in fridge and use within 1 month.
- If you want to keep for longer remove from the stove & immediately ladle into sterilized jars. Place lids on jars and screw on. Place in boiling water with at least 1 inch covering the jars for 10 minutes to seal the jars. Remove and let sit at room temperature for 1 day. Store in cool dark place. Once opened, you need to store in fridge and use within 1 month.
Notes
- Using undamaged fruit is important as the jam will likely deteriorate quickly.
- Use as fresh of strawberries as possible. I make my jam when strawberries are in season. Good thing is jam will last for 2 years if sealed properly.
- While granulated sugar is fine, high quality cane sugar is better for this jam recipe as it helps low-pectin fruits like strawberries set.
- Speaking of low-pectic fruits, lemon juice is also super important with helping the strawberries create a jam-like consistency.
- Always use clean, sterilized jars. If they aren't clean, bacteria will build up and all your hard work will be for not.
- Use the cold plate test mentioned above to make sure the jam is ready. If the jam wrinkles up after you push it with your finger, it is ready.
Chris says
Didn’t realize it was that easy!
Jenny says
If you choose not to can the jam does it need to set for 24 hours at room temp before it goes in the fridge? (new to this type of jam recipe, I usually did the freezer jam recipe where it also has to set for 24 hours at room temp before it goes into the freezer). Thanks for sharing your recipe!
Ryan says
No just let it cool for an hour or so and then you can place in the fridge.
Regina Smith says
Do you use fresh lemons?
Ryan says
Yes always use fresh lemons if possible. They are cheaper and taste better!
Chloe says
I followed this recipe as written, and it turned out phenomenal. I used strawberries that I picked the day of. So nice to not have to use pectin and so much sugar! Perfect texture, be sure to simmer/boil for the full 15 minutes. I will be making this again!
Ryan says
Glad you enjoyed it! Nothing better than fresh strawberries!
matty says
it is heathy
Lesly says
To die for! Followed the recipe, although I didn’t have a scale so I filled a cup size measuring cup with whole strawberries so I’m not sure how accurate I was! As I was boiling I didn’t think it was going to get thick enough but it did! Followed the canning process and put into pint jars which I’ve never done before but it was so easy!! Thank you for a lower sugar yummy jam!!
Ryan says
Glad you enjoyed it!
Patricia says
I want to make about six or so jars of this. How many strawberries 🍓 do I need to do this?
Ryan says
Depends on the size of the jars but if you are using 8 oz jars, then double the recipe.