This easy Low-Sugar Strawberry Freezer Jam recipe is full of fresh strawberry flavor, and doesn't require canning! It's delicious on toast, muffins, ice cream, or even just eaten straight from the jar!
If you love this recipe, check out my homemade peach jam next!
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Nothing beats the delicious taste of homemade strawberry jam. I make enough to last the entire year. It's delicious spread on Air Fryer Toast, Apple Cinnamon Oatmeal Muffins, Homemade Air Buns, Soft Whole Wheat Bread, Buttermilk Sheet Pan Pancakes, or Crispy Belgian Waffles.
You can even use it in Strawberry Cheesecake Ice Cream or Philadelphia Strawberry Cheesecake Snack Bars.
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Why You'll Love This Strawberry Jam Recipe
- It has less sugar than traditional jam.
- Contains no added pectin.
- By making your own jam, you control the amount of sugar that goes in it.
- It's made with fresh fruit.
- No canning or water bath is needed.
Ingredients
This homemade jam is made with the following simple ingredients that are easy to find at any grocery store:
- Fresh strawberries: I used organic ripe strawberries.
- Sugar: I used cane sugar.
- Minute tapioca: This is used as a thickening agent for the jam.
See the printable recipe card at the bottom of this post for quantities.
How To Make Low-Sugar Strawberry Freezer Jam
Follow the simple steps below, or watch the video on how to make your own jam.
- Wash the strawberries with cold water, remove the stem, and slice the strawberries into small pieces. Place the sliced strawberries in a medium saucepan.
- Add water, lemon juice, and a small amount of sugar (about ⅛ cup). Do not add the full amount yet. Add the minute tapioca and give the strawberry mixture a good stir.
- Turn the stove to medium-high heat, and bring the strawberry mixture to a low boil. After it boils, turn the heat to low and simmer the jam for 15 minutes, or until it thickens. Stir frequently so it doesn't burn. Mash strawberries with a potato masher as you simmer the jam.
- Taste the jam as it is cooking, and add more sugar if needed. If your strawberries are naturally sweet, they won't need much sweetener.
- Remove the pan from the heat and let it cool. I like to serve the jam warm on fresh muffins or buns. If you want your jam to be smooth, blend it in a food processor or with an immersion blender. I like mine a little chunky, so I skip this step. 😉
- Pour jam into glass jars or plastic freezer containers and refrigerate overnight. I like to use an ice cream scoop; it cuts down on the mess. Leave 1-inch of headspace to allow for expansion.
- After it is chilled, transfer to the freezer for up to 6 months. Store opened jars in the refrigerator for up to 2 weeks.
Make sure to place the glass jar in the fridge until cold before placing it into the freezer; otherwise, the jar may crack or break.
Substitutions
- Strawberries: Any kind of strawberry will work, including frozen strawberries. If using frozen berries, omit the water.
- Cane sugar: Sweeten the jam with honey, agave nectar, Stevia, Splenda, Truvia, brown sugar, or your favorite sweetener.
- Lemon juice: Fresh lemon juice is always best, but you can use bottled lemon juice if needed.
- Minute tapioca: If you don't have minute tapioca, you can thicken the jam with 1.5 tablespoons of cornstarch mixed with 2 tablespoons of cold water. Add to the strawberry mixture a few minutes before the end of cooking time.
Variations
- Add a pinch of cinnamon or grated fresh ginger for a spicy kick.
- Make a chunky jam by leaving some of the strawberries whole.
- Use different fruits like rhubarb, raspberries, or blueberries with the strawberries.
- Make strawberry chia seed jam. Follow the same ingredients above, except substitute chia seeds (a natural thickener) for minute tapioca.
Related Recipe: Low-Sugar Raspberry Freezer Jam
Equipment
- A medium saucepan.
- A potato masher to mash the strawberries.
- A spoon or spatula for stirring.
- Mason jars or plastic containers for storing the jam.
Storage Tips
Refrigerator: Store homemade strawberry freezer jam in a glass jar or airtight container for up to 2 weeks.
Freezer: Store freezer jam in the freezer in a glass jar or plastic container for up to 6 months.
Expert Tips
- Don't add the full amount of sugar in the beginning. Taste as you go, and add more sugar if needed.
- Stir the jam frequently while it is cooking to prevent burning or sticking to the pan.
- Test for doneness by placing a small spoonful of jam on a cold plate and refrigerating it for a few minutes; if it sets up, it's done.
- Let the jam cool completely before storing it in jars or containers.
Recipe FAQs
Absolutely! Freezing your strawberry jam will make it last for about 6 months. You can simply place it in the freezer when cooled, in an airtight container or glass jar with an airtight lid. Just make sure to let the jam cool first before freezing it to make sure the jar doesn't crack.
Yes, you can make strawberry jam with frozen strawberries, but it might not be as flavorful. Just omit the water in the recipe.
More Strawberry Recipes
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- Jeri
Printable Recipe
Low-Sugar Strawberry Freezer Jam
Equipment
- Medium saucepan
- Potato masher
- Spoon for stirring
- Mason jars or plastic containers with lids for storing jam
Ingredients
- 6 cups fresh strawberries washed and sliced
- ¼ cup water
- 1 teaspoon lemon juice
- ¼ cup cane sugar, divided or sugar of your choice
- 2 tablespoon minute tapioca
Instructions
- Place the strawberries in a medium saucepan with water, lemon juice, ⅛ cup of sugar, and the minute tapioca.
- Give the strawberry mixture a good stir. Turn the stove to medium-high heat and bring it to a boil.
- Turn down the heat to low, and continue to simmer the jam for 15 minutes, or until it thickens. Stir it frequently so it doesn't burn. Mash the strawberries with a potato masher as they cook. Taste the jam as it is cooking, and add more sugar if needed.
- Remove the pan from the heat and let it cool. Pour jam into glass jars or plastic freezer containers and refrigerate overnight. Leave one inch of space between the jam and the lid to allow for expansion.
- Once chilled, transfer the jars to the freezer and store them for up to 6 months. Store opened jars in the refrigerator for up to 2 weeks. Enjoy!
Video
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Notes
- Don't add the full amount of sugar in the beginning. Taste as you go, and add more sugar if needed.
- Stir the jam frequently while it is cooking to prevent burning or sticking to the pan.
- Test for doneness by placing a small spoonful of jam on a cold plate and refrigerating it for a few minutes; if it sets up, it's done.
- Place glass jars in the fridge until cold before placing them in the freezer; otherwise, the glass jar may crack or break.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Renee says
Hi, Would love to try this recipe with the last flat of strawberries I have. Could I use pectin specifically for low-sugar jam recipes in place of the tapioca?
Jeri Walker says
Hi Renee! Yes, you can use pectin designed for low-sugar jam instead of the tapioca. Pectin will thicken the jam just like the tapioca. Follow the instructions on the pectin package for best results. If you plan on freezing the jam, use the 1/4 cup of sugar as stated in the recipe. However, if you want to can it, I would increase the sugar to 3/4 cup and increase the lemon juice to 3/4 tablespoon. I hope this helps! I would love to hear how it turns out! 🙂
Natalie Perry says
I love making this homemade jam for my family, it is the healthiest option and so easy too!
Jeri Walker says
Thank you for taking the time to comment on my low-sugar strawberry jam recipe, Natalie! I'm thrilled that you find it easy and love making it for your family. 🙂