This low-sugar strawberry freezer jam recipe is so quick and easy, you'll want to make it again and again! This is a fruity, sweet jam that’s perfect for summertime. This simple recipe doesn't require any canning, and it's perfect if you have a surplus of strawberries! The best part is that hardly any sugar is needed! All you need are a few simple ingredients and you are ready to go! This jam is delicious on toast, muffins, or even just eaten straight from the jar!
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Nothing beats the delicious taste of homemade strawberry jam. Maybe it’s because of the aroma of freshly-picked strawberries or because it’s made with love.
Whatever it is, homemade strawberry jam is absolutely delicious, especially when it’s low in sugar and made without pectin, and it can go with almost anything!
You can spread it on toast, Apple Cinnamon Oatmeal Muffins, Homemade Air Buns, Soft Whole Wheat Bread, Buttermilk Sheet Pan Pancakes, or Crispy Belgian Waffles!
If you’ve tried those and want something new, you can always put your strawberry jam on top of cake, cookies, cupcakes, Strawberry Cheesecake Ice Cream, or Philadelphia Strawberry Cheesecake Snack bars! I also like to add some to Greek yogurt with fresh berries for a delicious treat!
Strawberry jam is versatile and delicious with most foods! You will love the fresh strawberry flavor!
It’s our favorite jam to make during early summer when strawberries are ripe.
If you make this easy strawberry freezer jam in the winter, the fruity flavors will instantly evoke the feeling of relaxing in the summer sun.
For another low-sugar strawberry recipe, check out Ninja Creami Strawberry Sorbet or Ninja Creami Strawberry Ice Cream!
More strawberry recipes
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Is strawberry jam healthy?
Strawberry jam is not just tasty and mouth-watering, it is also a source of health benefits.
Strawberry jam can help lower the risk of strokes, heart attacks, and other cardiovascular disorders. Most jams contain cancer-fighting antioxidants.
In addition, homemade strawberry freezer jam also contains high fiber, folic acid, and potassium that can reduce high blood pressure, and cholesterol, and help maintain agile muscles in our bodies.
Why You Will Love This Recipe
- Low-sugar strawberry freezer jam is a great alternative to the high-sugar jams at the grocery store.
- By making your own jam, you control the amount of sugar that goes in it. Traditional jam recipes usually call for lots of cups of sugar, usually an equal amount of sugar and fruit.
- Unlike store-bought jams, this jam is made with fresh, whole ingredients.
- This strawberry jam is an easy recipe, even if it’s your first time making homemade jam. No canning or water bath needed. It's really a simple process. Honest!
- It only requires a few simple ingredients, and no pectin.
- The final product is a delicious, healthy spread that can be enjoyed on toast, pancakes, croissants, or even by itself!
- Homemade strawberry jam is made with fresh strawberries, so it tastes like summertime.
- This delicious homemade strawberry jam can be stored in the freezer so you can enjoy it all season long.
- This strawberry jam recipe is GMO-free and gluten-free, making it a great choice for people with dietary restrictions.
- Making your own low-sugar strawberry jam is a fun and rewarding experience that can be enjoyed with friends and family.
Ingredients
This jam is made with 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 a thickening agent to thicken the jam as strawberries have low levels of natural pectin.
- Lemon juice: The acid in lemon juice helps to activate the pectin in strawberries, which helps to make the jam thick.
- Water: This helps to add some moisture while the strawberries are cooking down.
See the recipe card for quantities.
How to make low-sugar strawberry freezer jam recipe
Making your own jam is an easy way to cut down on sugar and preservatives. It's also a fun project to do with kids. Just follow these simple steps for the easiest jam ever:
Start by washing the strawberries with cold water. Next, remove the stem and slice the strawberries into small pieces.
Put the sliced strawberries in a medium saucepan.
Next, add the water to the saucepan.
Add lemon juice to the pot.
Add a small amount of cane sugar (about ⅛ cup) to the pot. Do not add the full amount yet.
Finally, add minute tapioca to the mixture.
Give the strawberry mixture a good stir.
Turn the stove to medium-high heat, and just bring the strawberry mixture to a boil.
After it comes to a boil, turn down the heat to low, and continue to simmer the jam for about 15 minutes, or until it thickens. Make sure to stir it frequently so it doesn't burn. Use a potato masher to mash strawberries as you cook strawberry freezer jam.
Taste as the jam is cooking, and add more sugar if needed. Mix the sugar in well. I find that strawberries are naturally sweet and don't require a lot of sweetener.
Remove the pan from the heat and let it cool to room temperature.
I like to serve my jam warm on fresh muffins or buns, usually before it is finished cooking because it is so good!
If you want your jam to be smooth, blend it in a food processor or with an immersion blender until the desired consistency is reached. I like mine a little chunky, so I skip this step.
Then 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 headspace to allow for expansion.
After it is cold, you may put it into the freezer to enjoy at a later date.
Hint: 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 do, but the best ones are fresh from a strawberry farm or your own backyard. Using fresh fruit will ensure a delicious jam. You can also use frozen strawberries to make this jam. If you do, omit the water.
- Sugar: Strawberries are naturally sweet, so you don't need to use a lot of sugar, just sweeten to taste. You can also sweeten the jam with honey 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 use 1.5 tablespoons of cornstarch mixed with 2 tablespoons of cold water. Mix the cornstarch and water together until smooth, and add it to the simmering strawberry mixture a few minutes before the end of cook time. Stir it constantly for about 1-2 minutes, or until thickened. Immediately remove from the heat.
Variations
One of the many benefits of being a home cook is the ability to make minor tweaks to recipes that result in a dish that’s tailored exactly to your liking. This is certainly the case with this low-sugar recipe, which can be made with all sorts of different sweeteners, fruits, and spices.
- One popular variation is to use honey or agave nectar as a sweetener instead of sugar. This gives the jam a slightly different flavor.
- Use artificial sweeteners such as Stevia, Splenda, or Truvia instead of sugar. This can be a great way to cut down on calories.
- You can also make this jam by using fruit juice or pureed fruit as a sweetener. This will add some extra nutrients to your diet.
- For a richer flavor, try using brown sugar in place of white sugar.
- Omit the sugar altogether and let the natural sweetness of the strawberries shine through.
- Add a pinch of cinnamon for a unique taste.
- Add some fresh ginger for a spicy kick.
- Add some chopped fresh herbs like mint or basil for extra flavor.
- Make a chunky jam by leaving some of the strawberries whole.
- For a fun twist, try using different fruits like raspberries or blueberries alongside the strawberries.
- Make strawberry chia seed jam. Chia seeds are high in fiber and protein, and they act as a thickener when combined with water. Follow the same ingredients as above, except substitute chia seeds for minute tapioca.
Note: Check out my Low-Sugar Raspberry Freezer Jam for another delicious homemade jam recipe!
Equipment
When you make strawberry jam, there are a few pieces of equipment that you'll need.
- A saucepan is necessary for cooking the strawberries and sugar together.
- You'll also need a potato masher to mash the strawberries.
- A spoon or spatula for stirring.
- A food processor is handy if you want to quickly puree the jam.
- Mason jars or plastic containers for storing the jam.
Storage
Fridge: Store your strawberry freezer jam in the fridge by spooning it into a glass jar and sealing it with an airtight lid. The fridge will keep it fresh for up to two weeks.
Freezer: Store your freezer jam in the freezer by spooning it into a glass jar and sealing it with an airtight lid. The freezer will keep it fresh for up to six months.
Top tips
Making your own low-sugar strawberry freezer jam is easier than you think. With just a few simple tips, you can achieve the best results. Here are the top tips to keep in mind:
- Use the freshest strawberries possible. The juicier the berries, the better your jam will turn out.
- Don't add the full amount of sugar in the beginning. Taste as you go, and add more sugar if needed.
- Make sure your sugar is completely dissolved before bringing the mixture to a boil. This will help prevent any lumps from forming in your jam.
- Cook your jam over medium-high heat until it reaches a bubbly boil. Then, reduce the heat to low and let it simmer for about 15 minutes.
- Make sure that you stir your jam frequently while it is cooking. This will help keep it from 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.
- Be patient! Let your jam cool completely before storing it in jars or containers.
- I like to make enough jam to last the entire year. It keeps so well in the freezer!
FAQs
Strawberry jam, especially homemade, is a must-have for breakfast or brunch. It is even tastier when paired with fresh bread. Homemade strawberry jam is a better option than commercialized jam since it contains less sugar and calories.
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 keep in mind it might not be as flavorful. Just remember to omit the amount of water in the recipe.
You may find that your strawberry jam will not set immediately. First-time jam makers often run into this issue, but it is easy to solve. Before you open your jar, make sure that the jam has already cooled down. Sometimes, the reason why it’s not setting immediately is that it’s still too hot. However, if your jam is still runny even after fully cooling, you can put it back in the pot and continue cooking it until it’s thick. A good test to make sure it's thick enough is to stick some on the back of a frozen spoon. If it doesn’t drip off, it’s ready
More healthy recipes
This homemade low-sugar strawberry freezer jam recipe is a great way to enjoy the taste of strawberries while keeping the sugar content low. It is also a great way to use up extra fruit!
If you try it out and like it, I would appreciate it if you could take a moment to leave a star rating and/or comment below. 🙂
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📋 Recipe
Low-Sugar Strawberry Freezer Jam Recipe
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.
- Add water, lemon juice, an ⅛ cup of sugar, and minute tapioca.
- Give the strawberry mixture a good stir. Turn the stove to medium-high heat, and just bring the strawberry mixture to a boil.
- Turn down the heat to low, and continue to simmer the jam for about 10-15 minutes, or until it thickens.
- Make sure to stir it frequently so it doesn't burn. Use a potato masher to mash strawberries as you cook it.
- Taste the jam as it is cooking, and add more sugar if needed.
- Remove the pan from the heat and let it cool to room temperature.
- 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 it is cold, put it in the freezer to enjoy at a later date.
- Enjoy!
- Hint: Make sure to place the glass jar in the fridge until cold before placing it into the freezer; otherwise, the glass jar may crack or break.
Video
Notes
- Use the freshest strawberries possible. The juicier the berries, the better your jam will turn out.
- Don't add the full amount of sugar in the beginning. Taste as you go, and add more sugar if needed.
- Make sure your sugar is completely dissolved before bringing the mixture to a boil. This will help prevent any lumps from forming in your jam.
- Cook your jam over medium-high heat until it reaches a bubbly boil. Then, reduce the heat to low and let it simmer for about 15 minutes.
- Make sure that you stir your jam frequently while it is cooking. This will help keep it from 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.
- Be patient! Let your jam cool completely before storing it in jars or containers.
- I like to make enough jam to last the entire year. It keeps so well in the freezer!
Renee
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
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
I love making this homemade jam for my family, it is the healthiest option and so easy too!
Jeri Walker
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. 🙂