Low-Sugar Strawberry Freezer Jam
This easy Low-Sugar Strawberry Freezer Jam recipe doesn't require canning, and it's perfect if you have a surplus of strawberries! It's delicious on toast, muffins, ice cream, or straight from the jar!
Servings: 3 cups
Calories: 66kcal
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
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
Serving: 1tablespoon | Calories: 66kcal | Carbohydrates: 16.2g | Sodium: 2.4mg | Potassium: 3mg | Calcium: 6mg
