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A glass jar filled with homemade strawberry jam.

Low-Sugar Strawberry Freezer Jam Recipe

Jeri Walker
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!
4.89 from 44 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 3 cups
Calories 66 kcal


  • Medium saucepan
  • Potato masher
  • Spoon for stirring
  • Mason jars or plastic containers with lids for storing jam


  • 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


  • 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.



Nutritional information is approximate and is meant as a guideline only.
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:
  • 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!


Serving: 1tablespoonCalories: 66kcalCarbohydrates: 16.2gSodium: 2.4mgPotassium: 3mgCalcium: 6mg
Keyword strawberry jam, homemade jam, low sugar strawberry jam, summer
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