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!
Mason jars or plastic containers with lids for storing jam
6cupsfresh strawberrieswashed and sliced
¼cupcane sugar, dividedor sugar of your choice
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.
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.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:
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!