This delicious homemade strawberry jam recipe is made with fruit juice and agave nectar instead of refined sugar. This is no canning required with this easy jam recipe!
This is the best strawberry jam recipe that I have tried so far for making jam without refined sugar. Some recipes have been too tart, some have been too artificial tasting (I cannot stand jam made with artificial sweeteners….it tastes weird) and others have had texture issues.
This jam recipe has a wonderful flavor and texture and is really simple to make. It thickened beautifully and keeps well in the refrigerator for several weeks. It doesn’t ever last that long in my house!!
You can also freeze it or can using the traditional method. The original recipe that I modified called for honey, but I don’t like the strong flavor of honey in my jam, (just a personal preference) so feel free to substitute honey for the agave nectar. I usually double my jam recipe and it makes about 5 cups.
Homemade Strawberry Jam (No refined sugar)
Ingredients:
2 cups fresh strawberries, rinsed and stems removed
1/3 cup no sugar added white grape fruit concentrate (such as Welch’s or an organic brand, if available)
1 1/2 tbsp Ball low or no-sugar added pectin (you must use the pectin that is specifically for no sugar jam)
1/2 cup agave nectar
Prepare berries by rinsing them, removing the stems and mashing them with a potato masher until crushed (I like mine a little chunkier, so I leave some chunkier pieces. The texture should look something like this…
Next, you need to prepare your water bath for canning. See details on how to do this here.
Remember to use the pectin specifically for no-sugar or low-sugar jam. Also, you need to get the grape juice concentrate with no added sugar.
Combine fruit and white grape juice concentrate in an 8 qt saucepan. Gradually stir in pectin. Bring to a full boil, that cannot be stirred down, over high heat and stir constantly. Then add agave nectar and return to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat and skim foam off the top, if necessary. Pack into hot jars and refrigerate up to 3 weeks or preserve with this canning method up to 1 year.
- 2 cups fresh strawberries rinsed and stems removed
- 1/3 cup no sugar added white grape fruit concentrate such as Welch's or an organic brand, if available
- 1 1/2 tbsp Ball low or no-sugar added pectin you must use the pectin that is specifically for no sugar jam
- 1/2 cup agave nectar
- Prepare berries by rinsing them, removing the stems and mashing them with a potato masher until crushed (I like mine a little chunkier, so I leave some chunkier
- Next, you need to prepare your water bath for canning
- Combine fruit and white grape juice concentrate (no sugar added) in an 8 qt saucepan
- Gradually stir in pectin
- Bring to a full boil, that cannot be stirred down, over high heat and stir constantly
- Then add agave nectar and return to a full boil and boil hard for 1 minute, stirring constantly
- Remove from heat and skim foam off the top, if necessary
- Pack into hot jars and refrigerate up to 3 weeks or preserve with this canning method up to 1 year
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Beth says
May 22, 2012 at 12:44 pmAmee, when I make strawberry jam, I always add a teaspoon or so of real butter before I add heat. It gets rid of “jam foam” completely. 🙂
Lisa @ Lisa's Dinnertime Dish says
May 22, 2012 at 1:18 pmThis sounds so good! I’ve never made jam before but you make it sound so easy, I think I’m going to have to give it a try!
Amee Livingston says
May 22, 2012 at 2:12 pmLisa, you should definitely try it! It’s so simple! 🙂 Thanks for the tip, Beth! The original recipe that I modified had butter as an optional add-in, but I decided to leave it out. The foam is easy to skim off and I prefer it without the dairy. 😉
Kim and Julie (Sunflower Supper Club) says
June 6, 2012 at 1:21 amI can’t wait to try this. I’m printing the recipe as we speak. Thanks so much for sharing!
~Kim
Amee Livingston says
June 6, 2012 at 2:26 amThank you Kim! I hope you love it as much as we do! 🙂
Anonymous says
June 8, 2012 at 7:25 pmdo you think that honey can be substituted for the agave nectar?
Amee Livingston says
June 9, 2012 at 5:54 pmYes, you can absolutely substitute honey here.
Anonymous says
September 22, 2012 at 10:05 amWatch out for the agave – RAW agave is the real deal and is FANTASTIC FOR YOU. If bottle says just AGAVE (even organic) it’s no good. It is a highly processed operation to convert the carbohydrates into a liquid nectar. This is done using caustic acids, clarifiers and filtration chemicals and results in a syrup that is from 70% – 92% pure fructose. READ MORE: http://realfoodforager.com/why-i-never-use-agave/ AND – http://www.westonaprice.org/modern-foods/agave-nectar-worse-than-we-thought. I buy mine from http://www.Vitacost.com at a very good price, much better than stores.
Anonymous says
April 23, 2013 at 1:14 amGoing to try this week with the honey.I homeschool and have been teaching my 7 year cooking. This is something she will love to learn.
Amee Livingston says
April 23, 2013 at 2:09 amI love raw agave! I use it along with honey, maple syrup and coconut sugar as my top sweeteners. I think it’s great that you are teaching your 7 year old to cook! You are making special memories in the kitchen. 🙂
Anonymous says
May 16, 2013 at 5:51 pmThanks for the recipe! I have wanted to make strawberry jam again without so much sugar. Appreciate you sharing your results so my job here is easier 🙂
Amee Livingston says
May 17, 2013 at 12:11 amYou’re very welcome!! 🙂
Unknown says
May 20, 2013 at 2:29 amHave you tried this as a freezer jam? Just curious if this recipe could work that way?
Caitlin Maupin says
May 20, 2013 at 5:46 pmMy husband has diabetes and we have to count his carbs so he knows how much insulin to give.. do you know how much is in this recipe/ serving?
Amee Livingston says
May 21, 2013 at 3:09 amYes, you can definitely do this as freezer jam, just store in the freezer after jars have cooled.
Anonymous says
May 23, 2013 at 6:15 pmHow Long will it last in the freezer?
Amee Livingston says
May 23, 2013 at 11:27 pmIt will last up to a year in the freezer and two to three weeks in the fridge once thawed.
Amy Hinman says
June 21, 2013 at 6:01 pmDoes the agave nectar/honey make it really sweet? Would it affect the way the jam sets up if less was used? The strawberries I have picked are so sweet on their own, but I want to be able to can my jam.
Amee Livingston says
June 22, 2013 at 9:42 pmAmy, this should be fine if you leave out the honey/agave, it adds a little extra sweetness, but it’s not necessary if your berries are sweet. 🙂
Amy Hinman says
June 23, 2013 at 4:05 pmThanks, I actually went ahead and used the honey. Best strawberry jam ever! Was so excited with the taste (and that I successfully was able to can them). Made my grandma’s homemade biscuits and we went thru a half-pint at breakfast. 🙂 Awesome recipe, thanks!
Amee Livingston says
June 24, 2013 at 5:47 pmSo glad you loved it Amy!! Thank you for the feedback! 🙂
Mia's Mom says
June 23, 2013 at 1:30 amHow much room do you leave on top if you are canning?
Amee Livingston says
June 24, 2013 at 5:47 pmAbout 1/4 inch space
Denise Konkol says
June 23, 2013 at 3:44 amHow many pints does this single batch make?
Amee Livingston says
June 24, 2013 at 5:49 pm1 1/4 pints. I always double or triple my recipe Denise. We eat it too fast! 🙂
Anonymous says
June 26, 2013 at 7:42 pmWhat about using stevia instead of agave?
Amee Livingston says
July 1, 2013 at 6:26 pmYes, you could definitely use stevia. I would go with the granulated and use less (maybe 1/4 cup and taste to see if it needs a little more). Stevia is sweeter than the agave. I hope that helps!
Brenda Bryan says
March 28, 2014 at 2:23 amI have copied down your recipe. I am going to make this tomorrow for a friend of mine. Do think she can have this. She diabetic do you think this would be good for her. She isn’t suppose to sugar.
Amee Livingston says
March 31, 2014 at 12:40 amBrenda, this is a good question for her physician. Natural sugars can spike insulin the same as table sugar.
Gail says
July 14, 2014 at 10:32 pmI really want to try this, however, I can’t have the artificial sweetener in the “no-sugar” pectin. I noticed you were specific with this note. (hence the title :~) but would it still be possible to make this using the regular pectin?
Amee Livingston says
July 15, 2014 at 9:51 pmThe Ball low-no sugar added pectin is great and you just use the white grape juice for sweetening the fruit. I don’t think it has artificial sweeteners in it?? The regular pectin requires more sugar than the no sugar pectin, so the consistency wouldn’t come out right.
Yvonne says
June 24, 2015 at 11:56 pmAre you supposed to measure the berries before or after you mash them? It looks like before, but I’m just double checking.
Amee Livingston says
June 25, 2015 at 2:38 amYes, Yvonne, you measure before mashing. I hope that you enjoy the jam!
Sharon Johnson says
October 20, 2015 at 4:36 pmCan frozen berries be used and get the same result?
Amee Livingston says
October 26, 2015 at 7:21 pmI’m sorry Sharon, I’m just now seeing this. You get better results with fresh berries, the frozen berries thawed would add extra water to the jam.
Kim says
July 9, 2016 at 1:48 pmCan you use no sugar added apple juice instead of the grape concentrate?
Amee Livingston says
July 19, 2016 at 12:15 pmSure, that would be a good substitute Kim.