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 one has a wonderful flavor and texture and is quite 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.
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
Instructions
- 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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Amee, 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. 🙂
This 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!
Lisa, 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. 😉
I can’t wait to try this. I’m printing the recipe as we speak. Thanks so much for sharing!
~Kim
Thank you Kim! I hope you love it as much as we do! 🙂
do you think that honey can be substituted for the agave nectar?
Yes, you can absolutely substitute honey here.
Watch 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.
Going 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.
I 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. 🙂
Thanks 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 🙂
You’re very welcome!! 🙂
Have you tried this as a freezer jam? Just curious if this recipe could work that way?
My 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?
Yes, you can definitely do this as freezer jam, just store in the freezer after jars have cooled.
How Long will it last in the freezer?
It will last up to a year in the freezer and two to three weeks in the fridge once thawed.
Does 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.
Amy, 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. 🙂
Thanks, 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!
So glad you loved it Amy!! Thank you for the feedback! 🙂
How much room do you leave on top if you are canning?
About 1/4 inch space
How many pints does this single batch make?
1 1/4 pints. I always double or triple my recipe Denise. We eat it too fast! 🙂
What about using stevia instead of agave?
Yes, 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!
I 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.
Brenda, this is a good question for her physician. Natural sugars can spike insulin the same as table sugar.
I 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?
The 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.
Are you supposed to measure the berries before or after you mash them? It looks like before, but I’m just double checking.
Yes, Yvonne, you measure before mashing. I hope that you enjoy the jam!
Can frozen berries be used and get the same result?
I’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.
Can you use no sugar added apple juice instead of the grape concentrate?
Sure, that would be a good substitute Kim.