Easy Low Sugar Strawberry Jam Recipe
Don’t be discouraged by “low sugar!” This Low Sugar Strawberry Jam is just as sweet, tangy, and delicious as strawberry jam made with tons of refined sugar. Instead, you’ll use natural fruit juice and agave nectar. Perfect for toast, cookies, pastries, biscuits, and more. No canning necessary!
Creating a low-sugar jam that isn’t overly tart or artificially sweetened tasting is no easy feat, but this low-sugar strawberry jam recipe is perfect. This naturally sweetened jam is as sweet and comforting as fruit jams made with sugar.
This low-sugar strawberry jam is fruit-forward, so use your freshest, sweetest strawberries. The texture thickens beautifully and can be customized precisely to your preference, from smooth and jelly-like to chunky and marmalade-like.
No special canning equipment is required for this one. It keeps for several weeks in the fridge and even longer in the freezer. If you’d like to can this strawberry jam the traditional way, by all means, go for it!
Why You’ll Love This Recipe
- The perfect way to preserve an abundance of summer strawberries.
- Made with wholesome, natural ingredients and unrefined sugar.
- NO canning is necessary.
- Super easy to make!
Ingredients You’ll Need
- Fresh strawberries – Ripe, juicy strawberries are perfect for low-sugar fruit spreads as they’re naturally super sweet. If your batch of berries is still on the tart side, let them ripen for a day or two before making jam.
- White grape juice concentrate – No sugar added, such as Welch’s or any 100% juice organic brand. Since we’re making this jam without sugar, fruit juice adds natural sweetness.
- Low or no-sugar needed pectin – This ingredient is non-negotiable. Think of it as the glue that holds the jam together. It helps create a delicate, glossy texture and preserves the natural colors and flavors during storage. Check your local grocer or search online for Ball Low or No-sugar Needed Pectin or Sure-Jell No Sugar Pectin.
- Low-sugar natural sweetener – I used agave nectar, but you can use other unrefined raw sugar syrups like honey, maple syrup, or date syrup.
How To Make Low Sugar Strawberry Jam
Step 1: Crush the strawberries. Remove the stems and leaves from the berries and rinse well. Then, place them in a large, shallow bowl and use a potato masher to crush the strawberries as smooth or chunky as you like. This should yield 1½ – 2 cups of mashed strawberries.
Step 2: Boil berries, juice, and pectin. Combine the strawberries and white grape juice concentrate in a large saucepan, then slowly stir in the pectin. Over high heat, bring the liquid to a full rolling boil, stirring continuously.
Step 3: Add low-sugar sweetening syrup. Finally, add the agave nectar, and return the mixture to a full rolling boil. Let boil hard for 1 minute, stirring constantly. Then, immediately remove from the heat and skim away any foam from the top if you need to.
Step 4: Store jam in mason jars. Divide hot into mason jars and keep refrigerated for 3 weeks or frozen for up to a year.
Recipe Tips
- As the freezer jam sets, the strawberries may rise to the top of the container. As soon as this happens, mix them back in, and then they should stay dispersed as the jam continues to settle.
- You must use pectin specifically for no-sugar or low-sugar jam and no-sugar-added grape juice concentrate.
- Add a splash of lemon juice to brighten up the fruity flavors.
- Keep in mind the jam will continue to thicken as it cools.
- Are you planning to can low-sugar strawberry jam? First, you’ll need to prepare a water bath for canning. Check this USDA canning guide for everything you need to know about the DIY canning method.
Serving Low Sugar Strawberry Jam
This homemade strawberry jam is excellent spread on toast and comes in handy in baked goods. Here are just a few of the many delicious ways to use low sugar strawberry jam in the kitchen:
- Spoon jam over breakfast sweet treats like crepes, french toast, buttermilk pancakes, and Belgian waffles.
- Replace the dried cranberries with strawberry jam in easy homemade popovers or these stuffed glazed croissants.
- Spread on toast, croissants, biscuits, and cinnamon rolls.
- It’s also good with any desserts that pair well with strawberries. The possibilities are endless: cheesecake, shortcake, pound cake, whipped cream.
- Drizzled as a topping over ice cream.
- Peanut Butter & Jelly Energy Bites
Storing & Freezing
Storing: After cooling, pour the jam while warm into a jar with a tight-fitted lid. Immediately close the lid and let it cool. Once cool, refrigerate for up to 3 weeks. I’m lucky if it lasts 2 days in my house 😉.
Freezing: Let the jam cool completely, then pour into a freezer-safe container leaving room at the top for expansion, and freeze for up to a year—Thaw in the fridge. For more info on freezing homemade jam, check out my guide on strawberry freezer jam.
Recipe FAQ
Yes, as long as the strawberries are unsweetened (otherwise, your freezer jam may be too sweet). First, thaw the frozen strawberries completely to room temperature, drain them thoroughly, and then mash. From there, follow the recipe as written.
You should. Without pectin, you’ll be standing over the stove for a very long time, waiting for the jam to thicken and settle.
Oh no! You may have overboiled the strawberries. Be sure to stir constantly and only cook for 1 more minute after adding the agave.
Strawberry Recipes You’ll Love
Don’t let a single fresh berry go to waste, and try these fresh strawberry recipes:
No Sugar Added Fresh Strawberry Pie
Greek Yogurt Strawberry Muffins
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Low Sugar 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. You should end up with 1 1/2-2 cups of crushed berries
- 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 mason jars and refrigerate up to 3 weeks or preserve with canning method up to 1 year
Notes
- As the freezer jam sets, the strawberries may rise to the top of the container. As soon as this happens, mix them back in, and then they should stay dispersed as the jam continues to settle.
- You must use pectic specifically for no-sugar or low-sugar jam and no-sugar-added grape juice concentrate.
- Add a splash of lemon juice to brighten up the fruity flavors.
- Keep in mind the jam will continue to thicken as it cools.
- Are you planning to can low-sugar strawberry jam? First, you’ll need to prepare a water bath for canning. Check this USDA canning guide for everything you need to know about the DIY canning method
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Can you use no sugar added apple juice instead of the grape concentrate?
Sure, that would be a good substitute Kim.
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.
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!
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.