This Strawberry Freezer Jam low sugar recipe will show you how quick and easy it is to make a delicious reduced sugar and low calorie homemade strawberry jam that can be kept in the freezer with no canning. Perfect for spreading on biscuits, toast, and even ice cream.
Homemade strawberry freezer jam doesn't last long in our house. My daughter spreads it on croissants, my husband spoons it over ice cream and I smear it on toast. This stuff is seriously the best but before we dive into the instructions, here's a crash course on freezer jams.
What Is Freezer Jam?
With freezer jam, the fruit is stored in the freezer uncooked or just barely cooked. Whereas, traditional jam recipes require simmering the fruit with sugar. The upside of using fresh fruit? Incredible fresh fruit flavor condensed into a delicious fruit spread. Freezer jams retain flavor and color much longer than traditional jams.
This strawberry jam recipe will keep for months in the freezer and 3 weeks in the fridge.
Be sure to follow the instructions exactly as they are written on the pectin box. Precise ingredient measurements and getting the timing right are essential to getting the right consistency and making a freezer jam that lasts.
There's an added bonus to this specific recipe. It's a low sugar strawberry freezer jam but no one will ever know the difference. Whey-Low sugar tastes exactly like sugar. By using Whey-Low, the calories are cut down to 7 per tablespoon! This is not a sponsored post by Whey-Low, I just really love the product and that they are a family-owned business.
Why You'll Love This Recipe
- Perfect jam recipe for beginners. There's no special canning/water bath knowledge or equipment needed.
- Freezer jams retain vibrant, fresh flavor, so you can enjoy in-season strawberries long after summer ends.
- Absolutely delicious spread on baked goods, pastries and desserts.
- Made with Whey-Low Sugar, this freezer jam is lower sugar and lower calories than traditional strawberry jam.
Ingredients You'll Need
- Fresh Strawberries (crushed) - make sure you precisely measure out 2 cups of strawberries after mashing.
- Whey-Low Granulated Sugar - is an alternative sugar made of natural sugars (sucrose, fructose and lactose) and nothing artificial. It has the texture of sugar, significantly less calories than regular sugar yet tastes exactly like it. You can also use regular sugar.
- Fruit Pectin Mix - is a water-soluble fiber derived from plant-based byproducts that makes sweet fruit jellies and jams.
You'll also need 4 freezer-safe jars.
How To Make Low Sugar Strawberry Freezer Jam
Wash, scald, and dry containers and lids. You can do this in your dishwasher or I put mine in a pot of boiling water for several minutes. Wash berries and remove stems and place them in a large bowl.
Mash berries with a potato masher or pulse a few times in a food processor. I use the hand mash method because I like my jam to be a bit chunky.
Pour mashed berries into a measuring cup and make sure that you have exactly two cups. Measure whey low or organic sugar accurately by scraping a knife across a full cup to level.
Combine sugar and berries in a large bowl and stir until thoroughly mixed. Let stand for 10 minutes (very important), stirring occasionally.
Mix ¾ cup water and one box pectin mix into a small saucepan. Over high heat, bring to a boil and boil for exactly one minute, stirring constantly.
Stir boiling pectin into fruit and stir for exactly THREE minutes. A few sugar crystals will remain.
Quickly pour into prepared jars, wiping clean the top edge. Fill to within ½ inch from the top. Cover at once with lids. Let stand at room temperature, untouched, for 24 hours. This step is very important to ensure that the jam sets properly. Store in the freezer and refrigerate after opening.
Recipe Tips
- There's truly a science to making strawberry freezer jam, so you must measure the mashed strawberries and Whey-Low exactly. Otherwise, your jam may be too thin and not set properly.
- To get the consistency just right, be patient and stir for the precise amount of time written in the recipe.
- 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.
- Whey-Low is an all-natural sugar with less calories than regular sugar. For this recipe, you are welcome to use granulated white sugar for a classic version.
Ways To Use Strawberry Freezer Jam
This fresh and flavorful homemade strawberry jam is great with baked goods, pastries, and desserts. Here are just a few of the many delicious ways to use freezer jam:
- Spoon jam over breakfast sweet treats like crepes, french toast, buttermilk pancakes and Belgian waffles
- As a spread on toast, croissants, biscuits and rolls
- Strawberry freezer jam is also good with any desserts that pair well with strawberries. Cheesecake, shortcake, pound cake, whipped cream -the possibilities are endless.
- Drizzled as a topping over ice cream
Storing & Freezing
Storing: I love using Ball plastic freezer jars for freezer jam. You can also use glass mason jars or just about any freezer-safe container including freezer-safe bags. The jam will expand when frozen so, be sure to leave a full ½ inch of space at the top of the container before sealing and storing it in the freezer.
Once frozen, freezer jam will stay fresh for up to a year. Once the container is opened, the jam should then be refrigerated and enjoyed within 3 weeks.
Recipe FAQ
If you've followed the recipe exactly and your freezer jam isn't thickening, just wait. It could take up to 24 hours to thicken completely. If it still seems runny, it could be the pectin that you used. You can just reach out to the pectin brand to troubleshoot the issue.
Yes, you can use both plastic and glass jars for freezer jam. Be sure to use clean jars and leave about a ½ inch of space at the top to allow room for the jam to expand when it freezes. Ball makes a plastic jar specifically for this purpose.
Yes, as long as the frozen strawberries are unsweetened (otherwise, your freezer jam may turn out way too sweet). You'll first need to thaw the frozen strawberries completely to room temperature, drain them thoroughly, and then mash them with the juices they released. From there, follow the recipe as written (be sure to measure out the mashed strawberries precisely).
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Strawberry Freezer Jam {Low Sugar}
Ingredients
- 2 cups crushed fresh strawberries make sure you measure after you mash your berries
- 4 cups Whey-Low granulated sugar *you can also use regular granulated sugar
- 1 box fruit pectin mix 1.75 oz Sure-Jell and Can-Jel are popular brands
- 4 freezer jars
Instructions
- Wash, scald and dry containers and lids.
- You can do this in your dishwasher or I put mine in a pot of boiling water for several minutes. Wash berries and remove stems.
- Place berries in a large bowl and mash with a potato masher or pulse a few times in a food processor. (Don't over mix, so your jam has a good texture)
- I use the hand mash method because I like my jam to be a bit chunky.
- Pour mashed berries into a measuring cup and make sure that you have exactly two cups. Measure whey low or organic sugar accurately by scraping a knife across a full cup to level. Place into a separate bowl. Combine sugar and berries in a large bowl and stir until thoroughly mixed. Let stand for 10 minutes (very important), stirring occasionally. Mix ¾ cup water and one box of pectin mix into small saucepan.
- Over high heat, bring to a boil and boil for exactly one minute, stirring constantly.Stir boiling pectin into fruit and stir for exactly THREE minutes.
- A few sugar crystals will remain.
- Quickly pour into prepared jars, wiping clean the top edge.
- Fill to within ½ inch from the top.
- Cover at once with lids.
- Let stand at room temperature, untouched, for 24 hours.
- This step is very important to ensure that the jam sets properly.
- Store in the freezer and refrigerate after opening.
Notes
- Nutrition info is for jam made with sugar. Whey-Low will reduce the calories to 13 per tablespoon.
- There's truly a science to making strawberry freezer jam, so you must measure the mashed strawberries and Whey-Low exactly. Otherwise, your jam may be too thin and not set properly.
- To get the consistency just right, be patient and stir for the precise amount of time written in the recipe.
- 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.
- Whey-Low is an all-natural sugar with less calories than regular sugar. For this recipe, you are welcome to use granulated white sugar for a classic version.
Nutrition
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Donna
oh my gosh...I can't WAIT to try this! I adore strawberries this time of year and I know this jam would be outstanding! Thanks for sharing!!
Amee
You're welcome! It's a favorite in our house:):)
Liz
Amee I make strawberry freezer jam every year. My husband and kids eat it all year round and would freak if there wasn't a jar in the fridge at all times. I love strawberry season!
Amee
Liz, I know exactly what you mean! It doesn't last long here, either. We love it!!!!
Anonymous
Can you tell me how many tsps of pectin to use instead of ounces?Thanks
Amee
It would be 3/5 US tbsp or 10.5 tsp for the pectin in this recipe