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toast with jam and a knife with a jar of strawberry jam in the background

Strawberry Freezer Jam {Low Sugar}

A delicious and easy reduced sugar recipe for making homemade strawberry jam that doesn't require canning. Makes 5 pints. 32 tablespoon size servings per pint.
Course Breakfast, Sauce
Cuisine American
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 160 tablespoon
Calories 7kcal
Author Amee


  • 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


  • 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.


  • 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.


Calories: 7kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg