Easy Strawberry Freezer Jam (Low sugar Recipe!)
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This low sugar strawberry freezer jam tastes like biting into a ripe strawberry! It’s easy to make, done in a flash, and tastes great on EVERYTHING.
Like a lot of people, I picked up some homebody hobbies during 2020, and while everyone else was getting into sourdough bread, this gluten-free girlie was getting into jam. I’ve made so many different flavors of jam in the last few years (Everything from Raspberry Jam and Peach Jam to spiced pear jam!), and it’s SO much easier than you’d think. In fact…
I Swear This Is The Easiest Jam Recipe Around
Homemade strawberry jam tastes better than just about anything from the store, and–to me–this easy strawberry freezer jam is the reason why!
🥣 IT’S. SO. EASY. Just 4 simple ingredients and no fancy skills or canning equipment required. You’ll mash berries, boil a few ingredients for literally 1 minute, stir, then scoop into jars. THAT’S IT! The whole thing takes around 30-35 minutes!
🍓 AMAZING FRESH FRUIT FLAVOR: The minimal cooking means that this delicious strawberry jam recipe has that freshly-picked, red ripe strawberry flavor that tastes like sun-warmed berries in summer. It’s bright, fresh, and strikes the perfect balance between sweet and tangy.
❄️ LOWER SUGAR! Our low sugar freezer jam recipe uses less sugar than a traditional jam recipe, without compromising on sweetness. It tastes better and is a little better for you!
Happy baking! xo, Emily
Gather Your Ingredients
So, how do we pack all that just-picked strawberry flavor into this easy freezer jam recipe? Let’s take a look at our ingredients list:
Can I Use a Sugar Substitute? Sugar alternatives, like Swerve or stevia typically need a pectin specifically formulated to work with them, or a modified technique to activate properly. I don’t recommend them for my recipe.
How To Make, Strawberry Freezer Jam, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends a bit of on timing, and moves quickly once you get started.
- Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
- Mash & Measure The Strawberries. Wash strawberries thoroughly, then remove the green tops and dice the strawberries. (A rough chop is fine here! We’re just making them easier to mash.) Use a potato masher to mash the strawberries in a large bowl, then carefully measure out 4 level cups of mashed strawberries and set aside. If you use more or less, your jam may not turn out properly. (If you have any leftover mashed berries, you can add them to oatmeal, smoothies, yogurt, etc.)
- Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
- Stir In The Strawberries. Add the crushed berries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and strawberry mixture. Make sure to mix well, so the jam sets up evenly!
- Scoop Into Jars. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of room at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
- Set 24 Hours. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set!
- Chill or Freeze. After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.
Now, Let’s Use It!
- Bread, Toast, Biscuits, English Muffins, Bagels & Scones! Duh.
- Sandwiches. The BEST PB&J of your life includes homemade strawberry freezer jam. Pinky promise.
- Cookies & Cakes. Use for thumbprint cookies, cake filling, and more!
- Cheese Boards & Appetizers. Cheese, jam & crackers are a match made in heaven. Or, pair with goat cheese, brie, or bleu cheese for easy, elegant appetizers!
- Ice Cream! Similar to our strawberry topping, this delicious jam tastes amazing on ice cream!
- Yogurt Bowls, Oatmeal & Chia Pudding. Breakfast has never tasted better.
- Dressings & Marinades. Strawberry jam pairs beautifully with balsamic, olive oil, salt, pepper, or fresh herbs! Use it to dress up greens or marinate chicken!
- Drinks & Mocktails! A spoonful of this strawberry jam can add delicious flavor to mixed drinks and mocktails! It’s almost like a mix of strawberries & simple syrup!
FAQ + Tricks For The Best Strawberry Freezer Jam
Can I Use Less Sugar? Not for this recipe. Use the exact amount of sugar called for, for best results. Sugar affects the flavor AND texture, since it’s part of what helps the pectin gel. Reducing the sugar may mean your jam doesn’t set or sets too soft. This is already a low sugar strawberry freezer jam recipe, and you’ll only be having 1-2 Tablespoons at a time. Let yourself have this!
What Kind of Jars Work Best? I recommend wide-mouth jars since they’re easier to fill, but you can use glass or clean plastic freezer jars here. Do make sure your jars are freezer safe, and remember to leave half an inch of space at the top to allow the jam to expand during freezing!
Can I Can This Jam? This is a freezer jam recipe, so it’s not meant for hot water bath canning or pressure canning.
Why Didn’t My Jam Set? The most common problem is not measuring or timing correctly. Here’s what to check:
- Low Sugar Freezer Jam Pectin. Did you use low sugar pectin or regular pectin? This recipe ONLY works with low sugar pectin meant for freezer jam. Is your pectin fresh? Expired pectin won’t set properly and can lead to runny jam.
- Stirring. If you didn’t stir enough, the pectin may not have distributed evenly throughout the jam. This helps the pectin form a proper gel network. Make sure to stir thoroughly!
- Boil. Did the pectin and sugar crystals fully dissolve? If you didn’t boil the pectin fully for 1 minute. at a rolling boil, it may not be able to gel.
🌟 Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our low sugar Strawberry Freezer Jam recipe. I can’t wait to hear how it goes!
Easy Strawberry Freezer Jam (Low sugar Recipe!)
Equipment
- VERY Clean Freezer-Safe Jars or Containers & Lids (Freezer-Safe Glass or Plastic)
- Funnel
Ingredients
- 4 cups Mashed Strawberries (about 7-8 cups diced fresh strawberries)*
- 1 (1.75 oz) box Sure-Jell Low Sugar Pectin*
- 3 cups Granulated Sugar* (360 grams)
- 1 cup Water
Instructions
- Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends a bit of on timing, and moves quickly once you get started.
- Mash & Measure The Strawberries. Wash strawberries thoroughly, then remove the green tops and dice the strawberries. (A rough chop is fine here! We're just making them easier to mash.) Use a potato masher to mash the strawberries in a large bowl, then carefully measure out 4 level cups of mashed strawberries and set aside. If you use more or less, your jam may not turn out properly. (If you have any leftover mashed berries, you can add them to oatmeal, smoothies, yogurt, etc.)
- Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
- Stir In The Strawberries. Add the crushed berries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and strawberry mixture. Make sure to mix well, so the jam sets up evenly!
- Scoop Into Jars. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of room at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
- Set 24 Hours. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set!
- Chill or Freeze. After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.
Notes
- Strawberries. I recommend fresh strawberries for best results, but we’ve made this jam countless times with thawed frozen strawberries. The texture of the jam is *slightly* softer with frozen berries, but frozen berries are also picked at their peak, so you’ll still get great flavor! (A great option in winter!)
- Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (PINK box not yellow box).
- Sugar. Use the exact amount of sugar called for, for best results. Sugar affects the flavor AND texture, since it’s part of what helps the pectin gel. Reducing the sugar may mean your jam doesn’t set or sets too soft. This is already a low sugar strawberry freezer jam recipe, and you’ll only be having 1-2 Tablespoons at a time. Let yourself have this!
- Pay Attention To Timing. This recipe is SUPER simple, but the timing does matter. Make sure to boil the pectin mixture for 1 full minute at a rolling boil, stir the strawberries into the pectin mixture for a full minute, pour jam into jars quickly, let them set 24 hours, then freeze as directed.
Video
Find the recipe:
sweetsandthankyou.com/strawberry-freezer-jam/
This jam was so easy and it set perfectly. I can’t wait to put it on EVERYTHING!