The thing about this strawberry jam is that it has that amazing, intense strawberry flavor, AND low sugar! If you are looking for the perfect condiment for toast, waffles or cookies you will love this homemade strawberry jam recipe. Also, we surely don’t use pectin, an additive in most commercial jams and jellies, because of it’s high sugar levels.
Did we get you thinking waffles? 🙂 Check out our gluten-free dairy-free waffle recipe.
Scroll down for the transcribed jam recipe our watch our video recipe below!
- 1 Homemade Strawberry Jam Recipe (Low Sugar & no Pectin!)
- 2 Method: How to Make Our Low Sugar Strawberry Jam!
- 3 FAQ: How to Make Our Gluten Free Strawberry Jam!
- 3.0.1 Q: Why the low sugar?
- 3.0.2 Q: How long will the jars keep?
- 3.0.3 Q: Is it possible to can the jelly for long-term storage, more than 2 years? If so how could you do it?
- 3.0.4 Q: What if I don’t have a food processor? Will a blender or a magic bullet work?
- 3.0.5 Q: What is the significance of skimming the foam in the pot?
- 3.0.6 Q: Could we make this recipe with any other fruit or does it have to be only strawberries?
Homemade Strawberry Jam Recipe (Low Sugar & no Pectin!)
(No canning needed)
Makes 32oz, 2 pints or 4 small ½ pints
Ingredients & Tools:
4 Cups Strawberries pureed
3 Cups Organic cane sugar
1 Pyrex 9×13 dish
Long handled spoon
Method: How to Make Our Low Sugar Strawberry Jam!
Wash, remove green stems, and puree in a Cuisinart. You will need 4 cups of strawberry puree.
Put puree in a heavy bottom stainless steel pot. Turn on the burner to medium-high.
Bring to a boil over medium heat. Stirring frequently, but not continuously. Boil on medium high for 5 minutes.
Boil jam for 5 more minutes.
Begin to skim off foam. Then add 2nd cup of sugar. Bring back to a boil again for another 5 minutes.
Stir in the 3rd cup of sugar and cook 5 more minutes on medium high. When you stir it continues to boil.
Remove the foam that comes to the surface (see image above).
Once boiled, use oven mitts to immediately pour into the 9 x 13 Pyrex dish. Set in a place where there are no drafts, ants or possible interruptions. Cover with a tea towel and let rest overnight. Do not refrigerate.
After 8 hours, and jam has set, (its thickened), ladle or spoon into jars or containers. You may freeze or put into the refrigerator. The jam will last in refer for 2-3 months unopened.
Want to try another awesome jam recipe of ours? Try our lemon verbena nectarine jam that’s low sugar and no pectin as well. 🙂
Looking for more jams and jellies? Check out a wonderful library here.
FAQ: How to Make Our Gluten Free Strawberry Jam!
Q: Why the low sugar?
CGK Answer: Strawberries are already packed with natural sugars. We use as minimal addition sugar as possible to preserve its naturally sweet flavor 🙂
Q: How long will the jars keep?
CGK Answer: Since the jars are refrigerated, they should keep around 2-3months.
Q: Is it possible to can the jelly for long-term storage, more than 2 years? If so how could you do it?
CGK Answer: Our strawberry jam is a refrigerator jam, made in small batches and intended for quick eating or giving it away. Therefore if you don’t store in the refrigerator you can store it in the freezer. We would suggest using the jam within the year. This jam is not a jam that you can can using the water bath method.
Q: What if I don’t have a food processor? Will a blender or a magic bullet work?
CGK Answer: If you do not have a food processor, you can you the pulse setting on a blender or “pulse” in a magic bullet to create the same jam effect.
Q: What is the significance of skimming the foam in the pot?
CGK Answer: For many I think the foam just isn’t appealing in texture or look. It’s totally a preference. If it’s not a gift then stir it back into the jam. I don’t skim when I’m making it for the house. However for a gift I do skim.
Q: Could we make this recipe with any other fruit or does it have to be only strawberries?
CGK Answer: Totally can use another fruit!