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      Homemade Strawberry Jam (Low Sugar & No Pectin!)

      • May 13, 2015
      150 150 Curry Girls Kitchen

      This homemade jam has a beautiful, intense strawberry flavor, low sugar, and is so simple to make you’ll never want to buy the storebought stuff again!

      Here at Curry Girl’s Kitchen, we love a good fruit jam. From spreading on toast to layering in a yogurt parfait, a good jam can seriously liven up a myriad of dishes and recipes! What we don’t love so much, however, is how much sugar you find in most storebought (and homemade) options. Added Pectin is typically the culprit.

      That’s why we’ve experimented and tested until we found the perfect jam recipe — absolutely full of amazing flavor with low sugar content and no added pectin. With this homemade low sugar strawberry jam, you can be %100 sure you’re getting more wonderful fruit than unhealthy refined sugars and additives. This is a recipe you can feel truly good about eating and sharing with family and friends!

      And If strawberry’s not your thing, give our lemon verbena jam recipe a try! It’s incredibly tasty with low sugar and no pectin as well!

      Making our homemade low sugar strawberry jam recipe…

      Scroll down for the full, printable recipe or watch our video recipe here!

      Following this recipe is super simple, but we do have a few notes before you get started: 

      The deal with added pectin. The main problem with added pectin is the amount of sugar that is required for it to work properly. In order for commercial pectin to set, 55-85% of the jam or jelly must be sugar. This means that your homemade jam would contain more sugar than fruit! Another problem to consider is GMO Commercial Pectin. A lot of the pectin you find in store is made from corn… and that typically means genetically modified corn (unless the product is certified organic). Even “all natural” fruit pectins are typically GMO based as they contain dextrose and citric acid, both corn-derived products. The good news? You really don’t need added pectin! The trick is to use fruit that is naturally high in pectin. Most berries (including strawberries) are.

      The strawberries. When making jam without added pectin, be sure to use fully ripe strawberries only. Wash them before cooking but do not soak. And of course, remove the stems.

      How long will the jam keep? The jars will keep around 2-3 months in the fridge. Plenty of time to enjoy!

      Why skim the foam off the top? For many, the foam just isn’t appealing in texture or look, but It’s totally a preference. If making it for the house, we just stir the foam back in. However, if it’s a gift we skim it off.

      This low sugar strawberry jam recipe is naturally sweet and thickens up wonderfully using just fresh ripe strawberries and a bit of organic sugar. When it’s done, we guarantee you’ll want to add it to as many things as you can! We love spreading it on our gluten-free homemade waffles and pancakes.

       

      Print

      Homemade low sugar strawberry jam recipe (no canning necessary)

      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes

      Ingredients

      • fresh strawberries, hulled (enough to make 4 cups of puree)
      • 3 cups organic cane sugar

      you will also need

      • 1 Pyrex 9×13 dish
      • 1 tea towel
      • 1 long handled spoon
      • 1 large pot

      Instructions

      1. Wash strawberries, remove green stems and puree in a food processor. You will need 4 cups of strawberry puree.

      2. Once pureed, pour puree into a heavy bottom stainless steel pot. Turn on the burner to medium-high.

      3. Bring to a boil stirring frequently, but not continuously. Boil on medium high for 5 minutes.

      4. Stir in 1 Cup sugar. Return to a boil, stirring every now and then to prevent the bottom from burning. Boil jam for 5 more minutes.

      5. Begin to skim off foam then add 2nd cup of sugar. Bring back to a boil again for another 5 minutes.

      6. Stir in the 3rd cup of sugar and cook 5 more minutes on medium high. Remove the foam that comes to the surface.

      7. 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.

      8. 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 the refrigerator for 2-3 months unopened.

      This is such a simple yet wonderfully delicious and versatile recipe, and we hope you love it as much as we do!

      Looking for more jams and jellies? This library has a bunch of fantastic recipes!