There is nothing better than homemade jam with fresh-picked strawberries. This Low Sugar Strawberry Jam recipe lets you enjoy that summer sweetness all year long. With just the right amount of sugar and a pink box of Less Sugar Sure-Jell, you can stock your freezer with a jam that’s bright, flavorful, and easy to make at home.
If you’ve never made freezer jam before, this is your sign. There’s a quick stovetop step, but no boiling fruit for hours or fussing with canning gear. This jam is fast, fresh, and freezer-ready. Less sugar means the strawberries actually taste like strawberries.
My classic Strawberry Freezer Jam is a great all-around option, but if you're watching your sugar, this version hits the sweet spot. Want to see how it stacks up to a full-sugar version? Try my Certo-based jam recipe. Or go tart and sweet with Strawberry Rhubarb Freezer Jam. Slather it on toast, waffles, or anything from my breakfast recipes and start your day like it’s strawberry season.
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Why You'll Love This Recipe
- Uses less sugar but still tastes like fresh summer strawberries
- Super easy. No canning, no cooking, no stress
- Made with Sure-Jell for Less or No Sugar, so it’s great for special diets
- Freezer-friendly for year-round jam that’s ready when you are
- A quick win for your breakfast game. Toast, waffles, yogurt, you name it
Featured Ingredients
- Fresh, Ripe Strawberries – The key to the success of this freezer jam is using ripe, flavorful strawberries.
- Sugar – Yup, this recipe still needs sugar to make the jam you all know and love.
- Sure-Jell – Use the Less Sugar Sure-Jell in the pink box. This is important for success.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Add the exact amount of sugar, water, and one packet of Less Sugar Sure-Jell (pink box) to a large saucepan. Bring this mixture to a boil over medium heat, stirring constantly.
I love to use my flat whisk for this task. Boil for 1 minute while stirring, then remove from heat.
Step 2: In a large bowl, add the strawberries and crush them with a potato masher. For a rustic jam, leave some chunks of fruit. For smoother jam, use an immersion blender.
Step 3: Measure exactly 4 cups of crushed berries, and stir in the Sure-Jell mixture for 1 minute to fully incorporate.
Step 4: Ladle jam into clean jars or freezer containers, leaving ½ inch of headspace to allow for expansion. Add covers.
Step 5: Let the jars sit at room temperature for 24 hours.
Step 6: Label and date the jars (this solves mysteries later), then refrigerate for up to 3 weeks or freeze for up to 12 months.
Equipment
- Mason Jars or Freezer-Friendly Containers – clean and dry
- Wide Mouth Funnel – makes filling easier and neater (also great for filling homemade granola in mason jars!)
- Freezer Tape – for labeling EVERYTHING in your freezer.
Tips and Tricks
Make sure your containers are clean. Nobody wants dust in their jam.
Have the kids help. Use a heavy duty straw to hull strawberries by pushing through the bottom.
Don’t forget to leave headspace. Jam expands in the freezer and needs room.
Storing and Freezing
Storing: Up to 3 weeks in the refrigerator.
Freezing: Up to 1 year in the freezer. Yes, we’ve stretched it longer, and the strawberry jam was still delicious.
FAQs
The yellow box is the original and uses more sugar. The pink box is made for less or no sugar and makes a more rustic jam.
Sugar is heavier than fruit, so it sinks. Just give it a stir before using.
Yes. Thaw them completely and drain any extra liquid first.
A low sugar pectin. I use Sure-Jell in the pink box with great success.
This recipe walks you through exactly how to make strawberry jam with less sugar using Sure-Jell for low or no sugar recipes.
In the freezer: up to 1 year. In the fridge after thawing: 3 to 4 weeks.
Nope. Just wash with hot, soapy water and dry thoroughly.
Double check your pectin type and sugar measurement. Make sure it isn't expired. If it doesn’t set, stir it into yogurt or oatmeal.
How to Enjoy Low Sugar Strawberry Jam
I love to spread this jam on buttered toast or English muffins. It’s also amazing on gluten free pancakes or thin Swedish pancakes. And if you’re feeling extra, drizzle it on vanilla ice cream. plain Greek yogurt or swirl it into a smoothie bowl.
More Loveable Strawberry Recipes
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Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Low Sugar Strawberry Jam
Ingredients
- 4 cups crushed strawberries about 8 cups whole strawberries
- 3 cups white granulated sugar (Note 1)
- 1 box (1.75 ounces) less sugar Sure-Jell pink box (Note 2)
- 1 cup water
Instructions
- In a large saucepan, measure the exact amount of sugar. Do not use less sugar, it will not work. Stir in a packet of less sugar Sure-Jell and water. Bring this mixture to a boil over medium heat, stirring constantly.
- Boil the sugar, Sure-Jell, water mixture for 1 minute, stiring the entire time. After one minute, remove from heat.
- Crush strawberries in a large bowl with a potato masher. Use two bowls, one to crush the berries and one to measure out the exact amount. A dry measuring cup is the easiest way to measure the crushed strawberries.
- Add the Sure-Jell mixture to the crushed strawberries. Stir for 1 minute.
- Fill the jars or containers right away. Using a wide mouth funnel makes this task less messy. Leave ½ inch space from the top. This will give the jam enough room to expand when it freezes.
- Let the jars stand at room temperature for 24 hours. Refrigerate up to 3 weeks or freeze for 1 year. Defrost before using.
Venessa Mandelkow says
We love to make homemade uncrustables with this low sugar jam! Nobody can tell it has less sugar - Mom Win!!!