Low Sugar Strawberry Jam Recipe

128 servings
40 min

My grandma used to make strawberry freezer jam, and it was so good! I've made it for years, but now I've switched to canned jam to save freezer space. For the last few years I've been making a low sugar strawberry jam recipe.

Strawberries are in season now, and i wanted to preserve them for later. My kids eat a lot of strawberry jelly, so I make a few batches a year.

Pectin needs sugar in order to set. You can't just use less sugar or it won't set up right. You can, however, use Sure Jell low sugar in the pink box for low sugar or no sugar recipes. The amount of fruit needed is different for low sugar and no sugar, so this recipe is just for low sugar.

This is a water bath canning recipe. I cooked the jam, and it brings out the strawberry flavor and gives it a nice gel. Keep track of your canning recipe by making a binder with my printable canning journal.

Low Sugar Strawberry Jam Recipe
Recipe details
  • 128  servings
  • Prep time: 30 Minutes Cook time: 10 Minutes Total time: 40 min
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  • 6 cups crushed strawberries
  • 4 cups sugar
  • 1 box Sure Jell Low Sugar

Use a dry measuring cup to measure the crushed strawberries and place in a large saucepan.
Measure the sugar and place in a separate bowl.
In a small bowl, combine 1/4 of the measured sugar and 1 box of low sugar Sure Jell pectin. Stir well and add to the fruit in the pan. Stir well.
Bring the strawberry mixture to full rolling boil that can't be stirred down while cooking on high heat. Stir constantly.
Stir in the remaining sugar. Bring to a full boil while stirring constantly. Boil for exactly 1 minute while stirring. Remove from heat and skim off any foam.
Ladle the jam into prepared jars. Leave a 1/4 inch head space. Wipe the jar rims and cover with a lid and ring.
Place jars in hot water on a canning rack inside the canner. Add hot water to cover jars by 1 to 2 inches of water. Cover and bring to a full boil. Process jam for 10 minutes. When the time is up, turn off the heat and remove the lid from the canner. Let sit for 5 minutes. Then use a jar lifter to remove the jars from the water and place on a towel or other heat proof surface to cool completely.
Cari @ Homesteading in Ohio
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