Reduced Sugar Strawberry Jam
Are you sick of jam recipes that call for more sugar than fruit? Me too! I have a sweet tooth, but some jams are just too sweet for me. So I started using a no sugar needed pectin using the low sugar instructions. This delicious reduced sugar strawberry jam recipe will satisfy your sweet tooth without overloading you with sugar!
The instructions called for water or juice to be added but I prefer mine made with all fruit for more intense strawberry flavor.
Strawberry Rhubarb Freezer Jam – 2 Reduced Sugar Recipes
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I tweaked the recipe and did some experimentation. Here’s what I found…
- You can adapt the amount of sugar to fit your taste
- The jam will still set up nicely
- It is safe to can
- You don’t have to sacrifice flavor
- Reducing the sugar also reduces the volume of finished product
Reduced Sugar Strawberry Jam Recipe
- 11 2/3 cups crushed strawberries
- 7 1/2 Tbsp Ball ‘Realfruit’ Low or No Sugar Needed Pectin
- 2 1/2 cups sugar, divided
- 1/4 tsp butter or margarine to reduce foaming, if desired.
- Wash 1/2 pint jars (10) and sterilize for 20 minutes in your hot water bath canner.
- Follow manufacturer’s instructions for preparing canning lids and screw bands.
- Crush strawberries and place in large stainless steel pot.
- Mix 1/2 cup of sugar into small bowl and add pectin. Combine thoroughly and add to crushed berries. Combine well.
- Measure remaining sugar into another bowl.
- Cook berry mixture on medium high until it comes to a rolling boil (can’t be stirred down).
- Add sugar, all at once and stir.
- Add butter or margarine to reduce foaming, if desired.
- Bring back to a rolling boil.
- Boil for 1 minute, remove from heat, and skim foam.
- Ladle jam into hot, sterile jars, leaving 1/4″ of headspace.
- Wipe rim with a clean cloth, center lid on the jar, screw on the band (fingertip tight).
- Use a jar lifter to place filled jars into the boiling water bath, with at least 1-2″ of water over jars.
- Process for 10 minutes, adjusting for altitude.
- Remove jars from canner with a jar lifter and place on a towel to cool.
- Check jars for seal after 24 hours. Jars that do not seal should be refrigerated and used in 3 weeks.
- Makes approximately 10 half-pint jars of jam.
Low or No Sugar Needed Pectin Works Great
I’m very happy with the Realfruit Low or No Sugar Pectin from Ball. I buy it in a 4.7oz plastic container that makes 22 half pint jars of jam.
There are other options for low or no-sugar pectin, and they should work just as well in this recipe as Ball pectin. Follow the instructions that come with the pectin product you choose and your jam should turn out delicious!
Want to grow your own strawberries? Check out Your Ultimate Guide to Growing Organic Strawberries!
Here are some other jam recipes I’ve shared:
Strawberry Rhubarb Freezer Jam
How to Make Peach Freezer Jam from Fresh or Frozen Fruit
Apple Jam Canning Recipe with Printable Gift Tags & Recipe Cards
How to Make Cherry Jam from Scratch
Strawberry Jam – Low Sugar Recipe
Cranberry Jam with Free Printable Labels
Easy Cranberry Jelly with Free Printable Labels
Apple Cranberry Jam with Free Printable Labels
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Some People Prefer Pomona’s Pectin
Full disclosure here, I’ve never used Pomona’s Pectin. Quite a few people swear by it and I plan to try using this pectin in the future. If you are interested in ordering Pomona’s Pectin through a buying club, check to see if Azure Standard has a buying club in your area. (I earn a referral fee if you purchase through my link.)
My mom always makes strawberry jam but it’s always too sweet. I will share this recipe with her and try this out!
I have started using the low sugar pectin too and I am very happy with the results. I have never made strawberry jam but the low sugar pectin works wonderfully for muscadine jam and jelly.
The low sugar pectin is the only kind I buy now. I really prefer having more fruit flavor and less sugar. I am sure your grape jelly and jam is delicious! Thanks for sharing your experience!