Can I make this strawberry lemon jam without pectin?

Yes. You can make strawberry jam without pectin by cooking the berries longer with lemon juice until the mixture thickens naturally. The set will be softer, but the flavor is just as good. It takes more time and you will get a smaller yield.

How long does low sugar strawberry jam last?

Properly canned jars last up to one year in a cool, dark pantry. Once opened, store in the fridge and use within three to four weeks. Uncanned jam keeps for five to six days in the fridge, or up to twelve months in the freezer.

Can I use frozen strawberries for this recipe?

Yes, frozen strawberries work well. Thaw them first and drain any excess liquid before crushing. The flavor may be slightly less bright than fresh berries, but the jam will still turn out great.

What is the difference between freezer jam and canned jam?

Freezer jam is not heat-processed and stays in the freezer until you are ready to use it. Canned jam is processed in a boiling water bath, which creates a shelf-stable seal. Both methods work with this recipe, and the taste is very similar.

Low Sugar Strawberry Lemon Jam You'll Make Every Summer

Description

This low sugar strawberry lemon jam is bright, fresh, a little tangy, and just sweet enough. Made with ripe strawberries, lemon juice, low or no-sugar pectin, and a small amount of sugar, it is perfect for canning, freezing, or keeping in the fridge.

Ingredients

Scale

8 cups crushed fresh strawberries
1 cup granulated sugar
1/4 cup fresh lemon juice
1 package low or no-sugar pectin
1/2 cup water

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Instructions

Prepare jars if canning by boiling them in a water bath for 10 minutes to sanitize and warm them.
Wash the strawberries and remove the stems.
Crush the strawberries with a potato masher or food mill until you have about 8 cups.
Add the crushed strawberries, water, and lemon juice to a large pot.
Stir in the low or no-sugar pectin.
Bring the mixture to a full rolling boil over high heat, stirring constantly.
Add the sugar once the boil cannot be stirred down.
Return to a rolling boil and cook for 1 minute, stirring the whole time.
Remove the pot from the heat.
For fridge jam, pour into containers, let cool, and refrigerate.
For canning, ladle the hot jam into warm jars, leaving 1/4 inch of headspace.
Wipe the rims, add lids, and seal the jars.
Process the jars in a boiling water bath for 10 minutes.
Remove the jars carefully and let them cool on a rack for 24 hours.
Check the seals once cooled and refrigerate any jars that did not seal.

Notes

Use ripe, in-season strawberries for the best flavor. Do not skip the rolling boil because it activates the pectin and helps the jam set. The jam thickens as it cools, so let jars rest for a full 24 hours before checking the final texture.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Jam
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 25
Sugar: 5g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg