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Taste the refreshing flavors of summer all year long with this Easy Strawberry Freezer Jam Recipe. And the best part? This recipe uses half the sugar of typical freezer jam– So enjoy this delicious strawberry jam guilt-free!
Forget the cooking, special canning equipment, and hot water bath that come with making traditional jam. This recipe is oh-so-easy with simple steps and sweetly divine flavor. It’s a low sugar strawberry freezer jam recipe that will make you swoon!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Freezer jam is an easy way to make a lovely gift; plus, I’ve made some beautiful Strawberry Jam labels for you to print out with your freezer jam, both for your pleasure and gifting.
It’s great for any holiday, including Easter, Father’s Day, or Mother’s Day. Tie the adorable mason jar with a pink ribbon and attach the recipe with storing and serving instructions, or print the labels below; you can also use these FREE from the kitchen gift tags!
Why You Will Love This Jam Recipe
- Quick and Simple – A 20-minute recipe, using 3 basic ingredients!
- Versatile – Keep a few jars in the freezer to add fresh strawberry flavor to buttered toast, scones, biscuits, and even ice cream whenever desired!
- Guilt-Free Recipe – Our recipe uses not nearly as much sugar as a typical freezer jam. Enjoy your delicious jam guilt-free!
- Strawberry Season – This is the perfect way to preserve sweet seasonal strawberries!
Simple Ingredients
Strawberries | Juicy and fresh strawberries work best for homemade jam. Just be sure to remove the stems! I would avoid substituting this key ingredient with frozen strawberries to prevent overly runny results. Freshly picked local strawberries are also great!
Sugar | I like to use all-natural cane sugar for most of my recipes, but I opted for white granulated sugar in this homemade strawberry freezer jam. Keep in mind that other strawberry jam recipes call for four cups, while this version requires less sugar. I wouldn’t recommend using a sugar substitute because of how the sugar crystals react with the pectin.
Fruit Pectin | I used Ball real fruit pectin (low-sugar) to produce the signature gel-like texture of jam. If you have the option, choose low-sugar pectin that will react better with the lack of sugar in the recipe. Citric acid or a dash of lemon juice also helps the pectin function when you can’t find the low-sugar product at your grocery store. Sure Jell is another good one.
Fresh Tips
- Check the expiration date on your pectin and make sure it’s fresh.
- If your sugar is not dissolving, allow the jam mixture to sit for 5-10 minutes, then stir again well.
- Try and use a low-sugar or no-sugar pectin, this is made especially for low sugar jams.
How to Make Low Sugar Strawberry Freezer Jam
First, crush the ripe strawberries! If you have a food processor handy, dump the fresh berries into the container and pulse them a few times, leaving some chunks of fruit.
Otherwise, place the strawberries in a large bowl and use a potato masher to mash them up. When mashed, the two quarts of berries should produce around five cups of strawberries.
Next, whisk together sugar and the box of pectin in a separate bowl. Then, add the crushed strawberries to the sugar mixture and continuously stir for at least three minutes, 4-5 minutes if using all-natural cane sugar. Remember to scrape the bottom to get all the ingredients!
Finally, using a ladle, scoop the strawberry mixture into freezer-safe containers (glass jars or plastic containers), fit with a tight-fitting lid, and place the storage containers in the freezer. Easy, right? This method is so much more manageable than a traditional jam recipe!
Helpful Tips for Low-Sugar Jam Making
- A meat chopper will also work if you don’t have a food processor or potato masher. It’s also easier when the berries are at room temperature.
- Cut the stems off using a paring knife. The process is made more simple when you use a strawberry huller. I highly recommend one of these convenient tools if you often chop up strawberries.
- This jam is slightly less gel-like because there’s only a little sugar. Add up to four cups of sugar if you prefer a thicker consistency and aren’t worried about the extra calories.
- The jam won’t set fully right away, hence the instructions to allow it to sit on the counter for 24 hours.
- If jam starts separating (fruit floating to the top), give the freezer jam a quick stir, reseal, and then return to the counter until 24 hours is up.
Mason jars work great for storing homemade jam! Just be sure to leave about an inch of space in the container so it allows for expansion as it freezes.
How to Fix Runny Freezer Jam
Several readers have had issues with their jam setting up; remember that even the most experienced jam makers can experience runny jam. Make sure your pectin has not expired.
I consulted with a friend, who I consider a jam and canning expert, and she gave me thiswebsiteas her troubleshooting guide. Below are several of her ways and a few others I’ve researched.
- First, remember that pectin can take 24-48 hours to set up, so wait before trying any of the below methods. It can take that long for the pectin to do its work.
- Don’t remake more than 4 cups (8 pints) at a time.
- Place jam in a low, wide pan (more surface area) and, over low heat, bring to a boil. Allow to boil down, but be careful not to over-boil it, simmer 5-10 minutes until it thickens.
- If it still doesn’t thicken, whisk ¼ cup sugar mixed with 1 tablespoon powdered pectin for every 4 cups of jam.Pour the jam into a low, wide pan and add the sugar and pectin combo. Stir regularly while simmering until the sugar and pectin are dissolved and the mixture has thickened, then pour into jars.
- Or try stirring 2 tablespoons of chia seeds into the jam mixture; the chia seeds will absorb the moisture naturally without adding sugar. If you don’t like the look of the seeds, give it a whir in a blender. Allow it to set up overnight, and you get chia seeds’ added health bonus.
- Or stir in 1-2 teaspoons of cornstarch mixed in 2-3 teaspoons of water, and pour the slurry into the simmering jam mixture, stirring constantly; it should thicken up considerably. It may have a cloudier appearance after using cornstarch, but this is another way without adding more sugar.
For best results, allow freezer jam to sit on the counter, in airtight containers for 24-48 hours, to allow it to set more fully before freezing. Then, place jars in the fridge or freezer.
Once the jam starts setting, you may notice the fruit floating to the top and some separation of fruit and jelly. While this is normal, stir the jam quickly using a spoon or knife, and the fruit should stay suspended.
Free Strawberry Jam Labels
You are going to love these 2-inch freezer strawberry jam labels! Three designs. Print them out on quality paper, use a 2-inch punch or hand cut them, then use a glue stick to affix them to the jar or the top of the lid. Or print onto Avery 2-inch round labels.
Simply click the link below for thefree printable sugar scrublabels.
If you love making homemade hostess gifts or neighbor gifts like this, then try my Strawberry Sugar Scrub, Strawberry Lip Scrub, and my Lemon Antibacterial Hand Scrub.
How to fix grainy low-sugar strawberry freezer jam
- Even though freezer jam is quick and easy, you want to ensure your sugar is all dissolved; if not, as it sets, it can cause graininess.
- To avoid grainy freezer jam, stir it well; it should deepen in color as the sugar dissolves. If necessary, allow it to sit on the counter for a few minutes, then keep on stirring.
- Get the kids or grandkids involved! Let them stir, stir and stir some more!
Can I use frozen strawberries for freezer jam?
I’ve always used fresh strawberries, but yes, typically, you can substitute frozen berries for fresh ones in most recipes. I recommend thawing the strawberries first, draining any additional liquid, or laying them on paper towels. In theory, pulsing them in the food processor will do short work of thawing them, but they might contain too much liquid.
Variations and Substitutions
- Swap Out the Fruit: Feel free to trade strawberries for your favorite fresh fruit to make blueberry, blackberry, or even raspberry freezer jam!
There’s no shortage of delicious strawberry recipes here! Check out my Healthy Strawberry Bread, Easy Strawberry Shortcake Cookie Recipe,Strawberry Rhubarb Crumb Bars, and more by entering “strawberry” into my site’s search bar!
Recommended Equipment
- I love theseWeck Jars, I use them when I’m gifting. Make up a batch of Orange scones and deliver them to a friend with a beautiful jar of freezer jam! Standard Ball Jelly jars work well too!
- A Food Processor makes quick work out of mashing the strawberries.
- Ladling into the jars using a food funnel makes clean-up easier.
Storage Tips
How to Freeze Jam – Store your freshly-made jam in an airtight container in the freezer. It will last for up to 12 months!
Thaw and Serve – When ready to enjoy this deliciousness, thaw the freezer jars overnight in the fridge, then keep them refrigerated. Once thawed, give it a good stir before serving.
Refrigerate – In the refrigerator, strawberry freezer jam will last 3 – 6 weeks. I tuck mine in the back of the fridge, where it is coldest, for good measure.
Frequently Asked Questions
How do you serve strawberry jam?
There are endless ways to use your low-sugar freezer jam. For example, you can add it to Greek yogurt, mix it into a bowl of vanilla ice cream, smear it on crispy toast, spread it on warm biscuits, make a classic PB&J sandwich, or apply it to fluffy waffles!
How can I thicken jam without adding sugar?
Add one more tablespoon of pectin to the freezer jam, stirring it in well. Remember that pectin takes between 24-48 hours to fully set-up.
What’s the difference between jelly, jam, and preserves?
Jelly, jam, and preserves follow similar recipes and often taste alike. However, they are certainly not the same thing. It’s easy to get them confused with one another because of how close in texture and taste they can be.
Jam contains mashed fruit, and jelly is made with juice. Preserves are much like jam, except they often have whole pieces or large chunks of the fruit, unlike the smooth texture of jam.
How many pints are in a quart of strawberries?
There are two pints in every quart of strawberries, about 1.5 pounds.
1 quart = 1 ½ pounds (approximate)
4 cups whole strawberries = 1 quart
1 quart = 2 pints
1 quart = about 24 large strawberries or 48 medium strawberries
More ways to use strawberries
For more fruity good fresh recipes like this one, try a few of these fruit recipes listed below:
Fresh Strawberry Refresher
Using fresh strawberry syrup (recipe below) in this light, tasty and delicious non-alcoholic drink.
Strawberry Refresher
Fresh Strawberry syrup
This no-cook strawberry syrup is perfect to brighten and bring sunshine to co*cktails, mocktails, ice cream, and more! Check out this Strawberry Gin co*cktail with free printable instruction sign.
Strawberry Syrup
What to serve with Strawberry Freezer Jam
- Replace the raspberry jam on these Raspberry Thumbprint Cheesecake Cookies.
- Drizzle over this Lemon Ricotta Cake (oh so good!)
- Serve alongside this easy Rhubarb Dump cake for a strawberry rhubarb flare.
- Drizzle a little on top of these Strawberry Cheesecake Phyllo Cups!
Remember that pectin can take 24-48 hours to set up fully. See the troubleshooting guide if your jam is still runny after 48 hours.
I hope you loved this low sugar strawberry freezer jam — if you did, would you share your creation onInstagram,FacebookandPinterest? And be sure to comment below!
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Strawberry Freezer Jam Recipe (Low-Sugar)
This easy Strawberry Freezer Jam Recipe uses half the sugar of typical freezer jam, a low sugar strawberry freezer jam! YES! Enjoy this delicious strawberry jam guilt-free!
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Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings: 5 half-pint jars
Calories: 487kcal
Author: Kathleen Pope
Ingredients
- 2 quarts strawberries cleaned, patted dry, stems removed (2 quarts equals about 3 pounds)
- 2 cups granulated sugar I used all-natural cane sugar, regular white sugar may also be used
- 6 tablespoons low-sugar fruit pectin I used Ball low-sugar fruit pectin, but also try Sure Jell low sugar
US Customary – Metric
Instructions
In a small bowl, whisk together sugar and fruit pectin
In a food processor, pulse strawberries a few times. You want some chunks. Or in a large bowl using a potato masher, mash strawberries, leaving some chunks.
Add 5 cups crushed strawberries (2 quarts should yield just about 5 cups) to a large bowl, sprinkle the sugar and fruit pectin over the mashed strawberries.
Stir the strawberry jam mixture really well for 3 whole minutes. Make sure you are scraping the bottom.
Spoon into containers or jars, cover and seal, then set on the counter for 24 hours. As the jelly starts to set, if there is separation (the fruit begins to float to the top), give it a quick stir, and the fruit should stay suspended.
After 24 hours, place jars of jam in the freezer or refrigerator; be sure to leave about an inch of space in the jars for your freezer jam so it allows for expansion while it freezes.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.
Notes
Storage
- Store frozen jam in well-sealed containers in the freezer for up to 6-12 months. Leave about an inch of head space to allow for expansion when freezing. I have frozen in glass containers for years and only had something break if I overfilled it.
- When ready to enjoy, thaw overnight in the fridge and refrigerate the freezer jam for 3-6 weeks. I tuck mine in the back of the refrigerator, where it is coldest.
- Instead of a food processor, use a potato masher or a meat masher (like what you’d use to break up ground beef); it works well.
- Clean and de-stem strawberries using a paring knife or using a strawberry huller.
- This is a lower-sugar version. Because of that, the jam is a little less gel-like. Add more sugar, up to 4 cups, if you prefer a thicker consistency.
- Fresh-picked strawberries are ideal, but store-bought will work fine. I’ve never used frozen strawberries, but typically you can swap frozen for regular berries in cooking and baking. If using frozen strawberries, thaw them first, draining as much of the liquid as possible
How to Fix Runny Freezer Jam
Several readers have had issues with their jam setting up; remember that even the most experienced jam makers can experience runny jam. Make sure your pectin has not expired.
I consulted with a friend, who I consider a jam and canning expert, and she gave me thiswebsiteas her troubleshooting guide. Below are several of her ways and a few others I’ve researched.
- First, remember that pectin can take 24-48 hours to set up, so wait before trying any of the below methods. It can take that long for the pectin to do its work.
- Don’t remake more than 4 cups (8 pints) at a time.
- Place jam in a low, wide pan (more surface area) and, over low heat, bring to a boil. Allow to boil down, but be careful not to over-boil it, simmer 5-10 minutes until it thickens.
- If it still doesn’t thicken, whisk ¼ cup sugar mixed with 1 tablespoon powdered pectin for every 4 cups of jam.Pour the jam into a low, wide pan and add the sugar and pectin combo. Stir regularly while simmering until the sugar and pectin are dissolved and the mixture has thickened, then pour into jars.
- Or try stirring 2 tablespoons of chia seeds into the jam mixture; the chia seeds will absorb the moisture naturally without adding sugar. If you don’t like the look of the seeds, give it a whir in a blender. Allow it to set up overnight, and you get chia seeds’ added health bonus.
- Or stir in 1-2 teaspoons of cornstarch mixed in 2-3 teaspoons of water, and pour the slurry into the simmering jam mixture, stirring constantly; it should thicken up considerably. It may have a cloudier appearance after using cornstarch, but this is another way without adding more sugar.
Nutrition
Serving: 1jar | Calories: 487kcal | Carbohydrates: 125g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 40mg | Potassium: 582mg | Fiber: 9g | Sugar: 98g | Vitamin A: 46IU | Vitamin C: 223mg | Calcium: 63mg | Iron: 2mg
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