Low-Sugar Strawberry Freezer Jam

Low-Sugar Strawberry Freezer Jam

Yield 5 -6 half pints (8oz jars)


  • 3 1/3 cups crushed strawberries (2lbs strawberries)
  • 2 Tbsp lemon juice
  • 6 Tbsp Ball Classic Pectin OR 3 Tbsp Low or No Sugar Needed Pectin (equivalent to about 1 box of other brand pectin)
  • 1 1/2 cups sugar


  1. Wash, hull & crush strawberries in a LARGE (10 to 14-cup) microwaveable bowl to equal 3⅓ cups. You may use a potato masher, food chopper, or food processor to crush the strawberries; do not puree--leave slightly chunky. Add lemon juice & Pectin. Mix well. Let it sit at room temperature for 20 minutes.
  2. Add sugar; stir until mostly dissolved. Heat in the microwave on high for 10 minutes until boiling & foamy. (Keep an eye on it so it doesn't boil over.) Remove & stir one last time. Mixture will still be thin.
  3. Skim the foam off the top, then pour jam into clean freezer containers leaving ½" head space for expansion. Your jam should look consistently chunky throughout the jar after it is poured into the jars. If the fruit has risen to the top & the liquid remains at the bottom, pour the fruit back into the bowl, add one tablespoon more Pectin & heat again until boiling & foamy.
  4. Immediately top with lids & let stand at room temperature for 1 to 2 hours to cool down before placing in the freezer. Refrigerate up to 3 weeks or freeze up to 1 year.
  5. *To use freezer jam: Pull from the freezer, allow to thaw in the fridge, & use like store-bought jam. (The freezer is for storing purposes, since jam was not canned in a hot water bath.)

Recipe Notes

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