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strawberry jam over scones on plate
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4.83 from 23 votes

Low Sugar Strawberry Jam (without pectin)

Make this no-fuss homemade low sugar strawberry jam without pectin this summer and you'll be enjoying it on toast, scones and ice cream long after. Just 3 ingredients, no pectin, no canning process, freezer friendly and half the sugar of traditional jams.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Jams and Spreads
Cuisine: American
Servings (change as needed): 32 tbsp (2 cups of jam
Author: Cheryl Avrich

Ingredients

  • 4 cups ripe strawberries, washed, stems cut off (about 1 lb/0.5kg)
  • 1 1/2 cups (300g) regular granulated white sugar (more added sugar if strawberries aren't very sweet)
  • 1 lemon (you need 2 tbsp lemon juice plus 1 tsp lemon zest - or more to taste)

Instructions

  • STERILIZE JAR(S): You will need 1 medium-large mason jar or other clean jars (2 small ones). Run your jars through the dishwasher. Or, pour boiling water over and into the jars and covers and set them on a clean tea towel to dry.
  • PREPARE THE MIXTURE TO COOK: Place strawberries, sugar, lemon juice and zest in a medium-large pot (mixture should only take up about 1/3 of pot). Squish the strawberry mixture with a potato masher or your hands. (I use my hands). It's ok to leave some chunks of strawberries.
  • MAKE THE JAM: Heat stove to medium-high heat. Bring mixture to a boil. Lower to about medium heat (6 on my dial) - you want a medium rolling boil - for 15-22 minutes (depending on how loose or thick you like your jam). Stir occasionally to prevent scorching on the bottom and to prevent to foam from boiling over. Amount of cooking time will depend on speed of boil and size of pot. The jam is cooked when it reaches 217-220F/103-105C on a candy or instant read thermometer. Note 1 for another way to test doneness. Skim off the foam with a spoon. Taste and add a bit more lemon juice if you like.
  • STORE JAM: Pour jam into mason jars (or just one if larger). Cool to room temperature, then cover tightly and keep in the fridge. Or freezer. Note 2.

Notes

  1. How to tell if the jam is done: If you have a candy or instant read  thermometer, look for a temperature of 217-220F/103-105C. If you don't, scoop up some jam with a spoon and let it drip off the spoon. If it drips off very quickly, cook it some more. If it drips slowly, falls off in clumps and coats the spoon, it's done. 
  2. Storing/freezing: The jam, once opened, will keep in the fridge a few weeks (if it lasts that long!). Or freeze the jam for 2-3 months once it's completely cooled. Make sure to leave a 1/2 inch/1cm space at the top of the jar to allow for expansion. 
  3. Substitutes:
    • Use a 20 oz. package of frozen strawberries (no need to thaw). Fresh fruit is better, but frozen will work if you cook it longer due to the higher water content. 
    • If you don't have fresh lemon, use bottled lemon juice. Or a grated apple (another natural pectin source. Again, you may need to cook the jam a bit longer). 
  4. To double the batch - Use a large heavy pot. May need to cook longer to reach the right consistency. If you triple the batch, cook in two separate pots. 
 
Nutrition values are estimates.
 
Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 1mg