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Low sugar strawberry jam is the perfect way to enjoy fresh berry flavor without the overpowering sweetness of traditional recipes. Using low-sugar pectin allows the jam to set beautifully with just a fraction of the sugar, letting the natural taste of the strawberries shine.
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Strawberry jam is one of the most iconic summer preserves—and for good reason. It’s bright, fruity, and just sweet enough to bring out the best in ripe berries. I’ve made strawberry jam the old-fashioned way for years, using nothing but fruit, sugar, and time. It’s delicious, but let’s be honest—it’s very sweet. You can’t really reduce the sugar without compromising the set, and if you try, things get messy.
If you want to make a low sugar strawberry jam, the best way to do it is with low-sugar pectin. Trust me—I’ve tried making it without pectin, and while it technically works, it’s not great. You have to cook it so long that it turns thick, sticky, and dark, more like fruit leather or paste than jam. The berries lose their brightness, both in flavor and color.
Using a box of Low or No Sugar Needed Pectin gives you the flexibility to dial down the sugar without sacrificing the fresh berry flavor or the classic jam texture. This version sets beautifully with just 2 to 4 cups of sugar to 6 cups of crushed berries—and you can go even lower if you want to.
Why Use Low Sugar Pectin?
Most traditional jam recipes rely on high sugar levels to help the pectin in the fruit set properly. But strawberries are naturally low in pectin, so without a lot of sugar (or added pectin), your jam won’t gel—it’ll stay runny or have to be cooked to the point of being unrecognizable.
Low-sugar pectin solves that problem. It lets the fruit shine, keeps the cooking time short, and gives you control over sweetness. The flavor stays bright, and you end up with a jam that tastes like strawberries—not syrup.
Pectin Substitutions
This recipe is written using Sure-Jell’s Low or No Sugar Needed Pectin, but you have a few other options if that’s not what you have on hand.
Ball Low or No Sugar Pectin and Mrs. Wages Lite Fruit Pectin and work exactly the same as sure jell. You can follow the exact same instructions and sugar ratios as outlined in this recipe. All three brands are designed for use with reduced sugar, and they yield a similar set and consistency.
When using a “flex batch” pectin, one “box” of pectin is equal to 6 Tbsp of flex batch pectin.
If you’re using Pomona’s Universal Pectin, the process is a little different. Pomona’s uses calcium water to activate the pectin, which means you can adjust the sugar (or use honey or another sweetener) completely to taste without worrying about the jam setting. However, it requires a different method and measurement. I’ve put together a separate post for making low sugar strawberry jam with Pomona’s Pectin, which walks through that process step-by-step.
Ingredients for Reduced Sugar Strawberry Jam
This tested recipe comes from Sure-Jell’s package insert and works reliably every time:
- 6 cups crushed strawberries (about 12 cups fresh whole berries)
- 4 cups granulated sugar (or less)
- 1 package Sure-Jell Less Sugar or No Sugar Needed Pectin
- (Optional) ½ teaspoon butter to reduce foaming
This recipe yields about 8 cups of jam when you use 6 cups crushed berries and 4 cups sugar. You can use less sugar if you’d like, but your yield will be lower. I’ve found that it’s quite good with as little as 2 cups of sugar if you have very sweet berries, but less than that is a bit too tart for even my tastes.
You can also substitute maple syrup, honey or agave for all or part of the sugar without changing the instructions.
How to Make Low Sugar Strawberry Jam
Start by washing your hands and cleaning your work area, jars, and canning tools. You’ll need about 12 cups of fresh strawberries to get 6 cups crushed—that’s the amount you’ll use for this batch. Rinse the berries under cold running water, remove the stems, and crush the fruit in a bowl or pot using a potato masher or fork. Don’t purée—you want some texture in your jam.
Prepare your canner, jars, lids, and rings according to standard water bath canning guidelines. Keep the jars hot while you make the jam.
In a small bowl, combine ¼ cup of the measured sugar with the entire packet of low sugar pectin. Stir this into the crushed strawberries in a large, deep saucepan. If you want to reduce foaming, stir in ½ teaspoon of butter. (I don’t do this, as the butter can cause off flavors in storage, but some people swear by it.)
Place the saucepan over high heat and bring the mixture to a full rolling boil, stirring constantly. A rolling boil is one that doesn’t stop bubbling when you stir.
Once it’s boiling, add the remaining sugar and return the mixture to a full rolling boil. Boil for exactly 1 minute, stirring constantly to prevent scorching. Then remove the pan from heat and skim off any foam with a metal spoon.
Immediately ladle the hot jam into your prepared jars, leaving ¼ inch of headspace. Wipe the rims with a damp cloth to ensure a good seal, apply the lids, and screw the bands on fingertip-tight.
Process the jars in a boiling water bath canner for 10 minutes (or 15 minutes if you’re above 6,000 feet elevation). Once the time is up, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before lifting them out to cool.
Place the jars upright on a towel and let them cool undisturbed for 24 hours. After that, check the seals by pressing the center of each lid. If the center doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to 18 months. Refrigerate any unsealed jars and use within a few weeks.
Low Sugar Strawberry Jam (with Powdered Pectin)
Equipment
Ingredients
- 6 cups crushed strawberries, about 12 cups whole, fresh berries
- 4 cups sugar, or less, see notes
- 1 box Low Sugar Pectin, 1.75 ounces or 6 Tbsp.
- Optional: ½ teaspoon butter, to reduce foaming
Instructions
- Prep the Berries: Wash and hull fresh strawberries, then crush them in a large bowl or pot. Measure exactly 6 cups of crushed fruit into a deep saucepan.
- Combine Pectin and Sugar: In a small bowl, stir together ¼ cup of the measured sugar with the full packet of low-sugar pectin. Mix this into the crushed strawberries. If desired, add a bit of butter to help keep foaming to a minimum.
- Cook the Jam: Bring the strawberry mixture to a full rolling boil over high heat, stirring constantly. When it’s boiling hard enough that stirring doesn’t stop it, quickly stir in the remaining sugar. Return the pot to a full boil and cook for exactly 1 minute, stirring the whole time. Remove from heat and skim off any foam.
- Fill the Jars: Ladle hot jam into prepared jars, leaving ¼ inch headspace. Wipe rims clean, apply lids, and screw on bands fingertip-tight.
- Process in Water Bath: Place jars in a boiling water bath canner. Process for 10 minutes (or 15 minutes if above 6,000 feet in elevation). After processing, let jars rest in the canner for 5 minutes before removing.
- Cool and Store: Let jars cool undisturbed for 12–24 hours. Check seals, label, and store in a cool pantry for up to 18 months. Refrigerate any jars that don’t seal and use within a few weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Strawberry Canning Recipes
If you’ve got extra strawberries to preserve, there are plenty of other canning recipes worth trying once your jam jars are cooling on the counter. For a traditional option, you can make old-fashioned strawberry jam without pectin, which has a softer set and a rich, candy-sweet flavor.
If you prefer something smooth and seedless, strawberry jelly offers that classic bright red finish. For a more pourable option, strawberry syrup is perfect over pancakes or stirred into lemonade.
If you’re planning ahead for pies and crisps, strawberry pie filling is a tested, water bath-safe option. And for a sweet-tart twist, try strawberry rhubarb jam, which brings the best of spring flavors together in one jar.
