Low Sugar Strawberry Jam (with Pomona’s Pectin)

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Low Sugar Strawberry Jam (with Pomona’s Pectin)

This low sugar strawberry jam is made with Pomona’s Universal Pectin, allowing you to adjust the sweetness to your taste—whether that’s sugar, honey, maple syrup, or something else entirely. The calcium-activated pectin sets beautifully without relying on sugar, preserving the fresh flavor and bright color of summer strawberries. It’s a flexible, shelf-stable preserve that’s perfect for toast, yogurt, or baking.

Prep Time10

Cook Time10

Canning Time10

Total Time30

Course: Jam

Cuisine: American

Keyword: low sugar jam, Strawberry canning recipes

Servings: servings, makes four to five half pint jars

Equipment

Water Bath Canner

Ingredients

4 cups mashed strawberries from about 8 cups whole berries
2 tsp calcium water from Pomona’s packet
¼ to 1 cup sugar honey, or maple syrup (adjust to taste)
2 tsp Pomona’s Pectin powder

Instructions

Prepare the Equipment: Wash jars, lids, and rings. Set up a boiling water bath canner and keep jars hot until ready to fill.
Prep the Fruit: Rinse, hull, and mash strawberries until you have 4 cups. Measure and add them to a saucepan with 2 tsp prepared calcium water.
Mix Pectin and Sweetener: In a small bowl, thoroughly mix pectin powder into your chosen sweetener (sugar, honey, or maple syrup).
Cook the Jam: Bring the fruit mixture to a full boil. Stir in the pectin-sweetener mix. Return to a full boil and cook 1–2 minutes, stirring constantly.
Fill the Jars: Immediately ladle hot jam into prepared jars, leaving ¼ inch headspace. Wipe rims, apply lids, and tighten bands fingertip tight.
Process in Water Bath: Process in a boiling water bath for 10 minutes (15 minutes above 6,000 ft). Let jars rest 5 minutes before removing.
Cool and Store: Cool jars undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place for up to 18 months.

Notes

Pomona’s allows full control over sweetness—you can use as little as ¼ cup of sweetener for a mildly tart jam, or up to a full cup if your berries need a boost. The flavor of the fruit comes through beautifully since you’re not boiling it hard or burying it in sugar. If using honey or maple syrup, be aware that they each add a little of their own flavor to the jam.

The calcium water is essential, even though it may feel like an odd step if you’re used to other pectins. It’s what allows the pectin to set without sugar, and it doesn’t affect the flavor at all. You’ll have enough calcium powder in one Pomona’s box to make multiple batches.

Yields can vary depending on how much sweetener you use—less sugar means less volume. This recipe reliably yields 4 half-pints with ½ to 1 cup sugar.

Nutrition