Low Sugar Strawberry Jam (with Powdered Pectin)

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Low Sugar Strawberry Jam (with Powdered Pectin)

This low sugar strawberry jam is made with Low Sugar Pectin, allowing the jam to set with far less sugar than traditional recipes. The result is a soft, spreadable jam that captures the bright, fresh flavor of summer strawberries—without the heavy sweetness. It’s quick to prepare and safe for water bath canning.

Prep Time10

Cook Time10

Canning Time10

Total Time30

Course: Jam

Cuisine: American

Keyword: low sugar jam

Servings: servings, makes eight half pint (8 oz) jars

Equipment

Water Bath Canner

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

This recipe is written specifically for use with low or no sugar pectin, such as Sure-Jell, Ball, or Mrs. Wages, all of which work the same and can be substituted 1:1. If you're using a bulk “flex batch” style pectin, use 6 tablespoons in place of a standard box.

Pomona’s Universal Pectin also works well, but it requires a different process and uses calcium water to activate the set—you can follow my separate recipe for Pomona’s here if that’s what you’re using.

You can safely adjust the sweetness in this recipe. The standard recipe uses 4 cups of sugar, but it sets well and taste great with as little as 2 cups if your berries are very sweet. Less than 2 cups results in a tart jam that may not appeal to everyone. You can also use honey, maple syrup, or agave in place of some or all of the sugar without changing the method. Just remember that your total yield will be lower if you reduce the sugar.

If foaming is a concern, you can stir in ½ teaspoon of butter to help reduce it, though some people avoid this for long-term storage due to potential off-flavors.

Nutrition