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Every home needs an easy strawberry jam recipe without pectin (specifically store bought pectin) and low sugar. Because I'm a firm believe your jam shouldn't have more sugar than it does fruit.
Like any pioneer woman, the beginning of summer marks jam and jelly season on our homestead. Fingers are sure to be stained with the berry of the moment and snack breaks are taken at the bush with the most ripe fruit.
Homemade strawberry preserves are the first berry recipes to hit my canning jars come spring. My husband loves strawberry jam, it is his absolute favorite. I've yet to meet a jam I didn't like, but he's partial to this one.
One of the reasons we preserve our own food is so we have a full stocked pantry that isn't dependent upon the grocery store, is healthier without chemicals and GMO ingredients, and to save money. Using a strawberry jam recipe without store bought pectin and low sugar stays keeps us within these guidelines, and is how the pioneers and our great-grandmother's made jam.
Because I want my homemade strawberry jam to taste like strawberries, not a bucketful of sugar.
If you already have jars (canning jars will last for decades as long as they're not chipped), then your only cost is lids, sugar, and pectin. Now you can eliminate the store bought commercial pectin, cutting your cost even more with this low sugar no pectin strawberry jam recipe.
I don't know about you, but homemade jam that contains more sugar or as much sugar as it does fruit, just doesn't sit right with me. Not only is this low sugar strawberry jam recipe healthier, it's also much more frugal without pectin from the store and loads of sugar.
Plus, I'm all about recipes that don't rely on store bought items. Anyone else feel they were born a century to late and should have been besties with Laura Ingall's Wilder in Little House on the Prairie? You, too! Good, grab your apron, your Mason jars, and let's get to jamming.
Lemon and apples are both very high in natural pectin. My grandmother never used pectin and now you don't have to either. Surprisingly, you just get a hint of the lemon, so if you want it to be stronger, add the juice of one more lemon. Think strawberry lemonade in a jam. Oh, yes, don't mind if I do.
If making things from scratch the old-fashioned way without chemicals and a ton of store bought ingredients, you're going to love The Made-From-Scratch Life.
Included are my great-grandmothers and grandmother's recipes for jams and jelly without store bought pectin. Learn how to preserve food the old-fashioned way complete with charts, lists, and time tested recipes! P.S. check out the bonuses –> The Made-From-Scratch Life
Our FREE Jam & Jelly Troubleshooting Guide– how to test if your jam has reached the setting or gelled point before putting in jars and processing, what 3 easy steps to take if it's not reaching the gel point, and how to salvage it if it didn't gel. Bonus, the fruit acidity and pectin level chart!
(When you sign up for our FREE Guide you'll get the option for a super special pricing to join our Home Fruit Preservation e-Course!) Click here!
That fruit canning ecourse is exactly what I needed as a new canner! Well worth the $7.
Classic Zester- this little beauty makes getting that pectin luscious lemon zest into your strawberry jam without the bitter pith so easy.
Stainless Steel Canner– (Safe for glass top stoves) this water bath canner won't rust like the granite wear runs and will be your trusty side kick in the kitchen for years to come.
6 Piece Canning Set- The jar lifter is worth five times the price of this. Best part, this 6 piece set is 79% off at time of posting. I use mine with every canning project and can't believe I ever canned without it. No more burnt fingers!
8 ounce jelly jars- These are the perfect size for jam and jelly making. I use these for pickled garlic as well. Can you ever have too many canning jars? In case you were wondering, the answer is no my friend.
Strawberry Jam Ingredients
8 cups strawberries (rinsed and hulled, before mashing)
3 cups sugar
Zest from 2 lemons
¼ cup lemon juice
Instructions to make and can strawberry jam without pectin and low sugar
Makes approximately 4 pints.
Note: Always inspect your jars of jam and jelly before using. If the seal is broken, jar is leaking, off odor, off appearance, or any signs of mold, do not eat or taste it. Throw it out. Check the seal when you go to use jar, even if it sealed when you put it in the pantry. Seals can sometimes come undone over time.
One reader wrote in saying the lemon flavor in a batch she did that didn't set was strong, but after re-cooking the jam until it reached its gelling point, the lemon flavor is barely detectable.
Did you grab your FREE jam & jelly troubleshooting guide with the bonus charts? Snag it here and never worry about failed jam or jelly again!
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.