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How to Can Pears the EASY Way

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Learn how to can pears the easy way. With my simple trick you'll be able to peel your pears with ease and have delicious home-canned food to line your pantry shelves all year long.

Jars of canned pears in a steam canner.

Why I Love Canning Pears

This time of year is super busy with all of our canning going on. We depend upon our jars of home-canned goodness to feed us during the winter months when fresh fruit isn't just growing on the bush right outside our door.

However, that can make finding the time to fit in all the canning difficult. So when I see a trick that can speed things up, you can bet I'll share it with you. This old-fashioned no-knife peeling tip is one of my favorites.

A bag of sugar from Azure Standard.

Azure Standard

This video is sponsored by Azure Standard, a great place to build up your bulk supplies and long-term food storage.

I like to buy my sugar and cinnamon sticks in bulk, so whenever it's canning season I know my supply will be full.

Azure has a special promotion for first-time customers through October 30, 2022. When you purchase $50 or more, you can get 10% off your order with my coupon code “MKN10”.

[adthrive-in-post-video-player video-id=”1zpMrKr6″ upload-date=”2022-10-12T20:37:41.000Z” name=”How to Can Pears.mp4″ description=”Learn how to can pears the easy way. You will have delicious fruit all year long that's high in flavor. You can even add cinnamon and have it sauced with syrup or sugar. You'll want to do several recipe variations and the best part? No knife peeling involved! I will give you a great tip.” player-type=”default” override-embed=”default”]

What Is The Best Way to Preserve Pears?

The best way to preserve pears is to can them in your own kitchen. See below for the best way to do all three of the canning process steps.

Pears being scooped into a jar.

Do I Need to Hot Pack Pears?

You may be wondering if you need to cook pears before canning. This is considered hot-packing pears, when you boil them slightly before adding them to your canning jars.

You do not need to cook pears before canning, you can use a raw-pack method, but here's why I recommend using a hot pack method. Hot packing pears will give you the best quality end product, but it is unnecessary unless you're only canning with water, not sugar.

I don't know about you, but I want the best-tasting food at the end, so taking the time to do a hot pack and have delicious home-canned pears is worth it.

3 Reasons to Hot Pack Pears:

  1. It helps push the oxygen out of the fruit.
  2. This, in turn, helps you pack more fruit in your jars.
  3. It helps prevent siphoning (which is liquid loss from jars while in the canner).

Do You Need to Use Sugar When Canning Pears?

You may can pears in just water, unsweetened apple juice, or light to medium syrup (which is a mixture of sugar and water in different ratios). You must use the hot pack method if you choose to can fruit with just water.

I prefer to use a light syrup, but if you want, canning pears can be done with honey instead of sugar.

Hot syrup being ladled into a jar of pears.

Syrup Ratios

  • Light Syrup – For light syrup, combine 5 3/4 cup water and 1 1/2 cups sugar.
  • Medium Syrup – For medium syrup, combine 5 1/4 cups water and 2 1/4 cups sugar.
  • Heavy Syrup – For heavy syrup, combine 5 cups water and 3 1/4 cups sugar.

Pro Tip: Because it's safe to can pears with no sugar at all, you can adjust these ratios to your preference. In the video, you'll notice I make a double batch of syrup, but my ratios aren't exact. That's OK!

Canning supplies and jars sitting on a kitchen counter.

Supplies Needed

  • Water Bath or Steam Canner – I love my steam canner because it's much easier to operate, and I don't need to cover my jars with water. You can also use a water bath canner or simply a pot large enough to cover your jars with about one inch of water. I used my pressure canner as a water bath canner when doing quarts because it's taller than my regular canner. You just use a standard tight-fitting lid and the rack instead of the pressure canning lid.
  • Ball Home Canning Utensil Kit– This canning utensil kit is one of the best investments I've ever made for canning supplies. I use the measuring and air bubble remover all the time, and because of the jar lifter, I don't have any more burnt fingertips. The funnel helps keep me from spilling liquid all over the counter.
  • Canning Jars & 2-Part Lids – You can use quart or pint-sized jars, depending on the size of your family. Grab your canning lids from ForJars here (use code “modern10” for 10% off your purchase). Pro Tip: Wide-mouth jars are the easiest to use for packing pears.
A woman holding pears, ready to can them.

Ingredients Needed

  • Pears – Depending on their size, you'll want about 16 medium ripe pears to fill six, one-quart canning jars. Some of the best varieties for canning are Bartlett, but any pear will do. If canning Asian pears, be sure to read the pro tip below.
  • Bottled Lemon Juice (optional) – You can use lemon juice in your bowl of water to help keep pears from turning brown while peeling the rest. This is purely optional and not necessary to safely can them.
  • Sugar – Sugar is optional when canning pears. See syrup ratios above to know how much sugar you'll need.
  • Bulk Non-Irradiated Cinnamon Sticks – Buying cinnamon sticks in bulk will be much cheaper than buying them from the grocery store. I prefer to buy my cinnamon sticks through Azure Standard, but here are some good quality cinnamon sticks from Amazon.

Pro Tip: Asian pears are not acidic enough to can on their own. If you do decide to can this type of pear, add 1 Tablespoon of bottled lemon juice per pint jar or 2 Tablespoons of bottled lemon juice per quart jar to can Asian pears safely.

Jars of canned pears in a steam canner.

How to Can Pears at Home

To can your pears at home, there are three main steps.

  1. Preparing for canning.
  2. Preparing the pears.
  3. Canning the pears.
Blanched pears sitting on a kitchen counter.

Prepare for Canning

  1. Prepare the water bath or steam canner.
    • For water bath canners, fill with water deep enough to cover the jars, place the rack, and begin heating the water.
    • For steam canners, fill to the recommended level and begin heating the water.
  2. Wash canning jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stovetop.
  3. Make sure you have clean canning lids ready.
A woman dropping whole pears into a pot of boiling water.
A woman putting pears into a pot of boiling water.
A woman placing blanched pears into a bowl of water.

Preparing the Pears

Remember that easy trick on peeling pears that I mentioned? Here it is – you can peel pears the same way you peel tomatoes and peaches by blanching them.

A woman peeling the skin off blanched pears.
A woman slicing pears in half.
A woman using a spoon to core pears.

How to Peel Pears (the Easy Way)

This is my favorite old-fashioned tip for peeling pears. I found this method in a really old 1920s book, and it's been my favorite method ever since.

  1. To blanche pears, take a big pot of boiling water and submerge your washed, ripe pears in a single layer for 15 to 30 seconds.
  2. With a slotted spoon, remove them and place them in a bowl of warm water. Continue until all pears have been blanched.
  3. Rub off the peel of each pear. Seriously, the skin slides right off. There is no knife or peeler needed.
    Pro Tip: If part of the pear is difficult to peel, it may not have been submerged in the boiling water. Just take the back of a spoon and scrape it off.
  4. Cut the peeled pear in half. This is the only time you'll need your knife.
  5. Scoop seeds and core out with a spoon.
  6. Place cored pear halves back into the bowl of water. Continue until all pears are cored and halved.
A woman adding lemon juice to a large bowl of water.
A woman placing peeled and cored pears into a bowl of lemon water.

Pro Tip: To keep pears from turning brown, add 1/4 cup of bottled lemon juice into the bowl of warm water. Once pears are peeled, use this bowl to store them until you're ready for the next step.

Pears in a pot of hot syrup.
A woman putting cinnamon sticks into jars for home canned pears.

Canning the Pears

In the video, I'm showing how to can in a steam canner. However, the directions below will be for a water bath canner. Refer to the video if you're using a steam canner.

Pears being scooped into a jar.
Hot syrup being ladled into a jar of pears.
A headspace measuring tool measuring a jar of pears.
  1. Make syrup by combining water and sugar in a large pot (see syrup options in “Syrup Ratios” above).
  2. Heat over medium-low and stir until almost a boil and sugar is dissolved.
  3. Place the pears into the hot syrup in a single layer and let them heat through for about 5 minutes.
  4. Fill your jar with two four-inch cinnamon sticks.
  5. Fill your jar with the hot pears using a slotted spoon (about 6-8 pear halves per quart jar). Leave 1/2-inch headspace. Pro Tip: If you put the pear halves face down, you can get more pears into the jar.
  6. Pour the hot syrup over the pears to 1/2-inch headspace using a ladle and canning funnel.
  7. Remove air bubbles with the bubble-remover tool and double-check your headspace, adding more syrup if needed.
  8. Wipe the rim of the jar with a clean towel and place the lid and band on.
  9. Tighten the lid to fingertip tight and place the jar in the water bath canner.
  10. Add more water to the water bath canner, ensuring the water's surface is at least 1 to 2 inches over the top of the jars. Bring to a hard boil.
  11. Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts.
    Pro Tip: If you're 1,000 feet above sea level, increase processing time by 5 minutes.
  12. When the jars have been processed, turn off the heat. Leave the lid on for 5 minutes.
  13. Remove the canner lid; leave the jars in the canner for an additional 5 minutes.
  14. Remove jars onto a folded towel in a draft-free area and let cool for 24 hours.
A woman wiping the rim clean of a jar of pears.
A woman tightening the lid onto a jar of home canned pears.
Jars of canned pears in a steam canner.

Did you make this recipe? If so, please leave a star rating in the recipe card below. Then take a photo and tag me on social media @melissaknorris so I can see.

Be sure to check out my new canning book, Everything Worth Preserving, for all the ways you can safely can pears at home.

More Posts You May Enjoy

Canned pears in a steam canner.

Canning Pears + Spiced Pear Recipe

MelissaKNorris
Easy pear canning recipe with low (or no sugar) but heavy on flavor with optional spices of cinnamon.
3.77 from 43 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course fruit, side
Cuisine American
Servings 16 servings
Calories 101 kcal

Equipment

  • Water Bath or Steam Canner
  • Canning Tools
  • Canning Jars & Two-Part Lids

Ingredients
  

  • 16 pears about 3 to 4 pears per quart jar
  • 5.75 cups water
  • 1.5 cups sugar
  • 8 whole cinnamon sticks 2 per jar (optional)

Instructions
 

Preparing for Canning

  • Prepare the water bath or steam canner. For water bath canners, fill with water deep enough to cover the jars, place the rack, and begin heating the water. For steam canners, fill to the recommended level and begin heating the water.
  • Wash canning jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stovetop.
  • Make sure you have clean canning lids ready.

Preparing the Pears

  • To blanche pears, take a big pot of boiling water and submerge your washed, ripe pears in a single layer for 15 to 30 seconds.
  • With a slotted spoon, remove them and place them in a bowl of warm water. Continue until all pears have been blanched.
  • Rub off the peel of each pear. Seriously, the skin slides right off. There is no knife or peeler needed. Pro Tip: If part of the pear is difficult to peel, it may not have been submerged in the boiling water. Just take the back of a spoon and scrape it off.
  • Cut the peeled pear in half. This is the only time you'll need your knife.
  • Scoop seeds and core out with a spoon.
  • Place cored pear halves back into the bowl of water. Continue until all pears are cored and halved.

Canning Pears

  • Make syrup by combining water and sugar in a large pot (see syrup options in “Syrup Ratios” above).
  • Heat over medium-low and stir until almost a boil and sugar is dissolved.
  • Place the pears into the hot syrup in a single layer and let them heat through for about 5 minutes.
  • Fill your jar with two four-inch cinnamon sticks.
  • Fill your jar with the hot pears using a slotted spoon (about 6-8 pear halves per quart jar). Leave 1/2-inch headspace. Pro Tip: If you put the pear halves face down, you can get more pears into the jar.
  • Pour the hot syrup over the pears to 1/2-inch headspace using a ladle and canning funnel.
  • Remove air bubbles with the bubble-remover tool and double-check your headspace, adding more syrup if needed.
  • Wipe the rim of the jar with a clean towel and place the lid and band on.
  • Tighten the lid to fingertip tight and place the jar in the water bath canner.
  • Add more water to the water bath canner, ensuring the water's surface is at least 1 to 2 inches over the top of the jars. Bring to a hard boil.
  • Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts. Pro Tip: If you're 1,000 feet above sea level, increase processing time by 5 minutes.
  • When the jars have been processed, turn off the heat. Leave the lid on for 5 minutes.
  • Remove the canner lid; leave the jars in the canner for an additional 5 minutes.
  • Remove jars onto a folded towel in a draft-free area and let cool for 24 hours.

Notes

  • If you put the pear halves face down, you can get more pears into the jar.
  • If you're 1,000 feet above sea level, increase processing time by 5 minutes.
  • Nutrition facts do not include syrup, only the pear.
  • In the video, I'm showing how to can in a steam canner. However, the directions in this recipe card are for a water bath canner. Refer to the video if you're using a steam canner.

Nutrition

Serving: 1pearCalories: 101kcalCarbohydrates: 27gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 206mgFiber: 6gSugar: 17gVitamin A: 45IUVitamin C: 8mgCalcium: 16mgIron: 0.3mg
Keyword Canned Pears, canning pears recipe, canning pears without sugar, How to can pears
Tried this recipe?Let us know how it was!

How to Can Apricots- Easy Canned Apricots Recipe

by 23 Comments

This recipe for canned apricots uses a light syrup (or sauce) without loads of sugar to preserve fresh apricots and fill your pantry to enjoy all year.

Canned apricots in a Mason jar.

It’s as easy as placing fresh apricots and sweet syrup in a jar, canning the jars in a water bath canner, and enjoying the harvest of your labor for months to come!

Why I Enjoy Canning Apricots

Of the many different ways to preserve food, canning is one of my favorites. 

Basic fruit canning is very simple. If you have been hesitant to start canning your own fruits and vegetables, this is a great place to start. 

The high acidity in apricots makes them a safe fruit to water bath can. Water bath canning is known as the “gateway” to canning. It requires less monetary investment and is an easy skill to learn.

Plus, there is something incredibly satisfying about filling up your pantry with home-canned foods! A satisfaction you can’t get from store-bought items.

This recipe allows you to control the amount of sugar you add to the syrup.

Click here for my FREE fruit syrup canning chart.

Apricots hanging on a tree with the sun shining through the leaves.

Two Ways to Can Fruit

My method of choice is to pack raw, but there are varying opinions on this. I think it’s less messy, easier to pack the jars, and yields a firmer end result, which I prefer. 

  • Raw Pack Method – Raw pack simply means putting the fresh fruit in the jars and pouring the hot water and sugar mixture over the fruit.
  • Hot Pack Method – The hot pack method is when the fruit is actually cooked with the syrup before pouring it into the jars.

For the following recipe, I will be sharing my method using the raw pack method.

Canned apricots in a jar on a linen napkin.

Preparation for Canned Apricots

Rinse the apricots with cold water in preparation for canning. Peeling them is optional. If you decide to peel them, read my tutorial on how to can pears. I include a peeling method that works well for peaches, pears, and apricots in that post.

Cut the apricots in half, remove the pit, and place them in jars. The apricots and syrup will cook together in the jar when using the raw pack method.

Pro-Tip: Place the apricots into the jars with the cut side down. This allows you to fit more apricots into the jar.

Empty jars with lids stacked on a counter.

Equipment Needed

  • Canning Jars – This recipe will yield approximately four 1-quart jars of fruit. If you are doubling the recipe, sterilize and prepare jars for the amount of fruit you have.
  • Lids and Rings – You will need the same amount of lids and rings as jars.
  • Water Bath Canner – If you don’t have a water bath canner, check out this steam canner, it works like a water bath but is much easier to use.
  • Jar Lifter – A jar lifter is essential for safety when removing hot jars from the canner. This handy kit includes other useful tools as well.
  • Wooden Spoon – I prefer using wooden spoons for canning purposes.
  • Stainless Steel Pan – This is used for boiling the water and sugar to make the syrup.
  • Hot Pads – Old kitchen towels will work as well, but you’ll need something to handle the hot jars and keep from burning your hands.
  • Bubble Remover – A knife, chopstick, or ruler will work for this step as well.

Ingredients Needed

  • Apricots – 9 pounds of apricots is just about perfect to fill your jars. Be sure to use fresh fruit without damage (or cut the blemishes off while cleaning).
  • Water – You'll need 6 cups of water. Apricots can be canned with only water and no sugar, but if you're looking for that traditional taste of canned apricots, you'll want to at least use a light syrup… we all need a little sweetness, don’t we?
  • Sugar – I like to use 2 cups of sugar for a nice light syrup, but this can be adjusted to your taste following my free downloadable syrup chart for canning fruit.

Click here for my FREE fruit syrup canning chart.

Step-by-Step Instructions for Canned Apricots

  1. Prepare a hot water bath canner by filling it half way with warm water, placing rack inside, and setting on medium heat.
  2. Have jars washed and rinsed in hot soapy water. Wide-mouth jars are the easiest to pack your apricots into.
  3. In a large saucepan, bring 6 cups of water and 2 cups of sugar to a boil. After it comes to a boil, cover the pan, and turn off the burner since apricot canning goes so quickly.
  4. Place apricots in the jar, cut side down, and fill to within ½ inch of rim of jar. 
  5. Pour hot syrup over apricots again allowing ½ inch of headspace.
  6. Remove air bubbles by taking a chopstick, knife, or ruler and running it between the outside of the fruit and the inside of the jar. Re-check headspace and add more syrup if needed.
  7. Wipe down the rim of the jar with a clean cloth, place lid and band on, and tighten to fingertip tight.
  8. Place jars in the hot water bath canner. Carefully lower the filled jars into the water making sure the water level comes 1 inch above the top of the jars. Add more boiling water if necessary.
  9. Bring water to a boil and begin the processing time only after water has reached a full boil. Cover with the lid and process pints for 25 minutes and quarts for 30 minutes. Turn off the burner and remove the lid. Wait 5 minutes, remove jars from the canner with a jar lifter, and place on a folded towel. 
  10. Allow to cool for 12 to 24 hours undisturbed.
  11. Check seals, remove bands, wipe down jars to remove any sticky residue, and store for up to a year  in your pantry.

More Canning Posts You Might Enjoy

Canned apricots in a Mason jar.

How to Can Apricots- Easy Canned Apricots Recipe

Melissa Norris
This recipe for canning apricots uses a light syrup (or sauce) without loads of sugar to preserve fresh apricots and fill your pantry to enjoy all year.
3.90 from 20 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course fruit
Cuisine American
Servings 16 Servings
Calories 219 kcal

Equipment

  • 1 Water bath canner

Ingredients
  

  • 9 pounds apricots rinsed and halved, approximately 2 and 1/4 pounds per quart jar
  • 6 cups water
  • 2 cups sugar more or less to taste, see my syrup canning chart

Instructions
 

  • Prepare hot water bath canner by filling 1/2 way with warm water, placing rack inside, and setting on medium heat. (Have extra boiling water ready in case it's needed in step 8.
  • Have jars washed and rinsed in hot soapy water, wide mouth are the easiest to pack your apricots in.
  • In a large saucepan bring 6 cups water and 2 cups sugar to a boil. (Once boiling, I cover and turn it off since apricot canning goes so fast.)
  • Place apricots in the jar, cut side down and fill to a 1/2 inch headspace.
  • Pour hot syrup over apricots leaving a 1/2 inch headspace.
  • Remove air bubbles by taking a bubble remover, chopstick, knife, or ruler and running it between the outside of the fruit and the inside of the jar. Re-check headspace and add more syrup if needed.
  • Wipe down the rim of the jar, place lid and band on, and tighten to fingertip tight.
  • Lower jars into the canner and make sure the water level comes 1 inch above the top of the jars. Add more boiling water if necessary.
  • Bring water to a boil and begin processing time only after the water has reached a full boil. Cover and process pint jars for 25 minutes and quart jars for 30 minutes. (If using hot pack method, pints are 20 minutes and quarts are 25 minutes).
  • Turn off burner and remove lid. Wait 5 minutes and, using a jar lifter, remove jars from the canner and place on a folded towel. Allow jars to cool for 12 to 24 hours undisturbed.
  • Check seals, remove bands, wipe down jars to remove any sticky residue, and store in your pantry!

Notes

  • Placing apricots cut side down allows more to fit into the jars.
  • It's normal to see extra space at the bottom of the jars once canning is complete. Because we're cold packing the apricots, they will release water and become smaller as they're canned. 
  • It's also normal for a little bit of the syrup to be siphoned out during the canning process. As long as your jars have a proper seal, the fruit is just fine! If more than 1/3 of the syrup is gone, allow that jar to cool to room temperature and place it in the refrigerator. Eat within a week.
  • To hot pack apricots – place prepared apricots and syrup in a large saucepan and bring to a boil. Pack hot into jars and process in a water bath or steam canner and follow the instructions above. 
  • Nutrition facts include apricots and syrup. One serving is 1/4 of a quart jar, or approximately 1 cup (with syrup).

Nutrition

Serving: 1cupCalories: 219kcalCarbohydrates: 53gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 7mgPotassium: 661mgFiber: 5gSugar: 49gVitamin A: 4914IUVitamin C: 26mgCalcium: 36mgIron: 1mg
Keyword Canned Apricots, Canning Apricots, How to Can Apricots
Tried this recipe?Let us know how it was!
how to can fresh apricots

Strawberry Jam Recipe without Pectin and Low Sugar

by 283 Comments

This low sugar no pectin strawberry jam recipe is our favorite. Step-by-step tutorial for a homemade strawberry jam without pectin and tons of flavor. Every home needs an easy strawberry jam recipe without pectin (specifically store-bought pectin) and low sugar. Because I'm a firm believer your jam shouldn't have more sugar than it does fruit.

jars of strawberry jam on wooden table, strawberry jam in Mason jars stacked on each other

Like any pioneer woman, the beginning of summer marks jam and jelly season on our homestead. Whether its fresh-picked cherries for homemade cherry jam, juicy and plump blackberries for blackberry jam or even juicy peaches for this amazing spicy peach jam. Fingers are sure to be stained with the berry of the moment and snack breaks are taken at the bush with the ripest 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.

If you're nervous about canning, don't be! Read here about safely canning jams and jellies, and this is a fantastic canning 101 post that every new home canner should read.

One of the reasons we preserve our own food is so we have a fully 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 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.

Resources for Easy Homemade Strawberry Jam 

If you already have jars (canning jars will last for decades as long as they're not chipped), then your only cost is for lids, sugar, and lemons (we're assuming you're growing your strawberries, but if not, then there will be the cost for those as well). The good news for this recipe is there's no need for store-bought commercial pectin which cuts your cost even more with this low sugar no pectin strawberry jam recipe.

Have you ever wondered if home canning is really worth it? And does it save money to can food at home?

To can strawberry jam you'll need:

  • Canning Jars
  • Canning Lids & Bands
  • Large Canning Pot
  • Funnel & Canning Tools
  • Towel
  • Strawberries
  • Sugar
  • Lemons

How To Freeze Strawberry Jam

You absolutely can freeze this strawberry jam instead of canning it. However, we prefer to can it over making a freezer jam because we like to be prepared for power outages, and no one wants to eat gobs and gobs of jam if the power goes out (OK, maybe we do…but it's not ideal!).

This recipe can be canned, as described, stored directly in the refrigerator (best within 4-6 weeks) or stored in the freezer (best within 2-3 months). Just be sure to cool jam completely before placing in the freezer to prevent jars from cracking.

Healthier Strawberry Jam Recipe

What makes this strawberry jam recipe healthy? Well, I don't know about you, but a 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, but it's also much more frugal without pectin from the store and loads of sugar. (And I have a no sugar strawberry jam option too.)

Plus, I'm all about recipes that don't rely on store-bought items. Does anyone else feel they were born a century too 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.

Sources of Natural Pectin

Lemon and apples are both very high in natural pectin. My grandmother never used pectin and you don't have to either. We're using lemon juice in our recipe to naturally set our jam. It may not seem like it's going to work but trust me, you just have to cook it a bit longer than the store-bought pectin recipes… but it will get there, I promise!

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.

Resources for Easy Homemade Strawberry Jam 

  • 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 price to join our Home Fruit Preservation e-Course!
  • Classic Zester – this little beauty makes getting that pectin-packed 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 sidekick in the kitchen for years to come.
  • 6 Piece Canning Set – The jar lifter is worth five times the price of this. The best part, this 6 piece set is 79% off at the 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.Two canning jars filled with homemade strawberry jam with strawberries on the table around it.

Strawberry Jam Ingredients

  • Strawberries (rinsed and hulled, before mashing)
  • Sugar
  • Lemon Juice (and zest)

Can I Make Jam Using Frozen Strawberries?

Although it's not ideal to use frozen strawberries for this recipe, they will certainly work. Just understand your cooking time will be much longer due to the extra water content of the frozen berries. No need to defrost berries first, just toss them into the pot and let them defrost as you crush them up.

How To Fix A Jam That Didn't Set Up

If your jam is not fully set after canning, you can fix it! Don't despair! All your hard work has not gone to waste. Before you open each jar, be sure your jam is completely cool. Jam continues to set up as it cools, so it may just be that your jam is still too hot.

If your jam is still runny once cooled to room temperature, simply open up all your jars and dump the jam back into your pot. Continue cooking until your jam passes the sheeting test.

The sheeting test means your jam will be thick enough to stick to the back of a frozen spoon without dripping off (or it may come off in one sheet!). But if you get little drops or even larger drops of jam, you'll want to continue cooking it to allow it to thicken further.

How To Make Homemade Strawberry Jam

Instructions for canning homemade strawberry jam:

  1. Wash jars and bands in hot soapy water and keep warm. Fill water bath canner with water and put on medium heat.
  2. Add fresh strawberries to the pot. Crush strawberries with a potato masher or immersion blender to desired consistency (could also puree in the blender first). I prefer mine chunky, but my husband likes it more pureed. Pot filled with cooked down strawberry jam and lemon zest inside.
  3. Place strawberries, sugar, lemon juice, and lemon zest into a large pot. Stir until well combined and sugar is dissolved. Bring berries to a boil (if you have a candy thermometer jam sets at 220 degrees Fahrenheit, taking out the guesswork).  Stir frequently to keep sugar from scorching.
  4. Simmer on a low boil for 20 minutes stirring constantly. You can test the set of the jam by the sheeting test. Place a metal spoon in the freezer when you begin making your jam. Cooking time will vary depending on the water content of the berries.
  5. After the 20 minutes of boiling, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, the jam is not set, if it’s big goops, it’s almost there. If it comes off the spoon in a sheet or doesn’t really drop off at all, then the jam is set, yank that baby off the heat. Woman holding up a spoon covered in jelly that's thick and not dripping off.
  6. Place jars on a dishtowel. Fill jars leaving a ¼ inch headspace (1/4 gap from the top of the jam to the top of the jar). A canning funnel will be your best friend during this part.
  7. With a clean damp towel, wipe down the rim of the jar. Place lids on, then bands, and screw down to finger tight.
  8. Immerse jars in boiling water bath canner inside the canning rack, making sure water covers the tops of the jars by 1 to 2 inches. Once water is boiling, set timer for 10 minutes and allow jars to process.
  9. When time is up, turn off the heat. After 5 minutes remove jars from canner. Place on a towel folded in thirds in a draft-free area. Allow to cool and set overnight or for at least 12 hours. Check seals. If the center of the lid gives, then store in the refrigerator and eat soon.
  10. If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year.

Makes approximately 4 half-pint jars

Note: Always inspect your jars of jam and jelly before using it. If the seal is broken, if the jar is leaking, if you detect an 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 a jar, even if it sealed when you put it in the pantry. Seals can sometimes come undone over time.

jars of strawberry jam on white towel
https://melissaknorris.lpages.co/jam-freebie-low-sugar-home-page/

Strawberry Jam Recipe without Pectin and Low Sugar

Melissa Norris
A delicious low sugar strawberry jam recipe that let's the fruit flavor shine instead of sickly sweet sugar. Best part, this strawberry jam recipe without pectin means no purchasing extra ingredients!
4.16 from 252 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course fruit
Cuisine American
Servings 4 8 ounce jars

Ingredients
 
 

  • 8 cups strawberries rinsed and hulled, before mashing (will equal approximately 4 cups smashed depending on how fine you smash them)
  • 3 cups sugar
  • Zest from 2 lemons
  • ¼ cup lemon juice
  • 1 medium apple in place of lemon juice and zest

Instructions
 

  • Wash jars and bands in hot soapy water and keep warm. Fill water bath canner with water and put on medium heat.
  • Mash berries with a potato masher, blender, or immersion blender to desired consistency. I prefer mine chunky, but my husband likes it more pureed. (Note, liquid or pureed berries take longer to reach the gelling point)
  • Place berries, sugar, lemon juice, and lemon zest (or grated apple if using in place of lemon) into large pot. Stir until well combined. Bring berries to a boil.  Stir frequently to keep sugar from scorching.
  • Simmer on a low boil for 20 minutes.You can test the set of the jam by the sheeting test. Place a metal spoon in the freezer when you begin making your jam.
  • After the 20 minutes of boiling, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, jam is not set, if it’s big goops, it’s almost there. If it comes off the spoon in a sheet or doesn’t really drop off at all, then jam is set, yank that baby off the heat.
  • Place jars on a dish towel. Fill jars with a ¼ inch from the top with jam. A canning funnel will be your best friend during this part. With a clean damp towel, wipe down rim of jar. Place lids on, then bands, and screw down to finger tight.
  • Immerse jars in water bath canner inside the canning rack, making sure water covers the tops of the jars by 1 to 2 inches. Once water is boiling, set timer for 10 minutes and allow jars to process.
  • When time is up, turn off heat. Wait 5 minutes and then remove jars from canner. Place on a towel folded in thirds in a draft free area. Allow to cool and set overnight or for at least 12 hours.
  • Check seals. If the center of the lid gives, then store in the fridge and eat soon.
  • If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year

Notes

  • Because we're not using store bought pectin the cook time to reach a gel point can vary based on the ripeness and water content of your berries at harvest.
  • Liquid or pureed berries take longer to reach the gelling point
  • 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.
  • Please download the free Never Buy Jam or Jelly E-book with our troubleshooting guide if your jam is not gelling for help.
  • Always inspect your jars of jam and jelly before using. If the seal is broken, the 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 a jar, even if it sealed when you put it in the pantry. Seals can sometimes come undone over time.
Keyword low sugar strawberry jam, strawberry jam recipe, strawberry jam recipe without pectin
Tried this recipe?Let us know how it was!

There you have it, all the tips and instructions to make delicious homemade low sugar strawberry jam without store-bought pectin!

Other Jam Recipes & Canning Posts You May Find Helpful:

Did you grab your FREE jam & jelly troubleshooting guide with the bonus charts? Grab it now and never worry about failed jam or jelly again!

How to Plant Strawberries + Tips for Success

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Strawberries growing on the vine.

Take out the guesswork and learn how to plant strawberries either from bare root or by transplanting seedlings in this easy step-by-step tutorial.

Whether your strawberry bed is in-ground, a raised bed, or a pot, these tips will make the most of your efforts to get the maximum harvest. Included are instructions on how to care for strawberry plants in order to grow and keep them healthy all winter long.

Why You Should Learn How to Plant Strawberries

Have you ever been disappointed when you bought strawberries at the store? You bite into the bright red berry, and it has no flavor at all! No matter how beautiful a berry may look, it is the taste that counts. 

Nothing says summer to me quite like fresh, ripe strawberries. They are not only good to eat fresh, but also delicious baked into desserts. 

Try any of the following recipes using your strawberry harvest:

Growing strawberries at home is the solution to the disappointment with store-bought berries. Allow me to teach you a few tips to show you how to plant strawberries so that you can have a successful berry harvest that tastes as it should.

Even if you have limited space, you can still grow strawberries. They actually do quite well planted in a pot or hanging baskets on your patio. I grow mine in my Greenstalk vertical tower garden (use code “PIONEERING” for $10 off your order!).

This gives you the flexibility to move them to a protected area during the winter months if needed, or follow the sun in the spring.

Vertical container planter with strawberries on cement patio

Strawberry Types and Varieties

Types of Strawberry Plants

There are several different types of strawberry plants. We plant a bed of each kind because they serve different purposes.

  • June-bearing Plants – They produce one large crop from mid-June through early July. You harvest all of the berries at the same time, which is preferable if you are preserving the berries.
  • Ever-bearing Plants – They produce two different crops. One is ready in the early summer and the other in early fall. This is a great option if you enjoy eating berries fresh.
  • Day-neutral Varieties – These plants have a longer harvest season and are often grown on plastic mulch.

Varieties of Strawberry Plants

Within the different types of strawberries, you can then choose a variety based on your growing zone, flavor preferences, and even your long-term goals. A few common varieties that do well are:

  • Earliglow – These are June-bearing, suitable for colder climates, and produce a firm, delicious berry. They are a vigorous plant and great for beginners.
  • Honeoye – These are a very productive June-bearing variety. They have an excellent flavor, are disease resistant, and are easy to grow. 
  • Ogallala – An Ever-bearing type that is drought resistant and very flavorful.

Pro Tip: If you choose a few different types/varieties of strawberries, you will have fruit most of the growing season.

A basket full of strawberries.

How Do Strawberries Grow?

Strawberries are a perennial plant that will continue to give you multiple years' worth of harvest if taken care of properly. 

Each plant produces several flowers that have yellow centers and white petals. After the yellow center is pollinated, the white petals will die off, and the yellow center then develops into the berry. 

Strawberries spread via runners that re-root and grow new plants. A container or raised bed can keep them contained in the area you want them to grow. 

Best Location To Plant Strawberries

Strawberry plants will require at least six hours of full sun. They also prefer well-drained soil. Containers, pots, and raised strawberry beds are great options for strawberries. It gives home gardeners more control over the soil as well as allowing you to choose the sunlight location. 

Pro Tip: If you are building containers or beds with wood, make sure any lumber you use is non-treated for your edible beds. Cedar is water-resistant and slow rotting, so it makes a great choice.

Dozens of strawberry plants growing in grow bags in nice orderly lines.

When is the Best Time to Plant Strawberries

The best time to plant bare-root strawberries is in the early spring as soon as the ground has thawed and is workable. However, if you have strawberry seedlings, the best time will be after the danger of frost has passed.

A strawberry plant being planted in the soil.

Supplies Needed

  • Strawberry Seedlings or Bare Root Plants – Keep in mind seedlings should be planted after any danger of frost has passed.
  • Soil – Strawberries don’t require heavy fertilization, but they will benefit from an organic compost potting soil mix. To learn how to make your own compost, check out these 7 DIY ways to compost at home. Additionally, strawberries need to be kept moist, but their roots don’t tolerate standing water. Good drainage is a must! If you have clay soil, make sure to amend it with a good compost mix. You can learn how to easily test and amend your soil here.
  • Shovel – Strawberries don’t need to be planted too deeply, so a garden trowel works well.
  • Sunshine – Strawberries require at least 6 hours of full sun per day, and will do even better with more.
  • Water – Bare root plants will need to be soaked in water for at least 30 minutes to an hour before planting. Take care to only submerge the roots in the water. For tips on garden watering strategies, check out the best way to water a vegetable garden.
Strawberries in 4 inch pots.

How To Plant Strawberries

  1. If planting bare roots, soak in water at least 30 minutes before planting.
  2. For container planting choose a pot at least 8 inches in diameter and 6 inches deep for each plant. For in-ground and raised bed planting, dig a hole about 4-6 inches deep. The recommended distance between June-bearing strawberry plants is 15-24 inches and Ever-bearing plants is 10-18 inches apart.
    Pro Tip: Strawberries can be susceptible to fungus, so keeping space for good air circulation is your best defense. If you plant them at the minimum spacing suggestions, you’ll need to keep the runners removed so your plants don’t become crowded. An additional benefit is the berries will ripen more quickly if they’re not crammed together!
  3. Firm up a cone of soil in the center of the hole. 
  4. Place the strawberry plant on the cone and arrange the roots around the cone. Fill in the hole with soil, and tamp down lightly.
  5. Water the strawberry plant, making sure the crown of the plant remains at soil level or slightly above.
Strawberries ready to pick off the vine.

Caring For Strawberry Plants

  • Spring – After you have planted the strawberries in early spring, make sure to pinch off any flowers that bud for the first few weeks. You want the plants to conserve energy for when they pollinate and produce fruit. Looking for more direction on what to do in the garden during the spring? Check out gardening in March, gardening in April, and gardening in May where I break down each garden task by month.
  • Summer – During the summer, as the runners start to grow, turn them in the direction you want them to fill in your garden and press the ends gently into the soil. Continue to water and fertilize (compost) the plants throughout harvesting.
  • Fall – When the plants stop producing fruit and the temperature drops, cover the plants with 6” of straw mulch to protect them through the winter months.
  • Winter – For in-ground planting and raised beds, the straw mulch will be enough to protect the plants over the winter. However, you should move potted strawberries into a high tunnel, garage, or another shelter that will protect them from extreme freezing temperatures. Alternatively, you can bury plastic pots (not terracotta) so that the top of the pot is flush with the ground. Looking for more direction on what to do in the garden during the winter?
A woman kneeling down in the garden harvesting tomatoes into a basket.

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12 Ways to Preserve Apples at Home

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Learn all the fantastic ways to preserve apples at home, including fresh storage, freezing, canning, dehydrating, and more! Here are my favorite 12 ways to preserve apples at home.

Red apples in a wooden crate with more crates stacked behind it.

We've all heard the saying an apple a day keeps the doctor away, but my apples don't grow all year round. My goal is to put up as much food as possible when it's in season to keep our food bill down by increasing our food storage.

It's apple season ya'll (When I get excited a little bit of southern kicks in, it's just how I roll) and I happen to have almost 75 pounds of apples sitting in my kitchen waiting to be preserved into something glorious.

Preserving apples in jars (and having multiple ways to do so) makes my Mason jar loving heart very happy. You ready?

What Can I Do With a Lot of Apples?

Learning how to preserve apples at home is a great, frugal skill to undertake. Anytime you can either harvest, or even buy, food when it's in season, you're getting it at the lowest cost, and when you can learn how to preserve it for the full year – without using icky ingredients – it's a major score!

While most folks think of making applesauce (and applesauce is delicious), there are many more ways to preserve those apples for use all year long. I’m going to share with you how to make apple preserves, apple pie filling, dehydrated cinnamon apples, apple pectin, apple cider vinegar, and more!

Apples in a wooden barrel.

What Are the Best Apples to Preserve?

There are so many varieties of apples, it can be difficult to choose. When canning, preserving or freezing apples, it is best to pick a crisp, firm variety that is both sweet and tart.

The most popular varieties are:

  • Jonagold
  • Braeburn
  • McIntosh
  • Golden Delicious
  • Pink Lady

You can even combine apples of different varieties to create a unique, dynamic flavor.

How to Preserve Apples

My top 11 ways (plus a BONUS) to preserve apples are:

  1. Apple Pie Filling
  2. Dehydrated Apples
  3. Homemade Apple Cider Vinegar
  4. Apple Butter
  5. Homemade Apple Pie Jam
  6. Apple Jelly
  7. Homemade Pectin
  8. Apple Fruit Leather
  9. Storing Fresh Apples (for Long-Term)
  10. Canned Apple Sauce
  11. Freezing Apples
  12. BONUS: Homemade Apple Cider

Apple Pie Filling

Canning apples for pie when I'm short on time (or when apple prices are sky-high) is one of my favorite home-canned apple items to have in the pantry.

Is there anything better than lovely jars of home-canned apple pie filling? Yes, there is, diving headfirst into said jar with a spoon… or no spoon.

Ever notice how apple prices go up during the holidays? Preserving apple pie filling ahead of time saves so much time when I'm busy with Thanksgiving and Christmas. I can bake a homemade pie by just popping open a jar of this filling and pulling out the best flaky pie crust from the freezer…

Here's how to safely can apple apples for pie with my Homemade Apple Pie Filling Tutorial and Recipe.

Homemade dehydrated apple chips with cinnamon sticks and two whole apples sitting on a wooden countertop.

Dehydrated Apple Chips

Want to know how to preserve apple slices? My favorite way is to make cinnamon apple chips. Apples lend themselves well to dehydrating and they're a great addition to a hike or to take on the go for a quick snack.

Simply peel and slice your apples, taking care to cut them relatively the same size and thickness for even drying. The beauty of preserving your apples this way is the cinnamon gives them a brown color so no need to worry about spraying them with lemon juice or citric acid to keep them from browning.

Place prepared apple slices in a container with a lid or a plastic ziptop bag. Sprinkle 1 to 2 Tablespoons of ground cinnamon on top (or to taste), close the container, and shake to evenly coat the apple slices.

Place on dehydrator trays, taking care to leave space around each apple slice for proper airflow. (I've had this dehydrator for years now and feel you can fit more on these square trays.) Set dehydrator to 135 degrees F and dehydrate until fully dry.

Depending upon how thick you cut your apples and the water content, this can be anywhere from 6 to 24 hours, it's best to check on them after 6 hours, then every hour until completely dry. 

How Do You Know When Apples Are Completely Dry?

The best way to determine if your apples are fully dry is by weight. Weigh your empty trays and then weigh your trays when they are full of prepared fruit. Subtract the empty tray weight from the full tray weight to find the weight of your prepared fruit.

Follow this ratio: 20 pounds of prepared apples should dry to 6.5 pounds. Put dehydrated cinnamon apple slices in a sealed container and enjoy!

For long-term food storage, use an oxygen absorber or a vacuum seal attachment on a Mason jar and store in a cool dark area of your home.

A bowl of homemade apple cider vinegar with the mother next to whole apples.

Homemade Apple Cider Vinegar

Did you know you can make homemade apple cider vinegar? Yep, and the bonus is it will be fermented with “the Mother”, just like the good stuff from the grocery store!

The perk of learning how to make homemade fruit vinegar (with any kind of fruit) is that you generally can use the fruit scraps. So for apple cider, you can use the skins and apple cores to make something from a byproduct that may have ended up in the compost pile.

You won't believe how incredibly easy it is. Check out this tutorial with photos and a video on how to make raw apple cider vinegar.

Then put that ACV to work in recipes (like this amazing old-fashioned vinegar pie), catching fruit flies, and for delicious and tangy salad dressings.

Two jars of homemade apple butter in swing-top jars with tags. Sliced and whole apples and cinnamon sticks surround the jars.

Apple Butter

Fruit butter, how I love you. You're thick and spread so nicely on homemade buttermilk biscuits and pancakes.

This recipe uses a special ingredient for a delightful flavor… get your homemade apple butter recipe right here, complete with canning instructions for long-term storage.

Homemade Apple Pie Jam (Low-Sugar Recipe)

Oh yes, apple pie in a mason jar ready to smear on your favorite biscuit, sandwich, cornbread, in between cakes… or, let's be honest, just by the spoonful!

Learn how to make easy apple pie jam.

Apple Jelly in a jar with spoon. Apples, cinnamon sticks and star anise around it.

Apple Jelly

Apple jelly not only looks pretty in jars (especially as gifts around the holidays), but it also only uses two ingredients to make! I'm a fan of simplicity and the fewer ingredients the better.

Check out this great apple jelly recipe and tutorial from my girl Laurie over at Common Sense Homesteading.

A woman crouched down next to an established fruit tree with mountains in the background.

Homemade Apple Pectin

Did you know apples are high in pectin? In fact, my grandmother never used store-bought pectin, she just grated a green apple into her jam or jelly. But you can make and can or freeze apple pectin for use in all your jam and jelly recipes.

Apple fruit leather rolled up and piled on a white plate.

Homemade Fruit Leather

Have you checked out the ingredients in store-bought fruit leather? Yeah, not happening in my house. This one has only 3 ingredients (are you noticing a theme?) and is easy and straightforward to make.

Here's how to make apple and cinnamon fruit leather. But if you're looking for that store-bought thick and chewy consistency (rather than the oftentimes tough and even crispy fruit leather), check out my friend Carolyn's tip (from Homesteading Family) on making homemade fruit leather with a secret ingredient!

Red apples in a wooden crate with more crates stacked behind it.

Storing Fresh Apples (Long-Term Storage)

Apples are one of the cool fruits that can be stored for a long time with very little effort. Have you ever heard the saying one bad apple spoiled the barrel? It's true, and it dates back to when people used root cellars a lot more than they do today.

There are many tips for storing apples for long-term storage. This post by Living Homegrown discusses which varieties store best, how to harvest apples so they last the longest (and which apples should be eaten sooner), and she even covers how to store apples if you don't have a root cellar (she's speaking my language here!).

Here's the low down on storing apples for long-term storage.

Homemade applesauce in a swing top jar with apples around it.

Homemade Applesauce (Plus Canning Instructions)

My tip for applesauce is to not bother cutting or peeling beforehand. I steam my apples whole and then put them through the sieve to catch the seeds and peelings. Easy peasy and a lot less work.

Though Lauren over at Tastes Better From Scratch uses a different method, her tutorial is spot on for learning how to can applesauce.

Freezing Apples

It is handy to have fresh frozen apple slices on hand, especially around the holidays. Freezing apple slices allows you to store apples in the freezer until you are ready to bake them into a delicious apple pie, or maybe a cobbler. 

First wash, peel, and core your apples. Then cut the apples into slices that are relatively the same size and thickness. 

Blanching the apples will preserve the quality and allow you to keep your apples in the freezer for up to a year.

To blanch apples, bring a large pot of water to a boil and prepare a large bowl with cold water plus 1 to 2 cups of ice. Put the apple slices in the boiling water for two minutes. Immediately transfer the apples to the ice water to cool completely. 

When you remove the apple slices from the cold water, let them drain. Line a baking sheet with parchment paper or a Silpat mat and arrange the apple slices on it so that they are not touching. Let them freeze for several hours or overnight in a single layer. 

In the morning, take the apples and seal them in freezer bags. Keep them in the freezer until you are ready to bake with them.

Hot apple cider in a glass with apples and cinnamon around it.

Hot Apple Cider

Bonus! Don't you love a bonus? I do. Like when you put on a pair of pants you haven't worn in a long time and not only do they still fit but you find a $20 in the pocket!

How could I have forgotten to add this one with the original 11? I blame it on the 12 jars of tomato sauce I made and canned today, but really, homemade apple cider is a must. Would someone please bring me a cup and we'll toast to the loveliness of fall and apples?

How do you preserve apples at home?

Canned pumpkin in quart sized Mason jars with a large pumpkin in the background.

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Apple Preserving & Use (Mini Cookbook)

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Cherry Jam Recipe Without Pectin and Low Sugar

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A cherry jam recipe is a must in every kitchen and my low sugar no pectin cherry jam recipe is the way jam should be. High on flavor instead of bucket fulls of sugar. I've also provided a quick-setting method that uses pectin, or an even easier freezer jam recipe so you don't have to heat up your house by canning! No matter the method, these cherry jam recipes come together easily so you can enjoy the bright taste of cherries all year long.

An opened jar of cherry jam with a spoonful.

Are your cherry trees ripe for the picking? Be sure you know what to do with all those cherries before they're ready to pick and have a plan to get them all preserved and lining your pantry shelves. Some of my favorites are this cherry jam, cherry pie filling, chocolate cherry sauce, and of course, these adorable mini hand pies!

The one drawback with preserving fruit in the middle of summer that it's often very hot and no one wants to heat up the house. But many of us also only have so much freezer space and need to use up the fruit we harvest before it goes bad.

What Type of Cherries are Best for Jam?

I prefer a sweet cherry jam recipe and my favorite sweet cherry is Bing. They provide that deep red color naturally. I've also used Rainier cherries for this recipe. Rainier cherries are a cross between a Van and a Bing cherry.

However, any sweet cherry will work, so use what you have available to you, or at a good price!

If you have tart cherries, simply increase the amount of sugar in the recipe and taste the jam before cooking, making adjustments as needed. (See the “Update” note below on cooking times if you're using tart cherries!)

Can You Use Frozen Cherries for Jam?

Yes, cherries freeze quite well and can be used to make both jam, jelly, and cherry pie filling. Make sure you thaw frozen cherries fully before proceeding with the recipe. I will often freeze cherries and berries to make jam later in the fall when I have more time (and a cooler kitchen).

Harvest Note: Whenever you pick cherries, be sure to leave the stem on, until just ready to use. Once you remove the stem, you allow oxygen into the cherry and it will turn brown and break down faster.

A colander filled with cherries.

Supplies Needed

  • Multiple Cherry Pitter  – pitting cherries isn't always the most fun job, but having a pitter that can do multiple cherries at once sure speeds up the process. If you have kids, this is a great job to have them do!
  • Classic Zester- this little beauty makes getting that pectin luscious lemon zest into your cherry jam without the bitter pith so easy if using the no store-bought pectin version.
  • Stainless Steel Canner– (Safe for glass top stoves) this water bath canner won't rust like the granite wear and will be your trusty sidekick in the kitchen for years to come.
  • OR Steam Canner (my new favorite way to water bath can recipes)
  • Candy Thermometer – most accurate way to ensure jam has reached the gelling point for the non-pectin version.
  • The Pampered Chef Cutting Edge Food Chopper – because chopping up fruit is not where I want to spend my time and I'm all about making quick work when possible. You can also use a blender or a food processor for this part!</li>

Ingredients Needed

  • Cherries – again this recipe works best with sweet cherries, but tart cherries or pie cherries can also work, you'll just need more sugar so it wouldn't be considered a “low-sugar” recipe.
  • Sugar – I like to use an organic sugar like evaporated cane juice, but regular granulated sugar would work as well. Pomona's pectin gives options for using honey or maple syrup, so if you're wanting to use a natural sweetener I would recommend reading the instructions that come with the pectin.
  • Lemon juice (or lime juice) – you can use fresh lemon juice or lime juice with tart or pie cherries, sweet cherries should use bottled juice from concentrate for acidity reasons.
  • Pomona's pectin (for pectin recipe only)– This ingredient is essential in order to reduce the amount of sugar and time needed to make this jam. (See below for more info on pectin.)
  • Calcium (for pectin recipe only) – The Pomona's pectin relies on calcium for the jam to set, this is why you're able to use less sugar, which I love! The calcium isn't an extra ingredient you need to purchase, it actually comes with your box of Pomona's pectin.
Cherry jam ingredients being cooked in a large yellow dutch oven.

What Does Pectin Do for Jam?

Pectin is naturally found in fruits, but not all fruit has the same level of pectin. Apples, grapes, currants, and citrus are naturally high in pectin and can be paired with lower pectin level fruits like cherries, strawberries, blackberries, and raspberries.

Pectin works with sugar (the natural sugars in fruit as well as added sugar) and acid to create a gel when it reaches 220 degrees Fahrenheit.

Commercial pectin is almost always made from GMO-derived ingredients (with the exception of Pomona's pectin) and is an added cost, so many jam makers want to learn how to make homemade jam without store-bought pectin.

Omitting store-bought pectin does require you to cook the jam longer to reach the jelling point, but you can use less sugar than most commercial recipes and pair together acidic fruits to create delicious jams and jellies, like the low sugar cherry jam recipe below (I've also included an alternative sweet cherry jam recipe using the ONLY non-GMO commercial pectin I will use).

A woman's hand holding up a spoon covered in jam as a "Sheet test" to see if the jam has set.

How To Tell When Jam is Set

Jam is done when it's reached the gelling point, nice and thick for spreading on toast, homemade buttermilk biscuits, sandwiches, or anything else your taste buds desire. I highly recommend using this jam in my homemade pop tarts recipe!

When the jam is hot, oftentimes it's difficult to tell if the jam has reached the gelling point because it thickens as it cools (it will remain runny while hot). The easiest way to tell if a jam is set is when it reaches 220 degrees Fahrenheit. You can know this by using a candy thermometer. 

Old-Fashioned Gel Tests

Don't despair if you don't have a candy thermometer, there are several old-fashioned tests to see if your jam is set that work just fine.

Sheet Test

Because jam will set more as it cools, it can be difficult to tell while it's still cooking if it has reached the jelling point. An easy fix is to use a sheet test.

Place a metal spoon in the freezer when you begin making your jam. To perform the sheet test, dip the cold spoon into the jam and then pull it out. Watch the jam drip off the back of the spoon, it should drip off in a sheet, not run or be individual droplets.

This is called sheeting and if the jam comes off in one sheet it's reached the gelling point.

Plate or Saucer Test

The other test is called the plate or saucer test. Instead of a spoon place a small plate or saucer in the freezer. To check the set of the jam, place a tablespoon of jam on the cold plate. Let it sit for a minute (so it cools and you don't burn yourself) and then run your finger through the middle. It should separate and not run back together.

If you perform either of these tests and the jam isn't set yet, put your spoon and/or saucer back in the freezer, cook for 5 to 10 minutes, and then test again.

Update: I've increased the processing time to reach a gel as a few people have had to cook for a longer time to get a gel. I've always reached a gel with a shorter time but I am using sweet cherries, not tart or pie cherries. I recommend testing for the gel point at the 15-minute mark and only continuing to cook if it's not gelled yet.

Cherry Jam Recipe (No Pectin & Low Sugar)

Four cherries in a cherry pitter.

1. Wash, remove stems, and pit cherries. Get the cherry pitter!

2. Roughly chop up cherries using a chopper, blender, or food processor. Be sure to measure cherries once they're processed, not whole!

Cherry jam ingredients being cooked in a large yellow dutch oven.

3. Place chopped cherries in a large stockpot. Add 1/2 cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You'll see the cherries begin to break down and thicken.

4. Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving.

5. Boil, uncovered until thickened, about 25 minutes, and has reached the gel point via one of the above tests.

Cherry jam being funneled into a canning jar.

6. Remove jam mixture from the heat and pour into hot canning jars, leaving 1/4 inch headspace.

Cherry jam being poured into a canning jar.

7. Using a knife or canning tool, slide it down into the jar to remove any air bubbles, then adjust headspace again, if needed.

8. Wipe rims of jars with a damp towel, center the lids on each jar then add bands and tighten to fingertip tight.

Three jars of cherry jam sitting in a steam canner.

9. Submerge in a hot water bath and process for 15 minutes. (Or, if using a steam canner, see video above at the 12:30 minute mark for instructions.)

Jar lifters lifting out a finished batch of cherry jam from a steam canner on a stovetop.

10. Take off of heat and let sit for 5 minutes before moving to a folded towel when using a traditional hot water bath, if using the steam canner follow instructions in the video.

11. Let jars sit for at least 12 hours before checking seals or removing bands. Then, remove bands, wipe down jars, and store them in a cool dark place for up to a year. Be sure to date and label your jars so you know what's in them!

12. If any jars didn't set, transfer to the refrigerator and use them right away.

Be sure to get more steam canning tips and tutorials in my full canning course, Home Canning with Confidence, or my Fruit to Jar course.

Sweet Cherry Freezer Jam

To make cherry freezer jam, simply follow all the instructions above through step 3, and instead of canning, allow jars to cool completely and then freeze.

Alternate Pomona's Pectin Cherry Jam Version

This is the method I'm using in the video above! We had a massive heatwave go through our area about the time all our cherries were ripe, and I definitely wasn't wanting to heat up the house by using the stove all day to cook jam then can it.

When using a recipe that includes pectin you can cut your jam-making time by a fraction and still end up with a great low-sugar jam recipe that you can either can or put in the freezer for freezer jam.

Furthermore, Pomona's Pectin is the only store-bought pectin I will use on our homestead because it doesn't rely on sugar for the set (it uses calcium instead) and is the only non-GMO pectin I've found without questionable ingredients.

Plus, 1 box makes multiple batches of jam and you can even do completely no sugar batches, which you can't do the old-fashioned way because you need sugar to reach the gelling point. And no, I'm not sponsored by Pomona's, but if they're reading this, I'd totally take a box of pectin in exchange!

This is the bulk option of Pomona's Pectin I purchased last year and the best price I've found for 6 boxes.

Three jars of cherry jam sitting on a counter with a Pioneering Today tea towel.

Cherry Jam Recipe (With Pectin)

Ingredients:

  • 4 cups smashed pitted cherries (approximately 8 cups whole cherries will equal the 4 cups smashed/pitted)
  • 1/4 cup lime juice from concentrate
  • 1 cup of sugar
  • 4 teaspoons powdered pectin (in your Pomona's box)
  • 3 teaspoons calcium water (comes with your box of Pomona's pectin)

Directions:

  1. Prepare jars and canner with hot water.
  2. Place prepared cherries, lime juice, and calcium water in a large stock pot on the stove, stir well, and over medium high heat bring to a boil.
  3. While berry mixture is heating, mix together your sugar and powdered pectin in a bowl until well combined.
  4. When berry mixture has reached a rolling boil, stir in the pectin/sugar and mix until combined. Stir continuously for 1 to 2 minutes, making sure the contents have reached a full boil.
  5. Remove from heat and fill your prepared jars to a 1/4 inch headspace. Make sure and wipe the rim of jars clean with a damp towel, place lids and bands on and screw down to finger tip tight. Place your jars on the canning rack in your water bath canner, making sure the water level covers the top of the jars by 1 to 2 inches and bring to a full boil. Process for 10 minutes with the lid on.
  6. Take the lid off and let sit for 5 minutes, then remove jars to a towel and let jars cool for 24 hours. Remove bands, check seals, wipe down jars, mark or label your jars with the date, and place jars in pantry until ready to use!

Did you make this recipe? If so, I'd love for you to leave me a star rating on the recipe card below, then snap a photo and tag me on social media @melissaknorris so I can see! Happy canning!

Jars of apple pie jam sitting on a counter.

Other Jam Recipes & Canning Posts You May Find Helpful:

An opened jar of cherry jam with a spoonful.

Cherry Jam Recipe Without Pectin and Low Sugar

MelissaKNorris
Here's my favorite old-fashioned cherry jam recipe that's high on taste but low on sugar and doesn't use store-bought pectin! Can it or toss it in the freezer for freezer jam (or see our pectin option in the notes below if you're in a hurry!). No matter the method, these cherry jam recipes come together easily so you can enjoy the bright taste of cherries all year long.
4.10 from 41 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Condiment
Cuisine American
Servings 32 servings
Calories 75 kcal

Ingredients
  

  • 5 cups sweet cherries pitted and chopped
  • 2.5 cups sugar can use between 2.5-3 cups depending on how sweet your cherries are and your preference
  • 5 tablespoons lime juice from concentrate or lemon juice

Instructions
 

  • Wash, remove stems, and pit cherries. A cherry pitter is highly advised
  • Roughly chop up cherries. Place chopped cherries in a large stock pot. Add 1/2 cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You'll see the cherries begin to break down and thicken.
  • Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving. Boil, uncovered, till thick, about 25 minutes. Remove from heat and pour into hot sterilized jars.
  • Note: It's set when it sticks to the back of a metal spoon. This is called sheeting. Look at the jam dripping off the edge of the spoon. It should look like a “sheet” of jam, not a bunch of individual drops. Cherry jam is not meant to be extremely thick. It's a thinner jam, excellent on pancakes, waffles, toast, etc.
  • Wipe rims with a damp towel, put on lids and bands. Submerge in hot water bath and process for 15 minutes *increase processing time for high altitude (see note section).
    Take off of heat and let sit for 5 minutes before moving to a folded towel. Let sit for at least 12 hours before checking seals on jars. Then store in a cool dark place for up to a year. If any jars didn't set, store in fridge.
  • Make 2 pints or 4 eight ounce jelly jars.

Video

Notes

*For altitudes 1,001 feet above sea level, increase processing time by 5 minutes for every 3,000 feet increment. For 1,001 to 3,000 feet add 5 minutes. 3,001 to 6,000 feet add 10 minutes, 6,001 to 8,000 add 15 minutes extra. 8,001 to 10,000 add 20 minutes extra.

Recipe for Cherry Jam with Pectin:

    • Ingredients:

      • 4 cups smashed pitted cherries (about 8 cups whole cherries)
      • 1/4 cup concentrated lime juice (or lemon juice)
      • 1 cup sugar
      • 3 teaspoons powdered Pamona's pectin
      • 4 teaspoons calcium water (comes with your box of Pomona's pectin)

      Directions:

      1. Pit cherries, then chop and mash or pulse in a blender (do not puree or completely liquefy). 
      2. Place in a large heavy-bottomed saucepan. Add lime juice and calcium water. Stir well. Bring to a full boil.
      3. If using a STEAM CANNER begin to heat water to 180 degrees F (because this is a hot pack recipe).
      4. If using a WATER BATH CANNER begin heating BEFORE prepping your cherries as it takes longer to get to temperature than the steam canner.
      5. While the cherry mixture is boiling, mix together pectin and sugar. 
      6. Add combined pectin/sugar and stir constantly for 1 to 2 minutes.
      7. Remove from heat and fill jars to 1/4″ headspace. Remove bubbles and adjust headspace if needed to maintain 1/4″.
      8. Wipe rims clean, add lids and bands, tightening to fingertip tight, and process for 10 minutes. *
      9. For STEAM CANNER: turn off heat BUT don't remove the lid for additional 5 minutes, the steam will keep the temperature high and is required for total processing time with the steam canner.
      10. After 5 minutes move jars to a towel and allow to cool and set overnight or for at least 12 hours.
      11. Check seals. If the center of the lid gives, then store in the fridge and eat soon. If jars are sealed, wipe them down with a damp cloth, mark them with the date and contents, and store them in the pantry out of the light for up to a year. 
      12. For the WATER BATH CANNER: turn off the heat and remove the lid, allow jars to sit for 5 minutes before removing them to a towel.
      13. Allow to cool and set overnight or for at least 12 hours. Check seals. If the center of the lid gives, then store in the fridge and eat soon. If jars are sealed, wipe them down with a damp cloth, mark them with the date and contents, and store them in the pantry out of the light for up to a year. 
      14. Yields 4-5 cups of jam

Nutrition

Serving: 2TbsCalories: 75kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 51mgFiber: 1gSugar: 18gVitamin A: 15IUVitamin C: 2mgCalcium: 3mgIron: 1mg
Keyword Cherry Jam, Cherry Jam Recipe, Easy Cherry Jam, How to Can Cherry Jam, Low-Sugar Cherry Jam, No Pectin Cherry Jam
Tried this recipe?Let us know how it was!

When and How to Plant Fruit Trees

by 27 Comments

Late winter and early spring are the best time to plant fruit trees and bushes. This post shares everything you need to know from picking the right fruit tree, the correct variety, and even orchard planning tips if you're wanting to grow a variety of fruit trees.

A woman crouched down next to an established fruit tree with mountains in the background.

While I love my veggie garden, there is a beauty in only having to plant something once and being able to harvest if for years to come. Can I get a holler? No, sheesh, this is exciting stuff, okay, at least a high five.

Having a fruit source on your homestead is a great step towards self-sufficiency and lowering your grocery bill. Plus, there is nothing and I mean nothing, like fresh ripe fruit straight off the vine… or tree or bush. This makes jam, jelly, and syrup making almost free as well.

Growing Fruit Trees From Seed

I don't actually like to grow my fruit trees from seed, and the reason is that you're going to be adding that many more years before they being to produce fruit (usually bare-root trees or saplings you buy at a nursery are already 2-3 years old).

Another reason is that, depending upon the variety of fruit tree, when you plant them from seed, you don't always get the same variety.

So, to make sure that I'm getting the exact fruit variety that I want, I like to start with some immature, bare-root fruit trees.

When to Plant Fruit Trees

A woman crouched down next to a newly planted fruit tree.

Planting in the late winter or early spring is generally the best time to get your new fruit trees in the ground. As long as the ground isn't too frozen to dig a hole, you should be good to go.

Bare root stock should be planted in winter, while raspberries and blueberries can be planted into spring.

A good rule of thumb is to check the local nursery's in your area. If they have bare root fruit trees and other fruit plants out, then it's time to begin planting. Your goal is to have the fruit tree/plant in the ground so the roots can get over the shock of transplanting and begin establishing their root system before the stress of summer and the work of growing leaves and fruit begin.

Where to Get Good Fruit Stock

You have a few options for finding good fruit stock. Your best bet is to go to a local nursery (not the garden department at big box stores but a true independent nursery). You'll be able to inspect the stock, it's most likely grown in your region (acclimated to your weather), and the varieties best suited to where you live. Many nurseries will let you schedule a meeting with an experienced staff member to pick out the best varieties based on your needs.

We don't have any local nurseries with fruit trees and my favorite online source for healthy plants is  RainTreeNursery.com I've ordered both my elderberry bushes, strawberry plants, and received five fruit trees from them and all the plants are packaged excellently and have been very healthy. (Use coupon code: modernhomestead to get 10% off your order.) I've also had decent luck with fruit trees from Costco, they partner with regional nurseries/growers.

Bare root fruit trees are usually the cheapest route to go and most nurseries will have them on sale in winter, as this is the time they must be planted. Because you'll be purchasing and planting the trees before they've leafed and blossomed out, it may be harder to tell if the tree is healthy.

Branches in tiers and with even scaffolding are what I look for when purchasing bare root stock fruit trees. Make sure they're evenly spaced and not right on top of one another.

I look for a tree that has a good set of well-balanced limbs, a solid scaffolding in place, and no cracks or scabbing on the limbs or trunk.

If you have a friend with a good raspberry patch, ask if you can get a few canes (the viney branch part of the bush) to start your own patch. It will take a few years before your own canes need thinning, but this was how we got all of our raspberries. An overgrown patch was on my aunt's property and we transplanted an entire row in the early spring to our yard. Raspberries will also send out runners and you can dig those canes up as well.

How to Plant Fruit Trees

Digging a Hole

If you plan on moving an established fruit tree or fruit plant or planting a bare root or potted tree, be sure you dig a hole twice as wide and twice as deep. Create a cone shape of dirt in the bottom of the hole and spread the roots out and down this dirt cone (same technique in How to Plant Strawberries)

Filling the Hole

Backfill the hole with loose dirt and a layer of compost. If any of the roots are broken, remove them before planting. Keep the level of dirt at the same level it was in at the nursery. You can usually see the line on the trunk of the tree or bush.

Create a mote around the base of the tree to allow the water to filter down onto the roots instead of running off into the surrounding soil or land.

Use a small amount of water when you plant the tree. The soil will settle and you'll be able to see where you need to add more dirt.

Watering Schedule

Don't over water in the winter months. In the late spring, when the tree leaves out and the soil becomes dry, water deeply 5 to 10 gallons once a week.

Throughout the first few summers, you'll want to water the plant once a week if you don't have any rainfall. I neglected to this with one of our new apple trees and lost it. So even in the rainy Pacific Northwest, you'll still want to follow the rule of watering deeply once a week with a newly planted tree if there isn't any moisture falling from the sky.

Note: It takes an average of seven years before you'll be able to harvest a sizeable crop from your fruit trees. Most bare rootstock is a few years old, but you can ask the nursery for more specifics.

The bigger or older the stock, the more expensive it will be.

Raspberries will produce the following year (or the same year in the fall if they're an ever-bearing variety and planted in the spring) and blueberries usually take a couple of years. Learn how to plant berry bushes here.

Picking Your Variety of Fruit

A small apple tree with about a dozen apples on it.

An important thing to remember when planting your fruit trees is to be sure you either pick a self-pollinating fruit tree or you purchase two varieties that will cross-pollinate. A crab apple will cross-pollinate almost all apple tree varieties as it blooms for a longer period of time than a regular apple, allowing it to pollinate early, mid, and late-season apples. Although a crab apple is so sour you'll never make the mistake of biting into one twice, it is high in natural sources of pectin and will help you get a beautiful set on your jams and jellies.

Some varieties of apples become ripe later in the season. If you live in a zone with early frosts or shorter growing seasons, you might want to pick an earlier ripening variety.

You can also purchase “fruit cocktail” trees, where several varieties have been grafted onto one stock. We haven't had much luck with these as the grafted branches tend to die off after a year or two and the main stock of the tree takes over.

Even if a fruit variety is self-pollinating, you'll get a larger harvest if a cross-pollinator is nearby.

My favorite apple is the heirloom Gravenstein, but because it's sterile (doesn't pollinate anything else) so we have a crab apple, and also a Gala and Honeycrisp.

The best fruit trees for small spaces are dwarf or semi-dwarf varieties.

Need help picking the right fruit trees for your area? Read 5 Tips to Starting an Orchard

Self-Pollinating vs. Cross-Pollinating Fruits

Apple tree blossoms.

As mentioned above, you'll want to be sure whether or not your fruit tree is a self-pollinating or cross-pollinating variety. Here's a list to keep in mind, but wherever you buy your tree, you should be able to find out which variety you're purchasing.

Self-Pollinating Fruits

  • Apricots
  • Pomegranate
  • Citrus Fruit
  • Grapevines
  • Persimmons
  • Sour Cherries
  • Blackberries
  • Raspberries
  • Strawberries
  • European plums

Most berries and European plums will do better if they have another variety to cross-pollinate with.

Cross-Pollinating Fruits

  • Apple (there are a few self-pollinating varieties like Golden Delicious, but they will do better if they have a cross-pollinator)
  • Blueberries
  • Elderberries
  • Pears
  • Japanese Plums
  • Sweet Cherries
  • Most nut trees

Bare Root Fruit Trees to Plant in Winter

  1. Apple
  2. Apricot
  3. Asian pears
  4. Crabapple
  5. Sweet Cherry
  6. Sour Cherry
  7. Pears
  8. Peaches
  9. Plums

Bonus: Use the same tips for planting Filberts or hazelnut trees.

Fruit Trees for Small Spaces

ripe blueberries on bush in summer

Even if you don't have a large yard or any land you can still plant fruit trees. Look for dwarf varieties. They can be grown in containers.

Berry bushes like blueberries are well suited to containers as well.

More Resources for Growing Fruit:

What kind of fruit do you grow? Do you have a favorite variety or tips to share?

Easy Blackberry Jam Recipe Low Sugar with Canning Instructions

by 38 Comments

This no-sugar blackberry jam recipe, that's low sugar and high on taste is something no home should be without. Especially when I share how you can make this without any sugar.

Yes, no added sugar, just one secret ingredient to replace all those white granules, and it can be grown on your homestead if you so desire. Am I the only one who gets excited about this stuff?

blackberry jam recipe

Blackberries signify the end of summer in our neck of the woods. It is definitely a bitter/sweet goodbye. We love them. LOVE them. They make the most incredible jam. Ever. Syrup? Oh yeah. Pie Filling? Winner! Even humbly flash frozen, they are a favorite.

And dumplings, oh yes, dumplings are not only for your chicken dishes, but they're also delightful with berries and you can use this 1940's recipe for Blueberry Dumplings  (swap out the blueberries for blackberries) better be happening at your house soon. It’s a sad day when the last of them go down. August is an eternity when you’re in December.

If you can get a hold of fresh-picked, summer-ending blackberries (I’d even make it with some good organic frozen berries too!) I encourage you to try this jam, you will not regret it.

Tip: Frozen berries that are thawed release their juice easier than fresh berries. Which is a plus during the busy hot harvest months. If you're pressed for time, freeze your berries until things calm down.

Melissa

The first time I heard of adding grape juice in place of all that white sugar in traditional summer jam recipes? I was, to say the least, pretty skeptical. However, I was willing to try, if it got rid of some of that sugar load!

Surprisingly, we noticed immediately how much more of the ‘fruit’ we tasted. (Amazing what happens when you don’t add a 5 lb bag of white sugar!) Now sometimes, I will toss in a 1/4 C of organic sugar here. It is totally optional, it just adds a hint of sweetness. If you prefer a more tart jam, leave this out. Either way– it is delicious. The best part, even if you don't have a ton of berries you can make this small batch of blackberry jam!

Resources 

Grab our FREE simply sweet custom Blackberry Jam Canning Labels for easy pantry shopping (our favorite kind of shopping) and quick gift giving!

Ever have a failed batch of jam or jelly? Nothing is more frustrating than having runny syrup when what you really want is a spreadable jam or jelly. Grab my free Jam & Jelly Troubleshooting Guide here  and learn my easy tips for a sure set… p.s. there's a bonus involved.

Blackberry Jam Recipe Low Sugar

After 24 hours, check seals, remove bands, wipe down the jars, label lids and put them on the pantry shelf. (You did grab our incredibly cute custom free jam labels, right?)

This jam is a very special treat! Beautiful on the shelf and a very appreciated gift! Capture a little summertime in a jar with this easy blackberry jam recipe!

Other Low Sugar Jam Recipes

Spicy Peach Jam Recipe Low Sugar and No Pectin

No Sugar Strawberry Jam Recipe

Apple Pie Jam Low Sugar Recipe

Strawberry Jam Recipe without Pectin and Low Sugar

Easy Blackberry Jam Recipe Low Sugar with Canning Instructions

MelissaKNorris
Easy blackberry jam recipe with no added sugar
3.87 from 15 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, fruit
Cuisine American
Servings 2 pints

Ingredients
  

  • 3 Cups Freshly picked and washed berries or frozen and thawed
  • 1 box of No Sugar PectinNote from Melissa: the only store bought pectin I use is Pomona's Pectin, it's a natural pectin without added sugar or GMO ingredients and allows you to make no sugar added jams and jellies. You won't need to use the whole box when using Pomona's, just follow the instructions that come with it
  • 1/4 cup lemon juice if using sweet blackberries
  • 1 Cup Grape Juice from concentrate You can use any juice from concentrate you like for different flavor profiles

Instructions
 

  • Wash jars in hot soapy water, rinse right before filling with hot water. Prepare your water bath canner, place rack inside and fill with water so jars are completley covered by at 1 inch. Turn the heat to medium so water is 180 degrees F when you put jars filled with jam in the canner.
  • You’ll want to use a large stainless or enamelware pot for cooking up your jam, and put it on low heat. Add in your clean/washed berries, I slightly crush mine with a potato masher. Optional.
  • Turn heat up to medium. Dump in grape juice. If using Pomona's pectin, add 2 teaspoons calcium water and stir until combined.
  • Add powdered pectin (2 teaspoons pectin powder from Pomona's pectin) then use an immersion blender to make sure pectin is fully dissolved and mixed in with juice and berries. Bring to a boil.
  • Ladle the jam into jars to 1/4 inch headspace, remove air bubbles and add more jam if needed to stay at the 1/4 inch headspace, make sure jar rims are wiped clean, put lid in place, fasten the ring down and set in the canner rack. Repeat.
  • Bring water to a full boil in canner and then process for 15 minutes. When my timer goes off, I turn off the burner and remove the lid for 5 minutes or so. Then carefully (with a jar lifter) remove jars and set them on a towel to cool for 24 hours
  • After 24 hours, check seals, remove bands, wipe down the jars, label lids and put them on the pantry shelf.

Notes

*this will yield on average 2 pints (4 cups) of finished jam. 
Keyword blackberry jam recipe
Tried this recipe?Let us know how it was!
Jar of blackberry jam sitting on a table with blackberries in the background. Text overlay says, "No Sugar Blackberry Jam"

Pioneering Today-How to Make Strawberry Rhubarb Jam

by 33 Comments

Homemade Strawberry Rhubarb Jam www.melissaknorris.com

There is something about a row of strawberry jam that makes me smile and makes me think of Christmas. You don't think the same thing?

When my husband and I were first married, every year, his grandmother would give us a large box of homemade goodies for Christmas. It included popcorn balls, fudge, pickled cauliflower and peppers, and strawberry jam. It was one of our favorite gifts.

A few years ago, his grandmother had to give up making our large boxes of homemade goodies. Her body simply couldn't put up with the strain and time it took to complete. 

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