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+ servings
Three jars of jam in a steam canner.

No Sugar Strawberry Jam Recipe

Melissa Norris
Learn how to make delicious homemade strawberry jam with no added sugar and still get a beautiful gel and set.
5 from 1 vote
Prep Time 20 mins
Cook Time 2 mins
Canning Time 10 mins
Total Time 32 mins
Course Condiment
Cuisine American
Servings 64 servings
Calories 5 kcal

Equipment

  • Steam Canner or Water Bath Canner
  • Canning Jars & Lids
  • Large Pot

Ingredients
  

  • 6 cups strawberries mashed
  • 1 Tablespoon calcium water see Pomona's Pectin box for instructions
  • Stevia concentrate optional (I used 5 dropperfuls)
  • 1 Tablespoon powdered pectin Pomona's brand
  • 3/4 cup water or fruit juice

Instructions
 

  • Wash, hull and halve your strawberries.
  • Prepare jars by washing them in hot water, and get water bath or steam canner heating up.
  • Place strawberries into a blender (food processor, or mash by hand) and lightly mash to your preferred thickness.
  • Once berries are mashed, measure how much you have (this will determine how much pectin and calcium water you need). My total was six cups.
  • Place the mashed strawberries in a pot over medium heat and bring to a low boil.
  • Add calcium water to the pot of mashed strawberries.
  • Boil 3/4 cup water or juice to a boil. Add pectin powder and just off the boil water/juice to a blender, vent the lid, and blend for 1 to 2 minutes until the powder is fully dissolved.
  • When fruit is at a boil, add pectin water/juice and stevia to taste. Stir and return to a full boil.
    Add Stevia to taste, too much can sometimes taste bitter so add in increments when you.
  • Continue stirring to avoid scorching, and cook for one to two minutes.
  • Using a funnel, ladle hot jam into jars, filling to a 1/4 inch headspace. Use bubble remover to remove any bubbles and recheck headspace and top off, if needed.
  • Wipe the rims of each jar with a damp towel, add the two-part canning lid and tighten to fingertip tight (as tight as you can get them using your fingertips only).
  • Process jars for 10 minutes.
  • For steam canners: Leave the lid on for five minutes, remove lid and wait an additional five minutes before removing jars to a towel-lined counter.
    For water bath canners: Remove the lid and wait five minutes before removing jars to a towel-lined counter.
  • Wait 24 hours before removing bands, wiping jars, labeling and storing.

Notes

  • This recipe is for pint canning jars or smaller. 
  • Follow the instructions for your canner (water bath or steam canner) as the instructions vary slightly.
  • Using sweeteners is optional. My family prefers a slightly sweet strawberry jam.
  • You can use either liquid Stevia or powder, in either form, start with a single serving (one dropperful or 1/8th of a teaspoon), then taste. Continue adding until it's the sweetness you prefer. I landed on 5 dropperfuls for our family's taste. 

Nutrition

Serving: 2TablespoonsCalories: 5kcalCarbohydrates: 1gProtein: 0.1gFat: 0.04gSaturated Fat: 0.002gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 21mgFiber: 0.3gSugar: 1gVitamin A: 2IUVitamin C: 8mgCalcium: 2mgIron: 0.1mg
Keyword No Sugar Strawberry Jam, Strawberry Jam, strawberry jam recipe
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