A delicious Homemade Strawberry Jam with less than 1/2 the amount of sugar and NO store-bought pectin. The natural sweetness of ripe strawberries is brought to life with the pleasant tartness of apples and a touch of lemon juice.
This reduced sugar, homemade strawberry jam is perfect for using up those overripe strawberries!
HAPPY NEW YEAR to all my lovely readers!
It’s a new start, and I’m looking forward to seeing what 2018 has in store for all of us. Last year was a productive one for me- I released my first cookbook (YAY!), and The Flavor Bender continues to grow with the awesome support of all my amazing readers. This year, you will see more breakfast, brunch and dessert recipes with a sprinkling of others. I adore breakfast and brunch, and often find myself having breakfast food for lunch and dinner too! So I want to share that passion with you guys, along with some creative, exciting and of course delicious recipes for a nourishing breakfast that are easy and will save you time too.
There were TWO things in our fridge at all times when I was growing up that were meant for breakfast. Strawberry jam and Marmite spread (New Zealand Marmite, not the UK kind!). These were always on the breakfast table for anyone who wanted toast. I was a Marmite girl, still am. But if my mother ever made homemade strawberry jam, then all else was irrelevant. I wanted that delicious, classic homemade strawberry jam slathered on top of EVERYTHING!
WOULD YOU like to make classic strawberry jam with only half the sugar, and all of the fruity, berry flavor? Then look no more, this homemade strawberry jam is honestly the best! One taste of this apple and ripe strawberry jam, and you’ll never want to buy from the store again!
Difference between old fashioned strawberry jam and this recipe.
Old fashioned strawberry jam isn’t usually made with a lot of ripe strawberries. The reason for that is that ripe strawberries have less pectin and therefore the jam doesn’t set enough without lots of pectin and a ton of sugar. Plus store-bought jam contains all kinds of preservatives and dyes too. I was always told to add at least the same amount of sugar (by weight) as fruit in my homemade jam.
BUT this homemade strawberry jam recipe ONLY uses 1/2 the amount of sugar and absolutely no store-bought pectin!
Do I need to add apples to this recipe?
Yes! It’s a crucial ingredient. Instead of store-bought pectin, I made this reduced sugar strawberry ham with apple. That is because apples naturally contain pectin perfect for homemade jams. Some recipes like to add lemon juice as a source of pectin instead, but when I tried it I found that the flavor of lemon tended to overpower that of strawberries (making the jam somewhat sour). So I went with apples, and the result is delicious!
So what makes this homemade strawberry jam special?
- Contains less than 1/2 the amount of sugar compared to classic jam recipes, this makes for one amazing reduced sugar Strawberry Jam.
- Instead of store-bought pectin, this recipe uses apples as a natural source of pectin, which makes this an apple strawberry Jam, but with more strawberries and less of the apples. The slight tartness you get from the apples complements the strawberry flavor well!
- I use overripe strawberries that have natural fruit sugars, which allowed me to reduce the sugar content, and increase the strawberry flavor.
- I only use about 1 tbsp lemon juice, which is just enough to “brighten” all the fruit flavors, without overwhelming the berry flavor.
No more food wastage!
Plus, since I use overripe strawberries, this homemade strawberry jam is PERFECT to use up those strawberries that have become too ripe and are prone to be thrown away. Instead, you can make this apple strawberry jam and enjoy a warm piece of toast for breakfast, while preserving those gorgeous fruits for so much longer! 🙂
You can add the apples in this recipe in two different ways, depending on how you prefer the texture of your homemade jam to be.
- Cut the apples into small cubes so that you will have little bits of apple in the strawberry jam as well (this is how my husband likes it).
- GRATE the apples so that the apples are completely incorporated into the strawberry jam.
- If you prefer NOT to have apple pieces in your homemade strawberry jam and want to grate the apples instead, make sure to PEEL THE SKINS off from the apples too (because the skins are not going to get incorporated into the jam).
This reduced sugar homemade strawberry Jam is perfect for PB&J sandwiches, or just on warm toast (made with homemade bread!) with butter, or my absolute favorite – warm, flaky cream scones (or buttermilk biscuits) with this homemade strawberry jam and cream. Yum!
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Homemade Strawberry Jam (Sugar Reduced Strawberry Jam)
Ingredients:
- 2 lbs strawberries overripe or ripe sweet strawberries, already hulled and cut in half
- 8 oz apple peeled and grated or cut into small cubes - granny smith is the best or a slightly tangy, crispy apple (like Gala)
- 14 oz white sugar
- 1 tbsp lemon juice
- Pinch of salt
Instructions:
- Weigh the strawberries AFTER they have been hulled to make sure you have 2 lbs of ripe strawberry flesh. DO NOT DISCARD THE STRAWBERRY TOPS.
- Peel and grate the apples if you prefer not to taste the apples or have apple pieces in your jam. Alternatively, cut the apples into 1 cm cubes.
- Place all the ingredients in a big pot and stir. Then leave it aside for about 15 minutes.
- Stir the strawberries over low - medium heat until the sugar dissolves. Increase the heat to medium-high and bring the jam to a boil. Stir frequently.
- Cook the strawberries until the mix thickens and bubbles (about 40 minutes, depending on your stove and pot that you use, make sure not to leave the jam unattended as the sugar can burn very quickly). Stir frequently to prevent the jam from burning.
- The sugar should reach a temperature of 220°F, but I prefer to check if the jam is ready with the jam test (see below).
- Jam test - place a few small saucers or small flat bowls in the freezer. When the jam looks ready, place a small amount of the jam on the cold saucer/bowl and freeze for 5 - 10 minutes. Next, run your finger through the jam to make a streak. If the jam does not join back up in the middle and fill the streak, then it's ready!
- Place the jam in glass bottles, close tightly and refrigerate. These would be suitable for canning as well (although I don’t can, so I’m not entirely sure how to can these).
- Makes about 2 ½ - 3 cups.
Tips & Tricks
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Vanessa Wenzel says
I made this today waiting for it to set a few days can u freeze it?
Lorna Buck says
A friend suggested using a slow cooker for making jam, as it wouldn’t burn. What do you think, please?
Dini says
Hi Lorna
I haven’t tried to make jam in a slow cooker before! There are recipes that use slow cookers to make jam, but I’m not sure how well it will work for this recipe.
Hope that helps
Trish Wissbroecker says
Hi, I have a question out of curiosity….I just made this jam with 6 lbs of strawberries and had bought 3 granny smith apples thinking it would be enough–but in weight I needed to add 3 small red apples also (that I happened to have at home). I’m guessing you must weigh the apples after cut/shredded to get the 8 oz? I forgot the pinch of salt. I, too, had the issue of splattering…will cook at a lower temp. next time. My jam did not reach 220 but the jam test worked…next time I will do the jam test sooner. Next time I will save the tops to try strawberry vinegar….I had too much going on this time to try. I water bath canned the jam (my first time) I boiled it for 15 mins. in the canner……because I think that is the time for our altitude from what I understand….like I said, first time:)
But, I want to thank you for the great recipe….it was my first time and I learned some things to make it easier next time:) It turned out great…hubby said better than Costco strawberry jam…and that is one of our favorites. Have you tried this with peaches? Thanks again for the great recipe.
Monte Jones says
A great recipe. I have made 2 lots whilst strawberries are cheaper. The 2nd time I did 1 1\2 times the recipe.
Thank you.
Liz says
Just made this recipe with 1lb12oz strawberries &4oz raspberries. I left out the lemon juice because my daughter is seriously allergic to all citrus ( & bought pectin) & so can’t eat many jams. It’s worked a treat! Tastes delicious, & though still warm in the jars is already setting perfectly. I’ve bookmarked your webpage so I can try other fruits another day. Thank you for sharing your recipe.
Martina says
Can this recipe be made in a crock pot?
Dini says
Hi Martina
Unfortunately I haven’t used a crock pot to make jam before, so I can’t be sure.
Renée says
I’m gonna try this recipe tomorrow with some ripe strawberries, raspberries and blueberries I have In the freezer.
Should I let the fruit completely defrost before making the jam?
For the jam test, while the saucer is in the freezer, do I keep the jam on the stovetop (same temperature)?
Can’t wait!
Dini says
Hi Renee
You can cook the berries either way. If you cook them fro frozen, they will take longer to cook to the right consistency, but it is still possible to make jam from frozen fruits.
If the saucer is cold enough, the jam test might even take less time than 5 minutes. During the testing time, I reduce the heat and keep the jam on the stove top.
I hope that helps!
Jeanne says
There is nothing like homemade preserves. This recipe turns out great each time. I’ve even made cherry preserves. I do reduce the sugar down to 10 ounces and add a bit more lemon juice – just my taste as I like it a bit less sweet.
Highly recommend this. Don’t rush the time on this recipe. Grab a cup of coffee and do some stirring. Thanks for the wonderful recipe!
Barb says
I tried this recipe and a different pectin recipe. The pectin recipe turned out hard and with a nasty aftertaste. I was able to get a nice chunky consistency though, and that’s what I want. I had a heck of a time converting your recipe to cup measurements, but I calculated 1-3/4 cup sugar to 4-1/2 cups berries. I cut it down to 1-1/2 cups sugar but it was still way too sweet. I like the apple and lemon though. Boiling so long though left me with a purée, and I want more chunks of fruit, is the boiling that long crucial? The pectin recipe just required bringing to a boil and boiling one minute. I’d like to try your recipe with 3/4 cup sugar or 1 cup, and see if it works. Do you have suggestions for the texture? I’m definitely heading in the right direction, but I really want chunks of fruit that enhances the natural taste versus sweetens. At least I learned I don’t like pectin.
Dini says
Hi Barb
This recipe doesn’t use pectin to set as a jam. That’s why I added apple and lemon juice to act as a form of pectin to help set the jam.
I also don’t make jam with volume measurements because they simply don’t yield consistent results. If I were to measure in cups, the amount of strawberries will change depending on how big or small the strawberries are (fewer large strawberries per cup vs more small strawberries in 1 cup). The weight ratios are always more consistent.
The reason why I boil the jam here is because the boiling will concentrate the sugar which will allow it to set like a jam.
If I boil it less, the jam may not set like a jam WITHOUT the use of pectin (especially with reduced sugar as in this recipe). If you wanted to use less sugar, and boil the jam less and have it set like a jam as well, then pectin will have to be used to help with that. In that case, I do recommend looking for a fruit preserves recipe that maintains chunks of fruit.
Jelly is the smoothest (using fruit juice), jam is smoother, and preserves are chunky; which may be what you prefer.
I hope that helps!
Lisa says
Have you doubled the recipe? would it still turn out?
Dini says
Hi Lisa
I haven’t doubled this recipe.
If you have the right sized pot and you heat the mixture evenly it should work. I prefer using a thermometer to ensure I get the right consistency.
I hope that helps.
Kim says
I had amazing fresh picked berries and it started out great. But then developed a weird smell when cooking. Seemed to go off about 20min into cooking. The bottom of the pan wasn’t burnt. Not sure what happened! Any ideas? Do you ever freeze this jam?
Dini says
Hi Kim
I have made this several times and I haven’t experienced a weird smell like that during the cooking process. I’m sorry I wouldn’t be able to tell you what caused it.
However I do freeze the jam and it freezes well 🙂 I have kept mine in the freezer for up to 2 months!
I hope that helps!
Nancy says
Tried it for the first time today. Also tried a low-sugar Certo jam to compare. This was heads above the certo jam. It tasted great and it holds together well. Wish I didn’t waste my sugar & berries with the certo jam; which is now my strawberry sauce.
Might try it with cherries later in the year.
Nancy says
Update: I’ve made now 2 batches of strawberry jam, 2 batches of blueberry jam and 1 batch of peach jam using the same basic recipe. They all turned out great! This is my new “go to” recipe for jams.
Never going back to boxed pectin.
Lorraine says
If your strawberries are to fresh can you just wait a few days before making the jam
Tuvm
Dini says
Hi Lorraine,
You don’t have to wait, you’re more than welcome to use fresh strawberries to make the jam. Making jam is a great way to use up overripe strawberries that may be left over, but you can absolutely make it with fresh ones as well. I hope that helps!
Jag says
You are spot on with every aspect of this recipe! I made it with some rhubarb added. Jellied just right. The taste is amazing. Thank you.
Nancy Hogan says
How much rhubarb did you add? Was it in addition to the 2 pounds of strawberries?
Thanks
Julie Guest says
I’ve never made jam before but i didn’t run into any hitches and it tasted really nice. I wondered if I could reduce the sugar even more – would it affect the cooking times etc. Great recipe though so thanks a million.
Dini says
Hi Julie
You could reduce the sugar more, but if you cook it to the same consistency it will be just as sweet (sugar concentration will be the same once evaportated). You can cook it to a runnier consistency or add some form of pectin or jelling agent to let the jam set while it has less sugar.
I hope that helps!
Cherie says
Love this recipe ! Could you please share with me how long it lasts refrigerated? Thank you!
Dini says
Hi Cherie, I’m so glad you liked the recipe. In our case, the refrigerated jam is always over within one week, so I’m not certain how long it would last beyond that. We’ve never kept it in the fridge for longer than a week.
CAROL A KELLY says
I tried making half a batch since I only had a pound of strawberries. My guess is that it needs to be the full amount. Or I overcooked it. But it was fun to try.
Dini says
Hi Carol
Did you cook the jam for the same amount of time as in the recipe? If yes then it will definitely overcook the jam. With half the amount of fruits and sugar, the cook time will be greatly reduced (depending on the pot that you use), which is why it’s important to look for the signs that the jam is done (if the jam is deep enough in the pot, temperature is a great way to check if the jam is done, or to use the jam testing method).
I have made half batches of this often with no issues, but have always gone with temperature and/or jam tests to make sure it’s cooked to the right consistency.
Hope that helps for next time!
Scorbutico says
Worked perfectly, the pectin in the apple was just right. A few slightly under ripe strawberries also helps with the pectin. Great fresh flavour.
Summer says
I loved the recipe. It was a bit messy to make. Bubbling and sputtering all over the place. I even tried holding a lid over the pot as I stirred. Still got burned by the hot jam.
The taste was very good. The lemon added a bit of tang to the flavor. Using the over ripe strawberries gave it good color and added to the sweetness. The texture was nice too. Not a traditional jell you’d get with store bought pectin, but still sufficiently thick while still being easy to spread.
However, for being a low sugar recipe, it was wicked sweet. It’s almost seems sweeter than full sugar jam. I think I’ll try again with less sugar.
Dini says
Hi Summer!
This is still a sweet jam although it does use 50% less sugar than a regular jam recipe. But it can still be made with less sugar if you like. You may need to add a little pectin though.
I also find that if I cook the jam at a too high of a temperature it splutters everywhere, so I recommend reducing the heat of your stove and cooking the jam longer instead.
Hope that helps!
Rasha says
I loved the recipe but it gave me a very hard time making it , bubling all around on the stove on the floor and it took me like an houre and a half just to get the temperature to 214 f then i gave up but it turned out so dellicious.
dukkkman says
this is the best strawberry jam I have ever tasted, very fresh tasting and full of bright flavour from over ripe berries.
So easy to eat a lot of this as you don’t get overwhelmed by sugar.
My local markets sell overripe berries for $5 a box ( enough to make 2 kilos of jam) so it is very cheap for me to make.
Paul says
Hi i make jam and to seal jars i sterilize em in boiling water where they stay till im ready to use the jars.the lids i take out early and sit upside down. Put a few drops of vodka or white rum in lids of jars. Fill jars then put lids on. The alcohol prevents bacteria spoiling jam and you wont taste it in jam.turn jars upside down and leave to cool store in dark shelf .i haven had a spoilt jar of jam yet
Juli says
Hi Dini! Great recipe! Made a bluberry & blackberry jam with full sugar & everyone preferred your jam & I think your recipe made it fresher & lighter tasting. Have you made it with other berries or fruit? Have you ever added Chia seeds?
Dini says
Hi Juli!
Thank you for letting me know Juli! 🙂 I’m very happy to hear that!
I haven’t tried other berries, but I think this recipe should work well with raspberries or blackberries too. Unfortunately I haven’t tried adding chia seeds to my jams either, but it is something I’d want to try in the future!
Cindy says
This jam looks so good I’m gonna try it out. Have you tried using stevia powder instead of sugar for a sugar-free version?
Rkdragonfly says
I made this with granulated monkfruit “sugar” and it was perfect. Low carb and low sugar. I added in extra lemon juice because I like mine a little tart. I really enjoyed this jam and it is super easy to make.
Brandi says
I don’t can eaither and always looking for recipes with simple storing instructions. Delicious !!
PAT says
Can I add something that would make my jam more spreadable/runny? I think I overkooked mine. it would mean a lot if you replied within the time I poster this. :)) Thank you!
Dini says
Hi Pat!
If this happens to me, I usually add a little water and reheat my jam again. I don’t like to just stir in water, which is why I prefer to cook the jam again with a little extra water instead. Hope that helps!
Karen says
This looks great and I plan on making this weekend. How long does the jam last in the fridge?
Dini says
Hi Karen,
It’s hard to say exactly, because whenever I make this jam, we use it all up in about 5-7 days while stored in the fridge. Also, because this jam has reduced sugar, it won’t last as long as regular store-bought jam with high sugar (and preservatives).
Tanvi says
Made this, turned out really well. Thanks for this easy peaay recipe.
Dini says
Thank you very much for letting me know Tanvi! I’m really glad you liked the recipe! 🙂
Ashley says
Your pictures are so good! I can’t wait to try this recipe! I just picked so many strawberries last weekend, and didn’t know what to do with them all. After seeing your recipe I know just the thing! Do you mind telling me what the measurements would be in cups/tablespoons instead of ounces if possible? I’m pinning this recipe to make for later!