Strawberry season is among us and that means it is time to pull out my favorite, sugar free strawberry jam recipe.
Many years ago I shared my Strawberry Honey Jam recipe that is pectin-free and made without granulated white sugar.
However, since that time, I have received many requests to share a jam recipe that uses no sugar at all, including honey.
So I tested and tested various recipes and finally have found the best tasting strawberry jam recipe that uses a sugar substitute.
Sugar Free Strawberry Jam Recipe
*Complete recipe instructions are located in a printable recipe card at the bottom of this article.
- Ripe strawberries – Fresh picked strawberries are always best. In fact, you may not need any sugar substitute at all if you are using strawberries picked from your own garden or a local strawberry farm.
- Low or No Sugar Needed Pectin– Be sure to look for the box or canister that states low or no sugar needed. You don’t want to use regular pectin for this recipe. Also, see note below if you are looking for a pectin-free, sugar free strawberry jam recipe
- Splenda granulated sweetener – depending on how sweet your strawberries are, you may use less than the stated amount. I suggest tasting the jam prior to adding any sugar substitute to the mixture to judge the sweetness level.
The first step is to prepare the strawberries. Wash the strawberries in cold water and then remove the stem. Cut each strawberry in half, discarding any bad or soft spots.
Now place the strawberries in a large bowl. Then use a potato masher to crush the strawberries to the desired consistency.
Some people prefer strawberry jam with very little chunks of strawberries and others like it with a little more texture. The choice is up to you.
Measure out exactly 3 cups of the crushed strawberries and place them in a large stockpot. Then add the water and Low to No Sugar Required Pectin to the pot and stir until it dissolves.
Let the mixture sit undisturbed for 10 minutes. This is a good time to get your jars or freezer containers ready.
After the strawberries have sat in the water/pectin mixture for 10 minutes place the pot on a burner on medium-high heat. Stir occasionally until the pot comes to a rolling boil.
What is a Rolling Boil?
It is important to determine what a rolling boil actually looks like so that the sugar free strawberry jam sets up properly.
In very basic terms, a rolling boil is where the mixture continues to boil, even when stirred. This must included the entire pot, not just the bubbles that start around the edges of the mixture.
Once the jam has come to a rolling boil, set the timer for 1 minute. Be sure to stir constantly to prevent the jam from burning on the bottom of the pot.
When the timer goes off, immediately remove the pot from the heat and stir in the Splenda. Continue to stir until the powder completely dissolves.
Again, remember that the amount of Stevia will depend on how sweet you want your sugar free strawberry jam.
While the mixture sits it may develop a foamy substance on the surface. To remove this foam, use a spoon to scrape it from the top and discard.
Let the mixture cool slightly and then ladle into freezer safe jars. Be sure to leave 1/2 inch of headspace to allow for adequate expansion when frozen.
Once the jam cools to room temperature place in the refrigerator and/or freezer.
Pectin Free Instructions
If you are looking for sugar free strawberry jam that is also pectin free, you can use chia seeds as the thickener.
However, there are a few modifications that you will need to make to the recipe instructions to achieve the thickness of traditional, homemade jam.
First, crush the strawberries and add the water to the pot. Let the mixture boil down until it reaches half of the original volume.
Then remove the pot from the heat and stir in 1 tablespoon of ground chia seeds to the mixture. The jam will continue to thicken as it cools.
Proceed with storing recommendations for the refrigerator, freezer or canning instructions that are listed below.
If you are planning on canning Sugar Free Strawberry Jam, skip the part that instructs you to let the jam cool slightly.
However, you must add 2 tablespoons of bottled lemon juice to the the mixture before canning for shelf-stable, long term storage.
Then ladle the hot jam immediately into sterilized half-pint jars, leaving 1/2 inch headspace at the top.
After the jam has been ladled in the jars, wipe the rim and add the lid and tighten the band to finger tight. Use a jar lifter and place the jars into a hot water bath, being sure that the water is at least 1 inch over the top of the jars.
Cover the pot and bring the water to a rolling boil. Then set a timer for 10 minutes, adjusting for altitude as necessary.
Once the timer goes off, carefully remove the water bath canner from the heat. Remove the lid with the bottom of the lid facing away from you.
Let the jars sit in the hot water for 5 minutes and then carefully remove the jars and place them a thick towel to cool for 24 hours.
Check seals by pressing center of lid with finger. If the lid bounces up and down, place jam in the refrigerator and use within 2 weeks. Store sealed jars in a cool, dark place for up to 1 year.
Mary and Jim
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Sugar Free Strawberry Jam Recipe
- 3 pints ripe strawberries
- ¾ cup water
- 1 1.75-ounce package less or no sugar needed pectin
- 3 tablespoons Splenda granulated sweetener
Wash and drain the strawberries. Then remove the stem and cut strawberries in half and place in a large bowl. Use a potato masher to crush.
Measure 3 cups of crushed strawberries and place in a large stockpot. Add water and pectin to the pot and stir until pectin dissolves. Let sit undisturbed for 10 minutes.
Turn the burner on medium-high heat and bring mixture to a complete rolling boil. Boil for 1 minute, stirring constantly. Remove the pot from the heat and stir in the Splenda, stirring until the powder completely dissolves.
Use a spoon to remove any foam that has settled to the top of the jam.
Ladle into freezer safe jars, leaving 1/2 inch of headspace to allow for adequate expansion when frozen.
Ladle hot jam immediately into sterilized half-pint jars, leaving 1/2 inch headspace. Wipe rim and add the lid and band. Process in a hot water bath for 10 minutes, adjusting for altitude as necessary. Remove jars and place upright on a thick towel to cool for 24 hours. Check seals by pressing center of lid with finger. If the lid bounces up and down, place jam in the refrigerator and use within 2 weeks. Store sealed jars in a cool, dark place for up to 1 year.
1.75 ounce box of pectin = 4 tablespoons of bulk pectin
Recipe courtesy of Old World Garden Farms