Best 4 Low Sugar No Sugar Strawberry Jam Recipes

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Indulge in the delectable world of homemade strawberry jams with our collection of low-sugar and no-sugar recipes. Whether you prefer a traditional taste or a unique twist, we have something to satisfy every palate. Dive into the classic Low-Sugar Strawberry Jam, a delightful balance of sweetness and tang. For those seeking a sugar-free alternative, the No-Sugar Strawberry Jam offers a guilt-free treat without compromising on flavor. Spice things up with our Chipotle Strawberry Jam, where a hint of smoky heat complements the strawberry's natural sweetness. If you're looking for a unique combination, try the Strawberry-Rhubarb Jam, a harmonious blend of tart rhubarb and juicy strawberries. And for a burst of citrusy goodness, the Strawberry-Lemon Jam will tantalize your taste buds. With step-by-step instructions and helpful tips, these recipes ensure a hassle-free and enjoyable jam-making experience.

Let's cook with our recipes!

STRAWBERRY JAM RECIPE



Strawberry Jam Recipe image

This strawberry jam is the easiest jam recipe to make without pectin. A soft, smooth texture, that's full of fresh berry flavor and spreads like a dream!

Provided by Amy Duska

Categories     Breakfast

Time 2h15m

Number Of Ingredients 4

3 lbs. strawberries (6 cups crushed)
3 cups granulated sugar (see notes)
2 tablespoons bottled lemon juice (see notes)
1 medium Granny Smith apple (peeled, cored and grated)

Steps:

  • Wash the jars, lids and rings with hot, soapy water, making sure to rinse well. To sterilize the jars and keep them hot, place them on a baking sheet in a preheated 175°F (79°C) oven OR in your water bath canner while cooking the jam. Place a small glass plate in the freezer.
  • In a large bowl, crush the strawberries and stir in the sugar. Let sit for 1 hour to allow the berries to release their juices. (Or up to 24 hours in the fridge.)
  • Add the lemon juice and grated apple. Transfer the mixture to a large stockpot and bring to a boil over medium-high heat. Once it reaches a boil that can't be stirred down, set a timer for 20 minutes. Turn off heat.
  • Test for doneness - Remove the glass plate from the freezer and drop a spoonful of the hot jam on the plate. Put the plate back into the freezer for 2 minutes. Remove the plate and run your finger through the jam. If the line stays separated, your jam is ready to be jarred. If the line closes, boil the jam for 5 more minutes and repeat the test.
  • Ladle the hot strawberry jam into clean, sterilized jars, leaving a 1/4 inch headspace at the top. Remove air bubbles and wipe the rim of the jar to remove any residue. Center the canning lid on the jar and adjust the band to fingertip-tight.
  • If not canning, let the jars cool completely, tighten bands and store in the refrigerator for up to 2 months.

Nutrition Facts : ServingSize 1 tablespoon, Calories 45 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 11 g

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - STRAWBERRY JAM



SURE.JELL® for Less or No Sugar Needed Recipes - Strawberry Jam image

When life hands you strawberries, make this HEALTHY LIVING jam. You'll need a lot of them though-and be sure they're at their ripest and sweetest!

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 4

6 cups prepared fruit (buy about 6 pt. fully ripe strawberries)
4 cups sugar, measured into separate bowl, divided
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 tsp. butter or margarine

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 6 cups prepared fruit into 6- or 8-quart saucepot.
  • Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LOW SUGAR / NO SUGAR STRAWBERRY JAM



Low Sugar / No Sugar Strawberry Jam image

This jam has all the fresh-fruit flavor of fresh strawberry jam but with less sugar.

Provided by Ball

Categories     Trusted Brands: Recipes and Tips     Ball® Canning & Recipes

Yield 32

Number Of Ingredients 5

1 ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
⅓ cup unsweetened fruit juice, thawed fruit juice concentrate, or water
1 ½ tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
½ cup granulated sugar, sugar substitute, or honey (or less, depending on taste)
2 each Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Steps:

  • Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
  • Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin
  • Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  • Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
  • Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
  • Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
  • Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.

Nutrition Facts : Calories 16.3 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 3.8 g

EASY LOW SUGAR NO PECTIN STRAWBERRY JAM



Easy Low Sugar No Pectin Strawberry Jam image

Provided by Natalie Clark

Categories     Fruit

Time 1h15m

Number Of Ingredients 4

8 cups ripe strawberries, with stems removed (a cup weighs about 8 ounces, for reference)
3 cups of sugar
2 tablespoons lemon juice
1/2 cup water

Steps:

  • Cut the stem off the fresh fruit, being careful not to include any green bits along with the berries.
  • Rinse the fruit very thoroughly. This will remove any bits of stem, and remove some of the small hair and fibers on the outside of the fruit.
  • As you prepare the fruit, it's okay to use very ripe berries.
  • They will taste better and make a better jam. In fact, it's better to have nearly over ripe fruit than just barely ripe.
  • The berries are softer, sweeter, and have more natural sugars.
  • Add the berries and mash them in batches.
  • I usually mash two or three cups at a time, just to make sure I don't miss a berry and end up with an outsized chunk at the end.
  • Put the fresh berries in a large, tall cooking pot and add the sugar, lemon juice, and water.
  • Bring the mix to a roaring boil on high heat, stirring regularly.
  • The boil needs to be strong, one that does not diminish when you stir.
  • Maintain this level of boil for at least 20 minutes.
  • Stir regularly and watch the heat, turning it down to medium-high heat as the jam thickens to avoid burning.
  • When your jam begins to thicken and has reduced by nearly half, you can check to see if it's done.
  • Total cooking time is over 30 minutes.
  • When you're sure it's set, pour it into sterilized jars, or clean plastic storage containers, and let it cool on the counter.
  • Be careful not to spill, as it is very hot and will give you a nasty burn.
  • The hot water from the pot should be handled carefully as well.

Nutrition Facts : Calories 62 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

Tips:

  • Choose the right strawberries. Use ripe, red strawberries for the best flavor. Avoid strawberries that are bruised or have green spots.
  • Prepare the strawberries properly. Hull and wash the strawberries before using them. Cut the strawberries into small pieces so that they will cook evenly.
  • Use a low-sugar or no-sugar pectin. This will help the jam to set without adding a lot of sugar. You can find low-sugar or no-sugar pectin at most grocery stores.
  • Cook the jam over low heat. This will help to prevent the jam from burning. Stir the jam constantly so that it does not stick to the bottom of the pot.
  • Test the jam for doneness. The jam is done when it reaches a temperature of 220 degrees Fahrenheit (104 degrees Celsius) or when it starts to thicken and gel.
  • Store the jam properly. Let the jam cool completely before storing it in a clean, airtight container. The jam can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

Conclusion:

Making low-sugar or no-sugar strawberry jam is a great way to enjoy the taste of strawberries without all of the added sugar. With a few simple ingredients and a little bit of time, you can make a delicious and healthy jam that the whole family will love. So next time you're looking for a sweet treat, reach for a jar of homemade strawberry jam instead of a store-bought variety.

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