You only need four simple ingredients to make this delicious, low sugar strawberry freezer jam. No pectin or gelatin required.
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Have you ever made freezer jam before? It's sort of the jam equivalent of refrigerator pickles. You store this low sugar strawberry jam in the freezer or refrigerator.
Freezer jam isn't shelf stable, because you don't hot water can it. But that also means no sterilizing jars or other extra steps. Just make your jam, put it in your jars, and you're all set.
This jam will keep for up to a year in the freezer or two weeks in the refrigerator. It's sweet and delicious without a ton of added sugar needed.
Ingredients and substitutions
- fresh strawberries - Don't use frozen berries for this jam. Fresh is best! You want to hull the strawberries before using.
- agave nectar - For sweetness, I love how the flavor of agave nectar pairs with fresh strawberries! This is strawberry freezer jam is low sugar, not sugar free. I'm reducing the sugar as much as possible without sacrificing a delicious result! You can use maple syrup instead, if you prefer.
- lemon juice - A little lemon juice adds acidity which helps the jam keep a bit longer in the fridge.
- salt - A teeny pinch of salt boosts all of the flavors in this jam. You can omit it, but it really does a lot for the flavor!
How to make strawberry freezer jam
Add all of the ingredients to your food processor and pulse until you reach a compote-like consistency. You don't want the mixture to be completely smooth, so leave some chunks of berry in there!
Transfer the strawberry mixture to a frying pan on high heat.
Bring to a boil and cook for around 15 minutes on high, stirring occasionally, until the mixture is slightly sticky and very shiny with very little foam left when you stir.
Remove from the heat, and let it cool for 10 minutes in the pan.
When the jam has cooled, transfer it to a freezer-safe pint jar and cover loosely with the lid.
If you're planning to freeze, leave ½" of headroom at the top.
If you're freezing, let it cool completely in the jar before tightening the lid and freezing. If you're refrigerating, just wait until the jar is cool enough to handle before tightening the lid and sticking it into the fridge.
Helpful tips
- You don't technically have to slice the strawberries in half before putting them into the food processor. It just makes things easier for the food processor and allows you to fit more strawberries in.
- Using a frying pan instead of a saucepan reduces cooking time by increasing surface area. Excess liquid will cook away more quickly, so your jam will be ready sooner.
- Your jam is ready when the mixture is very shiny and there's little to no foam when you stir.
- The jam is actually still cooking as it cools in the pan, so don't skip the cooling step.
- Don't forget to leave a little headroom in your jar if you're planning to freeze. The jam expands as it freezes, and that little bit of space gives the extra volume somewhere to go.
Storage directions
Transfer the jam from the pan to a pint size mason jar or other heat-safe container, and cover loosely. Let it cool some more before storing.
If you're going to freeze, leave about ½ inch of headroom, so there's room for the jam to expand, and let it cool completely before tightening the lid and freezing.
If you're refrigerating, headroom isn't such a big deal, and you can tighten the lid and refrigerate once the jar is cool enough to handle.
Low sugar strawberry freezer jam will keep for up to one year in the freezer or two weeks in the refrigerator.
Frequently asked questions
Freezer jam is a quick preserve that doesn't need to be hot water canned. The trade-off for easier prep is that you must store it in the freezer or in the refrigerator, since it's not shelf-stable.
More strawberry recipes
📖 Recipe
Low Sugar Strawberry Freezer Jam (no pectin!)
Ingredients
- 1 ½ pounds fresh strawberries - hulled and sliced in half
- ½ cup agave nectar - or use maple syrup
- 1 tablespoon lemon juice
- pinch of salt - Just the teeniest pinch!
Instructions
- Add all of the ingredients to your food processor and pulse until you reach a compote-like consistency. You don't want the mixture to be completely smooth, so leave some chunks of berry in there!
- Transfer the strawberry mixture to a frying pan on high heat. Bring to a boil and cook for around 15 minutes on high, stirring occasionally, until the mixture is slightly sticky and very shiny with very little foam left when you stir.
- Remove from the heat, and let it cool for 10 minutes in the pan.
- When the jam has cooled, transfer it to a freezer-safe pint jar and cover loosely with the lid. If you're planning to freeze, leave ½" of headroom at the top. Freeze or refrigerate until you're ready to use. If you're freezing, let it cool completely in the jar before tightening the lid and freezing. If you're refrigerating, just wait until the jar is cool enough to handle before tightening the lid and sticking it into the fridge.
Equipment
- Pint Jar preferably wide mouth, since it will be easier to transfer and spoon out the jam.
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