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.
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Notes
Liquid, including this freezer jam, expands when it freezes, so please be sure to leave some headroom in your jar, if you're planning to freeze this jam!Low sugar strawberry freezer jam will keep for up to a year in the freezer or two weeks in the fridge. Thaw overnight in the refrigerator, and stir before using.