There’s something sacred about the act of preserving. Taking the ripest, juiciest gifts of summer and tucking them into jars to savor long after the season has faded. This low-sugar strawberry jam lets the fruit speak for itself. No commercial pectin. No cloying sweetness. Just strawberries, lemon, and a little bit of sugar to coax out their magic.

I’ve made all kinds of jam over the years... blackberry, raspberry, Yuletide spiced, but strawberry is always the first jar we finish. It’s bright, familiar, and somehow both nostalgic and fresh. And when you make it low-sugar, it tastes like the berries came straight off the vine.

Why Make Your Own Jam?

Because you deserve to know what’s in your food, and more than that, you deserve food that feels like yours. When you make jam yourself, you're choosing fruit that aligns with your values. You’re controlling the sweetness. You’re sidestepping the shelf-stable, overly processed jars from the store.

This recipe honors the fruit. It’s not about masking the strawberries with sugar. It’s about letting them shine.

Ingredients

Exact measurements included below in the recipe card.

Strawberries - Fresh, ripe, and vibrant. Avoid mushy or overripe berries.

Lemon juice - For brightness and natural pectin.

Sugar - Just enough to enhance the flavor without overpowering it.

Choosing the Best Strawberries

Use the freshest, reddest berries you can get your hands on—whether they’re from your own patch, the farmers market, or a generous neighbor. While frozen berries can be used in a pinch, they’ll release more water and take longer to set. If using frozen, thaw and drain them first.

Need a rough guide? You’ll need about 4 pounds of whole strawberries to make 4 half-pint jars of jam.

Can I Double This Recipe?

Yes, but don’t go bigger than that. Larger batches can struggle to set properly. I often make multiple small batches instead, about 4 at a time, giving us 16 to 20 half-pint jars from 14–16 pounds of strawberries. That usually carries us through the seasons alongside pepper jelly and blueberry preserves.

Freezer, Fridge, or Canned?

You’ve got options:

• Refrigerate: Keeps for up to 6 weeks.
• Freeze: Lasts about 4 months in freezer-safe containers.
• Water bath canning: Shelf-stable for up to 18–24 months.

Freezer jam tends to taste slightly fresher, but nothing beats the pantry shelf satisfaction of seeing rows of glowing ruby jars.

No Pectin? No Problem.

Strawberries are low in natural pectin, but lemon juice helps. This recipe is slow-cooked and small-batch so the jam thickens naturally. No boxed pectin. No mystery ingredients.

How to Make It

Step 1: Prep Your Jars (if canning):
Wash jars, lids, and rings. Keep jars hot in a water bath canner or the oven.

Step 2: Prep the Berries:
Hull the strawberries and mash them with a potato masher until chunky or smooth... your call. Add lemon juice and sugar and stir to dissolve.

Step 3: Cook the Jam:
Bring the mixture to a gentle boil, stirring frequently, and keep it at a low boil for 15–20 minutes. Test for set by dipping in a frozen spoon. If the jam sheets off the edge or holds its shape, it’s ready.

Step 4: Fill Jars:
Ladle hot jam into jars, leaving ¼ inch headspace. Remove air bubbles, wipe the rims, add lids, and screw on rings until fingertip-tight.

Step 5: Process (if canning):
Submerge jars in a boiling water bath with at least 1 inch of water above the tops. Process for 10 minutes. Let cool undisturbed for 12–24 hours. Check seals before storing.

Notes + Tips

Want it thicker? Simmer longer, stir often, and don’t rush it.

Make it herbal: Try infusing with basil, thyme, or lavender for a botanical twist.

No lemon juice? Don’t skip it. It’s essential for both acidity and thickening.

More Preserves Worth Trying

• Easy Spiced Cranberry Jam for Canning
• Easy Four Ingredient Wine Jelly Recipe
• Brandied Apricot Preserves