Strawberry Jam Recipe

    jar of strawberry jam next to fresh strawberries and mint

    With strawberry season in full swing, a homemade strawberry jam recipe like this is the perfect way to take advantage of nature’s sweet offering. This low-sugar strawberry jam recipe is made with just a handful of ingredients and comes together in less than an hour.

    Most jam recipes, whether it’s blackberry jam, raspberry jam, or even strawberry like this, have far too much sugar in them. This is especially true for store-bought jams. If you’ve ever looked at a store-bought jam label and read what the sugar content is, you might have found yourself completely surprised at just how much sugar is in the product.

    Then again, if you’ve actually tasted store-bought jam before, it won’t be surprising at all since you would know just how incredibly sweet it tastes. Most store-bought jams don’t boast any real fruit flavor; instead, it often feels like you’re just eating pure sugar.

    This low-sugar strawberry jam recipe is all about allowing the natural sweetness and ripeness of the strawberries to shine rather than masking it with sugar. You’ll notice that in comparison to other jam recipes, very little sugar is used.

    We love the bit of tartness you get with less sugar; the sweet and tart flavor contrast is always a good combo! To help thicken this jam up, we use low sugar pectin. We also keep the strawberries and seeds intact in the jam, rather than mash them up or put them through a food mill.

    You can also try making this recipe with natural sweeteners like honey or maple syrup. If you decide to go this route, try starting off with less than 1/2 cup of sweetener and adjust as needed since natural sweeteners are sweeter than granulated sugar.


    Cook time: 30 minutes
    Prep time: 10 minutes
    Idle time:
    Servings: (1/2-pint) jars



    1. Prepare the strawberries by cutting them into quarters if they're big, or halves if they're small. Add the strawberries, water, and lemon juice to a stock pot. Stir in the pectin.
    2. Bring the mixture to a rolling boil over high heat, stirring consistently to make sure the jam doesn't stick to the bottom of the pot and burn.
    3. Add the sugar once the mixture is boiling and continue to stir while the mixture bubbles away. Let the jam continue cooking for another minute.
    4. Allow the jam to cool for a few minutes before ladling them into the 1/2 pint jars. Refrigerate for an hour to solidify, and keep refrigerated for up to a week. If you're canning the jam, follow proper canning procedures to sterilize jars, fill jars, and seal them.

    Additional information

    Recipe adapted from

    Born and raised in Southern California, Beeta has embraced a healthy lifestyle focused on farm-to-table cooking, natural products, and wellness routines. When she's not writing up recipes or discussing the latest natural living trends, Beeta enjoys spending time trying new restaurants, traveling with family and friends, and relaxing at home with her furry companion.