The Best Low-Sugar Strawberry Freezer Jam {Video How-To!}
This is hands down the best recipe for no-cook strawberry freezer jam ever! Bonus: you can use a lot less sugar than conventional freezer jams…or even use honey! The taste is so fresh and delicious; it’s incredible!
Me and my old-fashioned heart, well, we love canning, even if it is a dying trend (at least among many of my friends that I talk to).
And yes, even freezer jam, as simple as it is, falls along the canning spectrum somewhere!
Making strawberry freezer jam is one of the easiest things to make and put by.
Because it isn’t shelf stable, you’ll need freezer space for storage, but you can make small batches without any problem, so you ensure you have plenty of freezer space left for, you know, ice cream and other important things.
Or, if you’re me, you just go ahead and invest in a large, standing freezer for the garage and a separate generator so that if the power goes out, your large batches of freezer jam won’t suffer.
Now, I can’t promise your kids won’t ever leave the door of the freezer open a crack after snagging an otter pop, unintentionally letting every little bit of food in the freezer, including stores of precious strawberry freezer jam, thaw and drip and spoil over the course of a week.
That is a personal issue you’ll have to navigate on your own.
(And while it is unconfirmed whether or not I’m speaking from personal experience, let me just give you a hint that surviving an episode like this may require lots of tissues, chocolate, and therapy.)
I used to do the whole cook-the-strawberries-for-half-a-day and then steam or water bath the jam so I could put the pretty jars on my shelves without need of refrigeration or freezing.
And while this type of cooked strawberry jam is tasty, with strawberries, there’s nothing quite like the fresh, bright taste of strawberry freezer jam.
Because the strawberries aren’t cooked, every time you pull a container from the freezer and let it thaw, you get that luscious, just-picked berry taste.
And it is phenomenal.
Now let me take a second to talk to you about pectin.
If you’ve been around for a while, you know I’m not a fan of advocating specialty products or ingredients just for the sake of being trendy or different.
But in the case of freezer jam (or any jam or jelly for that matter), the only pectin I have used for the last several years, is Pomona’s Pectin (and yes, I have an updated jalapeño jelly post coming soon using this amazing stuff).
I am totally unaffiliated with this company; they have no idea who I am, but I honestly, genuinely love this product so much that I’ll gladly tell the world about it.
Without getting into the nitty gritty and boring you with all the reasons why I’m a fan, let me just say:
Basically, I got fed up with the extra junk added to most commercial pectins AND the fact that with most of them, you have to add as much, if not more, sugar as you do fruit (and most low-sugar pectins have a lot of added hidden sugars to compensate).
I mean, don’t get me wrong, I don’t consider jam health food.
But if given the chance to have the most delicious strawberry freezer jam on the planet AND have it be lower sugar or even made with honey, I’m gonna be all over that.
Because, by doing so, the jam actually tastes like strawberries that are lightly sweetened with sugar. Instead of tasting like sugar lightly sweetened with strawberries.
Pomona’s Pectin is all-natural; the citrus-based pectin is activated with a calcium powder mixed with water.
There are no preservatives or added sugar to the pectin (additionally, it’s Kosher manufactured, vegan, gluten-free, and non-GMO, if you care about any of the above).
And even though the method for using it is a little different than other widely available pectins on the market, it is NOT difficult.
In fact, it’s super easy.
I even made a little video to show you how simple it is.
As far as availability, most healthier food stores (Whole Foods, Trader Joe’s, etc) carry Pomona’s.
I even have a cute, family-owned grocery store close to me (Clif’s Market in Caldwell, if you are local to the Boise area) that carries it.
But mostly, I stock up online. The reviews speak for themselves. This is good stuff.
I buy from Amazon (this 6-pack is the most cost-effective) or sometimes sites like Thrive Market will have it for 50 cents cheaper or so.
One box of Pomona’s Pectin can make about 6-8 pints of jelly/jam.
If you’ve also used Pomona’s Pectin in the past, you’ll have to comment below and let me know what you think.
If you haven’t, and you can get over me totally fangirling over pectin, of all things, you should definitely try it.
Without tooting my own freezer jam horn too much (let’s give the credit to Ms. Pomona, whoever she might be), I have had many, many people tell me over the years that this strawberry freezer jam is the best they’ve ever had.
Honestly, I think it’s because that delicious, natural, strawberry flavor totally bowls you over with it’s fresh, yummy taste.
It’s incredible.
Just to give you a little comparison, for 4-5 cups of pureed strawberries, I use 1 1/2 cups of sugar (or sometimes half sugar and half honey) when using Pomona’s Pectin (and you can cut it down to as low as 3/4 cup per batch).
Sure-jell, a popular pectin, has a recipe for freezer jam calling for 2 cups crushed strawberries and 4 cups sugar.
And their low-sugar recipe uses 4 cups fruit to 3 cups sugar.
So just from a sweetener perspective, Pomona’s is winning big time, and I promise that there is no sacrifice in the texture or taste of the jam because of it.
In fact, quite the opposite: IT’S THE BEST FREEZER JAM EVER!
Last week I snagged 32 pounds of strawberries and made pints and pints of jam in just under three hours. Not too shabby.
What about containers, you ask?
Well, I’m a rebel, and often freeze jam in jars.
I know this is considered living dangerously on the edge in the jam world, since food expands in the freezer and jars can break, but as long as I’m careful to leave 1/2- to 3/4-inches of headspace in the jar, I’ve never had a jar crack.
The jars can be topped with every day canning metal lids and rings or these handy dandy plastic lids (which for some reason make me very happy, I love these lids).
I also use (and reuse year after year), plastic freezer containers like the ones pictured below.
There are a lot of options out there; it’s not rocket science deciding which to choose.
My freezer is stuffed with the ones you see below (picked those up at my local Winco) and also these Glad Freezeware containers.
So there you have it! More words dedicated to the best strawberry freezer jam than I’ve written in my personal journal all year.
Clearly, I love me some really good freezer jam, and there’s nothing that makes me happier than being able to share that goodness (or rather, the method to obtaining that goodness) with you!
The Best Strawberry Freezer Jam
Ingredients
- 1 box of Pomona’s Pectin
- 4-5 cups pureed or crushed strawberries, about 2 1/2 to 3 pounds of strawberries (crush or puree to desired consistency, I like the mixture fairly smooth)
- 1 ½ cups granulated sugar, or honey (see note)
- 2 tablespoons fresh lemon juice
- ¾ cups boiling water
Instructions
- Take out the small white packet of calcium powder and measure 1/4 teaspoon into a jar or container with a lid. Pour in 1/4 cup water. Shake well; set aside. The rest of the dry calcium powder can be stored indefinitely for later use.
- Add the sugar and lemon juice to the strawberries and stir well.
- In a blender, combine the boiling water and 1 tablespoon of pectin (in the large white packet). Process until smooth.
- Add the warm pectin mixture to the strawberries and mix to combine. The mixture will start to jell and thicken.
- Shake the calcium water to recombine and measure out 4 teaspoons; add to the jam. Stir well. (Extra calcium water can be discarded or stored in the refrigerator for months.)
- Portion the jam into containers, leaving 1/2-inch headspace. Seal with a lid. Store in the freezer (for up to a year) or in the refrigerator (for several weeks).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe and the insert of the Pomona’s Pectin box
Just used this recipe to make Triple Berry jam and it’s divine! Increased sugar by 1/4 c. because raspberries are more tart, and blended the pectin and hot water in my food processor after pureeing the strawberries (other berries mashed by hand) so I only had to scrape out the bowl once 🙂 Lovely as all strawberry too, but it worked great with half strawberries and half raspberries/loganberries.
Use Sure-Jell lo sugar pectin or Ball REALFRUIT Lo or No Sugar Needed Pectin. Comes out 100% perfect every time. I’m a SJ Master Canner & we had to switch to Lo sugar 2 yrs ago. Hubs is pre-diabetic. We grow 14 varieties organic fruits & I can a LOT of jam, jelly, pie fillings etc & never have issues & taught home preservation for 4H, home extension & brides:gardeners. I don’t want my students having to do a re-do or toss $$ fruit out for not setting.
If it came out soupy is there a way to fix it after the fact rather than having to toss it?
Hi AJ, the jam may set up after freezing – have you tried freezing to see if it will set up?
Okay I changed this recipe a little bit cuz it was too thick. I added a cup and a quarter of water to the pectin. I found that this pectin does not dissolve easily. The first time I did it in the blender and I had glumps everywhere. So the second time I made it in a dish with the boiling water and used to whisk that worked some better, however I had to use a strainer for the clumps. I do not fault this recipe it’s the pectin. Good luck everybody
Your video says a half a cup of water with 1/4 tsp of calcium powder. But your recipe calls for a quarter teaspoon of calcium powder with a quarter cup of water?
Just a double vs a single batch – the ratios are the same. Does that make sense?
Thank you for this recipe! I wanted to carry on my mom’s tradition of strawberry freezer jam but wanted to taste more berries and less white sugar. I used Pomona’s as you suggested and it worked perfectly. Was tempted to try their recipe in the box but went with yours and so glad I did. Perfection.
I dislike all the sugar in grocery store pectin recipes. You have made my day. Is 1 box of pectin, is that 1.1 oz size? Calcium powder, where to buy or any other info is appreciated.
I believe the calcium powder is unique to the Pomona’s Pectin and comes with it, so my recommendation is to buy that brand of pectin for this jam.
This recipe for jam has been a huge hit with my family and neighbors. Renee asked about using peaches for this jam. I ran across this website from Pomona’s Pectin that gives directions for no-cook freezer jam for several different fruits – https://pomonapectin.com/freezer-jam-with-pomonas-pectin/
I was having a hard time getting the pectin to mix smoothly in my blender. My daughter was helping with a batch of jam and suggested using my immersion blender. We boiled the water in a 2 cup measuring cup in the microwave and then used my immersion blender to mix in the pectin right in the cup. It worked like a charm and made clean-up very easy!
Do you have a recipe for peach freezer gym or could you use this recipe for strawberries and substitute the peaches?
Hi Renee – the package directions for Pomona’s pectin has freezer jam instructions for peach. I think it is similar to this but I can’t remember if it is exactly the same.
I really wanted to try this but I couldn’t find Pomona’s at either the Trader Joe’s or the Whole Foods and I procrastinated too long to order online. ♀️ Looks amazing.
I followed your exact recipe. It turned out beautifully. I then did a taste test with your recipe & a bottle of freezer jam I made last year using regular grocery store pectin that involved adding more sugar than strawberries. Hands down your jam tasted way better! Loved making it in the food processor instead of using a potato masher. Much faster & not as messy. Thank you
Thank you for this lovely recipe. I did 5 cups of fruit to 1.5 cups sugar, and it was almost perfect but I found mine needed more acidity to really make it sing. So I added 2 TBSP of balsamic vinegar (in addition to the lemon juice called for) and it was superb! The balsamic really brightened and deepened the flavor of the berries. I’ll be doing it this way from now on.
I had some real problems with the pectin dissolving in the boiling water. It was like glue and stuck to the bottom of the blender. I was spooning out chunks of pectin in my jam. What did I do wrong?
I found the pectin recommended at a local “healthy” grocery store called Fresh Thyme (I am in the MidWest US). It isn’t sold at the mainstream grocery stores around here.
I love freezer jam, but something about the sugar/fruit ratio always bothered me. This recipe is delicious and a welcome change.
I was weirded out by the strange chunky texture of the pectin once I added the boiled water – but a few whizzes in my mini ninja got it all smooth, and the final result was swoonworthy.
I made raspberry jam using this recipe last week. It is delicious! But I just pulled a jar from my refrigerator to use and it is fermented (smells and tastes so anyway.) I am so sad! I made 2 double batches and am now so sad that the rest will go bad too. Do you really have to eat it up within a week?
Hi Natalie, just so I understand your question – did you freeze the jam at all or put it right in the refrigerator after making?
This tastes amazing and the directions were easy to follow. Thank you for providing a great, very low sugar recipe with simple directions. I am thrilled! 🙂
I love this recipe! So delicious. I froze several batches….but when they thaw they turn into soup and aren’t jam any more. What’s happening?
That’s unusual, Kathy! You might need to try using a bit more pectin/calcium powder.
Oh goodness….I hope this doesn’t happen to mine as well. I just made several batches, following this recipe exactly. So sorry that has happened and hope there is an easy fix. You didn’t want to make strawberry syrup, did you?!! : / Hope someone posts a fix for this……
Can this recipe be made sugar-free by using allulose or another sweetener? I’ve recently had great success with blackberry jam using allulose and pomona’s pectin but I wasn’t sure if it would work with freezer jam.
I haven’t used an alternative to sugar so I’m afraid I don’t know. Sorry!
This is my first time using Pomona’s pectin and I thought the jam turned out great! I ended up with 6 cups pureed fruit, so I increased the recipe as follows: scant 2 c. sugar, just over 2 Tbs lemon juice, 1 Tbs plus 1 tsp pectin (just under 1 c. boiling water), same amount of calcium water (4 tsp). The thickness and texture is perfect and flavor delicious. My strawberries weren’t that sweet; if I had better berries I would have done less sugar. I also followed the advice of another commenter and had the boiling water running on low in my Vitamix while I sprinkled in the pectin. I increased it to high speed blending and it turned out smooth. All in all, a great recipe and I will make it again! Thank you.
Does this recipe also work for raspberry jam? Me and my Mom have been excited to make raspberry jam for a while! Thank you!
Yes, it should work for raspberries as well!
what is the calcium water for?
It helps activate the pectin for this particular brand (Pomonas).
Oh my…I’m cleaning my counter off after I made this freezer jam last night and I found the container of calcium powder mixed with water…I totally forgot to add it to the jam….what’s its purpose??? I’ve already frozen the jars (I made a double batch) minus the one I left in the fridge…I did taste it today with some toast and it was amazing, but now I’m worried! HELP!
Hi Amy, the calcium water helps the jam set up and thicken (and helps preserve it). If it tastes fine and the texture is ok, you probably don’t need to do anything.
The jam is just as described…delish!! My first two batches ended up runny, and I too had a bit of a mess with the pectin. So, to solve the runny I added more pectin, 1.5 TBSP, and to solve blender mess I had the warm water running in blender and slowly added pectin powder…perfect. I also put just a tad cup over sugar rather than 1.5…it’s yummy!! I gave it a 4 only because I had to fiddle with the recipe…
This is the best strawberry jam EVER! The fresh taste of the fruit really comes through when it’s not buried under all that sugar. I gave many jars out as gifts last year and everyone would like more. If you try it, you’ll love it!
Does the calcium powder come in the Pomona’s pectin box? When mixing the calcium and the water, is there a specific amount of water to use and is it boiling water?
Yes, the calcium powder comes in the box. It’s just room temp water and the directions are in the box, but I believe it’s 1 teaspoon calcium powder to 1/2 cup water.