No Pectin Strawberry Jam Recipe
This healthy strawberry jam recipe is low sugar, no pectin, and absolutely delicious! Strawberry jam is a MUST stock item in our house as my kids devour it! Because they eat so much of it, I wanted to make sure it is as healthy as it could be. This recipe uses natural sources of pectin so the sugar content can stay low, which means they can eat until their little hearts are full!

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What Makes This ‘Healthy’ Strawberry Jam?
This no-pectin strawberry jam is a healthier alternative to many store-bought or traditional jams for several reasons:
- No Added Pectin: Commercial pectins often come with added sugars and preservatives. By using natural fruit pectin from lemon juice or a grated apple, this recipe keeps your jam free from artificial additives while still achieving a perfect set.
- Reduced Sugar Content: Unlike many conventional jams that can contain equal parts fruit and sugar, this recipe uses significantly less sugar, allowing the natural sweetness of the strawberries to shine through. This lower sugar content not only enhances the fruit’s flavor but also makes the jam a better option for those looking to reduce their sugar intake.
- Organic Ingredients: Using organic cane sugar ensures that your jam is free from pesticides and chemicals commonly found in non-organic sugars. Additionally, organic strawberries are often higher in nutrients and free from synthetic fertilizers and pesticides.
- Natural Flavor Enhancers: The use of lemon zest and juice or a grated apple not only adds a natural source of pectin but also brings in fresh, tangy flavors that enhance the overall taste without needing artificial flavorings.
- No Artificial Preservatives: This homemade jam avoids the artificial preservatives found in many store-bought versions, giving you a more wholesome, pure product that you can feel good about serving to your family.
By opting for this no-pectin strawberry jam, you’re choosing a more natural, less processed option that retains the nutritional benefits of fresh strawberries while minimizing unnecessary additives.

Healthy Strawberry Jam Troubleshooting
An important aspect of a good jam is its consistency. If your jam doesn’t set up, you may think it’s trashed or must be used as a syrup instead. Follow these tips below to avoid a loose jam in the first place and know how to fix it if you do get a runny consistency.
Frozen Spoon Test
First off, in order to check the consistency of your jam before it gets jarred up, do a quick setting test after the recommended boiling time.
To do this, place a metal spoon in the freezer before you get started with the jam making process. After boiling, drip a few drops onto the frozen spoon. If it runs off the spoons surface quickly, it needs more time in the pot. If it slowly drips or doesn’t run at all, it’s safe to pour into your jars and move on to the next step.
Jams typically don’t set until it’s cooled completely so the frozen spoon allows that process to happen quickly and test the jam while it’s hot!
Watch the Frozen Spoon trick in action!
How To Fix A Runny Jam
If you process your jam, allow it to cool, and still find that it’s loose, simply open all the jars and dump them back into the pot. Bring to a boil again for another 5 minutes and try the setting test again. If still loose, you may need to add more of your pectin source before processing the jars again.

Using Alternative Sweeteners
One of the great things about making homemade jam is the flexibility to choose the type of sweetener that best suits your dietary needs and preferences. Here are some alternatives to organic cane sugar that you can use in this no-pectin strawberry jam recipe:
- Raw Honey: Honey is a natural sweetener that can enhance the flavor of the strawberries while adding its own unique taste. It also contains trace amounts of vitamins and minerals, making it a slightly more nutritious option than refined sugars.
- Maple Syrup: With its rich, earthy flavor, maple syrup can bring a delightful twist to your jam. It’s a good source of antioxidants and contains essential minerals like zinc and manganese.
- Coconut Sugar: This sweetener has a lower glycemic index than cane sugar, making it a better choice for those monitoring their blood sugar levels. Coconut sugar also has a subtle caramel-like flavor that can add depth to the jam.
- Stevia or Monk Fruit: For those seeking a low-calorie or diabetic-friendly option, stevia or monk fruit can be used as sugar substitutes. These natural sweeteners are much sweeter than sugar, so you’ll need to adjust the quantity accordingly.
- Agave Syrup: Agave syrup is a plant-based sweetener that dissolves easily, making it a convenient option. However, it is higher in fructose, so it’s best used in moderation.
- Date Sugar or Date Syrup: Made from whole dates, these sweeteners retain the fiber and nutrients of the fruit. They can add a rich, fruity flavor that complements the strawberries beautifully.
Making Jam with No Added Sugar
If you’re looking to reduce sugar intake further, it’s entirely possible to make strawberry jam without any added sugar. Here’s how:
- Relying on Natural Fruit Sweetness: Fresh strawberries, especially when in season, are naturally sweet. You can enhance their natural sweetness by using ripe strawberries at their peak. Cooking the berries down concentrates their natural sugars, resulting in a deliciously sweet jam without the need for added sugars.
- Using Natural Pectin Sources: Since the recipe uses lemon juice or grated apple as a natural pectin source, these ingredients also contribute subtle sweetness and help the jam set without additional sugar.
- Balancing Flavors: Without sugar, the jam might be more tart. Adjust the tartness by balancing with more fruit or a bit of natural fruit juice. You can also add a pinch of salt to enhance the strawberry flavor.
- Preservation Considerations: Jam made without sugar may have a shorter shelf life since sugar acts as a preservative. To extend its longevity, store it in the refrigerator and consume it within a few weeks, or freeze portions for longer storage.
Creating a no-sugar-added jam allows you to enjoy the pure, unadulterated taste of strawberries while keeping your jam as natural and healthy as possible.

Canning No Pectin Strawberry Jam
Canning is a time-honored method to preserve strawberry jam, allowing you to enjoy the sweet taste of summer all year long. Here’s a detailed guide to safely canning your homemade no-pectin strawberry jam:
Preparing for Canning
- Sterilize the Jars: Wash the jars, lids, and bands in hot, soapy water, then rinse thoroughly. Sterilize the jars by boiling them in water for 10 minutes. Keep them in hot water until ready to use to prevent them from cracking when filled with hot jam. Keep the lids and bands clean but do not boil them; instead, warm them in hot water (not boiling) to soften the sealing compound.
- Prepare the Canning Pot: Fill the canning pot with enough water to cover the jars by at least 1 inch when placed inside. Bring the water to a gentle simmer while you prepare the jam.
Filling the Jars
- Ladle the Hot Jam: Using a ladle and a canning funnel, fill the sterilized jars with the hot strawberry jam, leaving about 1/4 inch of headspace at the top to allow for expansion during processing.
- Remove Air Bubbles: Use a non-metallic utensil (like a plastic or wooden spatula) to gently remove air bubbles by sliding it down the sides of the jar. This ensures a proper seal.
- Wipe the Rims: Wipe the jar rims with a clean, damp cloth or paper towel to remove any residue that could interfere with sealing.
- Apply the Lids: Place the warm lids on the jars, centering them properly. Screw the bands on until they are fingertip-tight—do not overtighten, as this can prevent air from escaping during the canning process.
Processing the Jars
- Place Jars in the Canning Pot: Use a jar lifter to carefully place the filled jars onto the rack in the simmering water. Make sure they are fully submerged and covered by at least 1 inch of water.
- Boil the Jars: Increase the heat and bring the water to a rolling boil. Process pint or half-pint jars for about 10 minutes, adjusting the time if you’re at a high altitude (consult a canning altitude chart for precise adjustments).
- Cool the Jars: After processing, turn off the heat and let the jars sit in the water for 5 minutes. Then, use the jar lifter to carefully remove them from the pot, placing them on a towel or rack to cool completely at room temperature.
Sealing and Storage
- Check the Seals: After 12-24 hours, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. If the lid pops, the jar did not seal properly, and the jam should be refrigerated and used within a few weeks.
- Label and Store: Label the jars with the date and contents, then store them in a cool, dark place. Properly sealed jars can last up to a year.
Enjoy Your Jam
Canning strawberry jam not only preserves its delicious flavor but also creates homemade gifts for friends and family. This method ensures your jam is safe, shelf-stable, and ready to be enjoyed throughout the year.

No Pectin Strawberry Jam Recipe
Equipment
- 4-5 1/2 Pint Jars, Washed and Sterilized
- Large Pot I prefer my Instant Pot on saute
Ingredients
- 8 c. Strawberries, hulled and washed
- 3 c Organic Cane Sugar
- 1/4 c Lemon Juice
- Zest From 2 Lemons
Instructions
- Place your washed and hulled strawberries in the pot and turn on to high heat. Mash the strawberries with a potato masher until at desired consistency.
- Add lemon juice, lemon zest, and sugar to the pot and allow it to come to a boil.
- Once boiling, turn down the heat to medium and allow to simmer for 20 minutes.
- Test your jam using the frozen spoon method mentioned above.
- Fill jars with the jam, leaving 1/4 inch head space.
- Wipe the rim of the jars with a damp cloth, place on lids and rings to finger tight, and place in water bath canner.
- Fill water level to 1-2 inches above jars, bring to a rolling boil before setting a timer for 10 minutes.
- After 10 minutes, turn off heat and allow jars to rest for a few minutes before removing from the water bath and setting onto a towel. Allow to rest for at least 12 hours before labeling and storing.

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