Learn how to make a No Sugar Strawberry Jam that is delicious and nutritious! You can store your homemade jam in your refrigerator and start enjoying it.
However, if you also want to make your jam shelf-stable for long-term storage in your pantry, my recipe video walks you through a complete water bath canning tutorial that’s perfect for beginners. I show you all the equipment and steps that you need to create a perfect shelf-stable jam.
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Table of Contents
Why Sugar-Free Strawberry Jam?
When I shared my Low Sugar Strawberry Jam recipe with you in an earlier video, I received numerous requests for a sugar-free version. I’m happy to work on recipes that you—my sweet friends—have requested, and so here it is!
You can make jam with absolutely no sugar at all, as I show you in my printable recipe. Alternatively, if you want to include a touch of sweetness for your tastebuds, you can add an alternative sweetener, such as Stevia. For example, if you decide you want to use Stevia, you’ll need to add a 1/4 teaspoon up to a 1/2 teaspoon of the liquid sweetener until you find the taste to your liking.
My recipe and video provide you with the steps to create strawberry jam with or without water bath canning. My video also shows you how to use a water bath canner, including how to make sure your rings (bands) are just “fingertip tight”—no brute force needed—before you put them into your canner. This technique is an essential step to make sure your jars seal perfectly for long-term storage.
Strawberry Jam Made with Water or Juice
In my recipe video, I show you how to make this strawberry jam using just water. Many of you have shared with me that you are on a Keto or autoimmune protocol diet that allows you to enjoy some fruit, primarily berries, but no juice. So water will work great in this recipe.
But what if you want a bit of natural sweetener to boost the flavor of your jam without adding any sugar? You’ll find fruit juice to be the perfect addition. Just keep in mind that if you decide to add some juice in place of the water, make sure you pick a mild-flavored, light-colored juice, such as white grape juice or apple juice.
More Canning Videos
Now that you’ve learned how to make a no sugar strawberry jam, take the next step and learn about everything you’ll need to start water bath canning in your own kitchen. In the following videos, I show you all the water bath canning books, supplies, and other equipment you’ll want for your future canning projects.
And once you have all your water bath canning supplies on hand, you can try, not only canning up your jams, but crushed tomatoes too. Your canned tomatoes will be a wonderful staple to include in your traditional foods kitchen.
And if you’re up for some sweetened jams, try your hand at a Low Sugar version of strawberry jam and a Three Citrus Marmalade.
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For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!
And if you’re looking for a printed book full of my traditional foods recipes that shows you how to create a traditional foods kitchen, be sure to order your copy of my new bestselling book, The Modern Pioneer Cookbook. (My cookbook will help you get started water bath canning.)
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No Sugar Strawberry Jam
Equipment
- Large heavy-bottomed saucepan
- Water bath canner
- Six 8-ounce canning jars (It is best to have one extra jar ready)
- Six regular mouth new canning lids
- Six regular mouth canning rings (bands)
- Jar lifter
- Ladle
- Debubbler
- White vinegar and paper towel or clean rag
- Magnetized lid lifter
Ingredients
- 4 cups Crushed strawberries, approximately 2 pounds 4 generous cups
- 1 cup Water Or clear light-colored juice, such as white grape juice or apple juice
- 1 pkg No Sugar or Low Sugar Pectin 4 1/2 tablespoons of no sugar/low sugar pectin
Instructions
MAKING NO SUGAR STRAWBERRY JAM WITHOUT WATER BATH CANNING
- On high heat, combine crushed strawberries and water in a saucepan. Gradually stir in the pectin. (See video.)
- Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam that has accumulated on the top of the jam.
- Allow the jam to cool slightly and then ladle the jam into clean 8-ounce jars that have been washed in hot soapy water and are still quite warm to the touch. Put lids on the jars and refrigerate.
- Jam will stay fresh for 6-9 months, whether unopened or opened.
MAKING NO SUGAR STRAWBERRY JAM WITH WATER BATH CANNING
- To water bath can your jam, first prepare the water bath canner and supplies. Place your jars in the water bath canner on the rack. Fill the water bath canner with water so that all the jars are submerged. Bring the water in your water bath canner up to a simmer. Wash the lids and the rings (bands) in warm soapy water. Rinse the items thoroughly, allow them to air dry, and then set them aside. (See video.)
- On high heat, combine crushed strawberries and water in a saucepan. Gradually stir in the pectin.
- Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam that has accumulated on the top of the jam.
- One at a time, remove a jar from the water bath canner and pour the water from the jar back into canner. Be careful. The water will be very hot.
- Place the jar on a cushioned surface and ladle hot jam into the hot jar, leaving a 1/4 inch headspace. Remove air bubbles with the debubbler.
- Wipe jar rim with a paper towel or a clean rag that has been dipped in white vinegar.
- Use a magnetized lid lifter to place a lid on the jar rim. Secure the jar ring (band) until it's "fingertip tight." (See video.)
- Using a jar lifter, place the jar back into the canner. Repeat this process with each jar until all the jars are filled.
- Once all the jars are in the canner, put the lid on the canner.
- Bring the water in the canner up to a boil. Once the water reaches boiling, process (boil) the jars for 10 minutes.
- After 10 minutes, turn off the heat and allow the jars to rest in the canner for 5 minutes.
- After 5 minutes, remove the jars and place them on a cushioned surface. DO NOT tilt the jars as you remove them from the canner.
- Allow the jars to cool for 24 hours then remove the rings (bands). Check the lids for a proper seal by verifying the "button" on the top of the lid is depressed, and the lid should not flex. (See video.) Afterward, store the jam in your pantry. Your homemade jam is now shelf-stable for 18 months. Once opened, your jam will need to be refrigerated and will stay fresh for 6-9 months.
Video
Notes
Shop for items used in this blog post or video
Favorite Water Bath Canning Equipment
Favorite Water Bath Canning Supplies
- Canning Essentials Kit (includes debubbler)
- Canning Scoop/Ladle
- Canning Funnel with Head Space Markings
- Ball Quilted 12-ounce Jelly Jars with Lids and Bands
- Ball Regular Mouth Lids and Bands
- Ball Regular Mouth Pint 16-oz Mason Jar with Lids and Bands
- Ball Wide Mouth Jars 32-oz with Lids and Bands
- Secure Lift Jar Lifter
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Favorite Water Bath Canning Books
- The Modern Pioneer Cookbook (My bestselling book helps you get started water bath canning.)
- Ball Canning Back to Basics
- USDA Complete Guide to Home Canning
- Ball Complete Book of Home Preserving
- The All New Ball Book Of Canning And Preserving
- Bernardin Guide to Home Preserving
- The River Cottage Preserves Handbook
- The Amish Canning Cookbook
- Preserving Today
- Jam On – The Craft of Canning Fruit
Can I use this recipe with raspberry , blueberry , blackberry ?
Hi Darla,
Thanks for your comment. You should be able to apply this basic recipe to other berries, like blueberry.
Thank you for being a subscriber and a sweet friend!
Love and God bless,
Mary
Can I use monkfruit sweetener and add bits of habanero pepper to this jam for safe shelf life ?
Hi Darla, That is a great question. It may be OK but to be sure, I would check with that National Center for Home Food Preservation: https://nchfp.uga.edu/ Love, Mary
My box of Ball no-sugar-needed pectin says that 3 tablespoons equal 1 package. Not sure to go with what the pectin says or what this recipe says?
Hi Jasmine,
Thanks for your comment. Since different manufacturers and products from the same manufacturer may have different recommended measurements on their packaging, go ahead and go with the package recommendations for the product you’re using.
I was adapting a Ball canning recipe, so I worked with their instructions.
I hope your strawberry jam turns out wonderfully!
And thank you for being a subscriber and a sweet friend!
Love and God bless,
Mary
I am so anxious to try this recipe. I have been looking for ‘no sugar’ jelly/jam. Do you know if you can use this same recipe with other fruit? or other berries? Thanks so much for sharing.
Hi Kathy, I think it will be fine to use other berries. Keep me posted on how they turn out! Love, Mary
Hi, can’t wait to make this !!
Where is the PIN BUTTON ??
Hi Abby,
Thanks for your comment. Are you referring to the Pinterest Pin button? If so, here are the instructions for installing the Pinterest Pin button in your web browser: https://help.pinterest.com/en/article/save-pins-with-the-pinterest-browser-button
Love and God bless,
Mary