{"id":17685,"date":"2025-05-23T10:51:11","date_gmt":"2025-05-23T14:51:11","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?p=17685"},"modified":"2025-06-06T14:31:09","modified_gmt":"2025-06-06T18:31:09","slug":"how-to-make-low-sugar-strawberry-jam","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/food-health\/2025\/05\/23\/how-to-make-low-sugar-strawberry-jam\/","title":{"rendered":"How to Make Low-Sugar Strawberry Jam"},"content":{"rendered":"

\u2014 By <\/span><\/i>Kate McCarty<\/span><\/i><\/a>, Food Systems Professional, University of Maine Cooperative Extension<\/span><\/i><\/p>\n

Strawberry jam season is right around the corner in Maine, and one of my favorite fruit jams is strawberry jam (strawberry-rhubarb is a close runner up). I love to go to my local pick-your-own strawberry field, and then come home and make strawberry jam. Traditional jam recipes use a lot of sugar (often more sugar than fruit) so instead, I use added pectin to make a low-sugar jam that sets up just right. If you\u2019re looking to preserve local fruit using less sugar or even no sugar at all this summer, this post will help you with all the terms and tips you need for success.<\/span><\/p>\n

What is pectin?<\/h3>\n

Pectin is a naturally occurring thickener derived from fruit sources like apples and citrus. It\u2019s what makes your jam set or gel, rather than being a runny fruit syrup. If you rely on only the pectin in the fruit you\u2019re using to make jam, a lot of sugar is required. Adding additional pectin in powdered form will help your jam set reliably, and some are formulated to set using less sugar or alternative sweeteners like honey, maple syrup, and sucralose.<\/span><\/p>\n

How do I use less sugar when making jam?<\/h3>\n

First, be sure to choose a pectin that is designed to gel using less sugar. The package will say \u201clow or no sugar needed.\u201d Brands like Ball, Mrs. Wages, SureJell, and Pomona\u2019s all make pectins that require less or no sugar. Pectin can be found with the canning supplies in grocery stores, hardware stores, big box stores, natural food stores and farm supply stores. Beware that some pectins expire and will be less effective, so check the package for an expiration date before you head to checkout. <\/span><\/p>\n

\"three<\/a>Many people think they can make a low-sugar jam by just cutting back on the sugar a recipe calls for. But if you\u2019re using a pectin that isn\u2019t made to use less sugar, you run the risk of your jam not setting when you do this. This isn\u2019t a safety concern, but it\u2019s disappointing to end up with a runny jam that doesn\u2019t gel. Instead, we recommend finding a pectin specifically designed to set using less sugar. Just read the package carefully and follow the instructions that come with it to make sure that your jam gels nicely.<\/span><\/p>\n

The table below shows you the amounts of fruit and sugar in the strawberry jam recipes included with 4 different types of widely available powdered pectin:<\/span><\/p>\n\n\n\n\n\n\n\n\n\n
Pectin Name<\/strong><\/td>\nAmount of Strawberries<\/strong><\/td>\nAmount of Sugar<\/strong><\/td>\n<\/tr>\n
Sure-Jell Fruit Pectin*<\/td>\n5 cups<\/td>\n7 cups<\/td>\n<\/tr>\n
Sure-Jell Less or No Sugar Needed*<\/td>\n6 cups<\/td>\n4 cups<\/td>\n<\/tr>\n
Pomona’s Pectin<\/td>\n4 cups<\/td>\n3\/4 to 2 cups<\/td>\n<\/tr>\n
Ball Low or No-Sugar Needed Fruit Pectin*<\/td>\n2 to 2\/3 cups<\/td>\nup to 1 cup sugar<\/td>\n<\/tr>\n
Jam without added pectin<\/td>\n4 cups<\/td>\n4 cups<\/td>\n<\/tr>\n
*pectin powder contains sugar<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Finding a low-sugar jam recipe<\/h3>\n

If you use a commercial pectin, it\u2019s important to follow the recipe that comes with the pectin. You cannot substitute one pectin for another\u2014if you do, you run the risk of the jam not turning out right. So follow the recipe in the pectin instructions or one from the manufacturer\u2019s website. Some pectins come with a few recipes in the package, but have many more on the company site. We love the <\/span>Honeyed Strawberry-Ginger Preserves<\/span><\/a> from Pomona\u2019s Pectin, developed by UMaine Extension Master Food Preserver Allison Carrol Duffy, or the <\/span>Low-Sugar Strawberry Freezer Jam <\/span><\/a>recipe from Ball.<\/span><\/p>\n

Preserving homemade strawberry jam<\/h3>\n

Even with less sugar, strawberry jam is acidic and can be canned using a boiling water bath canning method. Our short video will show you <\/span>how to make and can low-sugar strawberry jam<\/span><\/a>. Jam can also be frozen instead of canned. Just be sure to use freezer-safe plastic or straight-sided glass containers and leave \u00bd-inch of headspace in the container to allow for expansion in the freezer. Most pectin recipes make 6 to 10 8-ounce jars of jam\u2014plenty to enjoy throughout the coming year and share with family and friends.<\/span><\/p>\n

No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.<\/span><\/i><\/p>\n

Resources<\/h3>\n