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June 6, 2015 38 Comments

Sure-Jell Less Sugar Strawberry Freezer Jam

Fresh-Strawberry-Freezer-Jam-Recipe-Less-Sugar-Sure-Jell
Sure-Jell Less Sugar Strawberry Freezer Jam

My mom has always loved to make freezer jam. I blame her for the fact that I am a total jam snob. Once you’ve had fresh strawberry or raspberry freezer jam, there’s just no going back.

A few years ago she decided, against her better judgement, to try the less sugar recipe instead of the full sugar recipe. (She was trying not to eat as much sugar at the time and thought, “What the heck? It’s just one batch.”)

Fresh-Strawberry-Jam-Recipe-made-with-sure-jell-less-sugar-recipe

To her surprise it turned out Awesome. It still tastes very sweet and I personally think it taste just as good if not a little better then the full sugar recipe. You can taste the fruit flavor coming through even more with a little extra tartness, which I love. And to top it off, it gives you a nice warm feeling inside to know you are not eating as much sugar. 🙂

Sure-Jell-Freezer-Strawberry-Jam-Recipe-Ingredients

Making your own freezer Strawberry jam is super simple. You need Sugar, 2 lbs of strawberries, a box of less sugar Sure-Jell, and some air-tight jars or containers to freeze it in. My mom always just used pint size canning jars. I use whatever I’ve got laying around. This time it was 12 ounce canning jars someone had given me.

First you prepare your jars and set them aside.

Strawberry-Hulling-Tool-strawberry-jam-Next, clean the berries and remove the stems, I have this little strawberry huller. I think it is from Pampered Chef, someone gave it to me and I love it because it helps reduce waste. It just grabs the little stem and leaves, leaving you more strawberry, then a knife does. After all 4 pts of berries are clean, mash them or pulse them in a food processor until they are the consistency you desire. It will turn out to be about 4 cups of smashed or chopped berries.

Fresh-strawberryy-freezer-jam-recipe-less-sugar-Next, measure out the exact amount of sugar into a large sauce pan. Stir in 1 box of Sure-Jell Less or No Sugar needed Recipes Fruit Pectin.

Fresh-Strawberry-Freezer-Jam-Sure-Jell-Less-Sugar-Recipe-Add one cup  water and while stirring constantly, bring mixture to a boil over medium high heat. Once mixture is boiling, boil and stir for 1 minute. Remove from heat.

Cooked-Fresh-Strawberry-Jam-Recipe-Sure-Jell-Less-SugarQuickly add crushed or mashed berries (all four cups) and stir for 1 minute or until thoroughly mixed.

Sure-Jell-Cooked-Fresh-Strawberry-Jam-less-Sugar-recipePour into prepared containers, leave at least 1/2 inch space at the top of container to allow for expansion during freezing.

Fresh-Strawberry-Jam-Recipe-made-with-sure-jell-less-sugar-recipeLet stand until completely cooled. Put lids on and then leave containers be for 24 hours before putting them in the freezer.

Jam can be kept in the fridge for up to three weeks or frozen for up to a year.

I hope you will give the less sugar recipe a try. We love it!

a pinterest collage photo of sure-jell less sugar strawberry jam. it has two pictures in it.

4.7 from 6 reviews
Sure-Jell Less Sugar Strawberry Freezer Jam
 
Print
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
 
Fresh, sweet and tart. The perfect Jam for your favorite Rolls, toast, ice cream or pb&j. The recipe says it makes 6 cups but it almost always makes 6½ when I do it.
Author: Sure-Jell
Recipe type: Jam
Cuisine: Everything
Serves: 6 cups
Ingredients
  • 2 lbs of strawberries (4 pints)
  • 1 box Sure Jell Less or No Sugar Recipes Fruit Pectin
  • 3 cups granulated sugar
  • 1 cup water
Instructions
  1. Prepare and clean your jars. You will need 3-4 pint jars or a combination of jars that will allow for 6-7 cups of jam between them.
  2. Clean strawberries and remove the stems. Mash or chop them in a food processor until they are the consistency you desire. (I like mine very finely chopped) This should be approx 4 cups of smashed or chopped berries.
  3. Exactly measure three cups of sugar into a large sauce pan. Add the box of Sure-Jell Less or No Sugar Recipes Fruit Pectin and stir well until thoroughly mixed.
  4. Add one cup of water and stir and bring to a boil over medium high heat, stirring constantly.
  5. Boil for 1 minute stirring constantly, remove from heat and quickly stir in the smashed berries (all four cups at once)
  6. Stir until thoroughly mixed. Quickly pour into prepared jars making sure to leave at least ½ inch of space at top of container to allow for expansion during freezing.
  7. Let jars sit without lids until completely cooled.
  8. Once cooled clean tops and add lids, then allow jars or containers to sit out for 24 hours before freezing the jam.
  9. Jam can be kept in refrigerator for up to 3 weeks or frozen for up to 1 year.
3.2.2929

Enjoy!

Keep it Real!!!

Maria

a pinterest image of sure-jell less sugar strawberry jam. it has one picture in it.

 

Berries, Canning, Condiments, Family Favorite Recipes, Gluten Free, Recipes, Seasonal, Summer
Freezer Jam, Jams and Jellies, Strawberry
38 Comments

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38 Comments

  1. KD

    June 6, 2015 at 3:07 pm

    This is awesome! I am totally sharing it on Facebook!

    to KD" aria-label='reply to this comment to KD'>reply to this comment
    • Maria

      June 6, 2015 at 7:28 pm

      Thanks Kelly!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  2. rachel henry

    June 11, 2015 at 6:53 pm

    I don’t know how soon you’ll get this. I’ll JUST made this jam! It’s cooling now. I used some strawberries that were very ripe, and I don’t want them to get even older over night if the jars sit out. Can i let them sit in the fridge overnight before freezing?
    Thanks!

    to rachel henry" aria-label='reply to this comment to rachel henry'>reply to this comment
    • Maria

      June 12, 2015 at 9:54 am

      Hi Rachel,

      Now that they are preserved in the pectin they will not continue to ripen so you don’t need to worry about that. I do, however, think it will be fine if you put them in the fridge too, if that makes you more comfortable.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  3. Brittany

    May 16, 2016 at 9:15 am

    Is it necessary to boil the jars after filling them? I read on another recipe where that needs to be done to create the proper seal. I assume it’s not needed since you didn’t mention that, but I wanted to make sure!

    to Brittany" aria-label='reply to this comment to Brittany'>reply to this comment
    • Maria

      May 17, 2016 at 2:49 pm

      Because it is freezer Jam, they do not have to have a seal. So no, you do not boil them.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Tammi

        June 29, 2019 at 10:12 am

        Has anyone ever tried using even less sugar in the low sugar recipe? Did it set and did it taste good if they did?

        to Tammi" aria-label='reply to this comment to Tammi'>reply to this comment
        • Maria

          May 14, 2020 at 6:42 am

          I have heard that it doesn’t set up if you try to use less sugar.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Rachel Shook

        August 24, 2019 at 11:20 am

        My mom and I accidentally made the low sugar version this summer. It’s the best! We’ Make it this way every time! PS we use fresh picked strawberries:)

        to Rachel Shook" aria-label='reply to this comment to Rachel Shook'>reply to this comment
        • Maria

          October 22, 2019 at 8:13 am

          YUMMMM!!!!

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
        • Gina

          April 21, 2020 at 9:49 am

          Did you use regular pectin or low sugar pectin?

          to Gina" aria-label='reply to this comment to Gina'>reply to this comment
          • Maria

            April 21, 2020 at 3:22 pm

            I used Low Sugar Pectin.

  4. Donna Caughran

    April 22, 2017 at 8:13 pm

    How can I make low sugar freezer jam with the regular Sure Jel? I have tried the recipe that is in the regular, it never sets up. I was given 12 boxes of the regular and I have wasted 4 on the jam I have tried…and ended up with syrup. Please help…I am wasting too much sugar.

    to Donna Caughran" aria-label='reply to this comment to Donna Caughran'>reply to this comment
    • Maria

      May 2, 2017 at 5:54 pm

      Hi Donna, unfortunately (to my knowledge) you can’t make the low sugar kind with regular sure jel. They have developed a special pectin recipe and sell it desperately. It is in a pink box. It tastes awesome, I like it better then regular (all sugar) jam.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  5. Shannon

    June 25, 2017 at 8:41 pm

    I had to make the regular recipe because I bought the wrong sure jell(The yellow box) . I didn’t see the pink bx at Walmart. Now I know next time I look. I look forward to trying your recipe soon.

    to Shannon" aria-label='reply to this comment to Shannon'>reply to this comment
    • Maria

      June 29, 2017 at 12:32 pm

      You’ll love it! I am starting to prefer the less sugar, I think it is even better then the regular!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Sue

      June 11, 2019 at 3:53 pm

      The pink box at Walmart is by the kitchen by the canning supplies

      to Sue" aria-label='reply to this comment to Sue'>reply to this comment
  6. Judy Cravens

    August 23, 2017 at 12:39 pm

    My friend had this issue and asked my help but I am just as puzzled. We live in Tennessee and make strawberry freezer jam yearly. She traveled to Florida to visit and was helping daughter-in-law make strawberry jam. It wouldn’t jell. Used regular sure jell jam recipe. Any suggestions?

    to Judy Cravens" aria-label='reply to this comment to Judy Cravens'>reply to this comment
    • Maria

      August 23, 2017 at 9:49 pm

      I wish I had a suggestion. I don’t know why sometimes they work and other times they don’t.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  7. Denise

    August 22, 2018 at 3:02 am

    Is there any way you can use the pink low sugar box and use granulated Splenda? I’ve tried without sugar and I didn’t like it. Thanks for your help!

    to Denise" aria-label='reply to this comment to Denise'>reply to this comment
    • Maria

      September 6, 2018 at 3:01 pm

      Hi Denise, I am not sure, I have never used anything but regular sugar.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  8. Carla Mueller

    July 6, 2019 at 12:28 pm

    I made the low sugar strawberry jam. I just poured them into the jars and they are separating with the strawberries all going to the top. What did I do wrong?

    to Carla Mueller" aria-label='reply to this comment to Carla Mueller'>reply to this comment
    • Maria

      May 14, 2020 at 6:39 am

      The strawberries will do that if they are not thoroughly crushed. The bigger pieces will always settle at the top.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  9. Doug

    July 6, 2019 at 1:13 pm

    When making strawberry freezer jam can honey be substituted for any amount of sugar ?

    to Doug" aria-label='reply to this comment to Doug'>reply to this comment
    • Maria

      May 14, 2020 at 6:38 am

      No, you need to use sugar.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  10. Angie

    July 24, 2019 at 10:52 am

    I made this recipe exactly as written. The only difference is I used Ball low or no sugar pectin instead of Sure Jell. The flavor is amazing but it wouldn’t jell. I did a second amount of pectin and it got a little thicker but still won’t stay on a sandwich. Now I’m trying a third amount of pectin. If this doesn’t work we’ll just have thick syrup. :(. At least it still tastes good!

    to Angie" aria-label='reply to this comment to Angie'>reply to this comment
    • Maria

      May 14, 2020 at 6:21 am

      That is a bummer. I haven’t tried the Ball low or no sugar pectin. I like to stick with the Sure Jell brand because I have always had success with it.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Elizabeth E Gilbert

        June 29, 2020 at 7:46 pm

        This has always been my go to recipe for freezer jam, problem is you can’t find Sure Jell Less anywhere so had to buy Ball brand. Still gonna use this recipe and hope for the best cause Mickigan berries are happening now.

        to Elizabeth E Gilbert" aria-label='reply to this comment to Elizabeth E Gilbert'>reply to this comment
        • Elizabeth E Gilbert

          June 29, 2020 at 7:47 pm

          Michigan…typo error.

          to Elizabeth E Gilbert" aria-label='reply to this comment to Elizabeth E Gilbert'>reply to this comment
  11. Gina

    October 22, 2020 at 11:44 am

    I followed the recipe on the box (yellow Box) my freezer jam is grainy with sugar. I heated the pectin, berries and sugar to baby formula warmth. Can I set the jars in hot water to help melt
    the sugar crystals? Never had this happen before.

    to Gina" aria-label='reply to this comment to Gina'>reply to this comment
    • Maria

      February 16, 2021 at 11:46 am

      Hi Gina, I have never had that happen before either. I am not sure if putting the jars in how water would melt the crystals. It might be worth a shot.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  12. Patricia Bare

    May 13, 2021 at 8:07 pm

    I have used both Sure-Jell pink and yellow and had problems with it jelling Which is better the yellow or the pink

    to Patricia Bare" aria-label='reply to this comment to Patricia Bare'>reply to this comment
    • Maria

      May 14, 2021 at 5:24 am

      I use the pink because I like that it is low sugar. Both of them should work fine. I have found with jam the the measurements need to be absolutely exact or I have trouble with it jelling. The amount of time in the cooking is also really crucial. I hope your next batch is a success!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  13. April

    June 15, 2021 at 6:52 am

    The jam turned out excellent. This is my second year making it. Some of the batches separated, but that’s supposed to be okay, right? Others, I puréed the strawberries and it didn’t (though I prefer small chunks of strawberries. Do you have nutritional information for this jam for those watching our calories?

    to April" aria-label='reply to this comment to April'>reply to this comment
    • Maria

      January 5, 2022 at 8:53 am

      Glad you like the recipe April, I’m sorry but I don’t have nutritional info for my recipes.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  14. Tami Cadriel

    June 23, 2021 at 6:14 pm

    I tried this recipe with strawberry/apricot combo. Tastes AMAZING!! We shall see how it sets up. Thanks for the recipe.

    to Tami Cadriel" aria-label='reply to this comment to Tami Cadriel'>reply to this comment
  15. Barb Moen

    October 30, 2022 at 11:46 am

    Can you use frozen strawberries for this recipe? If so, how many pounds/cups?

    to Barb Moen" aria-label='reply to this comment to Barb Moen'>reply to this comment
    • Maria

      November 3, 2022 at 9:29 am

      Yes, you let them completely thaw and get to room temperature. Smash them up and measure out the amount of cups the recipe calls for.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment

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Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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