Strawberry Jam, No-Cook Less Sugar Method

Lesley Baradel

Strawberry Jam, No-Cook Less Sugar Method

When strawberries are at their peak, use extra to make this easy less sugar strawberry jam.
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Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dips and Sauces
Cuisine American
Servings 56 2 Tbsp
Calories 48 kcal


  • 4 cups strawberries crushed
  • 3 cups sugar
  • 1 box Sure-Jell Premium Fruit Pectin For Less or No Sugar Needed Recipes


  • Clean and crush strawberries thoroughly. Measure exactly 4 cups of crushed strawberries into a large bowl.
  • Mix sugar and pectin in large saucepan. Stir in 1 cup water. Bring to boil on medium-high heat, stirring constantly. When it gets to a boil, stir for 1 minute. Remove saucepan from heat. Add strawberries to saucepan; stir 1 minute or until well blended.
  • Using a funnel, fill all containers/mason jars immediately to within 1/2 inch of top. Immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use.


Chef's Tip:  
  • When you crush your strawberries, it is nice to leave a few chunks for texture.
  • I would highly suggest getting a funnel for your jars to reduce mess and splashing. The strawberry mixture is very hot when you pour it so the funnel help reduce the splashing. 
  • Store in refrigerator for 3 weeks or freeze for up to 1 year.


Calories: 48kcalCarbohydrates: 12gSodium: 2mgSugar: 11g
Keyword jam, jelly, strawberry
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