No Sugar Strawberry Freezer Jam

No Sugar Strawberry Freezer Jam |

When you accidentally come home with 17 lbs. of strawberries from a morning at the pick your own berry patch, you have to do something. And you have to do it fast.

I started to can the strawberry jam, but quickly saw that if I continued on the canning path to use up all the strawberries that I’d be up all night. While I did can many jars of strawberry jam, I needed a “quicker” alternative to help us get through all the strawberries.

This no sugar freezer jam was the answer!

(More on the canning adventures tomorrow.)

The How To

Mash strawberries with potato masher…

…one layer at a time. Let sit while you prepare the juice/pectin.

Pour the apple juice into a small saucepan and stir in the pectin. A whisk would have worked better than the plastic spatula I was using :)  Bring to a hard boil and let boil for 1 minute.

Pour straight into the mushed strawberries while it’s still piping hot.

Stir, stir, stir for a minute. Ladle into containers.  Any old plastic container will work…just be sure to give 1/2 inch headspace, as the jam will expand after it sets and then freezes.

I made 2 batches (recipe below is for 1 batch) and got this 4 8 oz. containers. 1 6 oz. container, plus a little more that I’ll keep in the fridge. (I use Ball freezer containers like these.)

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No Sugar Strawberry Freezer Jam

From the Ball No Sugar Pectin Package

Yield – 4 8 oz. containers-ish

Preparation Time – 20 minutes

Cooking Time – 0 minutes


  • 3 lbs. strawberries, hulled and stems removed
  • 1 3/4 cups apple juice
  • 1 1/2 package no sugar, low sugar pectin (I find that using 1 1/2 package really gets the jam to set perfectly!)


  • Mash the strawberries in a large bowl.
  • In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
  • Pour straight into the mashed strawberries and stir hard for 1 minute.
  • Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
  • Then store in the freezer.
  • Good in the freezer for up to 1 year, in the fridge for 3 weeks.

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  1. says

    I just made some of this last week and it is so good! I did add a little honey as directed (optional) on the ball package. I was afraid it wouldn’t be sweet enough. The u=pick blueberry farm near us has opened up, so I plan to make some blueberry jam next week!

  2. lisa says

    I love to make freezer strawberry jam. In the past it hasn’t set as well as cooked jam but we discovered this makes it the best ice cream topping!!!

    • says

      I have made strawberry freezer jam for many years. I have always used the recipe in the regular Sure Jell box, and have found that 1 box and 1 heaping teaspoon or Sure jell It sets perfect. I usually make around 60- 8oz. jars per year. I have also found that if you keep your jam in a deep freezer it will stay good for 3 years. Several times our family has eaten jam that had been in the freezer for 2 to 3 years and it tastes as good as if just made. NO ONE GOT SICK!!!!!! Our extension office said that the above is true, that the jam will stay good for 2-3 years because of all the sugar. My recipe called for 2 cups crushed strawberries and 4 cups of sugar and I would get 5- 8 oz. jars of jam per batch. Hope this helps someone.

      PS.- Because of 4 shoulder surgeries and back surgery there were years I couldn’t make jam and that’s when I found it will keep for 2-3 years.

  3. Angie says

    Thanks for posting this recipe! I am curious if it’s a bit tart or comparable to the other “all fruit” jams out there. My husband is SO picky, just wondering about the sweetness. :)

  4. LisaE says

    Thanks so much for posting this. I never knew freezer jam was so easy to make. I will be making this soon as strawberries have been reasonably priced so far this year.

  5. Kristen says

    Great recipe! I would like to confirm that it calls for half of one package of pectin rather than 1 1/2 total packages. Thanks!

  6. Karen says

    THANK YOU SO MUCH for sharing this recipe! We have a blackberry patch in our back yard and 2 huge mulberry trees so by the end of June I’m up to my eyeballs in berries of all stripes. We made jelly last year with my mom’s help (because I’m a cooking doofus when it comes to anything “complicated” like canning) and it was just WAY too sweet. I can’t wait to try this simple, low-sugar recipe. Yahoo!

  7. Shalene says

    Sounds so good! We just recently eliminated all refined sugars from our diet, and I was wondering how I could make jams w/o sugar, and without using artifical sweeteners (which we’ve also completely eliminated.) Thanks for sharing that there IS a recipe that is easy and sounds delicious too!

  8. Beth in Dublin OH says

    Erin, a heads up for you and those who live where Meijer’s are. Yesterday I discovered Ball No Sugar/Low Sugar Freezer Jam Pectin clearanced at my local Meijer for 77-cents! I’m in the Columbus, Ohio area. I bought one packet to try my hand at some no-cook freezer jam with the peaches & apricots I also picked up (99-cents per lb). : )

  9. Tiffany says

    I don’t have a kitchen scale. Do you have any idea how much 3 lbs. of strawberries is in a mashed or pre-mashed form? Thanks!

  10. Laura says

    Great and easy recipe. I tasted it as is and decided it was a little too tart for me, so I added 1 cup of sugar, which is still far less sugar than other recipes.

    • Tiffany says

      ?? You pour the hot pectin/juice mixture into your mixing bowl full of COOL mashed strawberries, stir, and then pour a significantly cooler strawberry jam mixture into the freezer jars – which yes, are plastic, and are made specifically for this process. :) I’ve been using plastic freezer jam jars for several years and I promise you it’s safe.

  11. says

    This looks like a quick and easy recipe for no-surgar jam. Thank you for sharing as it will be that time of year here soon and putting up jams is a favorite in our house. It will be a nice change to use this recipe that will take much less time. Home made jam makes a wonderful gift too!

  12. says

    I am wondering, if the recipe calls for just a 1/2 box of the pectin, does it also mean just 3/4 cup of apple juice, rather than one and 3/4 cup? To better clarify the recipe, try (1) 3/4 cup apple juice and (1) 1/2 box of pectin.

    • Tara says

      I had the same question, but reading the comments above, she specified that she did, in fact, mean one full packet plus one half. So, I believe it is safe to assume that she means 1 cup plus 3/4 cup of apple juice.

  13. Corey says

    Does anyone think it would be a really bad idea to use the organic Naked Juice (the green one) in place of the apple juice? My son’s nutritionist wants us to use drink purees instead of juices.. Maybe since its with strawberries it wouldn’t matter as much but I would like it to be as healthy as possible, if I can ? What does everyone (or anyone) think?

    • AndLive says

      I wouldn’t use the naked juice in this case, plus you are making so much of it at once that the serving size barely has any juice in it. I think your Dr meant more for drinking or using in larger amounts in a serving. I think you’re safe here. :)

  14. Betsy Kunz says

    How much of the pectin should be used? Mine’s in a jar and I don’t know how much would be in 1 1/2 packets.

  15. Katelyn says

    Just made this yesterday and it worked wonderfully! I’m assuming this recipe and quantities will also work with other fresh fruit? We live in the South of France and in June it is apricot season, I LOVE the apricots here! Thanks for this awesome recipe 😉

  16. Sue says

    Can you use a different type of juice? All I have on hand is orange juice and pineapple juice. Can get apple juice – just didn’t want to have to run out to the store.

    • says

      I used pineapple juice in mine and it worked I just added a little bit of splendia to each bowl for a little more sweetness but you don’t have to its whatever taste you like

  17. Dee says

    How long does it take freezer jam to set, mine has been in the fridge for a few hours and looks like syrup.

  18. Dee says

    Also I have a ton of regular certo pectin crystals, not the no sugar pectin, can i just use it with this recipe?

  19. says

    Does anyone know if I can use low/no sugar Sure Jell? that’s what I normally use for jam, but it’s also all i could find in the store yesterday. I looked for the Ball pectin but they didn’t seem to have it. i’m kind of guessing the pectins are basically the same?

  20. Nancy Bartee says

    Your recipe says 3lb berries I’m used to working in cups so could you tell me about how may cups are in 3lb of berries?
    Thank you for your help. I ‘m hopefully to make this tonight . I’m so excited to try something without 12lb of suger.

  21. Adriane says

    Disappointing. Followed recipe exactly, and did not set correctly. Nor did it taste good. What do I do now? All those strawberries wasted on making syrupy mess. . :(

  22. Larisa Morris says

    I know this is a no sugar recipe, but I thought the apple juice would make it sweeter. I followed this recipe yesterday and it set up fine, but it’s really sour. Is there any way I can redo this batch and add a little sugar? I hate to see it all go to waste.

  23. Erin P says

    Made this about an hour ago and it’s already setting! I licked my fingers before I even put it in the fridge to cool…tastes tart, but in a good way. Who needs rot-your-teeth-sweet jam anyways? This will be a great way to reduce our sugar in the morning.

    I used 3- 1 pound crates of whole strawberries and only 1 package of no sugar Sur Jell fruit pectin. Hulling the strawberries with a drinking straw works like a charm. I also used my palm blender to mash up the berries and make them super smooth. My whole family can’t wait to try the jam on some English muffins tonight!

    Since your name is Erin and so is mine, I’m going to make labels that read “Erindipity’s Strawberry Jam”

    Thanks again!

  24. Jennifer Gober says

    Can you use and what amount would you use frozen fruits? Since fresh fruit is not always available or affordable I am hoping this would work. I am really looking forward to making my own jelly as soon as I hear back from someone. Thanks for the great recipes!

    • Connie says

      I have used frozen fruit with good results. Just need to stir it extra since the freezing process seperates the fruit from it’s juice.

  25. Clive says

    Erin – what a fantastic recipe – thank you. Since being diagnosed diabetic I’ve been searching for no sugar recipes. Never heard of ‘freezer jam’ – so thank you for a great discovery.

  26. says

    I used 1 1/2 packets of Certo pectin and mine didn’t set. I put back in a pan and boiled with the other 1/2 packet of Certo pectin and it still didn’t set. Hate to waste it all. Wonder if another packet of Certo will make it set?

  27. Jamie says

    Have you ever tried to water bath it after putting it in the jars? I know you used plastic but I was thinking of using jars and doing the bath method, just to keep my freezers a little less crammed.

  28. Rhonda Statler says

    I also am wondering how many cups 3 lb. of strawberries is. The Ball fruit pectin calls for 2 cups of mashed berries to a pkg. of pectin. I am used to dealing in cups. I don’t have a kitchen scale to weigh the berries. I am planning on adding Stevia to the jam for more sweetness. Hope it works O.K. Also, I noticed on some of the comments, people were have “bad batches”. I have been making freezer jam for 37 yrs. and I have found that the powdered pectin MUST be this year’s batch. Never mind the expiration date on the side of the pkg. I have tried holding it over for a year and ALWAYS my jam will not set. Must be the current year’s batch of pectin. Don’t know why, just the way it is.

    • Connie says

      Berries, for sure it works. The grapes I am not sure about. It may need some extra pectin, you might have to experiment a little. Make it regular strength and if it doesn’t gel, add more pectin.

  29. Laura says

    Just made a single batch of strawberry freezer jam. I used 5 tbsp of the Ball no sugar pectin. I made my own apple juice from organic apples and was able to buy organic strawberries. I was able to make four 16 oz Ball Freezer jars plus a bit extra for my ice cream and salad dressing this week. I’m so excited. It is jelling perfectly and tastes delicious without extra added sugar. Looking forward to using the same recipe for blueberries, raspberries, and blackberries. Just need to order more jars since none of the stores in my area carry the freezer jars.

  30. says

    Good way of explaining, and fastidious piece of writing to get information about my
    presentation focus, which i am going to present in academy.

  31. Brandy says

    Used your recipe to make freezer jam for the first time. It didn’t set up as much as I thought it would so I will adjust next time to suit my preference. However, it taste fantastic! Not sure why I never tried this before! I love the no sugar and you wouldn’t know it by the taste. Actually eating it with some fresh baked bread at the moment. YUM! Could you do this with other fruit? Would the measurements be the same?

  32. Ron Johnson says

    I was just curious as to how this has no sugar? Apple juice has tons of sugar/carbs. Not really diabetic friendly. So, this is a little misleading….


  1. […] {strawberry freezer jam No Sugar Strawberry Freezer Jam} – I don’t know if I used the wrong kind of pectin or what the problem was – but this did not set and it was very sour. Dumped out the contents into a pot, added 1/2 cup of sugar and 2 TBSP more of pectin — cooked to a boil. Set and not “as” sour, I like it – rest of family does not.Recipe […]

  2. […] {strawberry freezer jam No Sugar Strawberry Freezer Jam} – I don’t know if I used the wrong kind of pectin or what the problem was – but this did not set and it was very sour. Dumped out the contents into a pot, added 1/2 cup of sugar and 2 TBSP more of pectin — cooked to a boil. Set and not “as” sour, I like it – rest of family does not.I found it here: […]

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