No-Cook Low-Sugar Strawberry Freezer Jam
Last Updated on August 3, 2023 by Heather Reseck
This easy no-cook low-sugar strawberry freezer jam uses a fraction of the sugar. It’s delicious on bread, toast, waffles, and stirred into hot cereal. It’s super easy to make. And it’s foolproof.
Why You Will Love This Recipe
You will love this no-cook low-sugar strawberry freezer jam because:
- It’s easy: mash, measure, and mix.
- It’s fast: 20 minutes: 10 minutes + 10 minutes resting time.
- It’s no-cook: no heating up the kitchen or stirring over a hot burner.
- It’s no-fail: no messing with pectin that doesn’t set up.
- It’s low-sugar: sugar doesn’t mask the strawberry flavor.
- It’s fresh-tasting: it maintains its fresh taste since the berries aren’t cooked
Why Low Sugar?
Keeping the sugar low means the strawberry flavor shines through instead of the intense sweetness of sugar dominating.
A traditional recipe for strawberry freezer jam uses four cups of sugar to sweeten four cups of strawberries!
Since this recipe does not use pectin, it is not dependent on a specific ratio of sugar to fruit. This allows you to control the amount of sugar. And you don’t have to wonder if the no-sugar-needed pectin is going to set up.
Sugar is inflammatory. Sugar depresses the immune system. Simply put:
Sugar is best used as a flavor enhancer, not a food!
The Secret to Thickening Low-Sugar Freezer Jam
The secret to thick no-cook low-sugar freezer jam is instant modified cornstarch. I prefer Cornaby’s E-Z Gel since it can be added without lumping. It’s made from non-GMO waxy corn.
It’s much easier to use than pectin. It only takes 10 minutes for it to thicken. And, unlike regular pectin, it doesn’t require a specific amount of sugar to set up.
Using instant modified cornstarch is easier than no-sugar-needed pectin or universal pectin. See my No-Cook Low-Sugar Apricot Jam post for more details about instant modified cornstarch and pectin.
Ingredients
- 4 cups fresh or frozen strawberries
- ¼ cup instant modified cornstarch
- 2-3 tablespoons granulated organic sugar
How to Make No-Cook Low-Sugar Strawberry Freezer Jam
If using fresh strawberries: Rinse and remove the stems. Place in a mixing bowl.
If using frozen strawberries: Place in a mixing bowl and let thaw at room temperature for several hours or for 8-10 hours in the refrigerator.
Mash strawberries with a potato masher or fork in a mixing bowl. Or chop with a food processor or knife.
Stir in instant cornstarch powder.
Stir in sugar, maple syrup, or your choice of sweetener.
Let stand for 10 minutes.
Check consistency and sweetness and adjust if needed. Look how thick it is. It did not need more thickening or sweetener.
That’s it! Serve or transfer to a jar or small container. Cover and refrigerate for up to two weeks.
To freeze: Place in small freezer jars with straight sides or containers, leaving ½-inch headspace to allow for expansion.
Tips
- If you use frozen strawberries, it’s even faster since you don’t have to rinse and hull the strawberries. Plan ahead and let them thaw in the refrigerator overnight.
- If using Instant ClearJel, stir in sugar and precooked cornstarch powder together in a small bowl until thoroughly mixed before adding to the strawberries. This will prevent lumping.
More Jam Recipes
No-Cook Low-Sugar Apricot Freezer Jam
More About Strawberries
A Surprising Anti-Inflammatory Food
No-Cook Low-Sugar Strawberry Freezer Jam
Ingredients
- 4 cups fresh strawberries rinsed and hulled (or frozen and thawed)
- 2-3 tablespoons granulated organic sugar or maple syrup
- ¼ cup instant modified cornstarch
Instructions
- Mash strawberries with a potato masher or fork in a mixing bowl.
- Gradually stir in instant modified cornstarch.
- Stir in sugar.
- Let stand 10 minutes.
- Taste and check sweetness. If needed, add another tablespoon of sugar.
- Check consistency. If not thick enough, gradually stir in another tablespoon or two of instant modified cornstarch.
- Transfer to small freezer jars or containers, leaving ½-inch headspace. Cover with lids.
- Label and date. Freeze for up to 1 year. Refrigerate for up to two weeks.
- Makes 2 cups.
Notes
- Instant Modified Cornstarch: Look for Cornaby’s E-Z Gel or Instant ClearJel. Both are instant food thickeners.Â
- If using Instant ClearJel, stir sugar and precooked cornstarch powder together in a small bowl until thoroughly mixed before stirring into the strawberries. Otherwise, it will lump.
- The amount of sweetener will depend on the sweetness of the strawberries.Â
- If you use frozen strawberries, it’s even faster since you don’t have to rinse and hull the strawberries. Plan ahead and let them thaw in the refrigerator overnight.
- The nutritional analysis is for regular cornstarch since the database does not have instant modified cornstarch.Â
- Use a food processor instead of mashing.
- Substitute raspberries. Increase the sugar as needed.
