Fresh Sugar Free Strawberry Jam

Here's the Dish

If you are thinking to yourself ‘why make strawberry jam if you can buy it?’ Well, there are a few reasons! First, this recipe could not be easier, and only takes a few ingredients and minutes to prepare. Second, most jams have added sugar, preservatives, and chemicals, which this recipe does not have. Lastly, with strawberry season coming up, this is the perfect way to use your freshly picked/bought strawberries! This jam recipe will transform your morning toast, or could even be added to smoothies or Greek yogurt for a sweet berry kick!


The estimated total time to make this recipe is 5-10 minutes.


Wash and dry the strawberries, and remove the stems. Mash the strawberries in a large bowl (to desired smoothness, or blend if really smooth is desired). In a small saucepan, bring the water and pectin to a boil and boil for 1 minute. Add the mashed strawberries and stir for 1 minute. Turn off heat and stir in sweetener. Ladle the jam into container and let cool to room temp. Cover and place in the refrigerator overnight to let it set. Store in the freezer if desired or up to 1 year, in the fridge for 3 weeks.


1 lbStrawberries
3/4 cupWater
1 (1.75 oz) pkgPectin 1
1 cupBaking stevia or 2 cups sweetener of choice (or to taste)
Optional: 1/2 tbs lemon juice

1 This can generally be found by the gelatin or in the baking isle. I used one that does not require sugar for the recipes.

Katie's Tip!

You can use any berry for this recipe! Blueberries, blackberries, raspberries...They would all taste wonderful!

Nutrition Breakdown

Servings 24 tbs (makes 1 1/2 cup jam total, 1 tbs per serving)
6 Calories per Serving
0 g Fat
1.5 g Carbohydrate
0.5 g Fiber
1 g Sugar
0 g Protein
0 WWP+*

*Weight Watchers Points per serving


Renae said:

I love this!!! I only use the NuNaturals No Carb blend. What would you suggest as a good starting point if I’m using the little packets?

April 29th, 2013 — 9:57am  |  Reply

Monica said:

Isn’t baking Stevia half sugar? If using regular Stevia or Truvia, would you use all 2 cups? Or one cup? Some sweeteners are just really strong and you don’t use as much. Thanks!

April 29th, 2013 — 10:20pm  |  Reply

Dashing Dish said:

if using stevia or truvia use 1/2 cup and add more to taste

April 30th, 2013 — 9:49am  | 

Whitney Sparks said:

I can’t wait to make this! I am debating on the sugar. What do you think about cane sugar (Sugar in the Raw)? My kids seem to like it.

May 5th, 2013 — 12:44pm  |  Reply

Joy Tomsic said:

Does the baking stevia actually say “baking” stevia or is it just the big bag of Stevia? Also, do you think you could substitute other fruits for the strawberries, like raspberries???

May 7th, 2013 — 6:36pm  |  Reply

casey said:

Do you think this method would be ok for canning as well or just refridge/freezer?

June 14th, 2013 — 7:42am  |  Reply

Annette said:

I use Xylitol as my sweetener of choice. I would start with 1 cup and then add more until it’s as sweet as I want. I think that would work with any sort of berry.

June 14th, 2013 — 12:05pm  |  Reply

Lori Mislivecek said:

Do you think you could use honey?

June 23rd, 2013 — 11:54am  |  Reply

Dashing Dish said:


June 24th, 2013 — 10:35am  | 

Jil said:

Do you strain out the seeds? The seeds drive me crazy

July 6th, 2013 — 5:17pm  |  Reply

Dashing Dish said:

no…but you could :)

July 8th, 2013 — 1:47pm  | 

ursulabear said:

Hi! I would use NuNaturals packets. Do you know how many I should use? Also, I have plums not berries, would the recipe apply still?

July 7th, 2013 — 8:33pm  |  Reply

Nela said:

Can this recipe be canned?

July 9th, 2013 — 12:48am  |  Reply

Dashing Dish said:

you know…ive never canned before :) so i cant say for sure, but i dont see why not! :)

July 9th, 2013 — 2:52pm  | 

Terri said:

Can you use granulated Splenda ?

June 8th, 2014 — 1:52pm  |  Reply

Dashing Dish said:


June 9th, 2014 — 12:20pm  | 

Wanda said:

Hi, wondering if any pectin would.

June 4th, 2015 — 5:15pm  |  Reply

Jenny said:

Just made a batch and it turned out great! Thanks!

June 13th, 2015 — 5:27pm  |  Reply

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