Low Sugar Strawberry Jam

Ball jar logo

Preserving Method: Water-Bath Canning

Makes about 4 (8 oz) half pints 

Create Low-Sugar jam with the Ball® FreshTECH Automatic Jam & Jelly Maker and Ball® RealFruit™ Low or No-Sugar Needed Pectin. Add your ingredients. The Jam Maker does the rest in under 30 minutes! For more strawberry flavor, try our No-Sugar Recipe. Yield may vary depending on the amount of sweetener and type of sweetener being used.

You will need

  • 3-2/3 cups crushed strawberries (about four 1-lb containers)  
  • 3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin  
  • 1/2 tsp butter or margarine  
  • Up to 1 cup granulated sugar, sugar substitute, or honey  


  1. WASH strawberries in cool, running water and drain. Remove stems and hulls. Crush berries one layer at a time using a potato masher. Measure required quantity of crushed berries and remaining ingredients for your recipe; set aside.
  2. SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed strawberries evenly over pectin. Add butter/margarine to help reduce foaming.  
  3. PRESS jam button – the cook time will automatically default to 21 minutes. Press enter.
  4. WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot.  
  5. THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.  
  6. REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.  
  7. PRESERVE jam immediately. 
  8. FILL ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.  
  9. PROCESS Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.