Comida Kraft
Recipe Box

No-Sugar-Needed Strawberry Jam

(6) 6 Reviews
Prep Time
Total Time

About 3 (1-cup) jars or 48 servings, 1 Tbsp. each

It's hard to decide what's more impressive about this strawberry jam: That it needs no sugar? Or that it takes less than an hour to make?

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Stir in water. Gradually add pectin, stirring until well blended.
  • Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in granulated sweetener or no-calorie sweetener packets. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


Prepare as directed, substituting 1 thawed can (12 oz.) frozen white grape juice or apple juice concentrate for the 3/4 cup water. Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each. (Nutrition Information Per Serving with White Grape Juice: 20 calories, 5g carbohydrate, 4g sugars. Nutrition Information Per Serving with Apple Juice: 15 calories, 4g carbohydrate, 3g sugars. )

Inversion Method

To use inversion instead of boiling water bath method, turn jars upside-down after bands have been screwed tightly. After 5 minutes, turn upright. Avoid improper lid seal by filling jars immediately with hot fruit mixture.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 minutes; 3,001 to 6,000 feet-increase processing time by 10 minutes; 6,001 to 8,000 feet-increase processing time by 15 minutes; 8,001 to 10,000 feet-increase processing time by 20 minutes.


  • About 3 (1-cup) jars or 48 servings, 1 Tbsp. each

Healthy Living

  • Low fat
  • Low calorie
  • Low sodium
  • Generally Nutritious

Diet Exchange

  • Free

Nutrition Bonus

Looking to reduce added sugars in your diet? Enjoy this fat-free jam flavored with the natural sweetness of fresh strawberries.

Nutritional Information

Serving Size About 3 (1-cup) jars or 48 servings, 1 Tbsp. each
Calories 5
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 15mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • AnnaBernard |

    I made both the Low Sugar and No Sugar recipes back-to-back with the same strawberries and was happy with both jams. The No Sugar jam was a little "duller" than the Low Sugar jam. I used small, ripe, Sequoia strawberries which produce a nice, dark red, sweet jam due to the natural qualities of the berries. Since Sequoia are lower in acid, I add the juice of one lemon to the recipe. The Seascape or Albion strawberries are great for eating fresh, but produce a much "duller" colored jam. I have been making jam with Kraft Sure Jell products (mostly low sugar crystals) for over thirty years and am always satisified with the results. Cooking in California :)

  • heatherdence |

    I made this recipie because I missed my mother's homemade jam and my 4 year old is a type 1 diabetic. The jam taste just like my mother's (which is the regular sugar recipie from Sure Jell), but it came out more cloudy like. I used fresh strawberries that my boys and I picked and did the regular canning method. Not as pretty in the jar due to the slight cloudiness, but still just as good!

  • pmcelroy4 |

    I used the suggestions about adding the extra Spenda, white grape juice, and the lemon juice and the preserves turned out terrific. I also added 1/2 teaspoon of butter like I do with a sugar based recipe. This did away with the need to skim off foam. The preserves are a nice red, flavorful, and have much better texture than any reduced calroie preserves I have been able to buy. I will make this again next summer when I can pick strawberries again.

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