Easy Low-Sugar Strawberry Jam

MOSTHUNGRY.COM No pectin needed and uses less sugar than a traditional preserve. This jam takes 30 minutes on the stovetop—no canning required! Get The Recipe Opening https://mosthungry.com/strawberry-jam-recipe/

No Pectin! – All you need is strawberries and sugar. Low Sugar, Big Flavor – Serious strawberry flavor. Quick and Easy – No canning required!

Get The Recipe Opening https://mosthungry.com/strawberry-jam-recipe/

Strawberries (~3 lbs, washed, hulled, and roughly diced) Sugar (30% of the weight of the strawberries) Butter Lemon juice Salt

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Wash, hull, and roughly dice the strawberries. Add the strawberries and sugar to a large pot, stir to combine, and bring to a boil over medium-high heat.

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Add butter and boil jam for about 30 minutes. As it thickens and the water cooks off, the bubbling will slow down, and the color will darken to a deep red.

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Using a thermometer: 217–220°F. The plate test: Add a small spoonful of jam to a very cold plate. If the jam feels set when it is chilled you're done. If not, boil for another 5-10 mins.

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Let the jam cool slightly until safe to handle. Carefully transfer it into jars and let it cool to room temperature before storing.

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For the recipe details, full ingredient list, more inspiration & how-tos visit the site at

MOSTHUNGRY.COM Visit The Site Opening https://mosthungry.com/strawberry-jam-recipe/

Easy Low-Sugar Strawberry Jam

No Pectin! – All you need is strawberries and sugar. Low Sugar, Big Flavor – Serious strawberry flavor. Quick and Easy – No canning required!

Why You’ll Love This Easy Jam Recipe

Strawberries (~3 lbs, washed, hulled, and roughly diced) Sugar (30% of the weight of the strawberries) Butter Lemon juice Salt

Ingredients You’ll Need

Wash, hull, and roughly dice the strawberries. Add the strawberries and sugar to a large pot, stir to combine, and bring to a boil over medium-high heat.

Add butter and boil jam for about 30 minutes. As it thickens and the water cooks off, the bubbling will slow down, and the color will darken to a deep red.

Using a thermometer: 217–220°F. The plate test: Add a small spoonful of jam to a very cold plate. If the jam feels set when it is chilled you're done. If not, boil for another 5-10 mins.

Check If Jam is Done

Let the jam cool slightly until safe to handle. Carefully transfer it into jars and let it cool to room temperature before storing.

For the recipe details, full ingredient list, more inspiration & how-tos visit the site at

MOSTHUNGRY.COM