Sugar Free Strawberry Freezer Jam – No Pectin

We’ve made this no cook sugar free Strawberry freezer jam every single year for over 10 years… It’s the the freshest most flavorful jam, and you can’t even tell it’s sugar free! 

This post contains affiliate links to products I recommend for this recipe. I do make a small commission on purchases at no extra cost to you.

We grow a ton of strawberries and love making this luscious homemade jam every year… You can also buy local strawberries or use frozen. We eat it on English muffins, sourdough pancakes and waffles but it’s good for so much more that that… Like in fresh strawberry pie, on toast, on vanilla ice cream, and in peanut butter and jelly sandwiches!

Making freezer jam is one of the best ways to preserve the strawberry harvest for over an entire year… It tastes like fresh fruit in the middle of winter! I love that this freezer jam is mostly all fruit, with no sugar at all! I also love that it’s raw, so it tastes FRESH! Nothing’s better than taking a bite of no cook strawberry freezer jam in the middle of winter… You’ll want to just eat it with a spoon, because it tastes like fresh strawberries strait from your garden!

Key Ingredients: The best homemade strawberry jam doesn’t have a lot of ingredients, so the real strawberry flavor really shines through!

Strawberries: You can use fresh or frozen strawberries in this recipe… Just thaw frozen strawberries first to make sure you get the right thickness.

Erythritol: This sweetener is granulated, like sugar, and blends perfectly into strawberry freezer jam! I like the So Nourished brand on Amazon.

Lemon Juice: The lemon flavor perfectly compliments strawberry flavor, plus it preserves the color so it’s nice and bright even after being in the freezer for over a year!

EZ Gel or Ultra Gel: These thickeners are perfect for the best freezer jam, because they don’t need to be heated to thicken! So your strawberries stay fresher tasting!

My tips and tricks: Let’s talk tips for making the absolute best homemade strawberry freezer jam in a few simple steps:

• Texture: Want it chunky? Keep it real and blend less, or use a potato masher. Craving smooth perfection? Then, instead of whisking, blend that Ultra Gel or EZ Gel right into your strawberry puree. This is your jam, so customize it!
• Sweetness Simplified: Ditch the sugar entirely if you’re feeling it! Or, swap in your favorite natural sweetener. Maple syrup, honey, or my personal go-to, erythritol, all work wonders. You’re in charge of the sweetness level.
• Lemon Juice is a MUST! Seriously, don’t skip the lemon juice. It’s not just about that amazing tangy flavor—it keeps your strawberry freezer jam looking vibrant and beautiful. You can use any citric acid source, like lime juice or citric acid powder, but I prefer lemon juice with the strawberries.
• Thick or Thin? You Decide! If your sugar-free strawberry freezer jam isn’t thick enough, add a tablespoon more of Ultra Gel or EZ Gel at a time until you reach your desired consistency. On the flip side, if it’s too thick, reduce the amount of Ultra Gel or EZ Gel in your recipe by a tablespoon at a time.
• Jar Prep is Key: Wash your freezer safe glass jars or plastic freezer containers in hot soapy water, rinse with hot water to sterilize, and let them dry on a clean towel.
• Freeze: Store your sugar-free strawberry freezer jam in airtight, freezer-safe containers, I like the freezer safe half-pint jars with plastic lids… Until you’re ready to enjoy it.
• Thawing Tactics: Thaw your frozen freezer jam on the counter for a leisurely approach, or use the microwave if you need it pronto.
• Freshness: Once thawed, your strawberry freezer jam will stay delicious for up to two weeks in the refrigerator.
• Enjoy! And let’s be honest, if it’s as good as mine, there probably won’t be any left!

Freezer Jam Thickener: Ultra Gel (and EZ Gel) is a modified food starch made from potato or corn starch. They use an enzyme to change or “modify” the starch in corn or potatoes so that you don’t have to cook this strawberry freezer jam recipe to thicken it! 

That’s because it thickens any liquid whether it’s hot or cold. This is a GREAT thickener to keep on hand, and it’s wonderful for raw jams, like this one!

Please let me know what YOU think! I’d love to hear what you thought of this Strawberry jam! Please leave a review on the recipe card or in the comments below!

Sugar Free Strawberry Freezer Jam – No Pectin

This sugar free Strawberry freezer jam is a classic, and enjoyed by all! No cook means it's fast and easy, and it's the freshest healthiest jam!

5 from 5 votes

Print Pin Rate

Cuisine: American

Prep Time: 5 minutes minutes

Additional Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 pint jars.

Calories: 20kcal

Author: Juliea Huffaker

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Ingredients

• 4 cups of fresh strawberries You can use frozen too
• 1/4 cup lemon juice You can substitute with citric acid powder.
• 1/3 cup Erythritol
• 1/3 cup Ultra Gel My favorite no cook no sugar thickener

Instructions

• Add 4 cups of strawberries to a food processor or blender, or large bowl. Add 1/4 cup of lemon juice or citric acid and Blend, or crush strawberries with a potato masher, till you get it as smooth as you like.
• Pour your mixture into a mixing bowl and add the UltraGel or EZ Gel. Whisk together till well incorporated and there are no lumps. FOR EXTRA SMOOTH Strawberry freezer jam, blend Ultra Gel with puree in the blender.
• Let your freezer jam rest at this point for 3-5 minutes to set up.
• Fourth: Now you can spoon your strawberry freezer jam into your freezer jars or containers. Make sure to leave at least a 1/2 inch head space if using mason jars. Strawberry Freezer Jam will expand a bit when it freezes and your jar will break if you fill it all the way.
• Freeze for up to two years. (After two years it’s still good to eat, but has a little discoloration and loses some freshness.)
• Thaw and enjoy from the refrigerator for up to two weeks… It won’t last that long!

Video

Notes

• Adjust the texture to your liking from chunky – smooth by blending it more or less… If you want your freezer jam smooth, then blend the Ultra Gel into the puree, instead of whisking it in.
• You don’t have to use sugar at all if you don’t want to. Likewise, you can substitute maple syrup for honey, or my favorite erythritol, and other natural sweeteners.
• You can use any citric acid source you like, in this recipe I use lemon juice. But, you can also use lime juice or citric acid powder if you only want the strawberry flavor.
• Make your freezer jam thicker by adding a tablespoon more of the EZ Gel or Ultra Gel at a time. (Till your jam is as thick as you want it.) And vice versa, you can make your jam thinner by reducing the recipe a tablespoon at a time.
• Store freezer jam in airtight freezer containers till you’re ready to use.
• Thaw frozen freezer jam on the counter, or use the microwave if you’re in a hurry.
• Use thawed strawberry freezer jam within two weeks of opening.
• Store in the refrigerator after opening…. If there’s any left in the jar!
• This recipe contains affiliate links to products I recommend for this recipe. I do make a small commission on purchases at no extra cost to you.

Nutrition

Serving: 2tbsp | Calories: 20kcal

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