Canning your own jam is easier than you think! I took a class led by Ashley Eller with Sweetie Pie Bakery and now I'm sharing all the tips and tricks so you can make your own homemade, sugar-free jam. Follow along with my step-by-step process to can this Strawberry Honey Jam.
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I hope this will be my first of several posts about how to “can” and preserve fresh foods when they are in season. I am a beginner canner myself, but have always been intrigued by and interested in the whole process. Below you'll also find a sugar-free strawberry jam recipe that you can make with just a handful of tools. (You don’t even need to use a canner!)
How to Can Jam Without a Canner: Sugar-Free Jam Recipe
So I recently took a “Canning Class” (led by Ashley Eller at Poplar Ridge Farm) and have also been reading through some other resources, including the Ball Blue Book Guide to Preserving. Prior to my class, I knew absolutely nothing about canning except that I thought it sounded confusing, complicated, and like something that would take an entire day to do (not true!). The recipe I'm sharing today is without pectin, (refined) sugar, or artificial sweeteners.
Featured Comment
I LOVE this jam. It’s really tasty, and the fact that it’s all natural is even better. I’ve never made jam before, so this made it super easy.
From one beginner to another, a few key points on how to can jams:
- In simple terms, canning food is cooking recipes (which most of us already know how to do) and then “processing” the results by putting them in sterilized canning jars and boiling or pressure “cooking” them for a designated amount of time. It really isn’t as complicated as I originally thought. :)
- It is important to use canning recipes from reliable sources. Especially as a beginner these are not recipes you want to modify or adapt in any way because each ingredient as well as both the length of time and temperature at which the jars are processed can be key components to ensuring food safety.
- You must use jars that are in fact suitable for “canning” with two-piece metal lids, which does not include old washed out Ragu spaghetti sauce jars. The most widely used brands of jars for canning are Ball and Kerr, and while the jars and bands (that go around the lid) are reusable you must always use brand new lids to properly can foods. Now I know why I see those packs of lids for sale.
- It is necessary to sterilize the jars and lids before pouring in your jam (or other recipe). You can do this in hot water (180 degrees F), or if you can time things right run the jars and lids/bands through the dishwasher so they are hot and ready right when your recipes are done.
- According to the Ball Blue Book Guide to Canning to process high-acid foods like berries and tomatoes you simply boil them (in the jars), but you actually need to pressure can low-acid foods like asparagus, peas, and corn. So my personal plan is just to stick to the high-acid produce for a while until I really get the hang of things.
- If you aren’t sure if your foods “canned” properly your nose and/or a quick taste test should confirm whether a jar spoiled or not when you open it.
- You certainly can spend your entire day preparing big batches of recipes in order to preserve in-season produce when it’s fresh, but it does not have to be a huge production. In fact, I made a small batch (half the recipe) of the strawberry jam posted below in just over an hour…and I am a newbie. (More of a blueberry jam fan? Find a honey-sweetened recipe here!)
- Please share your canning tips in the comments below…I know some of you have been doing this for many years!
Some helpful tools to make the canning process easier:
The “need to have” canning tools...
- Jars (of course!) – I personally like the versions without shoulders so they are freezer-safe as well. (Hint: if you use the jars for freezing instead of canning be sure to leave room at the top for the liquid to expand.)
- Ball Utensil Set – This set includes a jar funnel, jar lifter, lid lifter, and bubble remover/headspace tool. I found the first three of these items to be invaluable, although I could probably live without the bubble remover/headspace tool (for now).
- A large pot – You’ll need one big enough to hold several sealed jars that could be covered with 1 – 2 inches of water. This does not have to be a “canning” pot (sometimes called a water bath canner)…any big old stockpot will do.
- A ladle – This is necessary to get your jam (or whatever you are making) from the pot to the jar.
- A digital or analog scale – Some recipes call for ingredients in weight measurements, but not all. I have an extremely basic analog scale and to be honest it totally does the trick.
- Potato masher – This was a necessary tool in order to turn my cooked strawberries into yummy, mushy jam.
The “nice to have” tools...
- Basic thermometer – To test the temperature of the water before sterilizing jars/lids.
- Canning rack – This is to lower the jars into and out of the boiling water when you are processing them and to provide space between the bottom of the jars and the pot (you can use other things like jar bands, silverware or even a dish towel to create that space). I don’t personally have one and I survived, but I can see the value if you are going to be doing a lot of canning. Just make sure the size you buy fits your pot if you aren’t getting a set!
- Dissolvable labels – I seriously love these things, but if you can’t justify the expense some regular old masking tape will definitely get the job done.
- Pressure canner – As I mentioned above I don’t see myself “pressure canning” anytime soon, but if you want to preserve low-acid veggies then this is a necessary piece of equipment.
- Immersion blender - you could use this as an alternative to the potato masher, to blend up the ingredients
6 Easy Steps to Can Strawberry Jam Recipe Without Sugar and Pectin
- Follow homemade jam recipe (as stated below).
- While it’s cooking sterilize the jars and lids/bands in hot water.
- Ladle the completed jam into hot, freshly sterilized jars one-by-one.
- Add jar lid to the top while keeping the inside sterilized.
- Screw on the bands and add jars to boiling water for 10 minutes.
- Remove jars and listen for the “pop” sound to ensure jar lids have been properly sealed. It’s that simple! :)
Strawberry Honey Jam
Canning your own jam is easier than you think! I took a class led by Ashley Eller with Sweetie Pie Bakery and now I'm sharing all the tips and tricks so you can make your own homemade, sugar-free jam. Follow along with my step-by-step process to can this Strawberry Honey Jam.
Print Recipe
Servings: 6 pints
Ingredients
- 6 pounds strawberries (or blueberries or other ripe fruit)
- 3 ¾ cup honey
- 1 ½ apples (unpeeled and grated)
- 1 ½ tablespoons lemon juice (freshly squeezed)
Instructions
- Make JamRinse the berries and remove any spoiled or severely blemished ones. Hull strawberries and slice in half.
- Add the berries, honey, grated apple, and lemon juice to a large pot over high heat. Once the mixture comes to a rolling boil, lower to medium heat and allow the mixture to continue to boil lightly for approximately 30 - 60 minutes. The berries will burst and thicken so be sure to scrape the sides of the pot and stir as you go. The longer the jam cooks the thicker the final product will be, although this recipe does not become quite as thick as typical store-bought jam (see note below about adding arrowroot powder or chia seeds for thickening)
- Mash the fruit with a potato masher once the fruit begins to soften. If foam forms on top of the fruit you can skim with a metal spoon and discard if desired.
- Prepare Sterile Jars: Meanwhile fill the canning pot ¾ full with water, cover, and bring to a boil over high heat. If you don't have your jars sterilizing in a hot dishwasher you can use this pot of water to sterilize them. Also start a small pot of boiling water to sterilize the lids separately. Be sure to wash all jar pieces in hot soapy water first.
- Once the water is boiling turn off the heat. Test the temperature with your thermometer and when it reaches 180 degrees F put the jars and bands in the large pot and the lids in the small pot. Leave everything in the hot water until ready for use, removing one at a time as needed.
- When the jam is done cooking do a taste test to make sure the thickness and flavor is to your liking. Hint from Ashley: Drop dots of jam on a cold plate, if it seems to set up, it is done. You can also see if it coats the back of a spoon.
- Remove the first jar from the hot water using your jar lifter tool and shake out excess water. Don't touch inside of the jar in order to keep it sterilized. Insert clean canning funnel and ladle the hot jam into the hot jar leaving ¼ inch headspace at the top (this is where the headspace tool can come in handy - leaving more space at the top might not give as good of a seal). If there are any air bubbles you can slide a clean knife along the inside of the jar to remove them. Using a clean rag wipe excess off the outside of the jar and rim.
- Using a magnetic lid lifter pull the first lid out of the hot water and set on top of the jar without touching the bottom of it. Then while only touching the outside of the band screw it onto the jar just firmly enough so it doesn't feel wobbly on the grooves. Repeat until all jars are filled.
- Note (If you don’t want to actually “can” the jam): You could stop here and refrigerate jam for 3 – 4 weeks. To freeze the jam make sure you used freezer-safe jars, (Ball makes plastic jars for this purpose), leave at least a half an inch of space for expansion, allow the jam to completely cool, and put in freezer for up to one year. One additional tip for freezer jam is by placing a round of parchment paper on top of the jam, you can prevent ice crystals from forming.
- Process the Jars:Bring large pot of water back to a boil. Using your jar lifter (or canning rack) carefully lower as many jars that will fit without overcrowding into the boiling water so they are covered by at least 1 - 2 inches of water. It is recommended that the jars do not directly touch the bottom of the pot (so hot water can flow beneath them) and some even suggest putting a dish towel on the bottom to create space. From the moment the water is boiling and the entire first batch of jars are submerged set the timer and process them for 10 minutes.
- When 10 minutes is over use the jar lifter to carefully remove the jars from the water. Put them on the counter and don't move them right away. You will hear your jar lids "popping" which means they have been sealed properly. If jars aren't sealed within 12 hours then move them to the fridge and eat within 3 - 4 weeks.
- Remove bands from sealed jars and with a clean, wet cloth wipe off any jam that has congealed on the outside rim of the jar. This prevents mold from forming on the band. The band can be reapplied, but don’t screw them on too tightly.
- Label jar and store in a cool, dry, dark place for up to 1 year.
Notes
- You can optionally add in arrowroot powder or chia seeds as a way to thicken the jam. If you like jams with crunch, opt for the chia seed addition!
- We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Strawberry Honey Jam
Amount Per Serving
Calories 814
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 14mg1%
Potassium 853mg24%
Carbohydrates 216g72%
Fiber 11g46%
Sugar 201g223%
Protein 4g8%
Vitamin A 80IU2%
Vitamin C 271.3mg329%
Calcium 88mg9%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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Kelly Schaefer says
I made this today and it taste way too much like honey and is way too runny. I am going to buy pectin tomorrow to try to save it.
Melissa says
I had the same thing happen. It was more like something you can put on ice cream.
Amber says
I completely agree. I'm trying to save mine with some pectin right now. My beautiful hand-picked strawberries were turned into strawberry soup! I think I'll stick with pectin and make my traditional freezer jam from now on.
Carol says
Sorry, Lesley.
I had really high hopes for this recipe. $28 dollars worth of strawberries, $15.00 worth of raw honey, down the drain. We don't eat ice cream, so I can't use it as a topper and there is such a strong taste of honey, no one will like it. I couldn't give it away! What a waste!
Carol says
Me too Leslie! Runny honey expensive mess!!
Lesley says
Why does the recipe not specify granny smith apples if that makes such a difference??? Approaching 1 1/2 hour mark of cooking with $30 worth of organic berries and honey in pot and all I have is RUNNY SOUP. NOT happy!
Haley says
Mine turned out great! It does have the honey taste, but that is what it was made with. I can't wait to have my kids try it! I just found your blog and I am learning a lot and loving it. Thanks for all the great new recipes!
Daanna says
Yes I used Granny Smith apples it wasn't the fact that it was runny that was bad it was the fact that it tastes like honey not strawberry! All you can taste is honey. I still believe the honey measurement is wrong it's way too much honey, It's way to sweet and all you can taste is honey like an earlier post said...an overwhelming honey taste. It's not the consistency that's the problem it's the honey taste! Could you please ask Lisa to review the measurements to make sure it's correct and not a typo?
Lisa says
Daanna - The amount is correct, but you could certainly try the recipe again with less honey if you prefer.
Daanna says
Yes I used Granny Smith apples it wasn't the fact that it was runny that was bad it was the fact that it tastes like honey not strawberry! All you can taste is honey. I still believe the honey measurement is wrong it's way too much honey I would say 3/4 of a cup would be enough not 3 3/4 cups! It's way to sweet and all you can taste is honey like a earlier post said...an overwhelming honey taste. It's not the consistency that's the problem it's the honey taste!
Daanna says
$19 in handpicked berries $14 in honey hrs wasted in the kitchen just to throw it out! The honey measurement has got to be way off! Did anybody actually make this? Epic fail! Before anybody else waste as much time and money as I did please dont make this as directed!!!! Very upset and disappointed!
Assistant to 100 Days (Amy) says
Hi Daanna. Sorry that you had a bad experience and that we are rarely able to answer recipe questions in real time. The measurements are correct as Lisa made her jam. Green apples have more pectin and set up better. Curious if you used green apples? Again, sorry. ~Amy
Kathy says
I made this today with local strawberries and honey, and found the taste of the honey overwhelming.
Belinda says
I would like to make a small batch of this first, any tips on how?
Assistant to 100 Days (Amy) says
Hi Belinda. Lise gives all the details above and you could just cut the recipe in half. :)
Stephanne says
I've got a dumb question, really--I blame it on being a beginner, both in the Real Food World and the Canning world. But... for the apples... the recipe says 1-1/2 unpeeled apples, grated. Does it matter what size apple? Given that a certain amount of acid and natural pectin is necessary, should I be looking for a certain amount of grated apple or is the size of the apples I choose going to matter?
Also... I read in one of the comment replies that green apples contain the most pectin. Are those recommended for this recipe or do they tend to make it a little more tart than sweeter apples.
Assistant to 100 Days (Amy) says
Hi Stephanne. Just look for medium size apples. Green apples do have more pectin. ~Amy
Deborah says
I'm sorry if someone asked this already, but does this really need to be boiled, or can I do it in a slow cooker on high?
Thanks!
Assistant to 100 Days (Amy) says
Hi Deborah. We've not tried this is a crock pot but I've seen similar recipes that are prepared that way. ~Amy
Aila says
I was wondering how sweet this jam is, I really like that you do not add any extra sugar to it but I was wondering because I plan on making it to give away for Christmas gifts :) And I wanted to know if it was sweet?
Thanks!
Assistant to 100 Days (Amy) says
Hi Aila. The honey makes it plenty sweet. :) ~Amy
Sam says
Hi Angie G,
I have been experimenting with no sugar recipes using dates or dried fruit instead of sugar to make a fruit spread. I use about 1/2 cup whole dates and 1 cup frozen blueberries or strawberries, combine and let sit in fridge overnight while berries defrost and moisten dates. Then blend in a high powered blender. I am still perfecting the ratio of dates to berries. Tired with dried apricots instead of dates and they didn't seem to blend up as well it stayed a little grainy but flavor was good. Haven't tried it yet but I think you could just add a little hot water to some dried fruit and blend it up. Store in fridge. Sadly, I don't think you can something like this although it is easy to make I do miss the stock piles of jars in the pantry. It is good though. Kids have not complained!
Angie G says
I'm Allergic To Pectin And Apples And Pears, Etc. If Anyone Sees A Basic RecipefFor Jam Or Jelly Without Those Fruits Please Comment. I Have Crossover Allergies And Tree Fruit And Nuts Are Off Limits For Me. I Can Eat Berries And Bananas And Some Citrus Fruits. I'd Love To Try Your Poptart Recipe If I Can Find A Jam Recipe. So Far If They Don't Have Sugar In The Recipe, Then The Recipe HAs Apples. Thanks!
Katie says
Try gooseberries to make pectin
Kate says
I make strawberry jam without adding pectin or high-pectin fruits such as apples. It takes longer because basically you are cooking the liquid out of it. I put hulled and halved berries in the pot, add sugar or honey and a little lemon juice (it brightens the flavor and adds a little acid to ensure safe waterbath canning) and then just cook it until it tests ready (see above recipe for cold plate and spoon tests). Sugars concentrate as the jam cooks down, so keep that in mind when adding your sweetener. Good luck!
Jennifer says
Just in case someone is monitoring this right now- I need help. I have been cooking my jam for an hour, and it is still WAY too thin. Is there anything I can do? Thanks!!!!
Assistant to 100 Days (Amy) says
Hi Jennifer. Sorry. We are rarely able to answer recipe questions in real time. Did it turn out? ~Amy
Liz says
I have been wanting to start making jams for a while now and this information is so helpful for a beginner! I know that berries are one of the most important fruits to buy organic but we don't have any certified organic farms anywhere near us! There are plenty of local farms that are pick your own but I am concerned about them not being organic. Does it matter as much when you are canning??? Would love your input! Thanks!!
Katie says
If you just plan to freeze the jam do you have to sterilize the jars?
Assistant to 100 Days (Amy) says
Hi Katie. This article will answer your question: http://www.npr.org/templates/story/story.php?storyId=113079746. :)
shell says
you leave the apple peel on? does it affect taste or texture? any type of apple best? thanks!
Assistant to 100 Days (Amy) says
Hi Shell. The skin contains natural pectin which adds to the texture. Green apples have the most. ~Amy
Annamaria says
I cannot use a pressure canner because of my solid burner electric stove...so I use the water bath method. But I have the canner that looks like it's upside-down similar to this one...(http://www.ebay.com/itm/New-Back-To-Basics-400A-7-Quart-Aluminum-Home-Steam-Canner-Cooking-Kitchen-Bar-/351065931316) It heats quicker because it uses less water. It is only for acidic foods or recipes with acid added eg. citrus juices or vinegar. I've been making tomatoes and relishes for years with no problems of improper sealing or spoilage. It's a great tool!!!
Loucrecia Hollingsworth says
I appologize if someone else has already asked this, but I wonder if this could be put in the freezer if you don't have a canner? I have made strawberry freezer jam a lot of times, but would love to try it with this recipe.
Assistant to 100 Days (Amy) says
Hi there. Yes, you can freeze.
Victoria says
Thanks for an awesome recipe. We went strawberry picking at a local farm with our kids this week and my mother and I made this tonight. It is so delicious - I really couldn't believe how simple it is to can! Usually when we do PB&J we actually just use fresh sliced strawberries but when they aren't in season it will be great to pull this out and have a decent substitute that I don't feel bad about.
Jessie says
Sliced strawberries...such a great idea! I have done sliced bananas and PB but never thought of this. Thank you!
amy choi says
hey, thank you for wonderful recipe of jam and how to canning jam!
Assistant to 100 Days (Amy) says
Hi Tracy. Crofters is one brand to look into. You might find it easier to order online, though I find it locally. There are a few things I stock up on that way instead of searching a bunch of stores to find one item. :) ~Amy
Tracy says
I have been looking for the all fruit spread and I can't find one without sugar or less than 5 ingredients...what do you recommend?
Miranda says
Does anyone have a Strawberry/Rhubarb adaptation without sugar?? I have a rhubarb patch that grows like crazy and I don't know what to do with it all every year!!
Julie says
This is amazing, I've been looking for a simpler way to can my jams without sugar and I think this is it!
I just have a question:
Since sugar is used to act as a preservative in most jams, how does this jam stay preserved without it? Is it the sugars in the honey?
Also, I'd like to say DON'T be afraid of canning low-acid foods like asparagus! If you pickle them, you don't need a high-pressure canner. I make pickled asparagus, pickled garlic, pickled beets, pickled eggs, all without a pressure canner. It's all super delicious, though I very much recommend NOT using pre-made pickling spice. Make your own to taste. I find the premade stuff too limiting.
Assistant to 100 Days (Amy) says
Hi Julie. Yes, the honey does the job. ~Amy
Michelle says
Thanks so much for sharing. This is now my new favorite jam, along with some family members as well. My 7 year old and 4 year old nephews loved the jam and asked me to make more, we tried it today with blueberries, still great but I loved the strawberry best :)
Theresa says
Could I use organic cane juice instead of the honey? I'm one of those weird people who doesn't like the taste of honey, and I think the flavor of maple syrup would be too strong. Would I use the same measurement for all natural sweeteners as what is called for in the recipe?
Assistant to 100 Days (Amy) says
Hi Teresa. Can juice is not a sweetener we use. Also, Lisa hasn't adapted this recipe, so I can't advise as to how it might turn out. ~Amy
Emily says
I just want to point out that there are tutorials online that you can use to make your own liquid pectin (which is a fiber made from boiling down apples,the tarter the better, so technically this recipe does have pectin in it), and you can keep the foam from bubbling up by using a tsp of butter or other fat (this summer i will be trying it with grapeseed oil, so that i can share it with my animal protein allergic cousin! I made one batch of blackberry jam this summer without the butter and forgot to skim it and it looked like i had bottled "fizzy" jam in the jar!
Andrea says
I have been searching for awhile for a jam recipe without sugar, so I was pretty excited when I came across this one! I cut the recipe in half and let it boil for a little more than an hour because I wanted it to be nice and thick, and it turned out perfect. I wish I would have skimmed the white foamy stuff off the top, but I'll know for next time. I will definitely make this again!
Katie says
Just curious ... what is "wrong" with pectin? It's a plant product, correct? Why is it not considered "whole"? Thanks!
Assistant to 100 Days (Amy) says
Hi Katie. Lisa avoids adding processed pectin. The pectin that is natural in the peel of an apple (used here) is what she prefers. :) ~Amy
Sue says
We do a ton of canning at our house, but have never made jam/jelly. I ran out of store bought jelly today and needed a solution. I didn't want to go to the store. So, since we have our own hives and have quarts and quarts of honey sitting around I went looking for a jelly recipe that used honey. I found your recipe, made it and love the jelly that I made. Thanks so much for giving me another way to use honey and for giving me yet another way to feed my family a healthy choice. My jelly got very thick, but I cooked it for over an hour.
Sheila says
Best recipe i've tried yet. Thanks for sharing.
Patty says
Can you use frozen fruit if fresh is out of season?
Assistant to 100 Days (Amy) says
Hi Patty. That is not something we have tried but I think it would work. ~Amy
Nicole says
Could you tell me what crackers are in the picture posted above with the jam/cream cheese? on it? They look so good!
Thank-you
Assistant to 100 Days (Amy) says
Hi Nicole. I believe those are Ak Mak 100% whole wheat crackers. ~Amy
GD says
I have a bunch of peaches that I would like to use to make jam. What modifications if any would you recommend? Also, about how many cups of cut peaches would you recommend for this recipe? Thanks!
Assistant to 100 Days (Amy) says
Hi. While Lisa recommends not adapting this recipe for food safety issues as it is meant for high acid fruit, many readers have used this method for other fruits. You might take a look through the comments. I don't think you would need change the amount of fruit that the recipe called for. ~Amy
C.B says
Peaches are a high acid fruit.
MEG says
Well just made the jam tonight and I am a jam maker but it didn't set very well it is more like sauce... I may reprocess with pectin tomorrow night if it does not set up better in 24... the honey was very expensive but is so tastey in the jam and bonus of free berries was helpful. would I make this jam again? Definitely but I would adjust apple and lemon juice and would cooked down the fruit a bit before adding honey I think. Thank you for the recipe!
Krum says
I have been using jars from the grocery purchased jams and jellies and they are all good for one or two canning. As a medical professional and scientist I have learned the difference between "sterile" and "clean". In your technique what you are calling "sterile" is in fact only "clean". The can becomes sterile only after it has been boiled or pressure cooked, before that it is only clean. So some of your procedures are not really necessary, they do reduce the amount of contaminants and help with the sterilization process, but if you have basic understanding of microbiology you will know what I mean.
Another thing is refrigeration or freezing of fruit. As soon as the fresh fruit is cooled down or frozen it loses certain flavors. The whole purpose of canning is to preserve without freezing. The more you cook, the more taste changes and sterilization process is in fact cooking time, so if you plan to just refrigerate your jam or jelly you need to cook it thoroughly, yet if you plan to sterilize it, you could deduct the sterilization time from the cooking time and will still succeed saving flavor.
Kay says
Can you make this recipe without the apples?
Assistant to 100 Days (Amy) says
Hi Kay. The apples provide a natural source of pectin in this recipe which binds and creates the correct consistency. ~Amy