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Home / Jam / Strawberry Jam Sugar-Free (Ball / Bernardin)

Strawberry Jam Sugar-Free (Ball / Bernardin)

Filed Under: Jam, Seasonal Summer Tagged With: Jam, Strawberries

sugar-free strawberry jam 001

This home-canned strawberry jam recipe can be made from fresh or frozen strawberries.

It uses Ball / Bernardin No-Sugar Needed pectin, either in box form, or in flex-batch canister form.

The Ball recipe calls for added liquid in the form of water; the Bernardin version calls for added liquid in the form of a juice. We give both versions, along with nutritional values for both versions.

You can make this with sugar, or you can use the sweetener of your choice, as the special pectin is going to look after the gelling for you.

Contents hide
  • 1 The recipe
  • 2 Strawberry Jam (Ball / Bernardin)
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Ball version
    • 6.2 Bernardin version

The recipe

Jar size choices: 125 ml  (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 5 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes either size jar

Print

Strawberry Jam (Ball / Bernardin)

Yield: 5 x quarter-litre (½ US pint) jars
Course Dessert
Cuisine American
Keyword Jam
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 quarter-litre (½ US pint) jars
Calories 8kcal
Metric - US Customary

Ingredients

  • 1 kg strawberries (2.2 lbs / 8 cups quartered / thickly sliced. Measurements apply to after prep)
  • 250 ml water (1 cup / 8 oz) OR same amount of unsweetened apple or grape juice
  • 1 box Ball / Bernardin No-Sugar Needed Pectin (49 g / 57 g / 1.75 oz)
  • 350 g sugar (white. 1 ½ cups / 12 oz. Or alternative, see notes below.)
Metric - US Customary

Instructions

  • If using fresh strawberries, wash them, and hull them.
  • Mash the strawberries a layer at a time in something like a pie plate using something like a potato masher.
  • You should end up with around 1 litre (4 cups / 32 oz) of mashed strawberries. A tidge under or over is fine.
  • Put in a large stainless steel pot.
  • Add the water.
  • Add the pectin and stir till the pectin is dissolved.
  • Put on a burner.
  • If using SUGAR or SPLENDA: Bring to a full rolling boil over the heat and when it reaches that point, start timing 1 minute. Add in sugar or Splenda, bring back to a boil that you can't stir down, and boil for 1 minute after that point. Remove from heat.
  • If using STEVIA: Bring to a full rolling boil over the heat and when it reaches that point, start timing 1 minute. Remove from heat. Add stevia to taste.
  • Should it start to gel before this time is up, remove from heat, you're done.
  • Remove from heat.
  • Skim off any foam, if there is any.
  • Ladle into 125 ml (4 oz) or quarter-litre (½ US pint / 8 oz) jars.
  • Leave 1 cm (¼ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process either size jars for 10 minutes; increase time as needed for your altitude.

Nutrition

Serving: 2g | Calories: 8kcal

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Information about no-sugar needed pectins.

More information about Sugar and Salt-Free Canning in general.

Recipe notes

  • Ball / Bernardin No Sugar Needed from the small boxes is the same; it’s made in the same plant and just labelled with different brand names on the packaging. Instead of the box, you can use the Ball No Sugar Needed Flex Batch pectin from a canister. You’ll want 3 level tablespoons.
  • Bernardin method: Bernardin calls for ½ teaspoon butter or margarine to avoid foaming, 250 ml (1 cup / 8 oz) of fruit juice instead of the water, and a 3 minute hard boil. For the fruit juice, you could use apple juice, an unsweetened berry juice, or unsweetened grape juice. You add the butter right at the start before boiling.
  • If using frozen strawberries, zap from frozen in microwave first for 3 minutes. Incorporate any juice that comes off into the mash.
  • Don’t crush or mash the berries in a machine, it will damage the pectin.
  • You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 2 teaspoons of liquid stevia. For stevia, we’d recommend Better Stevia liquid stevia.
  • If you are using liquid stevia, how much stevia you need will depend on the tastes of your crowd and how sweet / tart that particular batch of strawberries is. Try 1 ½ teaspoons first, then go up as far as 3 teaspoons even if you deem it needed.

sugar-free strawberry jam 003

Recipe source

  • Strawberry Jam. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 55.
  • Bernardin Leaflet in No-Sugar Needed Box

Modifications made:

  • None

Nutrition information

Nutritional information below is using liquid stevia. Calories will be higher with Splenda and sugar.

Ball version

With water.

Per 2 tablespoons:

  • 8 calories, 1 mg sodium
  • Weight Watchers PointsPlus®: 1 to 4 tablespoons: 0 points; 5 to 14 tablespoons: 1 point

Strawberry Jam Ball Nutrition

Bernardin version

With juice.

Per 2 tablespoons:

  • 12 calories, 1 mg sodium
  • Weight Watchers PointsPlus®: 1 to 3 tablespoons, 0 points; 4 to 10 tablespoons: 1 point.

Strawberry Jam Bernardin Nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

sugar-free strawberry jam 002

Tagged With: Jam, Strawberries

Filed Under: Jam, Seasonal Summer Tagged With: Jam, Strawberries

Reader Interactions

Comments

  1. Joanne LeBel

    October 13, 2020 at 8:32 pm

    All l could find in my town was Bernardin sugar free freezer jam pectin. I am fine with doing freezer jam. There is no instructions inside or out, l called Bernardin , no help what so ever. I just want to know how much fruit to use and some instructions!!!!!!

    Reply
    • Carolyn

      June 23, 2021 at 9:42 pm

      Me too! Did you ever find out?

      Reply
  2. Greg Stowe

    September 26, 2020 at 5:13 pm

    I want to verify that if using Stevia this still be canned using the wet-bath version and should last up to a year. Thank you.

    Reply
    • Healthy Canning

      September 26, 2020 at 6:46 pm

      Yes.

      Reply
      • Greg

        September 26, 2020 at 9:00 pm

        Thank you. I must have wrote that before coffee. Proofread, proofread, proofread.

        Reply
  3. Jasmine

    July 13, 2020 at 12:01 pm

    Hmm, the title says sugar-free but the ingredients list includes sugar. Is the sugar completely optional? In other words, if I include the fruit juice can I omit the sugar (and any other added sweetener) entirely?

    Reply
    • Healthy Canning

      September 26, 2020 at 5:53 pm

      The sugar is totally optional. You could certainly use the juice, and omit any sweetener. Or for other sweetener alternatives, see recipe notes.

      Reply
  4. Monica

    June 10, 2016 at 9:08 pm

    Can you use this recipe with other fruits??

    Reply
    • Healthy Canning

      June 10, 2016 at 10:14 pm

      Hi Monica, I would look for other recipes from Ball or Bernardin, using their no-sugar needed pectins, that specifically call for the fruit or fruits you have in mind. Which fruit(s) are you thinking of?

      Reply
  5. Rebecca Elliott

    November 18, 2015 at 1:27 pm

    Made it.This was my first attempt at a NO SUGAR jam recipe. I used fruit juice (strawberry-kiwi) unsweetened, of course. My strawberries were not local and had little flavor and no ‘natural’ sweet taste from the start. I did have to add some Stevia to help the flavor along. I am not disappointed in the jam itself, but believe some fresh from the patch strawberries deserve a try before I make final judgement on this. Though a bit tart, I believe my jam will be great added to my home-made yogurt, pound cake and ice-cream. On my way to the kitchen to try some on toast right now.

    Reply
    • Healthy Canning

      November 18, 2015 at 5:02 pm

      You’re right, using berries in season (or frozen when in season), does make the difference. The berries were probably even a bit tart? That said, it’s probably actually a good idea to do what you are now: doing the practising and testing out of season with a small batch, even though the berries might not have the proper taste. That way, for next year when things *are* in season, you are ready to go with knowing exactly what you want to make, and how much of it, eh? I do that a lot. Test a very small batch of a given pickle recipe, say, with pricey out-of-season cucumber in the winter so I can decide whether to plan to buy a bushel of cukes for that recipe next summer.

      Reply
      • Rebecca Elliott

        November 18, 2015 at 5:40 pm

        Absolutely! Our (NC) local home grown strawberries are way better than the ones I used. I couldn’t resist trying though. Found them for $1 per quart container at a grocery nearby. My eight year old daughter usually eats a carton or two before I can work them up. She tried a couple of these and said “Nah, I’ll just wait for the jam.” It isn’t a waste by any means, as long as you enjoy tart. I will definitely grab extras of our sweet, sweet locally grown strawberries when they come back in season.

        Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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