About ten years ago, Sophie told me about a sugar-free strawberry jam that was quick and easy to make.

I found a recipe online and have been making it every year since.

I really like this jam because it truly preserves the taste of fresh strawberries.Opening a jar of this jam in winter is like finding a little bit of June's happiness.

I really like using it on crepes, but also on my toast in the morning or with cereal. It also makes an excellent topping for a birthday cake, or even to celebrate with a little ice cream!

Here is the recipe adjusted for 1 flat of 12 pints and some ideas for variations.

Freezer strawberry jam with no sugar-added — large batch

For about 12 jars of 250 ml / 8 oz

Ingredients

• 9 lbs of strawberries, hulled - about 12 pints.

• 5 1/4 cups of apple juice

• 4 1/2 packets of sugar-free or low-sugar pectin

If you prefer not to use half a packet, you can add 5 packets of pectin for a firmer jam.

Preparation

1. Prepare the strawberries

• Wash the strawberries, remove the stems and any damaged parts.

2. Crush the strawberries

• Place the strawberries in a very large bowl or a large pot.

• Crush them with a potato masher until you reach the desired texture.

3. Prepare the pectin mixture

• In a saucepan, pour the apple juice and add the pectin.

• Whisk well to avoid lumps.

4. Boil

• Bring to a boil, stirring regularly.

• When the mixture is boiling well, let it boil for 1 minute.

5. Mix with the strawberries

• Immediately pour the hot mixture over the crushed strawberries.

• Stir vigorously for 1 to 2 minutes to distribute the pectin well.

6. Jarring

• Distribute the jam into freezer-safe containers.

• Leave about 1 cm of space at the top of each jar, as the jam will expand a bit when freezing.

7. Let it set

• Put the jars in the refrigerator overnight to let the jam cool slowly and set.

8. Freeze

• The next day, transfer the jars to the freezer.

Storage

• In the freezer: up to 1 year

• In the refrigerator after thawing: about 3 weeks

If your flat contains 8 or 10 lbs instead

Practical Tip

For the jam to set well, I advise you to make the recipe in 3 batches of 3 lbs rather than one huge batch.

Per 3 lb batch:

• 3 lbs of strawberries

• 1 3/4 cups of apple juice

• 1 1/2 packets of pectin

It is easier to crush and mix, and the pectin distributes better. For a flat of about 9 lbs, you simply make this recipe 3 times. Also it will give you an opportunity to try these variations ;-) 

Strawberry-Mint Version

For 3 lbs of strawberries, add 1 to 2 tablespoons of finely chopped fresh mint to the crushed strawberries, just before incorporating the hot apple juice and pectin mixture.

This version is very fresh, perfect on plain yogurt, crepes, or fresh cheese toast.

Strawberry-Basil Version

For 3 lbs of strawberries, add 1 to 2 tablespoons of finely chopped fresh basil to the crushed strawberries.

The basil adds a more fragrant and slightly peppery note. It is delicious with toasted bread, brie, goat cheese, or even as an accompaniment to a vanilla dessert.

Happy Strawberry Season! 

Frédéric 🪏