Sugar Free Strawberry Jam without Pectin

Allergen and Diet Summary


Recipe Categories


of which Sugars3.2g3.5%
of which Saturates0g0%
* All data is per serving







Jams are such a versatile ingredient as you can spread them over a crunchy toast at breakfast and use them as topping in your morning oatmeal. They also make a fantastic filling for desserts like this jam pie, crepes, sponge cakes, cheesecakes, and scones.

Store-bought jams are often loaded with refined sugar and also the classic jam recipe calls for a lot of white sugar. As here at Foodaciously we strive to make the recipes you love healthier, today we want to propose a no sugar strawberry jam.

This recipe is prepared with only four simple ingredients: fresh strawberries, potato starch, lemon juice and water. Because there is no added pectin, we use potato starch to thicken up the jam.

Strawberries are a low carb fruit and rich in health-boosting antioxidants. And did you know that they have more vitamin C than oranges? A serving of this jam provides almost half of your recommended daily intake of vitamin C.

When you taste how tasty this is, you won't believe that a portion of this jam is only 4% of your recommended daily dose of sugars!

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Fresh Strawberries550 g
Water250 mL
Lemon Juice40 mL
Potato Starch18 g

step 1

Rinse, clean, and cut the strawberries into chunks (1).

Transfer them into a deep saucepan and add water and freshly squeezed lemon juice (2).


step 2

Bring the mix to the boil and then reduce to medium heat.

Simmer the strawberries for 15 minutes stirring well with a wooden spoon.

If you prefer a smoother jam without bits you can now blend it with an immersion blender.

step 3

Cook the jam for 15 more minutes, then lower the heat and add potato starch dissolved in a bit of cold water.

Stir well with the help of a whisk to prevent lumps and, as soon as the jam starts to thicken, remove the pan from the heat. Stir vigorously for a minute or until the jam is dense and glossy (1).

Transfer the strawberry jam into a sterilized tight-seal jar, then turn it upside down and lock it. After 2 minutes you can flip it back and store it away (2). 

Make sure you read the tips below for some cool advice!



  • If you prefer a sweeter jam, you can add a drizzle of maple syrup, honey, or agave nectar, which is still better than white sugar.

  • You can sterilise the jam jar by dipping it in boiling water for at least 15 minutes, then allow to drain upside down on a towel and dry it in the oven.

  • Make sure the jar is hot before using it. You can do so by keeping it in the heated oven while you prepare the jam.

  • Store the jam in an air-tight jar in a cool dark place for up to two months and once opened consume within one week.