Sugar-Free Strawberry Jam with Maple Syrup [No Pectin]
This Sugar-Free Strawberry Jam with Maple Syrup is the perfect homemade jam—simple, naturally sweet, and free from added granulated sugar. Made with fresh or frozen strawberries, maple syrup, lemon juice, vanilla, and cornstarch (no pectin needed), it’s an easy way to create your own jam without the extra sugar and artificial ingredients in store-bought jam.
This Sugar-Free Strawberry Jam with Maple Syrup is everything you’re looking for in a homemade jam—simple, full of natural sweetness, and free from added granulated sugar. It’s the easiest way to make your own sugar-free strawberry jam without relying on store-bought jam with loads of extra sugar and artificial ingredients. It’s made with fresh or frozen strawberries, maple syrup, lemon juice, vanilla extract, and cornstarch without the need for pectin.
As someone who loves jam and the healthiest options, I created this recipe to be one of the easiest and tastiest berry jam recipes without the extra sugar you’d get from grocery store jams. It’s also a great base for experimenting with flavors, so if you love blueberry jam, feel free to swap out the strawberries for blueberries! You could also use peaches, raspberries, mangoes, and blackberries. This recipe uses straightforward ingredients, making it a go-to for a simple recipe that tastes amazing.
Why You’ll Love This Easy Maple Syrup Jam Recipe
- No Granulated Sugar: Sweetened with maple syrup for a natural, smooth flavor that’s just the right amount of sweet.
- Quick and Easy: This sugar-free strawberry jam comes together in 20 minutes—perfect for a busy schedule!
- No Pectin Needed: No pectin here! Just simple, everyday ingredients for an easy, all-natural jam.
- Perfectly Spreadable: A touch of corn starch makes this jam thick and spreadable, perfect for topping anything you love.
Why is Corn Starch a Better Solution Than Pectin to Sweeten Homemade Jam?
Corn starch is a great option for thickening homemade jam without needing extra ingredients like pectin. While pectin requires added sugar to set properly, corn starch works just with the natural sweetness of the fruit, making it simpler and letting the fruit’s flavor shine. Plus, corn starch is something most people already have in the pantry, so it’s an easy, fuss-free choice for thickening jam naturally!
Ingredients & Substitutions
Here is everything you need to make the best granulated sugar-free strawberry jam recipe recipe:
Frozen Strawberries: Fresh strawberries work just as well, so go with whatever you have.
Maple Syrup: This is used as a natural sweetener. You can also use honey, agave or sweetener of your choice.
Corn Starch: Arrowroot powder or tapioca starch are great alternatives for thickening the jam.
Lemon Juice: Lime juice or even a bit of orange juice can add a nice touch if you’re out of lemon. You can also omit the lemon juice.
Vanilla Extract: You can omit the vanilla extract or replace it with 1/4 teaspoon of Almond extract for a slightly different flavor.
Salt: Sea salt or kosher salt are great swaps here for balancing sweetness.
How to Make My Maple-Sweetened Strawberry Jam Recipe
Here are easy, detailed, step-by-step instructions for making my easy pectin-free strawberry jam. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Combine Ingredients
In a medium saucepan over low/medium heat, add 3 cups of frozen strawberries. As the strawberries begin to melt, pour 2 tablespoons of the strawberry liquid into a small bowl. Stir 2 teaspoons corn starch into the liquid until dissolved and set aside.
Add 1/4 cup maple syrup, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract to the saucepan with the strawberries and bring to a low simmer for ten minutes, stirring occasionally.
Step 2: Blend the Strawberries
Use a fork or potato masher to gently mash the strawberries to your preferred texture—smooth or chunky, it’s up to you! You can pour the mixture into a blender if you would like it extra smooth. Then, return it to the saucepan over low/medium heat.
Pour in the cornstarch slurry and allow to simmer for 2 minutes until thickened. Stir frequently to keep it from sticking to the bottom of the saucepan. Remember, it will keep thickening as it cools.
Take the pan off the heat and let the jam cool. Pour it into a glass jar or container and pop it in the fridge.
Helpful Recipe Notes
Use Frozen or Fresh: Frozen or fresh strawberries work equally well, so choose whichever you prefer. Frozen strawberries have a higher water content so you may need to simmer slightly longer than fresh strawberries.
Mash to Taste: If you like chunky jam, mash lightly; for a smoother spread, mash more or add to a blender.
Adjust Sweetness: If you like it a bit sweeter, feel free to add another spoonful of maple syrup.
Thickening Tip: If the jam seems too thin, let it simmer a little longer to reach your desired consistency.
Delicious Berry Jam Serving Suggestions
- Spread on Toast: Perfect for a classic toast topping to start the day.
- Top Yogurt or Oatmeal: Swirl it into yogurt or oatmeal for a naturally sweet flavor boost.
- Add to Baked Goods: Great as a filling for muffins or thumbprint cookies.
- Pair with Peanut Butter: Make a sugar-free PB&J for a wholesome snack or lunch.
- Serve with Cheese: Add it to a cheese board with brie or goat cheese for a touch of sweetness.
- Mix into Smoothies: A spoonful adds fruity flavor to your morning smoothie.
- Layer in Parfaits: Add to yogurt and granola for a delicious parfait.
Do you love strawberries? Check out more of my easy and nutritious strawberry recipes:
- Protein Strawberry Cottage Cheese Smoothie Easy
- Easy Cottage Cheese Filled Crepes with Berry Sauce
- Gluten-Free Strawberry Shortcake with Cottage Cheese Recipe
- Gluten-Free Freeze Dried Strawberry Frosted Cookie Recipe
- Strawberry Cheesecake Cottage Cheese Ice Cream
- Gluten-Free Strawberry Cake with Cream Cheese Frosting Recipe
Sugar-Free Strawberry Jam with Maple Syrup [No Pectin]
Ingredients
- 3 cups frozen strawberries
- 1/4 cup maple syrup
- 2 teaspoons corn starch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over low/medium heat, add 3 cups of frozen strawberries. As the strawberries begin to melt, pour 2 tablespoons of the strawberry liquid into a small bowl. Stir 2 teaspoons corn starch into the liquid until dissolved and set aside.
- Add 1/4 cup maple syrup, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract to the saucepan with the strawberries and bring to a low simmer for ten minutes, stirring occasionally.
- Use a fork or potato masher to gently mash the strawberries to your preferred texture—smooth or chunky, it’s up to you! You can pour the mixture into a blender if you would like it extra smooth. Then, return it to the saucepan over low/medium heat.
- Pour in the cornstarch slurry and allow to simmer for 2 minutes until thickened. Stir frequently to keep it from sticking to the bottom of the saucepan. Remember, it will keep thickening as it cools.
- Take the pan off the heat and let the jam cool. Pour it into a glass jar or container and pop it in the fridge.
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Love the texture and the flavor. Thank you for sharing this
Thank you for the review, Kylie! And, you’re welcome 🙂
I love this on my gluten free pancakes, thanks!
Yum, I have to agree, Bev 🙂
I’m not a jelly maker but now I am!! this was really easy and used ingredients I already have. Thank you!!
Yay, Tanya! Thank you for the review 🙂
This recipe is sooo easy to make and is sweetened with maple syrup. It tastes like real fruit without being overpowered by granulated sugar. I hope you enjoy it 🙂