Low Sugar Freezer Jam
With many people looking to eat healthier, I wanted to share this low sugar freezer jam recipe. It is the perfect way to use up extra homegrown fruit, even if you don’t have a huge harvest. You can mix it up quickly, with any extra fruit you have on hand to make delicious jam all year long.
If you don’t have any fresh fruit on hand, you can also use an equal amount of frozen fruit. I’ve used both fresh and frozen and they both work equally well.
Please note that this is a freezer jam recipe. It is NOT suitable for canning!
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Flavor Combinations for Low Sugar Freezer Jam
There are so many different flavor combinations you can make using this simple freezer jam recipe. Because it is frozen, not canned, you are welcome to experiment. Listed below are some ideas for you to try.
- Cherry-Lime Jam – Use 12 ounces of cherries and 1 1/2 teaspoons of grated lime zest.
- Blueberry-Lemon Jam – Use 12 ounces of blueberries and 1 1/2 teaspoons of grated lemon zest.
- Pear-Ginger Jam – Use 12 ounces of peeled, finely chopped pears, 1/2 teaspoon lemon zest, and 1/4 teaspoon finely minced fresh ginger root.
- Strawberry-Lemon Jam – Use 12 ounces of strawberries and 1 1/2 teaspoons lemon zest.
- Spiced Peach Jam – Use 12 ounces of peaches, and instead of the zest use 1/2 teaspoons of cinnamon, and a pinch of nutmeg.
- Pineapple-Lime Jam – Use a 12 ounce can of crushed pineapple and 1 1/2 teaspoons of lime zest.
- Strawberry-Pineapple Jam – Use 8 ounces strawberries and 4 ounces of crushed pineapple.
Why Use Arrowroot Powder?
I recommend using arrowroot powder instead of cornstarch. Cornstarch can lose its thickening power in the freezer. Some people also notice a texture change when using cornstarch.
That being said, I’ve made it countless times with cornstarch and never had a problem. Use what you feel will work best for you.
A Few Notes to Make This Recipe Easier
This is a simple recipe that can easily be doubled or tripled if you have more fruit. Since we are not using pectin, you can scale this recipe up into whatever quantity you would like.
This freezer jam recipe can be made while fresh fruit is in season and frozen to give as gifts for Christmas. It makes an especially nice hostess gift with a loaf of homemade bread.
Use a larger pot than you think you will need. The jam will spatter when it comes to a boil. At that point, you can turn down the heat a bit.
When the jam is done, it will be a bit thinner than other jams. However, it will thicken as it cools, though it may not be quite as firm as other jams. A lot depends on how much juice is in the fruit.
If the jam isn’t thick enough once cool, you can heat it back up. Then add an additional teaspoon of arrowroot powder to 1 Tablespoon of water in a small bowl and stir that in while boiling for 1 minute.
To use the freezer jam, thaw a jar of jam in the refrigerator for 24 hours. It is ready to serve. You can store the jam in the refrigerator for 2 weeks.
Low sugar freezer jam also makes a great ice cream topping or smear a bit on a graham cracker before adding a roasted marshmallow when making smores.
Low Sugar Freezer Jam
You can find a printable copy of this recipe at the bottom of the post.
- 12 ounces fresh or frozen fruit
- 1 1/2 teaspoons grated zest (lemon, lime, or orange) or spices, optional
- 1/4 cup water
- 1/4 cup sugar
- 2 teaspoons arrowroot powder (or cornstarch)
- 2 Tablespoons water
Instructions for Making Low Sugar Freezer Jam
- Combine fruit, zest or spices, 1/4 cup water and sugar in a medium saucepan. Cook over medium-high heat, stirring often, until mixture has thickened slightly, about 6-8 minutes.
- While fruit is cooking, stir together arrowroot powder and 2 tablespoons of water in a small bowl.
- Stir arrowroot mixture into fruit while stirring fruit constantly. Boil, stirring continuously, for 1 minute.
- Remove from heat and allow to cool. Package in a freezer-safe container, label, and freeze.
- Makes about 1 cup of jam.
This low sugar freezer jam is a great way to use up extra homegrown (or store-bought) fruit.
- 12 ounces fresh or frozen fruit
- 1 1/2 teaspoons grated zest (lemon, lime, orange) or spices optional
- 1/4 cup water
- 1/4 cup sugar
- 2 teaspoons arrowroot powder (or cornstarch)
- 2 Tablespoons water
-
Combine fruit, zest, 1/4 cup water, and sugar in a medium saucepan. Cook over medium-high heat, stirring often, until mixture has thickened slightly, about 6-8 minutes.
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While fruit is cooking, stir together arrowroot powder and 2 tablespoons of water in a small bowl.
-
Stir arrowroot mixture into fruit while stirring fruit constantly. Boil, stirring continuously, for 1 minute.
-
Remove from heat and allow to cool. Package in a freezer-safe container, label, and freeze.
-
Makes about 1 cup of jam.
This recipe can be scaled up if desired.
Try these flavor combinations or create your own.
- Cherry-Lime Jam – Use 12 ounces of cherries and 1 1/2 teaspoons of grated lime zest.
- Blueberry-Lemon Jam – Use 12 ounces of blueberries and 1 1/2 teaspoons of grated lemon zest.
- Pear-Ginger Jam – Use 12 ounces of peeled, finely chopped pears, 1/2 teaspoon lemon zest, and 1/4 teaspoon finely minced fresh ginger root.
- Strawberry-Lemon Jam – Use 12 ounces of strawberries and 1 1/2 teaspoons lemon zest.
- Spiced Peach Jam – Use 12 ounces of peaches, and instead of the zest use 1/2 teaspoons of cinnamon, and a pinch of nutmeg.
- Pineapple-Lime Jam – Use a 12 ounce can of crushed pineapple and 1 1/2 teaspoons of lime zest.
- Strawberry-Pineapple Jam – Use 8 ounces strawberries and 4 ounces of crushed pineapple.
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