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Naturally Sweetened Strawberry Jam


When the weather starts warming up, I start getting excited about strawberries. To me, the taste of fresh, local strawberries just shouts to the rest of my body, “It’s spring now!” April is high strawberry season where I live, so I’m ordering flats from my co-op and planning to go pick at a local farm with my kids. I always like to freeze a few bags for smoothies and baking, but I also like to make a few batches of jam to last us through the months when fresh berries are tough to find.

Jellies and jams were one of the first packaged items to go in our house when we started eating whole foods. Almost all of them are loaded with sugar, and many contain¬†additional flavors, preservatives, and fillers. Some of them don’t even have fruit!¬†This recipe is so simple. It only has two ingredients and only takes a few minutes of hands on work. And no canning – this recipe is freezer friendly! This year I let my 3 year old, who loves to “be a chef” with mommy, help me hull, mash, and stir. It is a great way to celebrate spring and teach your kids about seasons, gardening, and cooking.

Naturally Sweetened Strawberry Jam


Kim @ onceamonthmeals.com


  • 4 cups fresh strawberries, hulled (local and/or organic preferred)
  • 0.75 cups pure maple syrup (or to taste)


Place strawberries in food processor and pulse about 10 seconds until finely chopped. Do not puree. Place chopped strawberries and maple syrup in a sauce pan. Heat over medium high heat until it comes to a boil. Reduce heat to medium and simmer about 20-30 minutes until thickened and slightly reduced.

Freezing Directions:

Cool jam completely. Use in your favorite recipes as directed. Store in air tight containers in the freezer (up to 6 months) or in the refrigerator for up to 3 weeks. Small mason jars work well, but you can use what you have.

Servings: 3-4 cups


**conversion chart image provided by Erik Spiekermann

9 Responses to “Naturally Sweetened Strawberry Jam”

  1. Hey, Jude says:

    I don’t like the way maple syrup tastes on anything other than pancakes, so I tried the recipe using coconut sugar (low glycemic). YUM! Thanks for the great idea!!

  2. Currently cooking right now with coconut sugar as well. I feel like it’s burning on medium simmer. Have you ever let simmer on low?

    • kim says:

      Yes, you can always reduce the heat if you feel it is cooking too quickly. Everyone’s stove is a little bit different, so feel free to adjust accordingly.

  3. kamie says:

    Can this be “canned”? Is it a bit runny with no pectin?


    May any fruit work? And what else besides maple syrup?
    Thank you!!

    • kim says:

      You could experiment, but different fruits require different amounts of sweetener and added pectin to thicken them. I would stick with strawberries and research other recipes if you want to use different fruits. You could use honey or agave syrup in this recipe instead of maple syrup.

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