How to Make Jam Without Sugar or Sweeteners (Like Honey)

Learn how to make jam without sugar or sweeteners! Bust common myths, get tips for canning safely, and find delicious sugar-free jam recipes.

Three jars of jam in vibrant colors—blackberry, strawberry, and apricot—surrounded by fresh fruit on a bright table.

Jam-making without sugar doesn’t have to feel like an impossible task. For years, I thought sugar was essential to preserve fruit and get that perfect gel consistency. But the truth is, you can enjoy delicious, naturally sweetened jams without adding sugar or even sugar substitutes like honey. Yes, it’s possible—and it’s easier than you might think!

In this guide, I’ll bust common myths about canning jam without sugar, explain how to preserve fruit safely and beautifully, and share some of my favorite sugar-free jam recipes. Whether you’re looking to reduce sugar in your diet or simply let the natural sweetness of fruit shine, this post has everything you need to get started.

Myth 1: You Need Sugar to Preserve the Fruit

It’s a common belief that sugar is required to safely can jam, but that’s not true! While sugar does play a role in traditional recipes, it isn’t necessary to preserve fruit if you adjust the acidity correctly.

The key is to follow a trusted recipe that increases the acidity level to compensate for the lack of sugar. Lemon juice or citric acid can boost acidity, making your jam safe for water bath canning.

Tips for Safe Sugar-Free Jam Canning:

Always use a tested recipe from a reliable source, like a canning guide or website.
Add extra lemon juice (usually 1–2 tablespoons per recipe) to maintain safe acidity levels.
Process sugar-free jams longer than traditional jams, as specified in your recipe.

Pro Tip: If you’re new to canning, check out Water Bath Canning Recipes and Tips for New Canners for step-by-step instructions on safe canning practices.

Fresh strawberries in a bowl, jars for canning, and a wooden scoop of sugar on a rustic wooden table. — Traditional canning with sugar isn’t the only way—explore sugar-free alternatives to enjoy the natural taste of fruit.

Myth 2: Your Jam Won’t Gel Without Sugar or Sweeteners

While sugar contributes to the gelling process, there are other ways to achieve that perfect jammy texture without it. Modern pectin options make it easy to create sugar-free or low-sugar jams.

Pectin Options for Sugar-Free Jams:

Pomona’s Pectin: This pectin uses calcium to gel, making it perfect for sugar-free recipes. It requires an extra step, but the results are worth it.
Ball Low- or No-Sugar Pectin: Simple and beginner-friendly, this option works well for most fruits.
Natural Pectin in Fruit: High-pectin fruits like apples, cranberries, and citrus can be cooked down naturally to create a gel-like consistency.

Pro Tip: If you’re curious about Pomona’s Pectin, check out Simply Canning’s real-world review for helpful tips on using it.

Cooking fresh strawberries in a pot to make jam, with a wooden spoon lifting the chunky mixture. — Making jam without sugar starts with simmering fresh fruit to release its natural sweetness.

Myth 3: Fruit Takes on a Weird Color Without Sugar

Another misconception is that sugar-free jam will lose its vibrant color. While sugar helps maintain brightness, you can still create beautiful jams without it by following a few simple steps:

How to Keep Your Jam Looking Great:

Use Fresh Fruit: Always choose fruit that’s just ripe—not overripe—for the best color and flavor.
Soak in a Citric Acid Bath: Before cooking, soak your cut fruit in a mixture of 3/4 cup lemon juice (or 1 teaspoon citric acid) to 1 gallon of cool water.
Can Quickly: Avoid leaving your fruit exposed to air for long periods before processing.

By taking these precautions, your jams will look just as delicious as they taste.

A ladle scooping thick strawberry jam with visible chunks of fruit, surrounded by a glossy red mixture. — Sugar-free jam with the perfect consistency, highlighting the natural texture and flavor of the fruit.

My Favorite Sugar-Free Jam Recipes

I’ve tried a variety of sugar-free jam recipes over the years, and these are some of my favorites. Each one highlights the natural sweetness of the fruit without adding sugar or artificial sweeteners.

Raw Raspberry Chia Jam

This quick and easy recipe uses chia seeds to create a gel-like consistency. It’s not meant for canning but makes an excellent short-use jam when raspberries are in season. Plus, chia seeds are packed with fiber and Omega-3s!

Naturally Sweet Strawberry Jam

Strawberries are sweet enough on their own! This recipe uses arrowroot powder as a thickener and can last up to two months in the refrigerator.

No-Sugar Apricot Jam

This recipe highlights the bright, tangy flavor of fresh apricots without any added sweetness. Sure-Jell or Ball Low-Sugar Pectin works perfectly for this jam.

Blackberry Jam with Apple Juice

A great option for blackberry lovers, this recipe uses naturally sweet apple juice to enhance the flavor. It’s an excellent example of how fruit juice can serve as a natural sweetener.

Sugar-Free Grape Jelly

This recipe uses an apple (rich in natural pectin) and Pomona’s Pectin to create a perfectly spreadable jelly. It’s proof that even jellies can shine without sugar!

Pomona’s Pectin preserving book next to a basket of fresh blueberries on a bright counter. — Pomona’s Pectin is an excellent tool for creating sugar-free jams and jellies. A must-have for your kitchen!

For more inspiration, check out the book Preserving with Pomona’s Pectin, which includes a variety of sugar-free and low-sugar recipes.

Answers to Your Sugar-Free Jam-Making Questions

Yes! With the right recipe and pectin, you can safely can jam without any sugar, honey, or artificial sweeteners. Just ensure you adjust acidity levels as needed.

Sugar-free jams may have a slightly shorter shelf life but will still last up to a year if canned and stored properly.

Fruits naturally high in pectin, like apples, citrus, and blackberries, work especially well for sugar-free jams.

While honey and maple syrup aren’t sugar-free, you can use them as sweeteners in moderation if your recipe allows.

Why I Love Sugar-Free Jam

Making sugar-free jam has completely changed how I approach preserving fruit. I love that I can taste the natural flavors of the fruit without the overpowering sweetness of sugar. One tip I’ve learned is to test new recipes in small batches to find your favorites before scaling up.

If you’re not ready to dive into sugar-free jam, consider starting with a low-sugar recipe instead. Many pectin brands offer options for both, so you can adjust to your preference.

Ready to make jam without sugar? Pin this post!

A person carefully filling jars with sugar-free jam, capturing the simplicity of making homemade, naturally sweetened preserves.

Making jam without sugar or sweeteners is a game-changer for anyone looking to cut down on sugar without sacrificing flavor. With the right tools and recipes, you can enjoy delicious, naturally sweet jams that highlight the best of what fruit has to offer.

If you’re ready to dive deeper into preserving and sweetening techniques, there are so many resources to explore. Try making a berry jam that highlights the flavors of summer fruits or experiment with honey as a sustainable alternative for sweet treats. For beginners, learning the basics of water bath canning is a great place to start. And if you’ve come across older canning methods, make sure you know which techniques are safe and which should be avoided. These tips and recipes will set you up for success in your kitchen.

What are your favorite sugar-free jam recipes? Share your tips and experiences in the comments below—I’d love to hear from you!

10 Comments

Wendy says:

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I am trying to can persimmon jam, beautyberry jam, and mango jam without added sugar. I am diabetic and every carb makes my glucose elevate or skyrocket. Any recommendations? Thanks!

bindu says:

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Extremely inspired to read about homestead. I have been trying to understand packaging of sugar free jams , using natural preservatives like lemon . If I want to start a small business in preparing and selling these spreads need to know more about packaging. would love to have a conversation.

Anonymous says:

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I am looking to make an apricot jalapeño or mango jalapeño jam.
Don’t even know if one can make mango jam, but am willing to head anyone’s attempts and successes.
Please comment or leave reply. Thank you

Rachel says:

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I noticed on your strawberry jam you said it would keep for 2 mths in the fridge. Have you ever frozen it in jars/containers? I have quite a few strawberries to do and was hoping to freeze some. Would this work?

Gary says:

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Do you know of any recipes that are savory and do not use any kind of sugar? The ones that use peppers for instance? I’m not looking for a sweet spread. I don’t want use any kind of artificial sweeteners. I would be happy to experiments based on a lose recipe and share my findings.

Marcia says:

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Do you have a recipe for sugar-free apple jelly? Thank you.

Kelly says:

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These are exactly what i was looking for! Do you have a sugar free blueberry jam recipe?

Sue Falkenberg says:

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I have been making grape jam without sugar and pectin. I have been cooking it until it turns to “jam”.
I haven’t been able to find a recipe for grape jam without sugar that I can preserve in a water bath canner.
I understand by your article that the jam needs citric acid or lemon juice added now order to safely preserve it. Can you offer any advice on this or a recipe?

1. Jessica Knowles says:
  
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  I don’t feel confident giving out canning advice (though I throw caution to the wind when I’m doing my own canning lol). Have you checked out your local cooperative extension? Those people are a great resource.
  
  1. larry says:
    
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    “All fruits can safely be canned or frozen without sugar.”, http://extension.colostate.edu/topic-areas/nutrition-food-safety-health/food-preservation-without-sugar-or-salt-9-302/
    
    Just got here but really enjoying your website. Thank you so-o-o-o muck.