I’m always looking for ways to replace sugar in my recipes, either by having lower sugar products, or by using maple or honey. I tried a different Strawberry Maple Jam recipe this year which was not perfect, so I’m posting this one for reference next year when I make more jam. If you try it, leave a comment regarding the outcome.


  • 3 2/3 cup pureed strawverries (approx 6 cups whole strawberries)
  • 1 1/2 tablespoons lemon juice
  • 3 tablespoons low sugar pectin form ball or surejell
  • 3/4 cup Real Maple Syrup (Sweet Bear Farm Maple Syrup suggested!)


  • Prep canner by starting boiling water. Prep jars, lids, rings.
  • In a heavy saucepan, combine the pureed strawberries and lemon juice.
  • Whisk in the pectin, making sure to get rid of any lumps.
  • Set the mixture over high heat and bring to a boil. Stirring constantly. Cook until the boil cannot be stirred down.
  • Add the maple syrup and bring back to a full rolling boil. Boil for 1 minute and then remove from heat.
  • Pour the jam mixture into prepared jars, leaving 1/4 in headspace.
  • Wipe down rims, place lids and tighten rings.
  • Process in boiling water canner for 10 minutes (elevation adjusted).