Liz’s favorite strawberry jam + free label download

JAM SEASON. Is there ANYTHING better? I love it so much. There is something so satisfying about finding amazing fruit at the farmer’s market (or growing your own), bringing it home, jamming it up and eating that deliciousness all year long. I also love to give the jam I make away because I always make so much and because I think anything in a mason jar is instantly adorable and gift-worthy.

This year I took my jam packaging to the next DIY level and made my own fabric toppers, paint-dipped jars and printable labels (Martha, can you hear me?) and today I’m going to share it all with you. Plus, I’ll share my favorite simple, low-sugar Strawberry Jam recipe. Let’s do this.

1. After searching high and low for a fabric that would match the labels I made I came up short and decided to make my own patterned fabric. All I did was take some white fabric, a triangle eraser pencil-topper, and some fabric paint and made this cute confetti pattern that was perfect for the color scheme I envisioned.


2. Next, I painted my jars. I love dishes that look like they have been dipped in paint, plus I still wanted to see the pretty color of the jam through the jars so I only painted them 1/3 of the way. Just tape them off, paint paint paint, and let dry.


3. Now it’s time to make your jam! Here’s my recipe:
Low-Sugar Strawberry Freezer Jam


  • 3 cups crushed strawberries (about 3-1 lb containers)
  • 1-3/4 cups unsweetened cranberry-raspberry or apple juice
  • 3 Tbsp Low-Sugar Pectin
  • Up to 3 cups sugar (you can add as much or little as you like), or 3/4 to 1 cup honey, or desired amount of other artificial sweeteners 
  • 4 to 5 8 oz half pint glass jars with lids and bands 


  1. GRADUALLY ADD Pectin into fruit juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat.
  2. IMMEDIATELY ADD prepared fruit* into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar.
  3. LADLE freezer jam into clean freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year.
*To Prepare Strawberries: Hull and crush one layer at a time using a potato masher.



4. Fill your jars with jam and let set. Then top with fabric.


5. Print your labels! Here is the label I created (you can get your own here). Then attach them with string, or glue them to your jam lid before putting the ring around it.

6. You’re done! Pass them around the neighborhood and become the favorite neighbor in a snap, or horde them all for yourself and slather every carb in site with it. Both are good options.



Now get to jamming! And be sure to send over your favorite jam recipes to this jam hoarder. Thanks in advance.

ox. Liz

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