Strawberry Honey Jam
Canned Strawberry Honey Jam

I have had enough of Winter!  Snow continues to fall almost every day and my Spring Fever is in full go!  In order to get me through those February gloomy days in Ohio, I decided that this week I would dust off my water bath canner and put it into use.  

Nothing makes it feel more like summer than hearing those jars “pop” as they cool on the counter top.

So, in my quest to break the winter blues, I decided to buy strawberries from the grocery store and begin my experiment for the perfect strawberry jam.  As most of you know, we are trying to make most of our food from natural ingredients.  

We are trying to eliminate as much white flour and white sugar from our diet as we can.  If you have ever made homemade strawberry jam, you know that for about every 2 pints of strawberries, you need 7 cups (yes, 7 cups!) of sugar to make traditional jam.

Strawberry Honey Jam
Spreading the jam – it is a little thinner than traditional jam, but much better and healthier!

Although I love a PB&J sandwiches as much as the next person, I don’t like the fact that the sweetness of jam comes from that much sugar.

I have to say that for a first attempt to make an all natural jam – it’s become a huge hit in the house! It’s a touch thinner than traditional jam since pectin is the traditional thickening agent, but oh so good!

The best part is it’s simple to make and uses only 4 natural ingredients, using apples, which are high in pectin, to thicken the jam.  It is the perfect consistency for that PB&J sandwich or the perfect topping on that bowl of ice cream.   Whatever you choose to do with it – you can rest easy knowing that all the ingredients are natural and not full of white sugar!

Strawberry Honey Jam

INGREDIENTS:

6 lbs of fresh strawberries

3 3/4 cup raw honey

2 small granny smith apples

1 1/2 tablespoons of freshly squeezed lemon juice (about 1/2 of a large lemon)

 
INSTRUCTIONS:

1. Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot

2. Cut the sides of the apples away from the core and grate the apple leaving the skins on.  (I used my food processor) Place in pot with the strawberries.

3. Juice a lemon until you get 1 1/2 tablespoons of juice and poor into the stock pot.

4. Pour the honey into the pot and stir.

5. Heat mixture on high until boiling stirring occasionally.  As soon as the mixture begins to boil, reduce heat to medium low to simmer.

Water bath for 10 minutes, remove from heat and let cool overnight.
Water bath for 10 minutes, remove from heat and let cool overnight.

6. Simmer for approximately 15 minutes until the strawberries become soft.  Using a potato masher, mash the strawberries so there are no recognizable sections.  If you have an Immersion Blender, you can save time and use this instead. 

7. Simmer for another 15-45 minutes, stirring occasionally.  The longer the mixture simmers, the thicker the consistency.  (Remember, this will not be as thick as the consistency made with sugar and/or pectin).

8. Strawberry Honey Jam can either be placed in freezer safe jars, or canned using a water bath for 10 minutes.

Enjoy!

Mary and Jim

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Strawberry Honey Jam

Just 4 natural ingredients - no white sugar or pectin required!

Ingredients

  • 6 lbs of fresh strawberries
  • 3 3/4 cup raw honey
  • 2 small granny smith apples
  • 1 1/2 tablespoons of freshly squeezed lemon juice about 1/2 of a large lemon

Instructions

  1. Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot
  2. Cut the sides of the apples away from the core and grate the apple leaving the skins on. (I used my food processor) Place in pot with the strawberries.
  3. Juice a lemon until you get 1 1/2 tablespoons of juice and poor into the stock pot.
  4. Pour the honey into the pot and stir.
  5. Heat mixture on high until boiling stirring occasionally. As soon as the mixture begins to boil, reduce heat to medium low to simmer.
  6. Simmer for approximately 15 minutes until the strawberries become soft. Using a potato masher, mash the strawberries so there are no recognizable sections. If you have an immersion blender, you can use this instead.
  7. Simmer for another 15-45 minutes, stirring occasionally. The longer the mixture simmers, the thicker the consistency. (Remember, this will not be as thick as the consistency made with sugar and/or pectin).

Recipe Notes

Strawberry Honey Jam can either be placed in freezer safe jars, or canned using a water bath for 10 minutes.
Recipe courtesy of Old World Garden Farms

 

19 thoughts on “Strawberry Honey Jam Recipe – 4 Natural Ingredients!

  • July 17, 2016 at 2:36 pm
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    Does this recipe work with fresh frozen berries? I picked yesterday but won’t have time to process until next week.

  • June 15, 2016 at 11:36 pm
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    Will this keep the red color when canned or become a pail pink?

    • June 27, 2016 at 4:00 pm
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      keeps its colour.

    • July 1, 2016 at 5:26 pm
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      It turns grayish because of not adding sugar.

  • June 15, 2016 at 8:15 am
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    Love this recipe. I have substituted the Honey with Maple Syrup as we make our own Maple Syrup. Tastes just a little bit sweeter then with the Honey. Loving your web site.

  • June 14, 2016 at 10:49 pm
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    Great recipe!! Getting ready to make this as 1st canned this yr. I want to make a full canner at (pt jars=7). Please let me know ASAP what amounts I need.
    Thx

    • June 15, 2016 at 12:47 am
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      Wonderful recipe, I add an amount of gelatine to my jams, it gives a thicker substance. Of course it is natural. But you have to work out how much you need to add per amount of jam you are making.

  • June 8, 2016 at 8:09 am
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    We had fresh berries last week but no time to do anything with them so we hulled them and popped them in the blender and stuck the mix in the freezer. Approximately how much of that puree would I need for this recipe? I have the apples, etc. and would love to try this recipe but I don’t have a way to measure out 6 pounds of whole berries anymore. Is that 2 cups of puree, 3 cups of puree? Something close?

  • May 22, 2016 at 11:45 am
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    What size jars and how many jars are required for canning in this recipe.

  • May 17, 2016 at 3:09 pm
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    I want to try this..but am confused by the water bath part. Won’t it lose the fresh jam taste if I water bath it? I guess it would be shelf stable, which would be nice except that my family doesn’t eat cooked jam well.

    • May 18, 2016 at 10:06 am
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      If you want to skip the water bath part you can freeze the jam if you prefer.

  • May 15, 2016 at 8:26 pm
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    I have found mixing in jug of hot water some gelatine, then pouring into the the jam and mixing before bottling, it sets
    beautifully.

  • April 10, 2016 at 4:25 pm
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    The lemon juice is used for what and can you omit it?

    • April 26, 2016 at 2:45 pm
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      Lemon juice is for acidity and shouldn’t be omitted.

  • April 9, 2016 at 4:53 pm
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    (If you use the warm water canning option) How long will this remain good both opened in the fridge and sealed in the cabinet?

  • April 9, 2016 at 4:48 pm
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    If canned with the hot water bath, how long will it remain good before going bad in the cabinet?

  • March 1, 2016 at 7:40 pm
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    I’m loving this, and many recipes I have found. How ever, I’m really looking for a recipe with just strawberries, maybe some honey or lemon juice, and gelatin (think jello, only all natural and and grass fed animal derived) to can. Im willing to experiment on my own but am curious if anyone be able to help me out??

  • January 23, 2016 at 9:52 am
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    I use vinegar + small glas of rum. Then there is no need to can as both are excellent preservants.

  • January 22, 2016 at 8:47 am
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    This looks delicious! What is the yield? (how many jars…what size?)

Comments are closed.

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