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

Strawberry Honey Jam
Strawberries, Grated Apple, Lemon and Honey – 4 simple ingredients for All Natural 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 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!
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Ingredients
  1. 6 lbs of fresh strawberries
  2. 3 3/4 cup raw honey
  3. 2 small granny smith apples
  4. 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).
Notes
  1. Strawberry Honey Jam can either be placed in freezer safe jars, or canned using a water bath for 10 minutes.
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

 

356 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.

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

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

      Reply
  • 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.

    Reply
  • 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

    Reply
    • 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.

      Reply
  • 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?

    Reply
  • 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.

    Reply
  • 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.

    Reply
    • 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.

      Reply
  • 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.

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

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

      Reply
  • 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?

    Reply
  • 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?

    Reply
  • 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??

    Reply
  • 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.

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

    Reply
  • December 15, 2015 at 10:35 pm
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    Can’t wait to make this delicious looking jam.

    Reply
  • December 11, 2015 at 8:21 pm
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    Thank you so much .Will try this since i’m an Diabetic and can’t have white sugar ,But LOVE Strawberries .Thank you again for the recipe ,and have a wonderful Christmas !

    Reply
  • October 2, 2015 at 11:59 am
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    Are the apples necessary? We have apple allergies in our family so I couldn’t use them. Is there anything that can be used instead??

    Reply
  • August 25, 2015 at 4:37 pm
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    I don’t mashed the strawberries and only use 1 cup of honey. Prefer the natural flavor of the fruit. After it comes to a boil, reduce to low and allow to simmer for at least a couple of hours, stirring well every 10-15 minutes. The longer it simmers the thicker, just don’t forget to stir every 10-15 min Should work just fine with other fruit. I have done blueberries, adding zest of one lemon..

    Reply
  • August 14, 2015 at 11:01 am
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    I just left a comment, and forgot to add some things. I found an imersion blender made it more a strawberry sauce. Also, I backed off the honey, to 1 lb., instead of measured cups.

    Reply
  • August 14, 2015 at 10:55 am
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    I love this recipe. I also used it for my raspberry jam, and it came out great. I’m making peach jam the same way,as I write. We’ll see how that goes.

    Reply
  • August 9, 2015 at 7:15 pm
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    Just bought some strawberries and apples and I can’t wait to try this recipe! Have you tried it with any other kinds of fruit, like peaches or blackberries? I love the idea of being able to make a jam without all that refined sugar. Very interested to know if it is adaptable to other fruits.

    Reply
  • July 12, 2015 at 3:25 pm
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    This was my very first try and all my jars popped!
    Per recommendation from a more experienced friend… I added 1/4 cup Great Lakes Gelatin to the recipe about 25 min through. I think I will add it with the other ingredients in the beginning and increase it to 1/3 or 1/2 cups next time. Great Lakes Gelatin is very good for you.

    IT MADE 8, 12 oz JARS EVEN.

    Reply
  • July 4, 2015 at 11:29 am
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    How many pints does this yield?

    Reply
  • July 3, 2015 at 9:39 am
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    Please add me to your Friday recipe mailing list. Your recipes sound great and I’m going to try some as soon as possible! I too am working towards more natural, less negative additives and healthier ingredients. Thank you so much!

    Reply
  • July 1, 2015 at 7:10 am
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    Please put me on you Friday email list

    Thank you

    Debbie

    Reply
  • June 28, 2015 at 11:07 am
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    i tried to copy your recipe but can not and tried to get email from you and can not i dont do twitter or facebook.

    Reply
  • June 26, 2015 at 5:48 pm
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    I just tasted my first batch! It. Is. Amazing!!! Sweet, and more gelled than I first would have thought.
    Thank you SO MUCH!!!

    Reply
  • June 25, 2015 at 1:04 pm
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    You absolutely do not need 7 cups of sugar for every 2 pints of strawberries. I use 6 cups of sugar for every 4.5 pints of berries, using the old fashioned cook down method which you used in your recipe.

    Reply
  • June 25, 2015 at 9:18 am
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    Can I substitute 1/2 the strawberries with rhubarb ti make strawberry – rhubarb jam? Thanks ????

    Reply
  • June 24, 2015 at 11:23 am
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    Do you have any recipe for blueberry or cherry jam made without sugar or pectin?

    Reply
  • June 21, 2015 at 7:06 pm
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    How many cups of strawberries would 6 lbs be, I have lots of honey to use, thanks

    Reply
    • June 24, 2015 at 7:30 pm
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      I figured out that 6 lbs. is about 8.6 cups, and I used almost 10 cups .

      Reply
  • June 18, 2015 at 12:43 pm
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    How many jars did this make?

    Reply
    • June 16, 2015 at 12:41 pm
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      yes… it is gluten-free

      Reply
  • June 11, 2015 at 10:54 pm
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    OK this is the best jam I have ever had! I did add a vanilla bean to the pot and fished it out before I caned it.

    Reply
    • June 20, 2015 at 8:42 pm
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      I’ll agree, best jam ever!

      Reply
  • June 11, 2015 at 3:37 pm
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    Several have asked how many jars this fills. I got a bakers dozen of the 12 oz jelly jars. Super yummy. Cant wait to try it on some homemade bread!

    Reply
  • June 4, 2015 at 9:51 am
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    How many cups of strawberries would that be?

    Reply
  • June 4, 2015 at 7:46 am
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    how much does this recipe yield? how many jars at what size

    Reply
  • May 26, 2015 at 2:07 pm
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    Try it with cherries, but used about 4 cups cherries and cook down then add 2 and 1/2 more cups cherries and cook for a bit, leave them in bigger chunks. Great on toast, pancakes and ice cream.

    Reply
    • May 26, 2015 at 2:10 pm
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      oops that would be 10 lbs of cherries and cook about 3/4 of them down and add the rest later.

      Reply
  • May 24, 2015 at 6:33 pm
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    I made this last year with Strawberries and then again later in the year with Blackberries. Best JAM EVER hands down. I’ve never attempted jams or jellies before. I as surprised at how easy this really was. Also, I used the canning method for the strawberry jam. I got lazy with the blackberry and used the freezer method. Both worked perfect. As a matter of fact, I just picked up enough strawberries for two batches this year. I love to share 🙂

    Reply
  • May 23, 2015 at 12:13 pm
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    That looks amazing, I’m a beginner canner what exactly do you mean by a water bath for 10 minutes ?

    Reply
    • June 18, 2015 at 7:41 pm
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      Water bath canning is the preferred method for preserving fruits, such as in jam. Go to freshpreserving.com for instructions. It is a Ball (makers of canning products and excellent recipe books) website. I am not affiliated; I have used their great recipes for 40 years. Hope this helps. ????

      Reply
  • May 20, 2015 at 3:36 pm
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    what if you are allergic to lemon? can it be left out….

    Reply
  • May 19, 2015 at 10:40 pm
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    Can’t wait to try the honey strawberry jam recipe.

    Reply
    • May 24, 2015 at 6:36 pm
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      I left the lemon out of the blackberry batch I made that I froze and it was just fine. I believe the lemon is a preservative and it is very much necessary for the canning process. But don’t quote me on that 🙂

      Reply
  • May 19, 2015 at 9:14 am
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    It’s almost strawberry season- can’t wait to try this.

    Reply
  • May 19, 2015 at 3:28 am
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    Wouldn’t a tbsp or so of cornstarch (or even more) thicken this without adding sugar or pectin. I am sure it would not add many calories if any. Am I right

    Reply
  • April 30, 2015 at 12:14 pm
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    Is this. 3- 3/4 cup honey or just 3/4?

    Reply
  • April 28, 2015 at 10:43 pm
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    Thank you, so much, go sharing.

    Reply
  • April 28, 2015 at 8:48 pm
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    Can’t wait for Summer!! I’m so excited about the ‘no sugar’ part of this. Thank you so much!!

    Reply
  • April 27, 2015 at 3:13 pm
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    I’m going to make this jam! I love strawberry jam and even better without all the sweeteners. I have a PBJ every day for lunch with a glass of milk. Perfect.

    Reply
  • April 27, 2015 at 12:21 pm
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    🙂 Thank you for your recipe! Cannot wait to try it!

    Reply
  • April 25, 2015 at 1:14 am
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    Could I use Tupelo honey that may not be raw and how/when would you suggest straining out the strawberry seeds (I have ulcerative colitis)?

    Reply
  • April 24, 2015 at 11:39 am
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    For the strawberry jam, is that 3- 3/4 cups of honey?

    Reply
    • April 25, 2015 at 8:14 am
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      3 cups and 3/4 of a cup

      Reply
  • April 23, 2015 at 11:43 pm
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    The pectin is in the apples. I’ve done this with boiling apple skins and using the juice (pectin it’s in the skins) to make the jam.

    Reply
  • April 23, 2015 at 8:42 pm
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    Looking forward on receiving new recipes an ideas

    Reply
  • April 22, 2015 at 9:28 pm
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    Newbie and so looking forward to some healthier recipes.

    Reply
  • April 21, 2015 at 6:25 pm
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    Awesome jam recipes!

    Reply
  • April 21, 2015 at 8:08 am
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    Could you do this as freezer jam?

    Reply
    • April 23, 2015 at 6:19 am
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      Charity – you can – but we make a few changes to our freezer jam version – you can find it with the search button on our site.

      Reply
      • July 10, 2015 at 5:28 am
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        I am new to this site and new to canning. I sent a couple notes and got no response. PLEASE help me with the following.1. Do you really need 3 3/4ths cups of honey. That seems like a ton. Can I cut this in half. 2. Do you sliver the apples or how do you cut. PLEASE ANSWER. THank you so much

        Reply
        • July 10, 2015 at 6:30 am
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          Lea – so sorry – we get so many responses and do our best to answer them all – but sometimes a few get by us, We do sliver the apples, but you can chop down as well into cubes – as for the honey. I know that sounds like a lot of honey – but it is necessary for the jam’s sweetness, not to mention it would be really runny if the honey were cut any more. Hope that helps – and you can always email us thefarm@owgarden for a direct response. Thanks! Jim and Mary

          Reply
  • April 21, 2015 at 12:01 am
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    Sure looks good and is healthy.. I’m going to try making some.. Thanks

    Reply
  • April 20, 2015 at 11:23 pm
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    Strawberry honey jam recipe No sugar or pectin 4 ingredients one. I am allergic to apples what else can I use?

    Reply
  • April 20, 2015 at 7:26 am
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    New to the neighborhood. Look forward to recipes

    Reply
  • April 19, 2015 at 6:43 pm
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    I would love to have more recipes. Thanks

    Reply
  • April 19, 2015 at 5:53 pm
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    Can I use frozen strawberries instead of fresh?

    Reply
  • April 17, 2015 at 1:11 pm
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    Will this recipe work with raspberries instead of strawberries?

    Reply
  • April 16, 2015 at 9:05 pm
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    How many jars of jam does this recipe make? Are Granny Smith apples only apples with a high enough pectin?

    Reply
  • April 4, 2015 at 11:07 pm
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    I tried to print your strawberry-honey jam recipe, and can not. I tried other we bsite recipes, and they worked. I would really like your recipe.

    Reply
    • April 9, 2015 at 2:50 am
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      Dennis, you can use your mouse, start at top corner and drag holding the right clicker on the mouse down, and highlight the whole recipe and let go of mouse. While the recipe is still blue hover your mouse over it and right click.. pick copy.. and go to the word documents section of whatever you have as your writing program. Right click your mouse on a new page and select paste. Voila.. your recipe. Before you do anything to it, look at last word.. you will see a funny symbol there.. click on it and select 3rd option down keep text only.. once you have it in your writing program you can change the font or size or customize however you want to. 😀

      Reply
  • April 4, 2015 at 8:12 pm
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    I’m going to try this, sounds very good, but I like my jam a little thicker. I wonder if chia seeds could be used as a thickener, a little goes along way

    Reply
  • April 4, 2015 at 7:39 pm
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    We raise bees for honey, thank you can’t wait to try this

    Reply
  • April 2, 2015 at 8:32 am
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    This is so amazing. Although honey goes into your system as does sugar, it has healing properties, unlike cane sugar.
    Excellent recipe.

    Reply
  • April 1, 2015 at 3:42 pm
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    Did you have any water in the pot with the strawberries? I am assuming not but wanted to double check.

    Reply
  • March 31, 2015 at 8:12 am
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    Always looking for natural ingredient recipes. The jam sounds wonderful.

    Reply
  • March 30, 2015 at 11:16 pm
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    Certainly going to try this. Very healthy. I’m wondering if a package of knox would work after you get the strawberries boiling to thicken it some.

    Reply
  • March 30, 2015 at 9:39 pm
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    I have read pages and pages of comments and not one person asked at what altitude you are doing the water bath for 10 minutes? I live in the Rocky Mountains and I have to add time to a water bath.

    Reply
  • March 30, 2015 at 7:06 pm
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    how many jars does one recipe make and what size jars did you use?

    Reply
  • March 30, 2015 at 11:26 am
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    Do I HAVE to use raw honey?

    If I’m going to simmer it, can I just use the honey I bought at the store?

    Reply
  • March 29, 2015 at 9:28 am
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    Excited to try the strawberry jam!

    Reply
  • March 27, 2015 at 7:06 am
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    this is great! I’ve been looking for more recipes that use honey instead of sugar…we switched to 100% organic cane last year, and that’s expensive!! Pouring it into the jam pot always hurts lol. Did you know you can cook your own natural pectin stock from early green apples? This might help your set. I banned commercial pectin from our house 2 years ago and it was definitely a difference, but I’ve had good luck with the homemade pectin stock. You can freeze it or dehydrate and powder it if you have a dehydrator ????????

    Reply
  • March 26, 2015 at 10:18 pm
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    How long does this last in the freezer. Also oncenin the fridge how long does it last?

    Reply
  • March 26, 2015 at 7:23 pm
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    I wonder if this would work by stirring the honey in at the end? Boiling honey kills the natural goodness of the honey from everything I have read.

    Reply
    • March 27, 2015 at 1:14 am
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      Did you get a rely to your question? I too am curious!

      Reply
      • March 30, 2015 at 9:43 am
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        There is a response to a similar question if you look back to January 20th

        Reply
  • March 25, 2015 at 11:20 pm
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    Do you have an alternative recipe for strawberry JELLY? I can’t have the seeds from most berries, but love this idea! Thanks!

    Reply
    • March 27, 2015 at 1:13 am
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      Great question! Did you get an answer from anyone? i am also curious….

      Reply
      • March 30, 2015 at 10:09 am
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        Nope, still waiting to hear back on using the juice instead of the whole berry.

        Reply
        • March 31, 2015 at 6:29 am
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          Veda – we have never tried that so cannot help you with that question – but hopefully one of our readers can!

          Reply
      • March 31, 2015 at 9:06 am
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        Ok. Maybe I will have to try it, then and key you know how it turns out. If nothing else, it will make some awesome syrup if it fails! ????

        Reply
    • May 17, 2015 at 9:54 pm
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      She had suggested using cheesecloth to sift out the seeds 🙂

      Reply
  • March 24, 2015 at 11:51 am
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    Could you substitute the strawberries for rasberries?

    Reply
    • March 26, 2015 at 11:06 pm
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      I would purree the seeded berries first then strain them in a cloth or fine strainer. Makes for more work but I too cannot have seeds nuts or skins and it make life a little more work but the results are so enjoyable

      Reply
  • March 23, 2015 at 12:09 pm
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    So why do you feel you need to use apples instead of pectin to thicken the jam?

    Reply
    • March 23, 2015 at 8:57 pm
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      Hi Debbie, We prefer to use fresh ingredients that aren’t processed whenever we can. We have used pectin before and it also works great.

      Reply
  • March 19, 2015 at 11:07 am
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    can you use a non-stick pot for this jam

    Reply
  • February 28, 2015 at 10:34 am
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    This looks really good and I was wondering if the jam could be frozen instead of processed in jars?

    Reply
  • February 14, 2015 at 4:23 am
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    How long does it keep? In the fridge.

    Reply
  • January 25, 2015 at 8:43 am
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    Have you tried Chia seeds for a thickening agent? Since its a superfood it would being an added nutritional benefit

    Reply
    • January 31, 2015 at 8:05 pm
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      I would like to know more about putting Chia seeds?. Have you done this. Tell me more!?

      Reply
      • April 4, 2015 at 8:48 pm
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        I used Chia seeds and it worked great!

        Reply
        • April 4, 2015 at 9:56 pm
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          how much of the chia seeds did you use? I definitely want use them.

          Reply
          • April 4, 2015 at 9:59 pm
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            1 tablespoon per 6 oz jar is enough. I made a smaller batch and used about that.

          • April 4, 2015 at 10:02 pm
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            Thank you!

  • January 20, 2015 at 4:09 am
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    they say honey becomes poisonous when heated to 40 degrees, in that case this tasty strawberry jam becomes non-edible?

    Reply
    • January 20, 2015 at 10:30 am
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      Mariam – This is an old wives tale. What does happen is that when heated you lose a lot of the added benefits that honey can bring because heating kills some of the beneficial enzymes, etc – but in no way is it harmful – and the taste is still delicious. Hope that helps!

      Reply
  • January 17, 2015 at 7:50 am
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    Can I use organic maple syrup as a sweetener instead of honey?

    Reply
    • January 17, 2015 at 7:56 am
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      Sharon – It works as a natural sweetener – although it might be a different taste for the jam. We actually use that in our home made granola! We buy pure maple syrup from a local couple that makes their own

      Reply
  • November 8, 2014 at 2:39 pm
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    Hi, Thank You so much! I have been eliminating sugary and flour based items from my diet and l enjoy cooking. Orange Marmelade is a childhood favorite but I wish to try Lemons instead. If you have any recipes that may apply that would be great. I look forward to your weekly emails! I hope you are enjoying a sunny day as I am in Seattle.

    T

    Reply
  • October 12, 2014 at 4:50 pm
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    Would love to see you put a receipe on here for Pepper Butter All the rest are great

    Reply
  • September 3, 2014 at 3:44 pm
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    It made about 4 pints for me if I remember right.

    Reply
  • September 3, 2014 at 12:42 am
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    Sounds great, but remember the raw honey will lose its beneficial enzymes when cooked. It will still sweeten your jam though.

    Reply
  • September 1, 2014 at 10:01 pm
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    Can you tell me how many jars this makes? I want to try this for my first ever canning!

    Reply
  • August 2, 2014 at 11:56 pm
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    This is my first jam and it’s nice! It’s got a heavier taste than store-bought jams because of the honey (instead of sugar) and I like it a lot. 🙂

    Reply
  • July 17, 2014 at 3:34 pm
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    Just made this jam and it is wonderful. I traditionally make a low sugar recipe and this is a nice change. Made 1/2 batch, next time I will make a full one. Looking forward to trying some of your other canning recipes. Thanks for sharing.

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  • July 15, 2014 at 1:51 pm
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    Can this work for raspberry jam as well?

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    • July 15, 2014 at 10:39 pm
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      I would saw yes…it just takes a lot of berries. 1 1/2 pounds equals about one quart so you would need 4 quarts of berries. A raspberry recipe usually calls for a little more fruit than the strawberry recipe. I would consider adding at least 1 cup more raspberries to the recipe.

      Reply
  • July 14, 2014 at 8:20 pm
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    How many jars per recipe do I need for this?

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  • July 13, 2014 at 1:26 pm
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    hi. I have never made jam before so I don’t have a clue how to can it in a water bath. do you know how long it would last if I don’t do that? I only need it to last about a week. thanks

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    • July 14, 2014 at 8:34 am
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      Olivia, if it is only for a week refrigerating it will be just fine. For longer lasting just get some freezer containers which look just like storage containers in different sizes. Fill the container to 1/2 inch from top. Place in freezer container, let stand to bring to room temperature but not longer than 2 hours and place in freezer, spread out and not on top of each other until completely frozen. Should last up to 12 months. Good canning!

      Reply
    • July 15, 2014 at 8:37 am
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      When I made it I got 15 half pints or 7 1/2 pints.

      Reply
  • July 10, 2014 at 2:55 pm
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    can the strawberry jam with honey apples and lemon juice be frozen in pint bottles and not full to the top

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    • July 11, 2014 at 8:52 am
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      Yes it can and you leave 1/2 inch from the top. There are plastic freezer containers that can also do the job, glass can break but is definitely usable. If you would like more canning information let me recommend some canning sites for you: Ball, Sure-jell, Certo and my personal favorite it Pickyourown.org. Good luck in your canning!

      Reply
      • July 11, 2014 at 9:03 am
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        Cindy – you must have selected the button to receive follow up questions to an answer you put on the site. I will delete your original response and it should stop emails – but that is why it happened.

        Reply
  • July 9, 2014 at 5:31 pm
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    I was wondering how much space you typically leave in the jar when canning? I am extremely new to this and would love any suggestions you could give me.

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  • June 30, 2014 at 11:33 pm
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    HI I am from Sydney, Australia and just wondering how long it will last in the fridge after opening. I am so loving finding recipes without added sugar. Thanks

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  • June 25, 2014 at 11:05 am
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    I plan on water bath canning this jam on Friday! I know the shelf life but I never know how long it lasts: the fridge once it’s been opened. I’m constantly worrying about that! I ate every had of applesauce I canned in a week because I don’t know the “once opened”rules

    Reply
    • June 25, 2014 at 8:22 pm
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      I noted the UC web site in earlier post RE safety when using honey in jam, if concerned about storage once opened you can freeze your jam leaving enough headspace for expansion in a freezer container or glass canning jar.

      Reply
  • June 24, 2014 at 8:33 pm
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    How many cups of sliced strawberries equals a pound.

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  • June 23, 2014 at 10:21 pm
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    So I can just store this in the freezer? Sounds delish!

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  • June 23, 2014 at 6:15 pm
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    I am listening to my lids go pop pop. I just made 12 jars of your Strawberry Honey Jam and must admit I am impressed. I added a bit more apple and let it simmer for an hour after it came to a boil and although the jam isn’t quite as thick it is still delicious. I’ll gladly take a thinner jam over the 7 cups of sugar any day. My question now is can I use this same recipe with other fruits such as raspberries, blackberries etc. 😀 Thanks for the post.

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  • June 15, 2014 at 10:41 pm
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    Can I cut the recipe down? I’d like to try this recipe before committing all my strawberries and honey to it! Thanks!

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  • June 13, 2014 at 8:28 am
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    Do you really need the Lemon juice? Whatbis it’s purpose in the recipe? My granddaughter is allergic to lemon. Other then the lemon juice, she would be able to eat jelly on her gluten free bread.

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    • June 13, 2014 at 10:16 am
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      Hi Lydia
      The lemon juice helps in the preserving process. You can leave it out if you plan to freeze the jelly rather than can it. Hope this helps!

      Reply
    • June 24, 2014 at 2:49 pm
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      Can u do this with blueberries…

      Reply
  • June 13, 2014 at 1:26 am
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    What about adding gelatin to thicken it? Would that work?

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    • June 13, 2014 at 10:18 am
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      You could add gelatin to help thicken it, or add extra apple skins for more natural pectin.

      Reply
  • June 8, 2014 at 12:44 pm
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    I would like to know if I can use some of the applesauce I canned last year instead of the 2 apples. I would think a cup to a cup and a half would work. I would use my Mcintosh because that is thicker than my honey crisp. I am going to try it and let you know. This is a great recipe. I myself and trying to rid sugar from my canning. I turned my applesauces into apple butter and used honey for the sweetener, about 1/2 cup less than the sugar. Clover honey was a hit with all the folks I make the butter for over white honey. Thank you for this recipe.

    Reply
    • June 8, 2014 at 7:58 pm
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      The key is if the applesauce has the skin left on. I am not sure what the canning process of making the applesauce would have done to the pectin in the skin layer, however, I would imagine it would have already thickened. Please let me know how it turns out.

      Reply
      • June 9, 2014 at 7:50 am
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        The applesauce was cooked down with all skins left on and then put through a foley mill. My McIntosh is the thickest so that is the one I am going to use. I will let you how it does…and thanks for responding. Sincerely Cindy Rose

        Reply
  • June 8, 2014 at 4:04 am
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    If I only turn the jars upside down instead of the hot water bath do you know how long they will last? It still forms a seal.

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  • June 6, 2014 at 12:15 pm
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    Can you use a sweeter apple like a golden? Also, is the lemon juice required for freshness and color? I am used to things being a lot less sweet but I think with lemon and granny smith apple it would be kind of tart.

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  • June 4, 2014 at 7:59 pm
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    I haven’t canned very much. What size jars and how many will I need for this recipe? Thanks!!!

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    • June 5, 2014 at 7:37 am
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      usually jams and jellies are put up in pints or half pints … as to how mamy for this recipe, i’m still waiting on a reply on that myself 😀

      Reply
  • June 2, 2014 at 11:51 am
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    This is wonderful.

    To anyone suffering from allergies:::: If the honey used in this recipe is found from a beekeeper within five miles of your place, and if he keeps it raw and unpasteurized, that honey will be perfect as an antidote against very many common allergies. The honey would have to be added after all cooking processes are finished in order to keep the honey raw for the natural enzymes to remain intact..

    Reply
  • May 28, 2014 at 10:08 am
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    what is the yield on this?

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  • May 28, 2014 at 1:56 am
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    Can’t wait to try this…I am tryimg notvto eatvwhite suger forvmy health.thanks for sharimg.

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  • May 28, 2014 at 1:46 am
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    like the recipe… so how long the jam will last?

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  • May 27, 2014 at 8:37 pm
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    If your buying true canning jars they can be frozen too. Is no difference. It is not recomnended that you turn over your jars while cooling after processing. Frozen strawberries would take a little longer to cook because of the moisture. We use to always make jams and jellies without pectin, secret was to have a few under rioe ones in there. And if subbing out the lemon, i would use apple cider vinger seeing how apples are already in it. But i would wonder if the small amonunt would be safe. So much processed stuff has a dab in it too

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  • May 27, 2014 at 7:36 pm
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    My 8yo is allergic to apples. I realize some of the natural pectin comes from there. What can I replace it with?

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  • May 27, 2014 at 6:53 pm
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    Can this be made smaller batches ?

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  • May 27, 2014 at 4:01 pm
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    Sure to try this one!

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  • May 27, 2014 at 4:00 pm
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    Sounds good, with much less sugar!

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  • May 27, 2014 at 12:06 am
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    Great recipe!

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  • May 26, 2014 at 8:46 pm
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    I use raw sugar cane when I make strawberry jam. Less processing. This recipe sounds wonderful though and I will give it a try.

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  • May 25, 2014 at 11:23 pm
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    Please add me to your list for recipes. Thank you so much for this recipe!

    Reply
  • April 14, 2014 at 5:20 pm
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    Awesome site!!

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  • April 13, 2014 at 5:55 pm
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    how many pints does this recipe make??

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  • April 13, 2014 at 12:05 pm
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    I use konjac glucomannan root powder (it is fiber, and who couldn’t use a little more in their diet?) for thickening soups and such. I would think a pinch of it would also work for jam too. It is all natural and virtually no calories. Some health food stores carry it in the fiber supplement section in different forms (capsules, granules, etc). I bought the powder online and it has the texture/consistency of powdered sugar. It is pretty much calorie free and flavorless, but is great at picking up the flavor of whatever you add it to.

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  • April 13, 2014 at 10:04 am
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    This looks terrific! I applaud food without the unnecessary chemical junk.

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  • April 13, 2014 at 9:37 am
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    Honey is not pasteurized! Never was! That was a marketing trick! My husband has been a beekeeper for over 40 years. I make all my jam with honey! You loose the natural goodness when you heat the honey, but it is still it is still good. Did you know that honey was found in the tombs of kings in the ancient pyramids? It does not go bad if sealed. It is used some places to treat cuts as bacteria will not grow in it!

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  • April 13, 2014 at 8:34 am
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    I use honey to cook with, not toxic

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  • March 27, 2014 at 9:04 pm
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    How do they pasteurize honey if it is toxic when heated

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  • March 25, 2014 at 5:54 pm
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    Sounds great. Do you know if it is possible to sweeten the jam after the thermalprocessing? Homey turns toxic when heated to simmering. This is common knowledge in Ayurveda

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    • March 29, 2014 at 10:05 pm
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      Not true at all….. Infants are the only ones needed to be concerned with honey toxicity. Honey had been cooked and baked with for thousands of years (Egyptians) and I use it every morning in just boiled tea!

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    • April 13, 2014 at 9:07 am
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      Honey is NOT toxic when heated. Heating kills the enzymes which are healthy, so it is best to eat it raw and unpasteurized, just like it’s best to eat veggies raw for the same reason. Tomatoes are the exception. Cooking tomatoes make them even healthier for some reason.

      Reply
      • April 13, 2014 at 9:09 am
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        Honey is never toxic. Babies under 1 year should not eat it because it could contain bacteria that young babies cannot handle, but it is not toxic.

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  • March 25, 2014 at 1:19 pm
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    How long will these preserves keep?

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  • March 18, 2014 at 7:02 am
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    How much jam does it make? I can buy a case of organic strawberries right now but don’t know if it is worth the price and time compared to buying a store bought all natural lore sugar jam?

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  • February 17, 2014 at 11:05 am
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    I’m not much of a cook. I try to eat clean and have tried a few recipes that end up being bland or gross. I just made this strawberry jam and I love it! Even my husband loved it and he doesn’t like the ‘clean’ stuff I make usually.

    You were correct in saying that the jam is not as thick, but I found a way to thicken it a bit..if you are interested…I added about 2 cups of chia seeds..they are a natural thickener and are full of protein. They are tasteless so thy don’t interfere with the taste at all..so the recipe is still natural and healthy..

    Try it..

    Thanks for the recipe! I adore this stuff.

    Reply
  • February 16, 2014 at 12:21 am
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    This sounds yummy. I can’t stand a lot of sugar in things that I buy and eat. I can’t wait to try this. thank you for sharing, and I, too, hope Spring arrives soon.

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  • December 21, 2013 at 6:04 pm
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    I can’t WAIT to try this! I too am trying to cut sugar & floor out of my diet. Thank you so much for sharing.

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  • August 28, 2013 at 2:58 pm
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    I made just a small quantity of your jam to try it and I think it’s just the right amount of sweetness. I placed the hot jam into 4 boiled small jam jars.
    Can It be stored just in fridge for a couple if weeks without the bath?
    Thanks for this great recipe. I can’t wait to try it with peaches since they are in season right now!

    Reply
  • August 13, 2013 at 11:06 am
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    Just wondering if I could combine two recipes. This one and the Mock Raspberry (or strawberry) Jam that uses tomato puree in it. What do you think? Here is the recipe. Not sure what to keep or what to remove when combining the two. Doesn’t tomato have pectin in it as well? Anyway let me know what you think. Thanks!
    Kim
    Mock Raspberry Jam
    5 c. tomatoes, peeled and pureed-seeds strained. or just use tomato juice
    2 3oz packages of raspberry jello
    4 c sugar

    Reply
  • August 2, 2013 at 9:00 pm
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    How much does this make so i know how many jars i need?

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  • July 31, 2013 at 8:11 am
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    I’d actually love to try this with a bit of vanilla too……

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  • July 30, 2013 at 8:56 am
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    Do you think this recipe would be easy to half? There is just me and my husband and I think this will make to much for the 2 of us. Any thoughts?

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  • July 30, 2013 at 8:53 am
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    Can’t wait to try this! Thanks for sharing! I bought jars last year from the canning section at Walmart while trying my hand at making low sugar peach freezer jam but I cannot recall whether they are actual freezer safe type. I do have one jar left in the freezer and it did not break or anything…is that a good indication that they are the freezer safe type or is there another way of determining this?

    Reply
  • July 29, 2013 at 1:10 pm
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    i made it for myself and a community swap everyone loved it ,about the consistence of honey great flavor

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  • July 28, 2013 at 12:58 am
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    Thanks for the info re using honey instead of sugar. I’m planning on using honey with my next batch.
    You may be interested in my experiments with pectin. I decided a couple of years ago to make my own apple pectin and so went to a friend’s house in late spring and thinned about ten pounds of green apples and boiled them down, strained it, and canned the result. My first several tries using it gave me everything from strawberry syrup to strawberry soup; delicious, but not real jam. A friend suggested that the additional liquid may require more boiling, and that did the trick. I have jam now; it comes out of the jar on a knife, not a spoon. My difficulty was that I didn’t know how much of my pectin to use, and that I had overlooked the fact that there is a difference between liquid and powdered pectin. My jam tastes really good with this homemade pectin. Thanks again for your blog.

    Reply
  • July 14, 2013 at 6:50 pm
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    add a tsp or 2 of coconut oil and you won’t get the foam.

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  • July 14, 2013 at 6:47 pm
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    i used your recipe did not use as much honey. my strawberries were super sweet and i don’t care for overly sweet foods. i reduced the jam until desired consistency and it was amazing! i have food sensitivities but i can eat this! i can not eat store bought jams, jellies or preserves. thank you so very much.

    Reply
  • July 4, 2013 at 10:49 am
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    I tried this recipe, I don’t have a scale and used 12 cups of sliced berries. I boiled for over an hour and it still wouldn’t set so I gave in and added liquid pectin but it was really sweet so I didn’t want to add any more honey. It tastes nice and did set eventually 🙂

    Reply
  • June 30, 2013 at 4:52 pm
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    Nine half pints sitting on my counter top. Thanks so very much for just the recipe I was looking for. A beautiful summer day and completely satisfying to have berry stained hands and a house that smells go goodness.

    Reply
    • July 1, 2013 at 8:40 am
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      That sounds like quite a haul! It does smell so good when you make it in the kitchen!

      Reply
  • June 27, 2013 at 8:10 am
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    Love healthy recipes!

    Reply
  • June 26, 2013 at 4:48 pm
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    I am so bummed! I just finished 24+ pints of jam a week ago and would much have preferred to use this recipe….I will definitely give it a try next year. Sounds so yummy, can’t wait!

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  • June 25, 2013 at 9:14 pm
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    Hello I just made the jam and hot water bathed it – its setting on the counter. I was wondering if you added more apple would it be thicker? Also could rhubarb be substituted for some of the strawberries? I’m hesitant to mess with the recipe without asking because I don’t want to interfere with the science behind the preserving process

    Reply
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  • June 4, 2013 at 5:47 pm
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    Went picking today and took my 13 yr old grandson; his first time. Ended up with 11 qts. Got home and started on a batch and got 15 half pints from it and another batch is on now. My grandson also helped with the canning. Can’t wait to share some with my family and friends. Going picking again tomorrow. Going to try some other of your recipes with them. Thanks so much. I also shared this recipe with the owner of the U-Pick farm.

    Reply
  • June 1, 2013 at 10:43 pm
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    Did peaches in this manner tonight and am already happy with the results. My honey was a little overpowering in flavor, but still good. Next time I will use a milder honey. I’ve done this with blueberries, too, but no apple. Let the honey sit on the blueberries for a couple of hours, add the lemon juice while cooking. It sets thicker than the strawberry.

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  • May 28, 2013 at 1:28 pm
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    Could you use a blackberry or Bosynberry instead or with the strawberry?

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    • May 28, 2013 at 4:26 pm
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      Sure can Becky – we even have a blackberry recipe on the blog for the jelly!

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      • May 28, 2013 at 4:29 pm
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        Ok- thanks I will try to find that! Have a Blessed Afternoon. Becky

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  • May 13, 2013 at 10:28 am
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    made this last night and it was very simple to make. Also I got 8 pints.

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  • May 10, 2013 at 10:36 pm
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    Tonight, I was gathering a few things that I needed to make the jam and saw dehydrated strawberries. I wonder if using some dehydrated strawberries in part of the required 6 lbs would help make this thicker since, obviously, some of the water content would not be there. Just a thought 🙂

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  • May 6, 2013 at 3:23 pm
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    Do you know how long these keep for after they have been opened?

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  • May 4, 2013 at 4:13 pm
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    How much does this recipe yield?

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    • May 10, 2013 at 10:37 pm
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      Mary posted earlier that it made 6 pints, with a little left to snack on.

      Reply
  • April 24, 2013 at 9:05 am
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    Excited to try this as we are trying to cut out as much white sugar as possible – I tried looking through all of the comments and did not see anyone ask about Agave Nectar – I just used it in the strawberry lemonade concentrate – do you know of any reason why it wouldn’t work with this recipe?

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    • April 24, 2013 at 9:08 am
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      Mary actually has been wanting to try that with the recipe as well – so if you do – you will have to let us know how it turns out 🙂

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      • June 6, 2014 at 8:27 am
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        Agave Nectar is a highly processed product, about as bad as refined sugar so if you want healthy stick with honey. Agave has been marketed as healthy but it isn’t. Do some research on it and you’ll see.

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  • April 13, 2013 at 3:40 pm
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    I wonder if you can use pinapple instead of the apple?

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  • April 6, 2013 at 10:04 pm
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    Do you know by chance how long the jam will last in the fridge once the can is opened?

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  • March 29, 2013 at 2:07 pm
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    Started my spring break by making this jam. Pretty easy to do as I had never tried anything like this before. The finished product has a great flavor. Will be making more when this supply runs out. Maybe by then I can get some fresh strawberries rather than store bought.

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  • March 25, 2013 at 8:35 pm
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    Can you do this with blue berries as well?

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  • March 3, 2013 at 6:39 pm
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    I am needing a little direction….followed the recipe. Jelly is pretty thin…its been simmering 1 hr.

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    • March 3, 2013 at 7:08 pm
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      The jam will be much thinner than what you would see in traditional jam. A good way to test it would be like when cooled – place a little drop on a cold plate and let sit in the refrigerator for 10 minutes. If the consistency is good – then it is done. It will thicken when it cools. The consistency could vary based on a couple of factors – humidity, altitude, type and size of apples, etc..

      Hope this helps!
      Mary

      Reply
      • March 5, 2013 at 10:44 pm
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        All is well…the jam turned out just fine. My family loves it!

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  • February 28, 2013 at 10:05 am
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    We are able to get blueberries very inexpensively in August by picking our own. I wonder if this would work well with blueberries? I think it might be worth a try! Thanks for the recipe!

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  • February 27, 2013 at 11:00 pm
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    Will be trying this. So easy.

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  • February 27, 2013 at 12:52 pm
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    I am getting started right now! So excited for this, it is my first try making jam, wish me luck!

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  • February 27, 2013 at 12:18 am
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    I’m going to have to give this jam a try…..I haven’t tried jam with honey instead of sugar but I have done peaches,pears and cherries with great results…..I too have had enough winter!

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    • July 7, 2015 at 11:53 am
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      I don’t know if I am sending to this right place but on this strawberry honey jam recipe it says the longer it simmers the better. Whatg is the maximum amt. of simmering time.

      Reply
  • February 26, 2013 at 1:35 am
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    This looks wonderful! Could you do this with blackberries, too? My DH LOVES blackberry jam. Thank you!

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      • April 24, 2013 at 12:45 pm
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        scanning thru the comments & see this reply. awesome. was wondering if other berries could be used. we would just want to use the same amount by weight then correct? This sounds so good. can’t wait to try it.

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  • February 25, 2013 at 10:49 pm
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    Strawberry jam is so yummy, and this looks especially good, seeing it is extra healthy! Care to share at my Healthy Tuesday hop? ahumblebumble.blogspot.com

    Reply
  • February 25, 2013 at 8:47 pm
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    what is the expected shelf life

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  • February 25, 2013 at 8:01 pm
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    Just bought some strawberries this week, was hoping to try something like this. Thanks!

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  • February 25, 2013 at 2:21 pm
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    This is great. I’ve been trying to use honey more than sugar and didn’t even think of this. Thanks for sharing.

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  • February 25, 2013 at 9:56 am
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    How long will the Jam last if canned?? I can’t wait to try this recipe 🙂

    Reply
  • February 25, 2013 at 6:50 am
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    going to be trying this recipe this spring. do you have your own bees? Do you make your own bread? I noticed in the pic above the bread. If that is store bought bread it has an ingredient in it that is used to make tennis shoes.

    Reply
      • February 26, 2013 at 7:49 am
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        Thank you. I am still trying to get the bees to move. when we moved to our new home, there were some bees that had made a hive underneath the little barn. I have a bee box and they are now traveling back and forth through it. I am hoping they will slowly move into it. Either that or will have to get someone to extract them. Have put your site in my favorites and thank you for the bread recipe. I usually make sour dough, but have been wanting a good whole wheat recipe. thank you.

        Reply
    • February 25, 2013 at 3:42 pm
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      I have not personally worked with figs — if you try it, please let us know how it turns out.

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    • February 25, 2013 at 3:42 pm
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      Robin, I prefer not to make powdered pectin – I just use the apples since they have a high amount of pectin in them. Thanks for sharing the link

      Reply
  • February 24, 2013 at 11:13 pm
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    Where do you find fresh strawberries in the middle of an Ohio winter?

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    • February 28, 2013 at 10:01 am
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      Some greenhouse suppliers have them, or you can find organic strawberries at specialty grocery stores.

      Reply
  • February 24, 2013 at 8:05 pm
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    The less mature the apple, the more pectin it contains. If you live next to an orchard, ask a farmer for some a month or so before they are ready to pick. You should have great success thickening things up with that. I can’t wait to try this recipe. Thank you!

    Reply
  • February 24, 2013 at 7:17 pm
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    would this work with raspberries?

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  • February 24, 2013 at 6:57 pm
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    I was wondering if you could use agave necter instead of honey.? I have used it in other recipes that call for honey. Since agave doesn’t spike your blood sugar like honey does.

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    • February 24, 2013 at 7:10 pm
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      I have never tried substituting agave nectar for 100% of the honey. I know a 50/50 mixture of agave and honey works well. If you try it, please let us know how it turns out!

      Reply
  • February 24, 2013 at 6:46 pm
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    I wonder what benefit comes with using honey instead of sugar, and are those benefits still present after heating to a high temperature for that amount of time

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    • February 24, 2013 at 7:08 pm
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      Good questions Nancy. We use honey in order to prevent using white sugar. We are trying to avoid as much white sugar and white flour as possible and are attempting to use as much ‘natural’ ingredients as possible. The honey in this recipe is used for adding sweetness, not necessarily for the other great health benefits that honey can offer in a raw form (enzymes, flavor, etc..). The heating in this recipe provides us with the sweetness, dulling the strong flavor of honey which allows the strawberry flavor to come through, without the use of white sugar. Thanks for stopping by our blog!

      Reply
      • July 22, 2013 at 11:40 am
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        Honey is so good for you! I take a spoon full when I have leg cramps and get almost immediate relief & don’t worry about adding pounds because off it. Great medicine! There are many more benefits of honey but you’ll have to google it to find out what they are.

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  • February 24, 2013 at 6:09 pm
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    I am so excited to try this recipe!! Thank you for sharing!

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  • February 24, 2013 at 6:02 pm
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    I’m very excited to try this recipe. Will get it done this week. Thank you.

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      • March 4, 2013 at 8:09 am
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        The jams turned out great, slightly thin as you stated, but great flavor. Thumbs up from all the kiddos, and hubby. Thanks for sharing, and now I’ll share a jar with my neighbor 🙂

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  • February 24, 2013 at 5:59 pm
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    I’m going to do this this week. I’m so excited!

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  • February 24, 2013 at 5:50 pm
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    Can the strawberries be substituted with peaches or other fruits? This sounds delicious! I live in Oklahoma and peaches are plentiful during the summer months.

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    • February 24, 2013 at 7:02 pm
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      I think it would be excellent with peaches! I wish we could grow peaches here!!!

      Reply
  • February 24, 2013 at 5:14 pm
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    I have two big bags of peaches in the freezer from this past summer — do you think they would work the same/as well as the strawberries?

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    • February 24, 2013 at 7:02 pm
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      Sallie, I think either an all peach or a mixture of peach and strawberry would make an excellent jam! Let us know how it turns out if you try it.

      Reply
  • February 24, 2013 at 4:46 pm
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    How many pints would it make?

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  • February 24, 2013 at 4:18 pm
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    I am going to make this I have Strawberries in the Freezer and have honey and Lemons just have to get the apples and I am all set. I keep thinking how this is going to taste on My ome made Bread. Oh My Soooooooo Good

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    • February 24, 2013 at 7:01 pm
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      We had it on our own 100% whole wheat bread tonight for a dessert – and you are right – oh so good!!!

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  • February 24, 2013 at 4:04 pm
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    Can’t wait to try this recipe 🙂

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  • February 24, 2013 at 3:58 pm
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    Sounds yummy, how long can this Jam be stored on the shelf? I saw your message that in the freezer it would be 6 months. Thanks.

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    • February 24, 2013 at 7:00 pm
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      If you water bath the jam, it can be stored on the shelf for at least 1 year –but don’t worry, it won’t last that long.

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  • February 24, 2013 at 3:41 pm
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    Fresh strawberries are in the market in Louisiana. Great use of them, plus have fresh honey here. No big national market and a bunch of people have lemon trees. Apples would be the only item we don’t have an abundance of.

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    • February 24, 2013 at 6:59 pm
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      I can not wait until our strawberries are in season. We will also be adding bee hives to the farm this year for our own honey :). However, we have no chance of lemon trees, but we have plenty of apple trees. It’s all about location, location, location 🙂 Thanks for visiting our site.

      Reply
    • February 24, 2013 at 6:57 pm
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      I would not recommend using tapioca powder to thicken this jam. Tapioca is a starch thickener and is best used when thickening items such as pie fillings or dishes that are served immediately after adding the powder. Because it is flour based it would not be ideal for canning. Hope this helps!

      Reply
  • February 24, 2013 at 3:35 pm
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    Hi, I would love to do this. What is the shelf life for this recipe? Thanks

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    • February 24, 2013 at 6:53 pm
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      If you use the water bath canning method, it will be good for at least a year.

      Reply
  • February 24, 2013 at 3:00 pm
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    Hi, Just wondering if you can cook it in a slow cooker instead of on the stove top?

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    • February 24, 2013 at 6:52 pm
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      Karen, I have never tried it in the slow cooker, however, I do make my apple butter than way and it turns out just fine. If you try it, please let us know how it turns out.

      Reply
  • February 24, 2013 at 2:34 pm
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    Thank you very much for sharing this. I have recently diagnoised a diabetic (type2) and I love jam..now I can eat this without so much worry of sugar content.

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    • February 24, 2013 at 6:52 pm
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      As a diabetic you always have to worry about the sugar content, but natural sugars (like those found in honey) are much better than added sugar. Hope you enjoy it!

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  • February 24, 2013 at 6:30 am
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    I can’t wait to try this! We use as little sugar as possible too. I substitute sucanat, but would love to make a jam without the sugar and pectin. We have tons of strawberries at this time of year. nThank you for experimenting on our behalf!

    Reply
  • February 23, 2013 at 1:13 pm
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    Got mine simmering on the stove to thicken. Flavor is fabulous. Does not need lemon juice, though. It’s got a perfect sweet/tart balance without it. So glad I found this recipe!

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    • February 23, 2013 at 1:50 pm
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      So glad you like the recipe! 🙂 Your right on the lemon juice regarding the flavor -and if your going to freeze – its no problem at all. However – if you will be canning, you want to make sure to include the lemon juice because it helps to preserve the jam from going bad. Mary

      Reply
  • February 22, 2013 at 11:04 pm
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    Thanks for sharing this Mary. Jam has been a sticking point for me for a long time – my daughter will be delighted to see this alternative!

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  • February 22, 2013 at 11:03 pm
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    The more sour an apple the higher the pectin content. I’m not sure that using crabapples would taste as good but you may find it gels thicker. Just a funny jam anecdote, my Nanna was concerned when we here in Australia changed from imperial measurements to metric that she wouldn’t be able to convert her jam recipe of 1lb fruit to 1lb sugar. 😉
    I’ve also heard (although not tried) that dried apricots can make a wonderful sugar free jam too. 🙂
    I will be not only sharing but trying your jam recipe too. Just need to source some organic strawberries and apples. 🙂

    Reply
    • February 23, 2013 at 3:59 pm
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      Thanks for the tip on the apples.Can you recommend Any particular type of Apple? I am new to canning & Live on the West Coast if that helps.

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      • February 24, 2013 at 4:51 am
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        I’m in Victoria Australia so I’m not going to be any help at all. When I made a mint jelly (with sugar but no pectin) I just used the nameless variety hanging over our fence which weren’t yet ripe. The jelly was more like sweet rubber.

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      • February 24, 2013 at 6:50 pm
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        I used Granny Smith apples – if you can find slightly under ripened apples, those contain the most pectin and should work great. Just don’t use over ripe apples, or they won’t thicken the jam. Good luck!

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    • February 24, 2013 at 6:48 pm
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      It is amazing how much sugar is in traditional jam. The under ripened apples are the best to use since they hold the most pectin. Good luck finding the organic strawberries and apples – that sometimes can be difficult depending on your location.

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      • February 24, 2013 at 7:38 pm
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        We have organic apples growing just up the street in someones garden tree but the organic berries I have in the freezer are insufficient. There are pick your own places locally though. 🙂

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  • February 22, 2013 at 9:45 pm
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    I would love to make this, i hate all the sugar in jam and I have piles of honey, no strawberries yet though! +c

    Reply
  • February 22, 2013 at 1:11 pm
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    how many pints did this recipe make ?

    Reply
  • February 22, 2013 at 12:10 pm
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    If you wanted, could you go ahead and use pectin instead of the apples? New to canning and jam making and not sure of how the science works yet.

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    • February 22, 2013 at 1:47 pm
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      You can use pectin per the instructions on the box, however, because this recipe calls for no sugar, be sure to buy the pectin that is for sugarless jams. (usually in a pink box). Hope this helps!!!

      Reply
    • February 24, 2013 at 7:56 pm
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      originally jamming was done with only apples if they were needed. Apples (and Quince) have alot of natural pectin. Be comfy using the apples, it’s pectin o’naturel. Cheers

      Reply
    • February 22, 2013 at 1:46 pm
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      It is very easy -especially when using only 4 ingredients. I am having a hard time keeping it in the house – wondering if I even needed to can it 🙂

      Reply
  • February 22, 2013 at 11:09 am
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    Does it have to be done with Raw honey & Fresh Lemon? How long will it keep in the freezer? I stumbled on this from Canning Granny 🙂

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    • February 22, 2013 at 1:45 pm
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      No, you can use any honey and lemon juice – we just prefer to keep ours as natural as possible, but I am sure it would taste just as good! You can store it in the freezer for at least 6 months in freezer safe jars.

      Reply
      • August 29, 2013 at 8:29 am
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        What can I use in place of lemon juice. My daughter is allergic to all citrus

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        • August 29, 2013 at 9:10 am
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          hi, please note: i am not an experienced canner. i just looked up this question on the web. i think if you substitute any vinegar of your choice it will give you the acidity needed. my choice would be a nice balsamic vinegar because of the sweetness. good luck!

          Reply
  • February 22, 2013 at 11:03 am
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    I have gallon bags of strawberries that I froze this summer. Would it be ok to use those?

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      • February 24, 2013 at 3:30 pm
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        Please post if you use the frozen berries and it’s a success! I have 2(ea gallon bags of June 2012 strawberries that I’d love to use! I’m just concerned with the different ‘moisture’ content compared to fresh berries

        Reply
  • February 22, 2013 at 9:31 am
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    so do you store in freezer safe cans, in the freezer? how does this store? and how do you do a water bath?

    Reply
    • February 22, 2013 at 1:43 pm
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      You can store them in the freezer when using freezer safe jars (which are different than canning jars). You water bath by placing the hot jam in hot jars, seal them with a lid and band, place in a large pot of hot water about an inch above the top of the jars and boil for 10 minutes. Remove jars and place on a towel on the counter top to cool at least 12 hours. The jars are sealed when you hear the ‘pop’ of the lids and you can no longer press the lid up and down.

      Reply
      • May 4, 2013 at 1:52 pm
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        A trick that my grandmother taught me was to turn the jars upside down until they cool to the touch. Pressure helps them to seal better. Also, make sure there are no chips in the jars edge, this can prevent a good seal. Any traces of food (jam) can also cause a jar not to seal. Also heat lids in boiling hot water for about 5 minutes and place on jar while still hot. Rings can be removed after jars have sealed and if you can depress the lid, then it has not gotten a good seal. One last thing to remind folks of, don’t have a ceiling fan running or any kind of cool air blowing directly on the jars when they are removed from the hot bath. This can cause them to break and create quite a mess. Examine jars closely prior to the hot bath to make sure they are free from any hairline cracks, they may break before you even get them out of the hot bath.

        Reply
  • February 22, 2013 at 9:28 am
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    I am try that jam immediately!

    Reply

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