Strawberry Honey Jam Recipe – Made With 4 Natural Ingredients

When it comes to making homemade strawberry jam, it doesn’t get much better or more natural than with this Strawberry Honey Jam recipe. It has become one of our most popular recipes. In fact, it has won many blue ribbon awards, not only across the country but across the globe.

We love to get emails from people who have made it and happily share that the jam won their local county fair award. And in some cases, this recipe has taken top honors at several state fairs as well.

Who knew that a jam that contained no refined white sugar and no pectin would be that good? Especially when compared to traditional jam recipes, which require 7 cups of sugar for every 2 pints of jam.

When you think about it, that is a lot of sugar! And that is why this strawberry honey jam keeps becoming more and more popular.

Although honey is also considered a sugar, it is a natural product that has been minimally processed if at all. In addition, it is sweeter than granulated white sugar, therefore you can use less of it to make jam.

How To Make Jam Without Sugar

So how do you convert a Strawberry Jam recipe (like this: 30 Minute Strawberry Jam Recipe) that requires granulated white sugar and replace it with honey? As a general rule of thumb, replace the measurement of sugar with half the amount of honey.

For instance, if a recipe calls for 4 cups sugar use 2 cups honey. However, you will need to cook the jam slightly longer than the time stated in a recipe that calls for sugar. This will help it to set up properly.

In addition to sugar, most jam recipes require the use of a commercial liquid or powdered pectin. Even with this thickening agent, jam made with honey instead of sugar will be somewhat thinner and softer.

Although pectin is a main ingredient in most jam and jelly recipes, this Strawberry Honey Jam recipe is a pectin-free recipe! So how do you make jam using no pectin?

How To Make Pectin Free Strawberry Jam

Commercial pectin contains basically 3 ingredients: dextrose, citric acid and fruit pectin. The combination of these ingredients allows the jam to thicken quickly.

However, it is possible to make jam without the use of pectin. Instead of using a box of pectin, add apples to your jam recipe.

But not just any variety of apple. It is best to use Granny Smith apples because they contain the highest amount of pectin, most of which is located in the peels.

However, the flesh of the apples also contain pectin. Therefore this recipe uses the entire apple instead of just the peels. Once the apples break down during the cooking process it will naturally thicken the liquid.

Although your jam won’t be as thick as what you purchase at the grocery store, it will still set up nicely. In addition, if you want your jam to be even thicker, simply let it cook down longer.

How To Know When Your Jam Is Set

The most difficult step when making any homemade jam, including this Strawberry Honey Jam recipe is to know when your jam is done. The timing of when you take it off of the heat makes all the difference in how thick the jam will turn out.

Unfortunately, it is nearly impossible to tell when the jam is done simply by the look of the liquid mixture. Therefore before you remove the pot from the stove, dribble some of the hot jam onto a frozen spoon or plate.

Then wait for a few seconds for it to cool. Run your finger through the jam. If the jam separates and doesn’t run back together the jam is set and ready to be taken off of the heat.

However, if the jam forms back together continue to boil it longer. Repeat the test every 30 minutes until the jam thickens to your preference.

Strawberry Honey Jam Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 6 lbs strawberries
• 3 cups honey *see note below
• 2 small Granny Smith apples
• 1 1/2 tablespoons lemon juice

This recipe starts with 6 pounds of whole strawberries. Although you could use store bought strawberries it is obviously best to use fresh picked strawberries whenever possible. Not only are those strawberries fresh and firm, they are much sweeter than store bought.

However, I also understand that not everyone can find a place to purchase or pick strawberries. Therefore, this recipe has been adjusted for those who purchase store-bought strawberries.

*If you do use fresh picked or super sweet strawberries, you can decrease the honey to 1 1/2 – 2 cups.

COOKING INSTRUCTIONS

To start making Strawberry Honey Jam, begin by hulling and slicing the strawberries in half or quarters if they are large berries.

Then place them in a large stockpot. Next, core your apples. However, do not peel them!

The peel contains natural pectin that will help thicken your jam. Then use a box grater or place your apples in a food processor and use the grating blade to grate both apples. Place the shredded apple pieces into the pot with the strawberries.

Add in the honey and lemon juice and bring the strawberry honey jam to a boil, stirring frequently. Then reduce the heat to a simmer.

After about 15 minutes, use a potato masher to mash the strawberry mixture. Continue to simmer for 45 – 60 minutes or until thickened. Be sure to test the thickness using the method described above.

Remember, this strawberry honey jam will not be as thick as traditional jam that uses boxes of pectin and refined white sugar. However, it will continue to thicken as it cools.

When the desired thickness has been reached, you can either let it cool and place the jam in freezer jars. Or, you can use hot and sterilized half-pint or pint jars and place in a water bath canner for 10 minutes. (This is the water bath canner that I use: Product Affiliate Link: Water Bath Canner).

Important Note: As a reminder about honey – Honey can contain botulism spores that can cause botulism in kids less than a year of age. Water bath canning will not kill them. So this jam should not be consumed by those under a year of age to be safe.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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