This Strawberry Honey Jam is 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 those that have made it and happily share that the jam won their local, county fair award.
Who knew that a jam that contained no refined white sugar and no pectin would be that good! Especially when compared to traditional jam, which typically requires 7 cups of sugar for every 2 pints.
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.
Plus, it is easy to make! In fact, you can even make Instant Pot Strawberry Honey Jam!
So how do you make jam using no white sugar and no pectin? The answer, with just 4 natural ingredients.
Strawberry Honey Jam
It all starts with 6 pounds of strawberries. It is obviously best to use fresh picked strawberries whenever possible. Not only are those strawberries fresh out of the strawberry patch, they are much sweeter than store bought.
However, we also understand, that not everyone can find a place to purchase or pick strawberries.
Therefore, the recipe below has been adjusted for store-bought strawberries. If you do use fresh picked or super sweet strawberries, you can decrease the honey to 1 1/2 – 2 cups.
To start making Strawberry Honey Jam, begin by hauling and slicing the strawberries in half or quarters if they are large.
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 grate with stand mixer or place your apples in a food processor using the grating blade and place in the pot.
Add in the honey and lemon juice and bring the strawberry honey jam to a boil. 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.
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.
As a reminder about honey – Honey can contain botulism spores that can cause botulism in kids less than a year of ago. Water bath canning will not kill them. So this jam should not be consumed by those under a year of age to be safe.
Mary and Jim
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Strawberry Honey Jam
- 6 lbs strawberries
- 3 cups local honey *see note
- 2 small Granny Smith apples
- 1 1/2 tablespoons lemon juice
Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot.
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.
Pour the lemon juice and honey in the stock pot and stir.
Heat mixture on high until boiling, stirring occasionally. As soon as the mixture begins to boil, reduce heat to medium low to simmer.
Simmer for approximately 15 minutes until the strawberries become soft. Using a potato masher, mash the strawberries so there are no recognizable, whole sections. If you have an immersion blender, you can use this instead.
Simmer for another 45-60 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).
*Decrease the amount of honey if using fresh picked or sweet strawberries or if your local honey is strong in flavor. Use 1 1/2-2 cups of honey instead of the full amount.
Strawberry Honey Jam can either be placed in freezer safe jars, or canned using a hot water bath canner for 10 minutes.
Recipe courtesy of Old World Garden Farms