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