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Strawberry Honey Jam

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.

Ingredients

  • 8 cups Washed, Hulled And Crushed Fresh Strawberries
  • 1 cup Honey
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Lemon Zest
  • 6 Tablespoons Natural Pectin (Ball)
  • 8 jars Half-pint Canning Jars With Lids And Rings

Preparation

Makes 8 half-pints.

1. Sterilize your jars and lids according to standard canning practices. When done, keep the pot of water boiling. You’ll use it in a few minutes.

2 Prepare the strawberries: I used a potato masher to mash my strawberries as I like to have some chunks in my jam. Although doing this does make the jam a bit inconsistent as some of the fruit floats to the top. If you like a smoother jam you may process them with a food processor.

3. Combine the strawberries, honey, lemon juice, lemon zest and pectin in a stainless steel pot over medium heat. Bring to a boil, stirring occasionally and boil for 1-2 minutes.

4. Scrape off the foam and discard it. Ladle the jam into the sterilized jars leaving a 1/4 inch head space. Run a knife around the inside of the rim to loosen up any bubbles. Wipe the rim of the jars and apply the lids.

5. Return the jars to the pot of boiling water that you used to sterilize the jars. Make sure the jars are covered by an inch or two of water. Put the lid on the pot and process the jars for 10 minutes. Afterwards, turn the stove off and take the lid off the pot and let it sit for 5 minutes. Then take the jars out of the water. In about an hour the lids should have sealed—press down on the center of the lids of each to check. If the lid still pops up, it is not sealed and that jar must be refrigerated and used within two weeks. If it is sealed and the lid does not pop up, you have successfully canned your jam and the jam will keep in the pantry for about one year!

6 Comments

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Avatar of Patricia @ ButterYum

Patricia @ ButterYum on 5.29.2013

What a stunning photo!

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mommataughtme on 7.10.2012

This looks delicious! On the pectin, are you using the regular powdered pectin or the low/no sugar pectin?

Avatar of Christina Roth

Christina Roth on 5.23.2012

This is on my Memorial Day weekend to-do list. Strawberries are on sale, ripe and ready to can!

Avatar of candela59

candela59 on 4.30.2012

I’m dying to try this but want to make sure I understand what type of pectin you’re referring to. Do you mean the Ball pectin that comes in the jars vs. the box of pectin? Can’t wait to give this a try!

Avatar of soozikue

soozikue on 4.24.2012

I’m a chunks-in-my-jam kind of girl too, so I thought I’d pass on this tip: about 10-15 minutes after you take the jars out of the sterilizing bath, turn them upside down to redistribute the fruit. If necessary, you can turn them back up after 10-15 more minutes. Kind of ridiculous when all you have to do is stir the jam before eating it, but I think it looks prettier if the chunks of fruit are distributed throughout the jar.

2 Reviews

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Avatar of Tricia

Tricia on 5.3.2013

I used meyer lemon and clover honey–the flavor was great and the jam plenty sweet naturally. I love it that I didn’t have to pour several cups of sugar into a jam recipe. Thank you!

Avatar of Christina Roth

Christina Roth on 5.29.2012

Turned out great. Honey was a subtle flavor, not as sweet as with most jams and all that sugar. First time canning for me, but it’s a wonderful recipe. Thanks for sharing.

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