Honey Strawberry Jam

With the good prices on strawberries around here, I decided to make jam the other day. I had the jars and the rest of the ingredients...just needed the berries. So IT Guy and I trotted off to the store and I bought a few baskets. I came home and got to work. I think the last time I made Strawberry jam was.....well, I don't remember when it was so it must have been a long time ago. I threw caution to the wind and added honey to the recipe and it turned out so good. I have never added honey to a jam recipe before but I likee!! Our little 3 year old granddaughter even made herself TWO peanut butter and jam sandwiches  with it....and I have NEVER known her to eat a pb&j  before. Will wonders never cease!!??

Honey Strawberry Jam



8 cups crushed strawberries – about 5 16-ounce containers
4 tablespoons lemon juice
2/3 cup Pectin
2 cups honey
1 ½ cups sugar
8  8-ounce canning jars

Combine crushed berries and lemon juice in a large pot.

Stir in Pectin and bring to a rolling boil over high heat, stirring constantly.

Add honey and sugar and continue to boil and stir slowly about 12 – 15 minutes until foam has subsided and jam feels sticky.

Ladle into clean jars. Seal with lids and rings and turn jars upside down immediately. Allow to cool then store in the refrigerator.


Here's what you need. You can 
use all honey or you can use part
 honey and part sugar...which is what I did.


I crushed my berries in my food 
processor. You can use a potato 
masher if that's more your style 
and want it more chunky. Using 
the food processor resulted in 
more of a spread consistency.


Add the lemon juice, honey (and sugar, 
if you're using that) and the pectin.


Stir and cook until it's nice
and thick and gooey. Yum!


Ladle into jars and seal!