Prep 30 mins
Cook 40 mins
This is a recipe I came up with after researching and reading lots of other recipes. I wanted to try and make jam without store bought pectin like our grandmothers used to make. I was also looking for a recipe that didn't have 4 cups of sugar and used honey or agave which has a lower glucose index than sugar. I think it came out really well. It is not as thick as other jams but all you taste is fresh strawberries. Also, because this doesn't have store bought pectin it takes longer than other jams to prepare but I think the result is worth the 20 - 40 minutes... My husband said it's like eating a dessert topping.
- 2 quarts of fresh strawberries, about 8 cups
- 1⁄4-1⁄3 cup honey, organic
- 1 tablespoon butter
- 2 tablespoons fresh lemon juice, about 1 lemon
- 1⁄8 slice lemon rind, after it has been juiced
- 1 apple, grated, including peel
- Wash lemon well in soap and water
- hull and wash stawberries and put in large pot.
- put pot on medium - high heat.
- mash strawberries slightly with potato masher.
- add honey, lemon juice, butter and grated apple.
- after you have squeezed out all the lemon juice, cut a piece off about an inch wide or so and throw it in the pot.
- stir well and continue to mash stawberries while it boils.
- Keep at a rolling boil stirring often for 20- 40 minutes.
- The longer it boils the more it will thicken and get to the consistancy of jam.
- remember to stir.
- Skim off any foam with spoon ( I put this on a plate and ate -- yum :-)).
- After 20 minutes check to see if set with plate in freezer. ( see note following recipe).
- If not set continue to boil stirring frequently for 5 to 10 minutes and check to see if it's set again.
- Once it is set, pour into clean, sterilized jars and lids and process in large pot of boiling water for 15 minutes.
- Remember, the jars must be completely covered with boiling water to process correctly.
- Note: To test to see if the jam is set - place 3 - 4 little plates in the freezer when you begin making the jam. Then when you think it is ready, take a plate out and put about 1/2 teaspoon of jam on frozen plate. Run your finger through the middle, and angle plate - it should make a line through the jam and not run back together.