Heritage Strawberry Jam

READY IN: 1hr 10mins
YIELD: 4 jars




  • 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.