Friday, April 13, 2012

Honey-Strawberry Jam

I'm not much of a jam eater - unless its with a spoon straight out of the fridge, but when spring rolls around I can't help myself - I buy quarts of berries and make a jam that will knock your socks off!

I hate sugar - and avoid it if at all possible. Sugar may be the root of all evil - but thats for another time... but my fiance, and everyone else on planet Earth, myself included, loves the occasional sweet treat, so nevertheless, I make them and devour them.

This recipe uses honey, all natural, locally harvested honey, it really can't get any better than that can it? I feel good about making something like this, knowing that it doesn't have a ton of sweeteners added and its the beauty of real fruit.

Start with 2 pints of strawberries, or 4 cups.

They are beautiful aren't they?

Mash them up to a consistency that you like, then place on the stove over high heat.

Add the juice of one lemon and 1 packet of no sugar added pectin. Allow the mixture to come to a hard boil, meaning when you stir the pot the boil doesn't stop. Place a timer for one minute and let her boil.

Remove from heat and stir in 3/4 cup of honey.

If canning - place in your prepared jars and process according the the directions on the pectin box - based on your altitude.  For me, in Denver - it was 20 minutes.

You get a fair amount of Jam from this recipe, I made 2 pints, 1 8oz jar and 5 4oz jars - because I like to gift it at varying sizes.

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