Strawberry Honey Jam
A gorgeously hued and bright-tasting strawberry honey jam is made with just two ingredients and skips the sugar in favor of local honey. It needs no pectin and the sweetness can be adjusted to suit your tastes.
Servings: 100 servings
Calories: 8kcal
Ingredients
- 2 pounds strawberries
- ½-1 cup honey
Instructions
- First, wash, drain, and remove the tops of the strawberries. Then coarsely chop them.
- Place the strawberries in a large pot and stir in the honey. You may use as much or as little honey as you like. Bring the pot to a boil over medium heat, then simmer over low heat, skimming off the foam if like.
- The jam will thicken as it cooks. When the strawberries begin to soften, use a masher or the side of a big spoon to break them up. You can also use a stick blender to puree the strawberry mixture if you like a smoother jam.
- When the jam coats the back of a spoon, transfer it to sterilized jars and either use a water bath to can it, or let the jars cool to room temperature and store them in the fridge for up to 1 month.
Nutrition
Calories: 8kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 0.2mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 0.04mg