Strawberry Honey Jam -

5 from 2 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Jam

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 8kcal

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.

To can or not to can. This decision is entirely up to you. If you predict you'll eat up your honey strawberry jam within a few weeks, skip the longer canning process and keep it in the fridge until it's gone. But, if you've made a lot of jam and wish to keep it for year-round spreading on toast, I recommend going the preserving route. It's not hard to can your jam, and you don't need any extra equipment. I've included a link to some reliable canning resources below.

Add more honey. I've included ½ cup of honey in the ingredients list as a starting point. Note that ½ cup of honey will result in a jam that's on the less-sweet side, especially if your strawberries are not super sweet. You can add 1 cup of honey for a sweeter jam, or taste as you go and add a bit more honey depending on how the jam tastes to you.

Swap sugar. If needed, you can use sugar in place of the honey and follow the same cooking method outlined in the recipe card.

Puree the jam. This is another aspect of this jam that is up to you - you can use a masher or the back of a big spoon to smash and help the strawberries break down as they cook into a smoother jam. Or, use an immersion blender to quickly blend the strawberries into a puree.

Do I need pectin? I feel that cooking down the strawberries long enough creates a thick enough jam that doesn't require pectin. However, if you want a more gel-like strawberry jam you should add pectin.