Honey Strawberry Jam is a fantastic way to use and store the summer strawberry harvest. Jam is a perfect way to use up leftover fruit and make it last throughout the year! Open up a jar of summer sunshine in the dead of winter. This jam is perfect for on toast and muffins, and would even be great to sandwich between the layers of a homemade cake. Using our Eastern Shore Honey makes this jam even sweeter, and eliminates the need for refined sugars that are unhealthy for you and the environment.
Abbie shared this elegant recipe for our blog and I was delighted to see a naturally paleo, gluten-free, grain-free, dairy-free jam recipe that is also low in sugar. This recipe preserves all of the flavors of strawberries, without the need for lots of added sugars or artificial ingredients.
Organic, home-grown berries would be the best for this recipe, as it is very difficult to remove pesticides from strawberries. To read up on growing strawberries, check out our blog post. If you can’t grow your own at home, find them locally from a farmer’s market or a neighbor. Other berries would make a great addition to this jam. Blackberries, blueberries, and raspberries would all be excellent to mix in!
Adapting our Honey Strawberry Jam
You know, a recipe is not truly perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Let your inner chef come out and play and change up this recipe. Here’s some ideas:
- Use different combinations of berries
- Use cherries or peaches for a lower glycemic index
- Swap out orange zest for lemon or lime zest
- Try orange juice instead of lemon juice
- Use blackberry or orange blossom honey to add a depth of flavor
If you decide to try this project, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Strawberry Jam Made with Honey
- 1 1/2 lb fresh strawberries (4 1/2 cups)
- 1/2 lb fresh raspberries (2 cups)
- 1/2 c Waxing Kara Honey
- 1/4 c fresh lemon juice
- 3 tsp. orange zest
Put berries in a heavy-bottom saucepan and smash. Add lemon juice, honey and orange zest heat over medium-high heat. Bring to a low boil and cook berries until thick. Allow to cook up to 45 minutes stirring frequently to avoid scorching. Remove any foam.
To test, put some of the jam on a clean spoon and then put the spoon on a plate in the freezer. Let it sit in there for five minutes and then take it out. If the jam doesn’t fall easily off the spoon when you turn it to the side, it’s ready and you can take the pot off the heat. If it does pour off easily, continue cooking for another 5 minutes and try the test again.
Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.