I’m loving all the berries floating around out there right now! It’s just about time for the strawberries to start disappearing, and I need to get my strawberry jam going before its too late!
It’s the best little berry treat in the dead of winter. Although, this recipe is not like those common jam recipe, because it lacks pectin. I really don’t like thick jam. I want it to be easily spreadable, on some yummy rolls, a sweet breakfast Danish, or just a good ol' PB & J.
My kids are really jam snobs. They refuse to eat store bought chunky thick jam of any flavor. Most jam recipes are heavy on the white refined sugar, not this one! It’s made with honey. And of course, don’t forget the vanilla! If your looking for a healthier version, try it!
INGREDIENTS:
-6 lbs of fresh strawberries
- 3 3/4 cup raw honey
-2 small granny smith apples
-1 1/2 tablespoons of freshly squeezed lemon juice (about 1/2 of a large lemon)
- 1 Indonesian vanilla bean seeded
INSTRUCTIONS:
- Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot
- Cut the sides of the apples away from the core and grate the apple leaving the skins on. (I used my food processor) Place in pot with the strawberries.
- Juice a lemon until you get 1 1/2 tablespoons of juice and poor into the stock pot.
- Pour the honey into the pot and stir.
- Add the vanilla seeds to the pot and stir.
- Heat mixture on high until boiling stirring occasionally. As soon as the mixture begins to boil, reduce heat to medium low to simmer. 6. Simmer for approximately 15 minutes until the strawberries become soft. Using a potato masher, mash the strawberries so there are no recognizable sections. Or use an immersion blender to save time.
- Simmer for another 15-45 minutes, stirring occasionally. The longer the mixture simmers, the thicker the consistency. (Remember, this will not be as thick as the consistency made with sugar and/or pectin).
- Strawberry Honey Jam can either be placed in freezer safe jars, or canned using a water bath for 10 minutes.
Thanks to Mary and Jim over at Old World Garden Farms for sharing!
