Honey-Sweetened Strawberry Jam

Are you tired of reading labels on store-bought jams packed with high fructose corn syrup, corn syrup, or processed sugar? But guess what? Making your own healthy jam is super simple!

In this recipe we use frozen strawberries to save on time since they're already cut and ready to go. Of course, you can always opt for fresh strawberries if you prefer. And of course we'll be using honey as the natural sweetener. Honey not only brings more of a complex flavour but also has a lower glycemic index and a range of health benefits compared to processed sugar.

Oh, and you can reuse the honey mason jars for this! Plus, we offer free canning lids—just leave a note at checkout if you want a canning lid with your next honey order!

Ingredients:

• 4 cups frozen strawberries (fresh works too!)
• 1/2 cup Honeydew Forest Honey
• Juice of 1 lemon
• 1/6 cup pectin

Directions:

1. Prepare Strawberries: If using frozen strawberries, they're ready to go. If using fresh, slice them up.
2. Combine Ingredients: In a saucepan, combine strawberries, honey, lemon juice, and pectin. Stir well.
3. Cook: Bring the mixture to a boil over medium heat, stirring occasionally. Simmer until it thickens to your desired consistency (about 40 minutes).
4. Cool: Once thickened, remove from heat and let the jam cool.
5. Store: Pour your homemade jam into a clean jar and refrigerate for up to 3 days.

Canning Instructions:

1. Sterilize Jars: Sterilize canning jars and lids in boiling water or a dishwasher cycle.
2. Fill Jars: Ladle hot jam into sterilized jars, leaving 1/4 inch of headspace.
3. Seal Jars: Wipe jar rims with a damp cloth, place lids on, and screw bands fingertip-tight.
4. Process Jars: Process jars in a water bath canner with water covering jars by 1 inch. Boil gently for 10-15 minutes (adjust for altitude).
5. Cool Jars: Remove jars with a lifter, place on a towel, and let cool completely.
6. Check Seals: Ensure lids are sealed (center depressed). Refrigerate any unsealed jars.
7. Label and Store: Label jars with the date and store in a cool, dark place. Properly canned jam lasts up to a year or more.

Enjoy your homemade jam and happy canning!