Honey Sweetened Strawberry Jam Recipe

My First Time Making Jam

I was twelve when I first helped my grandma make jam. I remember the sticky counter. I remember the sweet smell. I thought it was magic, turning fruit into something you could keep.

I still laugh at that. Now I know it’s not magic. It’s just love and a little bit of honey. It matters because it connects us to the past. It’s a way to hold onto a sweet memory.

Why We Use Honey

This jam is sweetened with honey, not sugar. I like the gentle taste it gives. It feels like the flavor of the strawberries can really shine.

Doesn’t that smell amazing? The honey and berries cooking together is pure comfort. It makes the whole house feel warm and happy. What is your favorite way to use honey? Do you put it in tea or on toast?

The Stirring Part

You have to stir the jam for a long time. About thirty minutes. It is a quiet, slow job. It gives you time to think.

I like to think about who will eat this jam. Maybe my neighbor, or my grandson. This slow work matters. It teaches us patience. Good things take time.

A Fun Fact About Jars

Getting the jars ready is very important. You have to make sure they are very clean. We simmer them in hot water first.

*Fun fact*: That little “pop” sound the jar lid makes? That is the best sound. It means your jam is sealed tight and safe. It is a tiny sound of success. Did you know a jar can be used again and again? What do you keep in your old jars?

The Best Part

The very best part is the waiting. You let the jars sit for a whole day. You cannot touch them. It is a test of patience.

But then you get to check the seal. You press the lid. If it doesn’t pop, you did it. You made jam. What is the first thing you would spread your homemade jam on? A warm biscuit? A piece of soft bread?

Ingredients:

Ingredient	Amount	Notes
Pureed strawberries	1/2 gallon
Honey	2 cups
Pectin	1/3 cup
Lemon juice	1 lemon	Juiced

My Honey-Sweetened Strawberry Jam

Hello, my dear! Come sit with me. Today we are making strawberry jam. This recipe is sweetened with honey from my neighbor’s bees. It makes the kitchen smell like a summer morning. I love the sound of the jars popping as they seal. It’s a happy little sound.

Let’s get our hands busy. This is a simple recipe, but it needs your attention. I’ll walk you through it step-by-step. We have plenty of time. I remember teaching my grandson this very same recipe. He got more jam on his nose than in the jar. I still laugh at that.

1. First, rinse your strawberries. Then cut off the green tops. You want just the red berry. I like to use the ripest ones I can find. They are the sweetest.
2. Now, let’s blend them. Put all the berries in your blender. Blend until it is completely smooth. This puree is so pretty and pink. Doesn’t that smell amazing?
3. Pour the strawberry puree into a big pot. A large saucepan works perfectly. Make sure the pot is big enough. The jam will bubble up as it cooks.
4. Add the honey, pectin, and lemon juice to the pot. The pectin helps it get thick. The lemon adds a nice little zing. Stir it all together.
5. Turn the heat to medium. Bring the mixture to a gentle simmer. You will see small bubbles all over the top. Don’t let it boil too hard.
6. Now, you must stir. Stir constantly for about 30 minutes. Keep the lid off the pot. The jam will slowly get thicker. (My hard-learned tip: Use a long spoon. This keeps your hand safe from hot splashes!)
7. While the jam cooks, we clean the jars. You need to sterilize them. This just means making them super clean and hot. It keeps our jam safe to eat later.
8. Place the clean jars in a deep pot. Fill the pot with cool water. The water should cover the jars by about three inches. Put the lid on the pot.
9. Place the pot over medium heat. Let the water get hot until it simmers. Do not let it boil. We just want a nice, steady simmer.
10. Wash the lids and bands. Use hot, soapy water. Rinse them well with hot water. Then dry them with a clean towel.
11. Carefully take the hot jars out of the water. Pour the water out of the jars and back into the pot. Place the empty, hot jars on your counter.
12. Your jam should be thick now. Ladle it into the hot jars. Leave a little space at the top, about a quarter-inch. This is called headspace.
13. Take a rubber spatula. Slide it down the inside of each jar. This gets rid of any hidden air bubbles. I always give it a few gentle pokes.
14. Wipe the rim of each jar with a damp cloth. Make sure it is perfectly clean. Any stickiness can stop the lid from sealing.
15. Place a lid on each jar. Then screw a band on top. Don’t screw it too tightly. Just make it “fingertip tight.”
16. Now we process the jars. Put them back into the pot of boiling water. Make sure the water covers them. Boil for 10 minutes with the lid on.
17. After 10 minutes, take the lid off the pot. Wait five more minutes. Then, carefully lift the jars out. Place them on a towel on the counter.
18. Let the jars sit for a full day. Do not move them for 24 hours. This is the hardest part! You will hear little pops as they seal.
19. Finally, check the seals. Press down on the middle of each lid. If it doesn’t pop back, it’s sealed! What’s your favorite thing to put jam on? Share below!

Cook Time: 30–40 minutes
Total Time: About 1 hour 30 minutes
Yield: About 4 cups
Category: Condiment, Preserves

Three Fun Twists on Strawberry Jam

Once you know the basics, you can get creative. I love adding little surprises to my jam. It makes each batch a new adventure. Here are a few of my favorite ideas.

• Rosy Strawberry Jam: Add a handful of fresh raspberries when you blend. It makes the color so deep and rich. The flavor is simply wonderful.
• Vanilla Bean Dream: Scrape the seeds from one vanilla bean into the pot. Stir it in with the honey. It smells like a fancy bakery.
• Lemon Zest Zing: Add the grated zest of one lemon. Do this right before you start cooking. It gives the jam a bright, sunny flavor.

Which one would you try first? Comment below!

Serving Your Homemade Jam

Of course, jam is perfect on toast. But don’t stop there! It is wonderful swirled into plain yogurt. I also love it on top of a warm biscuit. A little pat of butter makes it even better.

For a special treat, use it as a cake filling. It is lovely between layers of vanilla cake. You could even warm it up and pour it over ice cream. So many choices!

What should we drink with our jammy treats? A cold glass of milk is always a good friend. For the grown-ups, a cup of sweet iced tea is just right. It balances the sweetness so well. Which would you choose tonight?

Keeping Your Jam Cozy and Safe

Let’s talk about storing your beautiful jam. For the fridge, it will last about three weeks. You can also freeze it for up to a year. Use a freezer-safe container and leave some space at the top.

I remember my first batch of jam. I didn’t leave headspace in the freezer jar. The lid popped right off! Making a big batch saves you time later. This means you can enjoy summer strawberries all winter long.

It is a wonderful feeling to see your own food on the shelf. It fills you with pride and joy. Have you ever tried storing it this way? Share below!

Jam-Making Hiccups and How to Fix Them

Sometimes jam does not set right. If it is too runny, just cook it a bit longer. If it is too thick, stir in a little water or lemon juice.

Another common issue is jars that do not seal. Always check the rim for sticky jam. I once lost a jar because I did not wipe the rim clean. Getting a good seal keeps your jam safe to eat for a long time.

Fixing small problems builds your confidence in the kitchen. It also makes your food taste exactly how you want it. Which of these problems have you run into before?

Your Jam Questions, Answered

Q: Is this jam gluten-free?
A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make it ahead?
A: Absolutely! It is perfect for making on a weekend.

Q: What can I use instead of honey?
A: You can use maple syrup. The flavor will be a little different.

Q: Can I double the recipe?
A: Yes, just use a very large pot for cooking.

Q: Is the lemon juice important?
A: It helps the jam set and adds a nice little zing. Which tip will you try first?

Share a Spoonful of Sunshine

I hope you love making this jam. It is a little taste of summer sunshine. I would love to see your beautiful creations.

A fun fact: Strawberries are the only fruit with seeds on the outside! Have you tried this recipe? Tag us on Pinterest!

Your stories and photos make my heart smile. Thank you for spending this time with me in my kitchen.

Happy cooking!
—Elowen Thorn.