Strawberry Honey Jam

This strawberry honey jam brings out the flavor of the strawberries by adding just a touch of honey. This is a low-sugar jam alternative to the sugar filled strawberry jam recipes.

Strawberry season is upon us and my hands have been busy preserving! For me, strawberry season is the start of the preserving season. There is nothing more rewarding than pulling a jar of strawberry honey jam off the shelf in the dead of winter.

For years, I thought making jam was a super involved, difficult process that only my great grandmother would attempt. But, it only took one try and I was hooked. I couldn’t believe the difference in flavor over store bought. And, just like many other things, it was a lot easier and less intimidating than I thought.

Why make your own jam?

There are many reasons to consider making your own jam. The obvious reason is you know exactly what is going into that jam. It is a matter of 3 ingredients versus however many ingredients are in the store bought version.

Let’s talk about the store bought version for a moment. Where do there strawberries come from? And what kind of sugar do they use in their jam? And what other ingredients are lurking in the jam? How was it processed?

These are all good questions to ask. When I make strawberry honey jam at home, my strawberries come 10 minutes down the road and that is as local as I can get. (We are currently growing our own strawberries but not enough to store for the winter). And, with this recipe, I can choose a natural sweetener like honey and control the amount I put into the jam.

Making my own jam is a small sacrifice to provide good wholesome food for my family.

What equipment do you need to make your own jam?

• A stockpot, I use this one from Staub and I love it. This company is amazing. They have the best customer service and their products last a lifetime and can be handed down.

• Jars for storing the jam. I use a combination of weck jars and ball jars.

• A funnel for keeping messes to a minimum. This isn’t absolutely necessary but saves on getting jam in the jar instead of on the counter. I like these stainless steel funnels.

• Lids for sealing your jars. I use these lids from Harvest Guard for canning. They are made in the USA and are re-usable and I will never go back!

• Large pot for canning jars. I use this one for my hot water bath.

What if I don’t want to can my jam?

No problem, just throw a lid on it, like this one. And store it in the fridge for about a month.

Ingredients for Strawberry Honey Jam

Strawberries (of course!)

Honey (I recommend local honey, but if you can’t find any, this honey is a good alternative)

Pomona’s Universal Pectin

What is Pomona Pectin?

This post contains affiliate links, which means I make a small commission at no extra cost to you. Click here to read my full disclosure.

This is an alternative pectin to all those mysterious pectin boxes in the store. Pomona’s Universal Pectin contains no added sweeteners, no preservatives and no fillers. That is an automatic yes in my book! Their unique formula allows you to control the amount of sugar going into the jam. It is 100 percent pure citrus pectin!

Want to learn more? Check out their website here.

And bonus, it comes in the cutest package!

How to make Strawberry Honey Jam

First, wash and slice strawberries, removing the tops. They don’t need to be sliced super small because you are going to mash them up anyway.

Throw the sliced strawberries in the pot.

Now, let’s get to mashing those gorgeous strawberries!

Once the strawberries have been mashed, add the calcium water. Calcium powder comes in the box of Pomona’s Pectin. Following the instructions in the package, combine 1/2 cup of water with 1/2 tsp of white calcium powder. I typically mix mine in a jar and store the remainder in the fridge. This calcium water will last me through most of the canning season.

• 

• 

After mixing calcium water, add 2 tsp to the pot of mashed strawberries and stir to combine.

Now, with the pot on the stove, turn the heat up until it reaches a full rolling boil.

While you are waiting for it to boil, combine the honey and pectin. Measure 1/2 cup of honey with 2 tsp of pectin and stir until fully combined.

• 

• 

When the strawberries have reached a full boil, add the honey mixture and stir continuously for about 2 minutes. After this, wait for it to return to a full rolling boil. Once it reaches the full rolling boil, turn off the heat.

Your jam is now finished. You can spoon it into jars and store in the fridge or you can move to the canning stage. Remember to lick the spoon, pot and whatever else came in contact with the strawberries. We cannot let one drop of this goodness go to waste!

How to can Strawberry Honey Jam

Grab clean canning jars and lids and place them in a hot water bath until they are fully heated. Once hot, take the jars out carefully and begin spooning the hot jam into the hot jars. Leave 1/2″ headspace for Weck jars and 1/4″ headspace for Ball canning jars.

Next, wipe your lids clean from water. Also, wipe the rim of your jars clean. Now, lay the lids onto the jar and screw on the band. I use Harvest Guard Reusable Lids and the instructions are slightly different than the regular canning lids. If you are using regular canning lids, make sure the band is on tight.

Once the lids are on and your hot water bath is ready, gently place the jars in the pot. Make sure that the jars are covered with water. When the hot water bath has reached a boil, process jars for 10 minutes.

After the ten minutes are finished, lift the jars out of the canning bath and let rest on the counter. If you are using the standard canning lids you will hear a popping sound. That sound lets you know it is sealed. I typically leave mine on the counter for at least 8 hours. I do this to make sure all have sealed. At the end of the 8 hours I check each jar for a good seal before I store them in the pantry.

Congratulations, you made a delicious low sugar jam that can be enjoyed all winter long!