STRAWBERRY HONEY JAM
Homemade strawberry jam made without white sugar or pectin. Only 4 natural ingredients required!
Provided by oldworldgardenfarms
Categories Sauces Dressing Jams Misc.
Number Of Ingredients 4
Steps:
- 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.
- Pour the lemon juice and honey in the stock 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.
- Simmer for approximately 15 minutes until the strawberries become soft. Using a potato masher, mash the strawberries so there are no recognizable, whole sections. If you have an immersion blender, you can use this instead.
- Simmer for another 45-60 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).
Nutrition Facts : Calories 517 calories, Carbohydrate 136 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 8 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 grams, Sodium 10 milligrams sodium, Sugar 125 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
STRAWBERRY HONEY JAM
Categories Fruit
Number Of Ingredients 5
Steps:
- Recipe: 1. Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot 2. 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. 3. Juice a lemon until you get 1 1/2 tablespoons of juice and poor into the stock pot. 4. Pour the honey into the pot and stir. 5. 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. If you have an immersion blender, you can use this instead. 7. 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). 8. Strawberry Honey Jam can either be placed in freezer safe jars, or canned using a water bath for 10 minutes. 9. Enjoy!
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- 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.
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