Honey sweetened strawberry jam recipe.

Hello, friends. 

Below is a repost from berry-seasons gone by.




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We make our jam with honey, and not much of it. We don't eat a ton
of sweets around here so no one seems to mind if our jam is more fruity
than dessert-y.

While apples, pears, and citrus are in a different jamming category,
feel free to improvise the recipe below with whatever berries you have
on hand. The batch below included some rhubarb mixed in with the

For thickening without much sugar, we use natural pectin from the coop called Pomona's. It is a two-part process with a calcium water component and a pectin component. When combined they thicken the jam. So cool.

Pamona's is the only way I have found to successfully make a thick,
low-sugar jam. We tried making our own pectin last year out of apples
but made more of a sauce than a jam. A worthwhile experiment that I may
try again some day, but for now I'm happy with the store-bought
version and crazy thick jam.

Honey-sweetened jam recipe. {Clean.}

Honey Sweetened Strawberry Jam (or Any Berry Jam)

4 C berries (ripe, stemmed, and mashed)

1/3 – 1 C honey (we used 1/2 since we added rhubarb)

1/4 tsp stevia (optional)

1/4 package of Pamona's pectin

Wash, stem, and mash berries with a potato
masher. Proceed according to the pectin instructions, adding the
calcium water to the fruit mash and the pectin to the honey. Cook for
two minutes. Fill sterilized jars, cap, and hot water bath can for 5

Honey-sweetened jam recipe. {Clean.}

6 thoughts on “Honey sweetened strawberry jam recipe.

  1. Megan says:

    Hi Rachel – I make jam with berries and honey but freeze (for two reasons – we eat it pretty fast so it doesn’t seem worth it to can and I haven’t found a tested canning recipe that uses honey). Has this one been tested for safety for canning? I know some folks don’t stick to food preservation ‘ rules’ but I am not one of them 🙂 thanks!

  2. Megan says:

    Cool thanks. I am actually usually doing a no sugar (honey) no pectin (apple scraps) recipe but maybe I will get some Pomona’s. thanks again for the recipe and the reply!

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