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White bowl with whole hulled strawberries with honey drizzeled over and pooling around the fruit. Wooden honey spooon on side of bowl. Bowl surrounded by a few loose strawberries on wooden table.

Honey Strawberry Jam Recipe

The meltingly delicious combiantion of strawberries and honey in a jam - dream come true stuff!
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Calories 742 kcal

Equipment

  • Chopping board and knife
  • Grater
  • Preserving pan
  • Long-handled spoon for stirring
  • Potato masher
  • Ladle
  • Funnel
  • Clean, sterilised glass jars with fitting lids
  • Labels and pen
  • Optional: Food processor

Ingredients
  

  • 340 g strawberries, fresh or frozen
  • 1 medium cooking apple (e.g. granny smith)
  • 2 tbsp lemon juice
  • 175 g honey

Instructions
 

  • Wash and hull the fresh strawberries before you add them to the saucepan. If you are using frozen fruit, add it to the saucepan and allow it to thaw before proceeding with cooking.
  • Wash the apple and cut them remove the core. You can keep the skin on for maximum pectin contribution, or not if you prefer. Grate the apple, or finely chop them in your food processor.
  • Add the grated apple, with its juices, and the lemon juice and stir through the strawberries. Bring it all to a boil.
  • Then reduce the heat and allow the mixture to simmer for 15 minutes to allow the strawberries to soften.
  • Use the potato masher to break down the fruit to release its juices - you can do as much or as little of this as you choose. I like to have some larger strawberry pieces for texture and enjoyment.
  • Next, remove the saucepan from heat and carefully add the honey, stirring until it is completely dissolved and incorporated into the mixture.
  • Return the saucepan to the heat and simmer again for another 30-40 minutes, making sure to stir now and then to prevent scorching. The jam will thicken the longer it cooks, but will not be as thick as jams made with sugar and/or pectin. It will also thicken some more as it cools.
  • Ladle the mixture into clean, sterilised jars, add the lid, and let cool to room temperature.
  • Label with name and date.
    Refrigerate or store in the freezer immediately after cooling. If you choose to keep it in the fridge try and leave the jam there for at least 24 hours before enjoying it.
  • **This type of preserve can be made with any type of berry, so feel free to experiment with different ones. 

Notes

TIPS for making this strawberry jam

1. Select ripe, fragrant strawberries and make sure to remove the green stems before preparing them for the jam-making process. Discard any bruised or blemished fruits.
2. Simmer all ingredients together over low heat until they reach desired thickness – stirring often to prevent sticking and burning on the bottom of the pan.
3. The jam will have a softer set than that of traditional jams, due to the absence of sugar. It will still be enjoyable! If you would prefer it to be thicker, then consider adding more lemon juice, commercial fruit pectin, chia seeds or your preference for thickener e.g. corn flour.
4. This jam will need to be stored in the fridge or freezer. The honey will not give it the shelf-life of other sugar-based jams. You could process it in a water bath or pressure canner if storing it in the cupboard is essential to you.
 

Customising this strawberry jam

  • Add the orange or lemon zest to this jam for a hint of citrus that can pair perfectly with the strawberries. This will create an extra layer of flavour and help to balance out the sweetness by adding a fresh bright note.
  • Consider adding freshly grated ginger for a hint of spice and warmth. Or, jazz up the taste with some freshly ground cardamom.
  • Mix in fresh basil or mint leaves for an added herbal flavour. Similarly, infuse it with fresh rosemary for a woodsy depth of flavour.
  • Stir in chopped crystallized ginger for flavour and texture.
  • Add more honey if you want it to be sweeter.

Ways that you may consider enjoying this jam

1. Spread it on toast or a bagel for a sweet breakfast treat.
2. Use it as an ice cream topping to make your own sundae creation.
3. Make homemade peanut butter and honey strawberry jam sandwiches.
4. Drizzle it over cheesecake for a fruity, sweet flavour profile.
5. Bake it in cookies, cakes or brownies for added sweetness or serve it with scones for a decadent afternoon tea!
6. Add to water, still or sparkling, tonic or a part of a cocktail for a drink that sings of summer.
 

Nutrition

Calories: 742kcalCarbohydrates: 198gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 13mgPotassium: 837mgFiber: 12gSugar: 180gVitamin A: 141IUVitamin C: 221mgCalcium: 78mgIron: 2mg
Nutritional Disclaimer

All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.

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