Homemade strawberry jam, sweetened with honey, is one of our favorite ways to enjoy those sweet summer strawberries all year long. It’s the ultimate way to top freshly baked bread or biscuits.
Some days I designate as food prep days. I’m not a huge food prepper. Rather, I’m more of an open-my-fridge-and-see-what-we-have-to-work-with kind of gal.
On this particular day, I had a long list of things I wanted to accomplish: make a batch of sauerkraut, sourdough English muffins, no-knead sourdough bread, yogurt, and lastly, I had to take some new pictures of sourdough cinnamon raisin bread.
Then I noticed a farm down the road was open for you-pick strawberries – which is much earlier in the season than usual – and I added ‘make strawberry jam’ to the list.
It was not part of the plan at the beginning of the day, but it was such a treat for everyone to take a break after homeschool to pick (and eat) some strawberries.
Strawberries really are one of the best parts of summer; they’re picked at the peak of freshness, bursting with the literal taste of summer. Strawberry jam captures the taste of summer for your enjoyment all year, which really is kind of magical.
This recipe is so easy, and a great one to start with if you are new to canning. It’s such an easy jam made with four simple ingredients.
Tips For Canning Strawberry Jam:
- Cleanliness is very important. Make sure your jars are sterilized and cleaned, and lids and rings are washed with hot soapy water.
- For water bath canning, you just need a large pot with a lid. Nothing special.
- When making strawberry jam, I find it easiest to just puree the strawberries in the blender. You could also use a potato masher and try to get it as smooth as possible.
- Since strawberries are a low acid fruit, you will need to add lemon juice to the mixture.
- With canning anything, you will want to make sure there is at least 1/4 inch head space (space between the jam and the top of each jar).
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Canning Tools you will need:
Jars, lids, and rings
Large pot – for water bath canning you just need a large pot with a lid
Funnel – (optional) can make it easier and less messy
Homemade Jam FAQ
Can I use honey for canning?
Honey can be safely used when making homemade jam. When using honey in place of sugar in jams, you will want to use 7/8 cup of honey for every 1 cup of sugar in a recipe, according to Pick Your Own. This is because honey is sweeter than sugar.
When making canned syrups, you can substitute up to 50% of the sugar with honey.
What makes jam set?
Pectin is a thickener that reacts with the sugars and acid in recipes to thicken, help reduce the cooking time, and preserve a fresher flavor. Since strawberries are naturally low in natural pectin, adding pectin during cooking is a must to ensure the jam thickens and gels. Without it, you would be left with a runny sauce rather than a thickened spread.
Do you have to water bath strawberry jam?
Water bath canning is the easiest way to make jam shelf stable and long lasting (up to two years). If you are intimidated by canning, this is a great recipe to start. If you want to avoid canning altogether, you can either refrigerate or store in the freezer (thaw before using).
How long does homemade jam last?
Properly canned homemade jam, stored at a temperature between 50-70 degrees, is best used within a year. Refrigerated jam, up to one month in the refrigerator. Freezer jam, up to a year. (Source)
Why do you put lemon juice in strawberry jam?
Not only does it add a bright flavor, but it also adds crucial acidity needed in recipes made with fruit that is low in acid. To make homemade jam safe for water bath canning, an acid – in this case, lemon juice – must be added.
How To Make Strawberry Jam Sweetened With Honey
Rinse strawberries and trim off greens.
Blend in a blender until smooth.
Pour puréed strawberries into a large saucepan or pot.
Add honey, pectin, and lemon juice. Bring to a simmer. Stir constantly with the lid off, until thickened. About 30 minutes.
While this is cooking, make sure your jars are clean and sterilized. Place clean jars into a large deep pot and fill with cool water until the water is covering the jars about 3 inches. Cover the pot and place over medium heat until the water is simmering. Make sure not to boil.
Wash lids and bands in hot soapy water. Rinse with hot water and dry. Carefully take the jars out of simmering water, pour the water out of the jars and back into the pot. Place on the counter. You can also just leave the jars in the pot until you are ready and fill one jar at a time.
Ladle the strawberry jam into the clean, sterilized jars leaving about 1/4 inch headspace. Slide a rubber spatula down the inside of the jars a few times to make sure to remove any air bubbles.
Wipe jar rim and threads down with a damp clean cloth. This will help ensure a tight seal.
Add lids and rings and process in a water bath canner for 10 minutes over high heat (it should be a rolling boil before starting the timer). There should be at least 1 inch of water above the jars. Higher altitudes will have to adjust time.
Remove the canner lid, wait 5 minutes, then remove jars from the canner.
Place on the counter to cool for 24 hours without disturbing them. The lids will seal as they cool. Check that the jars are sealed by pressing on the middles. If they don’t give or pop at all, they are sealed. Store all unsealed jars in the fridge.
Find More Delicious Ways To Preserve The Harvest:
- How To Make Fermented Fruit
- Fermented Carrots Recipe
- How to Make Raw Milk Butter
- Lacto Fermented Salsa Recipe
- Homemade Fermented Pickles
- Homemade Sour Cream
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
- Half gallon pureed strawberries
- 2 cups honey
- 1/3 cup pectin
- 1 lemon juiced
- Rinse strawberries and trim off greens.
- Blend in a blender until smooth.
- Pour into a large saucepan or pot, add honey, pectin, and lemon juice. Bring to a simmer. Stir constantly with the lid off, until thickened. About 30 minutes.
- While this is cooking, make sure your jars are clean and sterilized.
- Place clean jars into a large deep pot and fill with cool water until the water is covering the jars about 3 inches.
- Cover the pot and place over medium heat until the water is simmering. Make sure not to boil.
- Wash lids and bands in hot soapy water. Rinse with hot water and dry.
- Carefully take out the jars of simmering water, pour the water out of the jars and back into the pot. Place jars on the counter.
- Ladle the strawberry jam into the clean, sterilized jars leaving about 1/4 inch headspace.
- Slide a rubber spatula down the inside of the jars a few times to make sure to remove any air bubbles.
- Wipe jar rim and threads down with a damp clean cloth.
- Add lids and rings and process in a water bath canner for 10 minutes over high heat (it should be a rolling bowl before starting the timer).
- Remove the canner lid, wait 5 minutes, then remove jars from the canner.
- Place on the counter to cool for 24 hours without disturbing them.
- Check that the jars are sealed by pressing on the middles.
There should be at least 1 inch of water above the jars during processing.
Higher altitudes will have to adjust and add processing time.
You can tell if the jars have sealed if they don’t give or pop at all. Store all unsealed jars in the fridge.