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Strawberry honey jam sitting on a wood cutting board with strawberries.

Strawberry Honey Jam

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Servings 2 cups
Total Time 1 hour

EQUITMENT

  • Knife
  • Pot stainless or Dutch oven
  • Mason Jars wide mouth for freezer storing

INGREDIENTS
  

  • 4 cups strawberries
  • 3/4 cup honey raw
  • juice of one lemon 1-2 tbsp

DIRECTIONS
 

  • Clean the strawberries, then hull and cut them in half.
  • Combine the strawberries, honey and lemon juice in the pot.
  • Bring to a boil over medium heat, then reduce to a gentle simmer. Stir occasionally to prevent sticking or burning
  • Simmer slowly until the mixture thickens, about 45–60 minutes. (The jam will continue to thicken as it cools.)
  • Cool slightly, then ladle into clean mason jars (a wide-mouth funnel makes this easier).
  • Store in the refrigerator for 1–2 weeks, or freeze for up to 6 months.
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