By Marisa McClellan, Food in Jars
Makes 1 pint
1 quart strawberries
2 Tbsp granulated sugar
1/2 cup honey
1/2 lemon, juiced
Wash strawberries, remove hulls and chop into small pieces. Place berries in a small bowl and add sugar. Stir to coat and let strawberries sit for at least an hour*, until juices begin to run.
When ready to make jam, pour strawberries and their juice into a 12-inch non-reactive skillet. Add honey and stir to combine. Set the heat to medium-high and cook for 8-10 minutes, stirring regularly.
As it cooks, you can use a potato masher to help break down the berries further.
You know a skillet jam is done when you can pull the spatula through it and jam doesn’t immediately rush in to fill the empty space. When you stir it, the jam should burble and simmer feverishly.
When jam is done cooking, remove pan from heat. If you wish to can this jam for shelf stability, divide between two prepared half pint jars and process for 10 minutes. If you plan on eating it immediately, a single pint jar for the refrigerator is just fine too.
Stored in the fridge, this jam will keep approximately 2 weeks. Processed and sealed jars will keep up to 1 year.
*If you’d prefer, chopped and sugared strawberries can be placed in a covered container and refrigerated for up to 24 hours before being cooked into jam.