Small Batch Honey Sweetened Strawberry Jam
- Yields: 1 Pint
1Wash 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.
2When 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.
3As it cooks, you can use a potato masher to help break down the berries further.
4You 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.
5When jam is done cooking, remove pan from heat. Quickly ladle into hot jars. Leave 1⁄4-inch headspace at the top. Use a clean damp cloth to wipe any spilled jam from rims and threads of jars. If you wish to can this jam for shelf stability, and process for 10 minutes. If you plan on eating it immediately, a single pint jar for the refrigerator is just fine too.
6Stored 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.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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