So you want to know how to make jam without white sugar and pectin? The answer is: with just four natural ingredients.
Strawberry Honey Jam
To get started, you’ll need six pounds of fresh strawberries. Naturally, whenever possible, choose strawberries that have been freshly picked. Those strawberries are not only fresh from the strawberry patch, but they are also more sweeter than those purchased in the supermarket.
Not everyone can buy or pick strawberries, though.
Because of this, the following recipe has been adapted to use store-bought strawberries. If you use fresh or exceptionally sweet strawberries, you can reduce the honey to 1 1/2 – 2 cups.
You can begin preparing Strawberry Honey Jam by slicing the strawberries into quarters or halves if they are large enough.
After that, transfer the ingredients to a large stockpot. Core your apples now. However, don’t take them off of their shells! You can thicken your jam by using the peel, which contains pectin. Then, using a stand mixer or a food processor, grate your apples and add them to the pot.
Cooking Instructions
Add the honey and lemon juice to the strawberry jam, and bring it to a boil. Simmer the mixture for a few minutes before serving.
After around 15 minutes, mash the strawberry mixture with a potato masher. Simmer for another 45 to 60 minutes, or until the sauce has thickened.
You should keep in mind that this strawberry honey jam will not be as thick as traditional jam which uses boxes of pectin and refined white sugar. However, when it cools, it will thicken even more.
When the jam has reached the required thickness, either let it cool completely before transferring it to freezer jars. Use sterilized half-pint or pint jars and process for 10 minutes in a water bath canner.
Honey can contain botulinum spores, which can induce botulism in children who have been exposed to it within the past year. They will not be harmed by canning in a water bath. To be on the safe side, this jam should not be consumed by children under the age of one.
Enjoy!
