I am making the best of the abundance of strawberries this time of year – and they are not even in season yet ( I couldn’t wait til spring and summer – I’ve missed peaches, mangoes and lychees the most! ). Yesterday I grabbed some more fresh and juicy strawberries, and set aside one half for strawberry jam. Funny because I’ve never been a fan of any fruit jam. A while ago I did find a store-bought strawberry jam I could stomach – however it’s awfully sweet and it comes to no surprise that it is loaded with sugar and flavoring. So much for a “fruit” jam, it is more harmful than healthy!
I like the idea of homemade jam, of having full control of what goes into the jam and how much sweetener to incorporate into it. This is my first take on jam, and I’m very happy with how it turned out. It is not only simple and easy to make, but also contains only natural ingredients – no artificial chemicals whatsoever. It is healthier and tastes three times better than store-bought jam.
I don’t bother with proper canning method, because I don’t have the proper tools. For now, I don’t mind making small batches and keep a fresh jar in the fridge that we could finish in a short period of time. Oh yes, I see more homemade jam in the future!
Homemade Strawberry Honey Jam
1 1/2 cups strawberries, chopped
1/2 cup honey
1 lemon, zested and juiced
1. Combine all ingredients in a saucepan, roughly mash the strawberries.
2. Cook over medium heat, bring to a slow boil for about 30-60 minutes until thick and glossy, and has a gel-like consistency.
3. Transfer to a sterilized jar and keep refrigerated.