Delicious Sweet Strawberry Jam with a nice light subtle aftertaste with the help of Honey. Strawberries and Honey go really well together. Jams are something I experiment with once in a while. Below is my go-to recipe for creating Strawberry Jam.
For some reason, this is the best Jam I have ever tasted. It’s just so nice and pleasant. I love it on Buttered Toast. Store-Bought doesn’t even compare.
I rely heavily on the sugar to mix with any excess water/juice to thicken, with the help of pectin in small amounts to offer that jammy texture. I don’t use very much, 1 % of the weight of strawberries in total. Strawberries are not very high in pectin, which is why lemon is often called for, besides lowering the PH.
The most basic of Jams is Fruit & Sugar boiled down to create a gelatinous spread. In this recipe, 55 % by weight is sugar, and then we increase by 13 % but with another form of sugar (Honey). The Honey offers a way to increase the sugar closer to 70 % but in another form that pairs well with Strawberries. It offers such a beautiful taste that lingers around after the initial strawberry flavor dissolves.
Strawberries
I pick up about 2 lbs of Strawberries, plus some extra for munching. Wash & Remove the stems from the Strawberries and weigh to 2 lbs / 908 g and place into a food processor and Pulse until I get the Chunkiness I am looking for.
Honey
The Honey we get is from a local farm and is Raw, Unpasteurized Honey. This is weighed and set aside along with the Lemon Juice and Pectin.
Cooking
Just keep in mind that when the jam is cooled it will be slightly thicker than when it is hot. This takes about 15–20 minutes.
When you lift the Jam up and plop it back into the pan, is it runny? If so, cook longer, else If it runs slow you’re probably good. If you stick to around 15–20 minutes of cook time, bringing to a boil over medium heat. You’ll fair out okay.
If, on the other hand, you are looking for consistent results. Use a Candy Thermometer when it hits 220 F remove it from the heat.
Equipment
- Digital Scale
- Blender or Food Processor
Ingredients
- 908 g Strawberries stemmed – 2 lbs
- 499 g Sugar - 55 %
- 118 g Raw Honey - 13 %
- 45 g Lemon - 5 %
- 9 g Pectin - 1 %
Instructions
- In a blender or food processor puree the strawberries until the size you want. Chunky, In between or smooth.
- In a large saucepan, combine the strawberries, and weighed out Ingredients. Mix Well.
- Bring to a boil over medium heat, stirring frequently while scraping the sides and bottom of the saucepan.
- Skim the scum off carefully while cooking. This stuff can burn you pretty bad if it comes into contact
- Let simmer over medium heat for about 15-20 minutes, or until a candy thermometer reads 220 F or the jam passes the Plate Test. Mix once in a while to prevent burning the bottom.
- Pour into airtight containers. Let cool, then refrigerate. The jam will keep for several weeks in the fridge or 6 months or longer in the freezer. You can also pour the jam into hot sterilized jars, then submerge the jars in boiling water for 10 minutes. This added step will ensure a long shelf life.