Strawberry Jam

Strawberry Jam


  • 1 ½ or 2 Friedensfeld Strawberries, washed and stemmed
  • 1 package (2 oz.) Low-sugar pectin (such as SlimSet)
  • 3 cups Friedensfeld Honey


  1. In a large saucepan, gently mash berries. Add pectin to mashed berries. Bring to a vigorous boil, stirring frequently; boil for 1 minute. Remove from heat. Stir in honey. Quickly and carefully ladle jam into 3 hot sterilized pint jars, filling to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 10 minutes. Remove jars carefully and cool on a wire rack.


If honey becomes cloudy or difficult to pour, part of the natural process of crystallization, heating it gently will return it to its smooth, liquid state. Simply place the honey container in a warm water bath, stirring occasionally, until the crystals dissolve.

*Courtesy of Beemaid