Honey Sweetened Strawberry Vanilla Jam

This honey sweetened strawberry vanilla jam is at once full of warming flavor and bright sweet summer. It’s quick and easy making it an ideal spring and summer preservation project.

This batch makes just 6 half pints making it perfect for having jars on hand for your home as well as a jar or two to give away for gifts later.

Pectin

Strawberries are a low pectin fruit and will need help setting into a jam. Generally, recipes add tons of sugar to help fruit set but I wanted to avoid that here to let the strawberries shine, so I chose to add some Pomona’s Pectin to get the jam to set.

Alternatively, you could cook until the berries reach gel point – about 20 minutes or so. Choose what your time and energy level allows.

Naturally Sweetened

Strawberries tend to be sweet enough on their own. However, a touch of honey does add sweetness and the flavor compliments ripe berries so very well.

The result is a light sweet jam that isn’t overpowering with just sugar.

Floating Strawberries

Strawberries will sometimes float to the top of the jar as the jars cool.

This is completely normal and happens often in strawberry jam of any kind. Just give it a stir when you open the jar prior to spreading.

Want a jam that skips the floating berries? Try my Strawberry Maple Jam in which everything is pureed together.

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Yield: 6 Half Pints

Honey Sweetened Strawberry Vanilla Jam

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Make up a batch or several of this Honey Sweetened Strawberry Vanilla Jam to stock the pantry for winter and have tasty gifts on hand.

Prep Time 15 minutes

Cook Time 5 minutes

Canning Time 10 minutes

Total Time 30 minutes

Ingredients

• 4 Cups Mashed Strawberries
• 1 Vanilla bean, split in half & scraped (save only the inside scrapings)
• ½ Cup Honey
• 2 teaspoons Pomona's Pectin Calcium Water
• 2 teaspoons Pomona's Pectin Powder

Instructions

1. Have jars, lids, rings, and water bath canner ready.
2. In a bowl, combine the honey and pectin powder. Stir until thoroughly combined and set aside.
3. In a pot, mix together the strawberries, vanilla bean scrapings, and calcium water.
4. Bring to a boil over medium heat.
5. Pour in the honey and pectin powder mixture. Stir well and return to a boil. Boil for 1 minute.
6. Remove from heat and skim off any foam.
7. Pour into jars leaving 1/4" headspace. Process in a boiling water bath for 10 minutes (adjust for elevation).

Recommended Products

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• 
  Stainless Steel Multi-Use Canner with Temperature Indicator by VICTORIO VKP1130
• 
  Norpro Canning Essentials

Nutrition Information:

Yield:

96 Tablespoons

Serving Size:

1 Tablespoon
Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g

We try our best but cannot guarantee that nutrition information is 100% accurate.

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