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Honey Sweetened Strawberry Vanilla Jam

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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.

Two jars of strawberry jam on a table with fresh strawberries, a honey dipper, and cloth napkin with text overlay.

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.

Two jars of strawberry jam on a table with fresh strawberries, a honey dipper, and cloth napkin

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.

Yield: 6 Half Pints

Honey Sweetened Strawberry Vanilla Jam

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.

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).

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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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Learn more about making jam and get more recipes in my Fiercely DIY Guide to Jams, Jellies, and Fruit Butters.

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Verla

Sunday 8th of April 2018

This makes we want to make strawberry jam this year.

Jakki

Sunday 9th of July 2017

How many pints does this recipe make?

Homespun Seasonal Living

Monday 10th of July 2017

About 6.

Ceomi

Sunday 1st of May 2016

Where do you buy the pomonas calcium powder? I've checked Amazon and vitacost and cannot find it...

Homespun Seasonal Living

Monday 2nd of May 2016

You buy the entire box of Pomona's Pectin and it has everything you need in it. Here's an amazon affiliate link to the product: http://amzn.to/1rN5JvJ

Laura

Tuesday 26th of January 2016

Could you please tell me if this consistency is really jelly-like. I don't like when it tastes pectiney, if that makes sense.

Homespun Seasonal Living

Tuesday 26th of January 2016

I don't think it tastes like pectin which is another reason that I really like pomona's pectin. This is a jam, however; and not a jelly, it's not going to hold its shape as if it's molded. It's not set up like a jelly and there are chunks of fruit. Does that help?

Fran Egeland

Wednesday 9th of December 2015

I would like to try this recipe for strawberry jam but wondered if i could use regular powdered pectin but did not know how much. I am afraid to ruin it and waste the berries. Do y ou know how much regular pectin to use? Thanks so very much, fran

Homespun Seasonal Living

Wednesday 9th of December 2015

Fran, I'm sorry I didn't test it with regular pectin and I don't even know how to make the conversion. Regular pectin doesn't always set well with honey or low amounts of sugar which is why I used the Pomona's. I'm sorry I can't be of more help.

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