Why mess with strawberries when they make such a delicious jam all by themselves? I don’t need pepper or balsamic or rhubarb in my strawberries…… oh wait, I’d love to try out some of those recipes but strawberry jam is my husband’s favorite so I better make a batch of simple, but wonderful, strawberry jam!
How fun that my brother and his family were going to California for a vacation, they called from a Farmers’ Market on their way home and grabbed me a half flat of strawberries. I made a double batch of strawberry jam and we had 2 pints leftover to eat! Maybe when the local strawberries are ready I’ll try out a flavored recipe 
Strawberry jam made with honey!
{Recipe} Strawberry Jam
Yield – 6 tall jelly jars
8 cups mashed strawberries
1 cup honey
4 tsp pectin (I use Pomona’s Pectin because it takes less sweetener)
4 tsp calcium water (comes with the pectin)
Place mashed strawberries into a dutch oven, add calcium water and heat to a boil. Stir pectin into honey while you’re waiting for the berries to come to a boil, once the berries are at a boil add the honey. Cook for 2 minutes to dissolve the honey and bring back up to a boil. Ladle into sterile, hot canning jars. Put on lids & rings and process in a hot water bath for 15 minutes (for 5k’ elevation). Let cool and check seals.
Give a stir in winter & you've got a bite of summer!
Sounds good but what is calcium water and why do you use it? I need a sugar free recipe for strawberry jam. That is my husband’s favorite but he has to stay away from sugar.
Wanda, the calcium to make the calcium water comes with the pectin, thanks for pointing that out I updated the recipe. You can find that pectin at most health food stores or you can order it online. Here is their website if you want to learn more about it: http://www.pomonapectin.com/
We part ways here. I made shelf-stable strawberry jam once and will never do so again. Strawberry freezer jam is hands down the best way to taste the freshness of the fruit and enjoy the color year-round, but I understand you’re short on freezer space… maybe I’ll give you a pint of my own… but maybe not. That, raspberry, and chokecherry jelly are all I bother making any more!
Addie, the flavor stays perfect all year but the color of the strawberry bits do get dimmer than in the pic. I don’t mind the color thing if it tastes great!
I love using Pomona’s Pectin as well.
[...] of dehydrated strawberries, 4 jelly jars of strawberry-rhubarb-onion jam, 6 tall jelly jars of strawberry jam, 2 containers of frozen berries & plenty of belly fruit (ie. they went into my [...]