I think that most things you make from scratch are going to taste better than store-bought. And then there are the foods that, if you make from scratch they are 1000 times better than store-bought. Strawberry Jam is one of those things. If you make it at home, it is PHENOMENAL. Store-bought jam almost has no taste to it compared to this. Add some home-grown strawberries, and it’ll be a million times better.

This recipe does use store-bought strawberries. The recipe is done by weight. So that makes things a little easier.

Ingredients

• 4 pounds Cut Strawberries
• 1/2 cup Honey
• 1 cup Brown Sugar
• 1/2 cup Powdered Sugar

Instructions

1. Wash and cut your strawberries. (Large strawberries can be cut in fourths. Medium and small in halves.)
2. Place your pot on the stovetop and turn the heat to 5-6 out of 10.
3. Add all of your ingredients to the pot and stir.
4. Cook this mixture for 45 minutes in total. – In the beginning, stir every 5 minutes. Once 15 minutes has passed, you can stir every 7-10 minutes. PLEASE remove the lid once the mixture gets to a boil!
5. Remove from heat and allow to stand as you prepare your jars and lids.
6. Preheat your oven to 170 degrees Fahrenheit.
7. Place your lids in a bowl with boiling water for 3-5 minutes.
8. Wash your jars with soap and baking soda. Then place them in the oven for 10-15 minutes.
9. Place a large pot onto your stovetop and fill it with about half a gallon of water. Turn the temperature to high.
10. Fill each jar, leaving about an inch of space at the top. Wipe down the rim of each jar. (Some use vinegar on the towel.) Then place the lid and tighten until about fingertip-tight.
11. Place each jar into the pot of water. Make sure that the water covers each jar by about 1 inch over the jar height.
12. Once the water gets to a boil, allow that to go for 10 minutes for a half-pint jar, and 15 minutes for a pint-sized jar.
13. Turn off the heat; allow it to stand and cool until it’s comfortable to grab the jars with your canning tongs. (I recommend using a silicone baking glove of some sort to protect from any heat as well.)
14. Allow to sit for 12 hours, then enjoy!

Strawberry Jam

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Servings: 5 Half Pints

Course: Canning, Preserves

Cuisine: Slavic

Ingredients Method

Ingredients

  

• 4 lbs Cut Strawberries
• 1/2 cup Honey
• 1 cup Brown Sugar
• 1/2 cup Powdered Sugar

Method

 

1. Wash and cut your strawberries. (Large strawberries can be cut in fourths. Medium and small in halves.)
2. Place your pot on the stovetop and turn the heat to 5-6 out of 10.
3. Add all of your ingredients to the pot and stir.
4. Cook this mixture for 45 minutes in total. – In the beginning, stir every 5 minutes. Once 15 minutes has passed, you can stir every 7-10 minutes. PLEASE remove the lid once the mixture gets to a boil!
5. Remove from heat and allow to stand as you prepare your jars and lids.
6. Preheat your oven to 170 degrees Fahrenheit.
7. Boil some water separately for the lids.
8. Place your lids in a bowl with boiling water for 3-5 minutes.
9. Wash your jars with soap and baking soda. Then place them in the oven for 10-15 minutes.
10. Place a large pot onto your stovetop and fill it with about half a gallon of water. Turn the temperature to high.
11. Fill each jar, leaving about an inch of space at the top. Wipe down the rim of each jar. (Some use vinegar on the towel.) Then place the lid and tighten until about fingertip-tight.
12. Place each jar into the pot of water. Make sure that the water covers each jar by about 1 inch over the jar height.
13. Once the water gets to a boil, allow that to go for 10 minutes for a half-pint jar, and 15 minutes for a pint-sized jar.
14. Turn off the heat; allow it to stand and cool until it's comfortable to grab the jars with your canning tongs.
15. Allow to sit for 12 hours, then enjoy! Should last up to 18 months or so.

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