This twist on classic strawberry jam includes a hint of honey. For best results, farm stand strawberries are essential (do not attempt with supermarket strawberries!). If your jam separates in the hot water bath and all the fruit floats to the top (known as "fruit float"), don't worry—gently shake or roll the jars every 30 minutes or so as they cool to redistribute the strawberries.
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:makes 5 cups, or 5 half-pint jars
- Active time: 45 minutes
- Total time:1 hour 15 minutes
- 1 1/2 cups sugar
- 2 1/2 teaspoons Pomona's Universal Pectin
- 4 cups coarsely chopped strawberries (from about 2 farm stand quarts)
- 1 tablespoon freshly squeezed juice from 1 lemon
- 3 teaspoons calcium water (included in the Pomona's packet)
- 1/4 teaspoon unsalted butter
- 1 cup honey
Whisk the sugar and pectin a medium bowl and set aside.
Combine the strawberries, lemon juice, calcium water, and butter in a large, heavy-bottomed pot and bring to a boil over medium-high heat. Add the honey and the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
Remove pot from heat and skim any foam from surface of jam with cold metal spoon. Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.