Perfect Strawberry Jam Recipe

By
Lucy Baker
Lucy Baker
Lucy Baker is a food writer, publisher, and author of two cookbooks: The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. In addition to her columns on Serious Eats, she has written for The Journal News, Westchester Magazine, and her blog, Turnip the Oven.
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Updated Sep. 17, 2020
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Lucy Baker

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.

Recipe Facts

Active: 45 mins
Total: 75 mins
Makes: 5 jars

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Ingredients

  • 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

Directions

  1. Whisk the sugar and pectin a medium bowl and set aside.

  2. 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.

  3. 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.

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