August and September are a great time to make jam. If you have a garden, your strawberries are ripe and ready to eat. Or you can go to a farmers market or even the grocery store.
I LOVE freezer jam! It tastes so yummy! And the jam will stay good in your freezer for a YEAR! Or you can store it in your fridge for a week.
There is one problem with jam and jelly, it has a LOT of sugar! We can justify it by saying we are eating fruit but there is so much sugar in it that the benefits of the fruit are gone.
There are many health benefits to eating honey so, why not sweeten your jam with honey and actually eat something that is healthy?
You can find some of the health benefits of honey here.
When you make jam or jelly you need to use pectin. Pectin is what makes it gel. [easyazon_link identifier=”B006K3SJKO” locale=”US” tag=”beewhole-20″]Pomona’s Universal Pectin[/easyazon_link] is great when you are using honey instead of sugar.
Before you start in a small clear jar with lid you want to take the packet of calcium powder that is in the pectin box and mix it with 1/2 cup water. Shake it well. This will stay good in your fridge for months. When you are ready to use it shake it well. You will be able to use this for several batches of jam.
You will want to use strawberries that are really ripe for more flavor. If your strawberries are really ripe you can mash them with a potato masher or fork. Or to make it easier stick them in the blender. You will want to remove the stem and leaves.
Make sure you use lemon juice as well. The lemon juice helps the berries maintain their color.
It is best to use raw, unfiltered honey. You want your honey to be as whole as possible.
You can find a great, easy homemade wheat bread recipe here.
Strawberry Freezer Jam with Honey
4 cups mashed strawberries
1/2 cup lemon juice
1/2 cup raw unfiltered honey
3 tsp Pomona’s Universal Pectin
5 tsp calcium water (comes with Pomona’s Universal Pectin)
- Mix packet white calcium powder with 1/2 cup water in a small, clear jar with lid. Shake well.
- In a large bowl place mashed strawberries, lemon juice, and honey. Stir well until honey is mixed well with the berries. In a small saucepan boil 3/4 cup water. Put water and pectin powder in blender. Vent lid and blend until powder is dissolved. Add hot pectin to fruit; stir until mixed well.
- Add calcium water one teaspoon at a time mixing thoroughly until it is thick and ready to set. Keep in mind it will continue to thicken as it cools.
- Place in freezer safe containers leaving 1/2 inch space at top. Place in freezer right away. Will stay good for one year. Or you can keep in fridge for up to one week.