Honey Strawberry Jam

This is a great way to make the best use of a lot of berries during the peak season. The honey lends a unique flavor to the jam. Put the jam into small jars and you'll have Christmas gifts done in June! The jam can also be used in many other recipes.

Makes 6 - 7 small jars

Ingredients
6 cups chopped strawberries
1 1/2 boxes pectin
2 tbsp fresh lemon juice
1 1/2 cups honey


Preparation
See Canning 101

1. Wash and sterilize six small jelly jars.
2. Mash the berries. Add the pectin, place in a large saucepan, and bring to a rolling boil.
3. Stir and boil for 1 minute. Remove from the heat and add honey and lemon juice. Bring to
4. a boil again and continue to boil for 5 minutes, stirring continually.
5. Using oven mits, ladle the mixture into hot jars.
6. Put lids on jars and immerse in hot water bath for 8 minutes.
7. Place on a counter and allow to cool thoroughly.

Recipe courtesy of Laura C. Martin from her Green Market Baking Book [review]
United States