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I hope this will be my first of several posts about how to “can” and preserve fresh foods when they are in season. I am a beginner canner myself, but have always been intrigued by and interested in the whole process. Below you'll also find a sugar-free strawberry jam recipe that you can make with just a handful of tools. (You don’t even need to use a canner!)
How to Can Jam Without a Canner: Sugar-Free Jam Recipe
So I recently took a “Canning Class” (led by Ashley Eller at Poplar Ridge Farm) and have also been reading through some other resources, including the Ball Blue Book Guide to Preserving. Prior to my class, I knew absolutely nothing about canning except that I thought it sounded confusing, complicated, and like something that would take an entire day to do (not true!). The recipe I'm sharing today is without pectin, (refined) sugar, or artificial sweeteners.
Featured Comment
I LOVE this jam. It’s really tasty, and the fact that it’s all natural is even better. I’ve never made jam before, so this made it super easy.
From one beginner to another, a few key points on how to can jams:
- In simple terms, canning food is cooking recipes (which most of us already know how to do) and then “processing” the results by putting them in sterilized canning jars and boiling or pressure “cooking” them for a designated amount of time. It really isn’t as complicated as I originally thought. :)
- It is important to use canning recipes from reliable sources. Especially as a beginner these are not recipes you want to modify or adapt in any way because each ingredient as well as both the length of time and temperature at which the jars are processed can be key components to ensuring food safety.
- You must use jars that are in fact suitable for “canning” with two-piece metal lids, which does not include old washed out Ragu spaghetti sauce jars. The most widely used brands of jars for canning are Ball and Kerr, and while the jars and bands (that go around the lid) are reusable you must always use brand new lids to properly can foods. Now I know why I see those packs of lids for sale.
- It is necessary to sterilize the jars and lids before pouring in your jam (or other recipe). You can do this in hot water (180 degrees F), or if you can time things right run the jars and lids/bands through the dishwasher so they are hot and ready right when your recipes are done.
- According to the Ball Blue Book Guide to Canning to process high-acid foods like berries and tomatoes you simply boil them (in the jars), but you actually need to pressure can low-acid foods like asparagus, peas, and corn. So my personal plan is just to stick to the high-acid produce for a while until I really get the hang of things.
- If you aren’t sure if your foods “canned” properly your nose and/or a quick taste test should confirm whether a jar spoiled or not when you open it.
- You certainly can spend your entire day preparing big batches of recipes in order to preserve in-season produce when it’s fresh, but it does not have to be a huge production. In fact, I made a small batch (half the recipe) of the strawberry jam posted below in just over an hour…and I am a newbie. (More of a blueberry jam fan? Find a honey-sweetened recipe here!)
- Please share your canning tips in the comments below…I know some of you have been doing this for many years!
Some helpful tools to make the canning process easier:
The “need to have” canning tools...
- Jars (of course!) – I personally like the versions without shoulders so they are freezer-safe as well. (Hint: if you use the jars for freezing instead of canning be sure to leave room at the top for the liquid to expand.)
- Ball Utensil Set – This set includes a jar funnel, jar lifter, lid lifter, and bubble remover/headspace tool. I found the first three of these items to be invaluable, although I could probably live without the bubble remover/headspace tool (for now).
- A large pot – You’ll need one big enough to hold several sealed jars that could be covered with 1 – 2 inches of water. This does not have to be a “canning” pot (sometimes called a water bath canner)…any big old stockpot will do.
- A ladle – This is necessary to get your jam (or whatever you are making) from the pot to the jar.
- A digital or analog scale – Some recipes call for ingredients in weight measurements, but not all. I have an extremely basic analog scale and to be honest it totally does the trick.
- Potato masher – This was a necessary tool in order to turn my cooked strawberries into yummy, mushy jam.
The “nice to have” tools...
- Basic thermometer – To test the temperature of the water before sterilizing jars/lids.
- Canning rack – This is to lower the jars into and out of the boiling water when you are processing them and to provide space between the bottom of the jars and the pot (you can use other things like jar bands, silverware or even a dish towel to create that space). I don’t personally have one and I survived, but I can see the value if you are going to be doing a lot of canning. Just make sure the size you buy fits your pot if you aren’t getting a set!
- Dissolvable labels – I seriously love these things, but if you can’t justify the expense some regular old masking tape will definitely get the job done.
- Pressure canner – As I mentioned above I don’t see myself “pressure canning” anytime soon, but if you want to preserve low-acid veggies then this is a necessary piece of equipment.
- Immersion blender - you could use this as an alternative to the potato masher, to blend up the ingredients
6 Easy Steps to Can Strawberry Jam Recipe Without Sugar and Pectin
- Follow homemade jam recipe (as stated below).
- While it’s cooking sterilize the jars and lids/bands in hot water.
- Ladle the completed jam into hot, freshly sterilized jars one-by-one.
- Add jar lid to the top while keeping the inside sterilized.
- Screw on the bands and add jars to boiling water for 10 minutes.
- Remove jars and listen for the “pop” sound to ensure jar lids have been properly sealed. It’s that simple! :)
Strawberry Honey Jam
Canning your own jam is easier than you think! I took a class led by Ashley Eller with Sweetie Pie Bakery and now I'm sharing all the tips and tricks so you can make your own homemade, sugar-free jam. Follow along with my step-by-step process to can this Strawberry Honey Jam.
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Servings: 6 pints
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Ingredients
- 6 pounds strawberries (or blueberries or other ripe fruit)
- 3 ¾ cup honey
- 1 ½ apples (unpeeled and grated)
- 1 ½ tablespoons lemon juice (freshly squeezed)
Instructions
- Make JamRinse the berries and remove any spoiled or severely blemished ones. Hull strawberries and slice in half.
- Add the berries, honey, grated apple, and lemon juice to a large pot over high heat. Once the mixture comes to a rolling boil, lower to medium heat and allow the mixture to continue to boil lightly for approximately 30 - 60 minutes. The berries will burst and thicken so be sure to scrape the sides of the pot and stir as you go. The longer the jam cooks the thicker the final product will be, although this recipe does not become quite as thick as typical store-bought jam (see note below about adding arrowroot powder or chia seeds for thickening)
- Mash the fruit with a potato masher once the fruit begins to soften. If foam forms on top of the fruit you can skim with a metal spoon and discard if desired.
- Prepare Sterile Jars: Meanwhile fill the canning pot ¾ full with water, cover, and bring to a boil over high heat. If you don't have your jars sterilizing in a hot dishwasher you can use this pot of water to sterilize them. Also start a small pot of boiling water to sterilize the lids separately. Be sure to wash all jar pieces in hot soapy water first.
- Once the water is boiling turn off the heat. Test the temperature with your thermometer and when it reaches 180 degrees F put the jars and bands in the large pot and the lids in the small pot. Leave everything in the hot water until ready for use, removing one at a time as needed.
- When the jam is done cooking do a taste test to make sure the thickness and flavor is to your liking. Hint from Ashley: Drop dots of jam on a cold plate, if it seems to set up, it is done. You can also see if it coats the back of a spoon.
- Remove the first jar from the hot water using your jar lifter tool and shake out excess water. Don't touch inside of the jar in order to keep it sterilized. Insert clean canning funnel and ladle the hot jam into the hot jar leaving ¼ inch headspace at the top (this is where the headspace tool can come in handy - leaving more space at the top might not give as good of a seal). If there are any air bubbles you can slide a clean knife along the inside of the jar to remove them. Using a clean rag wipe excess off the outside of the jar and rim.
- Using a magnetic lid lifter pull the first lid out of the hot water and set on top of the jar without touching the bottom of it. Then while only touching the outside of the band screw it onto the jar just firmly enough so it doesn't feel wobbly on the grooves. Repeat until all jars are filled.
- Note (If you don’t want to actually “can” the jam): You could stop here and refrigerate jam for 3 – 4 weeks. To freeze the jam make sure you used freezer-safe jars, (Ball makes plastic jars for this purpose), leave at least a half an inch of space for expansion, allow the jam to completely cool, and put in freezer for up to one year. One additional tip for freezer jam is by placing a round of parchment paper on top of the jam, you can prevent ice crystals from forming.
- Process the Jars:Bring large pot of water back to a boil. Using your jar lifter (or canning rack) carefully lower as many jars that will fit without overcrowding into the boiling water so they are covered by at least 1 - 2 inches of water. It is recommended that the jars do not directly touch the bottom of the pot (so hot water can flow beneath them) and some even suggest putting a dish towel on the bottom to create space. From the moment the water is boiling and the entire first batch of jars are submerged set the timer and process them for 10 minutes.
- When 10 minutes is over use the jar lifter to carefully remove the jars from the water. Put them on the counter and don't move them right away. You will hear your jar lids "popping" which means they have been sealed properly. If jars aren't sealed within 12 hours then move them to the fridge and eat within 3 - 4 weeks.
- Remove bands from sealed jars and with a clean, wet cloth wipe off any jam that has congealed on the outside rim of the jar. This prevents mold from forming on the band. The band can be reapplied, but don’t screw them on too tightly.
- Label jar and store in a cool, dry, dark place for up to 1 year.
Notes
- You can optionally add in arrowroot powder or chia seeds as a way to thicken the jam. If you like jams with crunch, opt for the chia seed addition!
- We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Strawberry Honey Jam
Amount Per Serving
Calories 814
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 14mg1%
Potassium 853mg24%
Carbohydrates 216g72%
Fiber 11g46%
Sugar 201g223%
Protein 4g8%
Vitamin A 80IU2%
Vitamin C 271.3mg329%
Calcium 88mg9%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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Kathryn Grace says
This looks so much easier than making my own pectin with apple peels before making the jam. Thank you! I'm hoping to score some tasty, ripe strawberries at the Farmer's Market this weekend. If I do, I'll use your recipe to make the jam. So looking forward to it, as we used up our last jar of homemade months ago.
Btw, this is the recipe of the day today on Cooking with Whole Grains & Real, Whole Foods on Facebook.
Wendy McEntire says
Especially keep in mind with tomatoes/products. As long as you follow temperature and time it is fine. Tomatoes don't normally smell/look bad when not done right.
I do have a couple questions. Is there a temperature to cook the jam to? How long do you cook? You day when the jam is done, but don't actually tell us how to get it done.
Amy Taylor (comment moderator) says
Hi there. You must have just over-looked it. It is in no. 2 of the directions: "Once the mixture comes to a boil, lower the heat to medium and allow the mixture to continue to boil lightly for approximately 30 - 60 minutes." :)
Lisa Coker says
Would it be possible to use this recipe to make freezer jam?
Amy Taylor (comment moderator) says
Hi Lisa. Sure, you can freeze it. This might help, too: http://www.npr.org/templates/story/story.php?storyId=113079746.
Karen Savill says
I have used this same recipe for raspberry jam with success too :)
Audrey says
Good summary article overall.
Just a few corrections/clarifications -
1. You need to also leave some room at the top of your cans (called headspace) prior to canning them. Most recipes will specify how much headspace you need to leave. This allows for movement, changes in volume and pressure during the canning process.
2. The sniff/taste test should not be relied upon. While it may let you know if something is spoiled (due to spoilage microorganisms degrading your food), it will not tell you if a product is safe or not to consume. Pathogenic microorganisms will generally cause no observable changes to food - therefore a food item may look fine, but may in fact be contaminated.
Foods which have an off-odour, taste or appearance have generally been affected by spoilage microbes (which are non-pathogenic in nature).
Therefore, when canning it is extremely important to make sure you use the right temperature and time combination.
The main pathogen of concern when it comes to canning is Clostridium botulinum (which can form spores and survive at high temperatures). Consuming even a few of C. botulinum cells or spores can lead to an infection or intoxication which can result in paralysis and even death.
Canning is a great way to extend the shelf life of many food items, but make sure you are doing it correctly and safely!
Pamela says
Thank you Audrey!! Especially your second point. I cringed when I read about the sniff/taste test. Botulism poisoning is so dangerous! Kuddo's for your great explanation.
Judy says
I can't wait to try this! Our strawberries have gone crazy this year, and I predict we'll have more than we know what to do with! I picked about a quart just today! (And I pick every day! )
My question is- do you have a reliable strawberry rhubarb jam recipe? Or could this one be changed? (Obviously, after your recommendation to follow trusted recipes, I don't want to just try to "adjust" it.)
Thank you!
Melissa Carden says
Do you know how many pounds of strawberries are in a gallon? I want to make sure I use the right amount of berries for the recipe. Thank you!
Amy Taylor (comment moderator) says
Hi there. Approximately 5 lbs. ;)
Jessica says
Could I use raspberries and blackberries? Can they be frozen then thawed to make jam? Thanks
Amy Taylor (comment moderator) says
Hi Jessica. Other readers have used various frozen berries for this recipe. :)
Gabrielle says
hi there, I live in a country where the organic fruits are not freshly grown locally. Do you think frozen berries would be ok to use? Many thanks
Amy Taylor (comment moderator) says
Hi Gabrielle. I think frozen will work, too. Other readers have used frozen berries.
Tauna says
I did frozen blueberries cause the fresh were way to expensive but it turned out great an very yummy
yvonne capuyan says
Learned a lot just by reading
Stephanie says
What kind of apple does everyone prefer for this recipe? I would think a granny smith might be too tart.
Thanks.
Karmin says
Mine came out pretty runny. Any suggestions to thicken?
Amy Taylor (comment moderator) says
Hi Karmin. It is not thick like a regular jelly because pectin is not used.
Colleen says
Cook it longer and add some lemons. My jam with out peptin is thick. Havnt tried with apple yet but use lemons grated peel and juice to thicken and cook till sheets back of spoon. No matter how long. Just some things I've tried.
Samantha says
I really appreciate finding an easy jam recipe that doesn't use sugar! I've made batches of jam several times. Because of crohns I stay on a specific carbohydrate diet, it means I can't digest sugar or pectin, honey is acceptable b/c it's a monosaccaride. I use knox gelatine to add some body to my jam recipe ( still a little looser than store bought sugar laden jam though! Thought I'd share that tip for those trying to avoid pectin!
Randy says
Lisa what a great explanation about canning. I grew up with a yard ull of fruit trees, from peaches, nectarines, to figs and pomegranates. My mother was canning all summer long.
You mention in your article that your Strawberry Honey Jam was not as thick as store bought jams? The reason why is you are not using pectin, which thickens the fruit, along with the sugar used.
I am going to try this, but in place of honey, I will use coconut sugar. Have you thought of making your Strawberry Honey Jam using Raw honey?:)
Amy Taylor (comment moderator) says
Hi Randy. Lisa typically buys raw local honey.
David Prokopchuk says
I would think boiling up the honey would be slightly better than white sugar (but not much. What do you do if you need a low carb solution.
Randy says
David, just use raw honey. Contrary to popular belief, honey in the raw will not raise your blood sugar, and the body uses raw honey as energy, and when spreading this Strawberry Honey Jam over some 100% whole grain bread with the fiber in tact, you will have a slow digestion for the optimal energy, and the calories are burned, so long you are active.
In place of honey, you can also use coconut sugar. Just use the same ratio 1:1 of the coconut sugar as you would the honey.
Lastly David, don't worry about the calories, worry about eating Good Fats, Protein, and Complex Carbohydrates, and if you are an active individual, you will burn the calories.
But if your lifestyle includes junk food, prepackaged foods, fast foods, then worry. :)
Kris says
This is an older blog and comments section, but as I found it today in 2019, I beg you to please stop spreading such dangerous misinformation. Honey equals sugar to the body and to someone who must eat low carb (diabetic for instance), honey most certainly does spike blood sugar levels.. Stay in your wheelhouse and don't give nutritional advice that honey and grains are just fine, because no they are not!
Amy says
I really do not want to can. Can I just make the jam and put it in freezer bags and thaw when I need to?
Amy Taylor (comment moderator) says
Hi Amy. You can. You can also freeze in mason jars.
Jillian Keller says
I did this today with grapes. It came out PERFECT. {though I do love the strawberry recipe too, my husband isn't a fan of strawberry jam}
I did some research first and I found that people said to do grapes in smaller batches.
I bought the dark red grapes (organic & seedless) that almost look black. I used about 1 bag.. might have been 1-2lbs. It made 4- 8oz jars of jam.
Ingredients: Organic Grapes
1 1/4 cup honey
1 1/2 cup shredded apple (not peeled)
2 table spoons lemon juice
I put it all in a pot and brought to a boil and mashed the grapes with a potato masher.
I then let it simmer for 2 hours
After it was done simmering I put it all in a blender and blended it up really well skins and all.
Then I put it back into the pot and brought it back to a boil and let it simmer maybe 20 more min.
Then I followed the canning directions from the strawberry jam
It came out pretty thick (thicker than when I made the strawberry) and once you put it in the fridge it thickens up some more too. I wish I could leave a picture with this comment because it really set up well. :)
Katy says
Hi, can I half this recipe? I have all of the ingredients and Im ready to cook, but I didn't know if that was possible. I read above that it might not be safe to half it.
Amy Taylor (comment moderator) says
Hi Katy. We are rarely able to answer recipe questions in real time. Sorry about that. How did it turn out? ~Amy
Olga says
It's well known that honey shouldn't be boiled cause it becomes toxic.What do you think about that?
Assistant to 100 Days (Amy) says
Hi Olga. Heating honey does destroy some of its medicinal value (enzymes) but, to my knowledge, it is a myth that it is actually toxic when heated. ~Amy
Amanda says
Beekeeper here: Honey does not become toxic when boiled. In fact, if you have a jar that has developed granules in the top, any beekeeper will tell you to boil the jar to melt the sugar granules back into the honey.
Trish says
Kathy how did you make the grape jam? I have a pot of grape juice (and a very little pulp on top of my stove)
Jackie says
I was wondering too about how you did grape jam with grapes and honey?
Kathy says
I just made Grape Jam only using honey. Turned out fantastic, & will use with goat cheese, chicken & pork.
Lindsay says
This recipe looks great and just what I was looking for. Although I do not currently "jar"... I would love to try this recipe though, could I prepare the recipe as above and tupperware it for a few days/weeks?
Assistant to 100 Days (Amy) says
Hi Lindsay. If you aren't canning it, I would freeze and pull it out as needed. Otherwise you can only eat it safely for a few days after preparation just like most other foods. You need a really high sugar:other ingredient ratio to keep bacteria away. ~Amy
Judy says
I mad blueberry jam without pectin. Just used sugar and lemon juice. How long can I store the jars in pantry
Assistant to 100 Days (Amy) says
Hi Judy. Did you go through the whole canning process?
Charlotte says
Hello there, It is strawberry processing time again around here. I used your recipe last year and it was a HUGE success! Everyone loved it, in fact the only downside was that I didn't make enough.
This year we doubled our picking and are making tons of Jam. Thank you for sharing this wonderful recipe.
Michelle says
I plan on making this recipe today with blueberries. Do you need to slice the blueberries in half or is that step just for strawberries?
Theresa says
You do not need to cut your berries, especially small ones like blueberries. When I made this, I used frozen, whole strawberries that I had allowed to partially thaw. Worked like a charm.
Ashley says
I have black spanish grapes (Lenoir) growing in my back yard. The only recipe for jam I can find calls for pectin and sugar. Can I substitue grapes for strawberries in your recipe? Thanks.
Ashley
Assistant to 100 Days (Amy) says
Hi Ashley. We've not tried this recipe with any other fruit but some readers have. This recipe is meant for high acid fruits. You might also consider this recipe: https://www.100daysofrealfood.com/2014/06/26/blueberry-jam-honey-sweetened/. ~Amy
Kathy says
I just made Grape Jam with honey, only those two ingredients. It is fantastic, great for using with goat cheese, chicken or pork.
Jane says
Kathy - would you be willing to share your recipe for the grape jam? My oldest daughter only likes grape jelly, and I would love to make a healthier sugar free version for her. Thanks so much!
Daniele says
I followed this recipe for amounts exactly and when I tasted my jam's liquid, all I could taste was the honey. Is this normal or does my local honey supplier have Herculean-strength honey? I'm hoping that once the jam sets and I can get a mouthful of both the "liquid" and some strawberry chunks, the taste is more strawberry, but right now I feel like I have a ton of jars of red honey.
Daniele says
So I had more people taste the jam. All you can taste is the honey. I'm going to try and open my jars and add more strawberries. I'm hoping this works. If not, I have a ton of red honey. No idea what may have gone awry since I used the correct ratio of honey to strawberries. What a disappointment this will be if it doesn't work.
Lisa says
First time canning and i loved this recipe. So far I've made three batches this summer. The first time I used three cups of honey and the last time I used one cup per batch. It tastes great and my girls love it. Thanks!
stacey (momma of 5) says
i recently came across a strawberry jam recipe that used Chia seeds as the thickener. It needed to be refrigerated to allow the Chia seeds to expand. Have you ever tried this?
Assistant to 100 Days (Amy) says
Hi Stacey. I use chia as a gel all the time but I've not tried it in a jam. I bet it will work. ~Amy
Anna says
Heyo! First timer here! Made this exact recipe, just cooked it longer (over 2 hours or so) and used a big big big saucepan rather than tall pot, so there is a larger surface of heat. Came out wonderful! As it states in the recipe, its not going to be you-can-turn-the-jar-upside-down thick, but I like it better that way. With this consistency i can use my jam on crepes, pancakes, in yogurt, on bread... Anything really! LOVE it!
Judy says
Strange as this may sound, I only use wooden spoons to stir the fruit while heating when I make jams. Since I have switched to not using metal utensils, my jams firm up nicely every time. This recipe is a no-fail go to recipe for all my preserves now.
Alicia says
I used this recipe today to can strawberry jam (we picked the strawberries at an organic farm yesterday!), and it worked out perfectly. I read through some of the replies and followed what some said:
I cut back very slightly on the honey. Next time I'll cut back even more.
I also ran back to the store and bought a granny smith apple.
I "baked" my jars and lids in the oven rather than sterilizing in the water. It was just easier to do it that way for me. 225 degrees F for 10 minutes. Then turn the oven off and leave everything in the oven until ready to use. I took out two at a time.
Last change I cooked the jam on the stovetop for over an hour. That helped it really gel well.
Very much a success! My 7 year old son helped me and enjoyed the whole process!
Theresa says
O.M.G. This is absolutely delicious and easy. I normally hate the taste of honey, but it must cook long enough that it takes away the honey flavor. Now I used whole, frozen berries and made a half batch. I also used the Ball Freezer Jars. A half recipe filled 2 of the 16 ounce jars with a smidge left over that I put in a small container to use right away. Yummy lunch of whole wheat toast with butter from Organic Valley and homemade jam.
Stacie says
I tried this recipe 2 years ago and it failed. I thought maybe it was because I was a newbie to canning. Well I tried again this year. Fail again! There has to be something wrong or missing with this recipe! Boiled it for 2 hours, added more apple, and it's still runnier than heck- like soup!
Theresa says
Perhaps try a half recipe like I did. I used 3 pounds of whole, frozen berries (they were still semi frozen and I left them whole), 1.5 cups of honey, a whole apple (I used a Gala), and juice of half a lemon. I let it cook an entire hour. I then turned the heat off, but left the pot on the burner while it cooled. Mine got nice and thick, although not as gelatinous as the stuff in the jars on the store shelves. I also didn't do traditional canning. I used the Ball Freezer Jars. A half recipe fills two 16 oz jars with a little bit left over to use right away. I've never made jam myself and this worked perfectly for me.
Julie says
I tried this recipe and LOVE it! The first batch I made was a half batch and I didn't can it. I put some in the freezer and some in the fridge the next day and it gelled nicely in the fridge. The second batch I canned using the canner and it's still not gelled (day 4). I know some recipes say it can take up to 2 weeks to gel. Do you recall how long it took yours to gel?
Thanks!
Julie
Lisa says
The half batch would take less time to gel - that could be the difference!
Jennifer Sacco says
Thank you so much for this recipe!! I'm transitioning to whole unprocessed foods and have been looking for a recipe to make my own jam/preserves! I'm really excited to try this!!!
Gena says
Omg I love this! I gave up sugar 3 months ago and was trying to figure out how to can the overabundance of fruit from my small urban farm without sugar. I adjusted the amount for my trial batch. 4 little green containers of strawberries, one apple, juice & rind of one lemon, & 1/3 cup lavender. I used my immersion blender until it was mostly blended, but still chunky. Simmered it until it passed the cold plate test. It is soooo good! It will not be thick. It is more like french jam or my grandmas jam pre pectin days. It is wonderful in yogurt or I even put it on meatballs that were a bit dry. Wonder if this will work on apricots?
Gena says
Opps forgot I used one cup of honey.
Clair says
Hi Gina, I like that your recipe uses less honey, but do you know roughly what weight of strawberries you used? We don't use the little green containers in the UK so I have no idea how much they hold! Is that the same a standard punnet (200g or so)
Clair says
...and how many jars did it make?
Andrea says
Has anyone tried this with rhubarb? We just discovered 5 huge patches of rhubarb in our yard, and I want to take full advantage! I have LOVED the strawberry and mixed berry versions I've made of this recipe.
Lindsay says
Thank you for this amazing recipe! I am first time canner and am so pleased with the results! I followed the recipe exactly and it was not soupy and does not taste only like honey. I could eat it by the spoonfuls! I cooked it for an hour and then started boiling my water (a little late!) for the processing part, so the jam ended up cooking for an hour and a half total. I then used a hand immersion blender since my kids don't like "chunks" and it is just perfect! I ended up with 10 jars of jam! My husband is pretty picky and he said I am not allowed to give any of this batch away because it is so good!
Meredith says
I cut the recipe down some. I used 4pounds of strawberries, 1.5 cups of honey, 1T of lemon juice, and 1 Granny Smith apple. I had to cook it at least 1hour and 30 min. before it thickened. It made 5 pints exactly. Still pretty sweet and will probably reduce the honey even more next time.