I made my first batch of homemade jam a few years ago when living in Seattle. The berries in the northwest are so delicious and plentiful. It was such a rewarding process, from going to the you-pick farm to enjoying the jam on just about everything I could think of. As you know I’m not a fan of using refined sugar in my cooking and baking and so I loved this recipe for Strawberry Jam With Honey. The best part is that you don’t have to follow traditional canning methods, this recipe is a bit easier. The jam stays good for up to 2 weeks in the refrigerator so you can make a small batch. Give this a whirl, you won’t be sorry!
What you’ll need: (for full recipe & instructions please visit New South Food Company)
- Lemon Juice
- Canning Jars