Small batch jams yield greater results - try my Strawberry-Honey Jam. It's a favorite of ours and such a great treat. We love this not only topping toast but, I use as a filling to layered cakes, thumbprint cookie filling, swirl into your morning smoothie or oatmeal... even topping off cottage cheese. Enjoy! Diane
Diane's Strawberry-Honey Jam
4 Cups cleaned and stemmed strawberries
Juice of half a lemon, about 2 Tbs
Lemon zest from one lemon
1/2 pkg. powdered fruit pectin (pink box low sugar surejel)
1 1/2 Cups honey
1 3/4 Cups sugar
2 tsp vanilla bean paste, divided (or 2-3 vanilla beans, scraped)
Combine cleaned, cored strawberries and 1/2 cup of the sugar in non-reactive container and let sit covered & refrigerated overnight.
The next day, place berries with juices & sugar that are in bowl into deep stockpot and add lemon zest, juice and 1/2 the vanilla bean paste. Cook over medium heat so berries have time to cook down.
Mash berries down and mix *sugar and honey into fruit. (*save 1/4 cup of sugar to mix with pectin to prevent lumps of pectin in jam)
Bring to a medium boil, skim off any foam.
Stir in *sugar/pectin mixture and bring to a full rolling boil until mixture has thickened (skim off any foam again if needed).
When ready, jam will feel thick and sticky when stirred. The color will become a deep red, Stir in other 1/2 of vanilla bean paste. Ladle into hot, sterile half-pint jars, leaving 1/4 inch of head space.
Process in a hot water bath for 10 minutes or according to local regulations.
Makes 4-5 half-pints.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home