It’s strawberry season in Florida and we love to go strawberry picking. I’m always looking for delicious recipes to make with our fresh picked strawberries each year and jam is a staple. I love this particular recipe because it uses honey to sweeten instead of white sugar and has no pectin. The pectin in the apple skins and the citrus juice will help thicken the jam. This jam is so good on anything, but I particularly love it on homemade sourdough English muffins.
Ingredients:
- 8 cups of fresh or frozen strawberries
- 2 large apples peeled and chopped
- 4 tbsp of honey
- The juice from 1 orange
Recipe:
- Peel and chop apples. Remove the peels in large pieces to be used later.
- Add strawberries to large stock pot or Dutch oven.
- Add chopped apples and large pieces of apple peals to the pot.
- Simmer on low to medium heat until strawberries and apple begin to fall apart. I cooked mine for about an hour and a half.
- Remove apple skins.
- Continue to cook the fruit mixture down until it begins to thicken.
- Add honey and and orange juice, incorporate well and simmer for another 10 minutes.
- Blend well.
- Return blended jam to pot and simmer on low, stirring often, for another 30 minutes to reduce extra water released from the berries after blending.
- Add jam to Mason jars while warm put lids on the Mason jars and as it cools on the counter the lids will pop and seal.
- The jam with thicken as it cools.
- Store jam in the refrigerator.
- Enjoy!!
For more recipe inspiration follow @homesteadonlakeside
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