The pioneers rarely used granulated table sugar. Today, it seems like it's in every recipe I have.
I decided to purchase some local strawberries, some local raw honey, and can strawberry jam. Some day, we hope to have enough strawberries and our own honey.
First, I found a recipe for it on Mother Earth New's. However, that particular recipe required 7 cups of honey.
I did some more research, and located this Honey-Strawberry Jam Recipe.
I canned 2 batches - one with no-sugar pectin and one with regular pectin.
For both batches, I used organic lemon juice. I also processed my jars for 10 minutes.
Both taste the same, but the batch with no-sugar pectin set much thicker in texture. The batch with regular pectin was a softer set.
I'm pretty sure my family likes it. I saw two of them go back for a second peanut butter and jam sandwich (ha ha ha!).
Next, I'll be trying a different red clover jelly recipe. I hope to be sharing that soon.
I would have never thought of making jam with honey instead of sugar, great idea!! I hope it sells well for you at the Farmer's Market! :)
ReplyDeleteThat is a wonderful idea!
ReplyDeleteHi, I'm thinking of making this tomorrow but with rhubarb instead of strawberries do you think I should use the same quantities of ingredients? However I'm planning on using home made pectin, and popping a spot of ginger in.
ReplyDeleteAny advice is appreciated!
Emma, I have not made rhubarb jam yet. My rhubarb from 2 years, died last season and we replanted this year. I hope to buy some and try it. I bet it would taste good with ginger too. Anyway, I think it would work.
ReplyDeleteOh.my.goodness!! Holy amazing jam Batman!! This was crazy fast and easy!! The end result was so tasty! I may or may not have eaten an entire French baguette topped with butter and this deliciousness. It’s an absolute keeper and guaranteed family favorite.
ReplyDeletePenrose, glad you enjoyed it, and thanks for stopping in to visit my blog!
ReplyDelete