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If you’ve contemplated making strawberry jam this summer, now’s the time! The berries and fruits are in their prime and with a few simple ingredients, you can make an easy honey-sweetened version of the store-bought variety.

Apples contain plenty of natural pectin, so I chose to use half an apple in my jam. I cut out the white sugar and used honey to sweeten the mixture. Each year, I like to make jams or preserved fruits and bring them to the teachers during the first week of school. It’s a great way to introduce yourself and give the teacher a little something sweet as they begin a new year. So I’ll store these away for a few more weeks and hopefully make a good first impression.



Making homemade jam can be a bit intimidating, but this recipe will take the fear out of the process. I took a few step-by-step photos so you can see just how simple it can be.

Wash the strawberries well to remove any sand or dirt. Hull the strawberries and slice.

Place the strawberries in a large pot and pour the honey and Grand Marnier overtop.



Turn the heat to medium to heat the berry mixture. The strawberries will slowly release their juices.

Bring the mixture to a low simmer (still over medium heat), add the apples and continue to simmer until mixture reaches

220 degrees F (Don’t speed up this process. If the berries cook too quickly the mixture will not gel).

Remove from the heat and let the jam cool for about 30 minutes. Spoon jam into jars and screw on the lids. Store jam in the refrigerator for up to two weeks.

And lastly, if you’d like to sterilize your jars to preserve the jam then watch this video.