HOME-MADE STRAWBERRY HONEY JAM
If you've ever made home-made strawberry jam then you know that for about every 2 pints of strawberries you need 7 cups (yes, 7 cups!) of white sugar to make traditional jam.
You can rest easy knowing that all the ingredients in this jam are natural and that it's not full of white sugar. Strawberries, grated apple which is high in pectin to thicken it, lemon and Haughton Honey. That's it. It’s a touch thinner than traditional jam since pectin is the traditional thickening agent, but it's oh so good!
- 6lbs of fresh strawberries (English if possible)
- 3 3/4 cups of Haughton Honey
- 2 small Granny Smith apples
- The juice of half a large lemon
If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.
1 teaspoon = 5ml
1 tablespoon = 15ml.
Some ingredients are measured in cups and some equivalents are;
150g, 6oz (1/2 cup) = 120ml, 4fl oz.
- Hull strawberries and cut each strawberry in half (or quarters if they’re very large). Place them in to a large stock pot or jam pan.
- Cut the sides of the apples away from the core and grate the apple leaving the skin on. Place the grated apple in the pan with the chopped strawberries.
- Add the juice of half a large lemon to the pan and pour in the Haughton Honey.
- Heat the mixture on high until it just starts to boil and as soon as the mixture begins to boil, reduce the heat to medium-to-low to simmer. Stir occasionally.
- Simmer for approximately 15 minutes until the strawberries become soft. Using a potato masher, mash the strawberries so there are no recognisable sections (or alternatively use a hand blender instead).
- Simmer for another 15 to 45 minutes, stirring occasionally. The longer the mixture simmers, the thicker the consistency. Remember, it won’t be as thick as the commercial jams made with sugar and/or pectin.
- Strawberry Honey Jam can either be placed in freezer safe jars or bottled by placing the jars in a water bath for 10 minutes.