Strawberry Honey Jam Food

STRAWBERRY HONEY JAM

Steps:

• Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot.
• Cut the sides of the apples away from the core and grate the apple leaving the skins on. (I used my food processor) Place in pot with the strawberries.
• Pour the lemon juice and honey in the stock pot and stir.
• Heat mixture on high until boiling, stirring occasionally. As soon as the mixture begins to boil, reduce heat to medium low to simmer.
• Simmer for approximately 15 minutes until the strawberries become soft. Using a potato masher, mash the strawberries so there are no recognizable, whole sections. If you have an immersion blender, you can use this instead.
• Simmer for another 45-60 minutes, stirring occasionally. The longer the mixture simmers, the thicker the consistency. (Remember, this will not be as thick as the consistency made with sugar and/or pectin).

STRAWBERRY, RHUBARB, ORANGE, HONEY JAM

Steps:

• Dice rhubarb and place in pan with a little water over medium heat and cook until tender.
• Slice strawberries in quarters and then mash slightly and add to pan with rhubarb.
• Add lemon juice and bring mixture to a boil. Reduce eat and cook for about 20-30 minutes. Mixture will start to get thick.
• Add orange juice, zest, and cinnamon to pan and stir together. Continue cooking.
• In separate bowl, combine honey and pectin. I use sage honey, but clover would be good as well. You want to use a light colored honey.
• Add honey/pectin to the jam mixture and stir. Cook for about 5 more minutes.
• Remove from heat and fill jars to 1/4" of top. Recipe makes eight 8oz. jars.
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.