My Fave Less-Sugar Strawberry Jam Recipe

Is there anything better than enjoying the FRUITS of your labor? ;)

When my kids were young they brought home the most delicious strawberry “Christmas Jam” that they had helped make at Girl Guides. Their leader was thoughtful enough to attach the recipe to each batch and I saved that recipe card in my box for almost ten years without ever trying it for myself. Last summer we had an abundance of strawberries in our garden and I decided that I was going to try a batch, replacing the sugar with honey. The end result was delicious! Even Andy, who considers most jams too sweet loved it! I was happy that he was happy, however I recall having mixed feelings when I once caught him using an entire half-pint as ice cream topping!

It turns out that this delicious jam recipe is a variation of the Cooked Jam directions located in the Bernardin No Sugar Needed Pectin box. I have seen this product at many stores that carry canning supplies, including Freson Bros and Ace Hardware here in Manning.

THE RECIPE:

INGREDIENTS:
4 cups crushed fresh berries (Check out your local Farmers Market or U-Pick if you do not have your own supply!)
1 cup unsweetened apple juice
1/2 teaspoon butter (reduces foaming)
1 package Bernardin No Sugar Needed Pectin
1/2 cup honey (Note that the box instructions indicate that sweetener is optional — use less or none at all! Just don’t exceed 1 cup of honey! I’m not sure what might happen if you do, but they must say this for a reason!)

DIRECTIONS:
I admit that I cheated and chose to freeze my jam jars rather than processing them for pantry storage. The pectin box includes directions for canning if you prefer to store your jam in this way.

1. Prepare canner (if using), jars and lids for 4–6 half-pint (250 ml) jars.
2. In a large, deep saucepan, combine prepared fruit and fruit juice. Stir in butter and pectin until dissolved.
3. Over high heat, bring mixture to a boil, stirring frequently.
4. Add honey and return mixture to a full rolling boil that cannot be stirred down. Boil hard for 3 minutes.
5. Remove from heat ; skim off foam if necessary.
6. Fill jars and either process in canner, or store in the freezer or fridge.

I am a raspberry jam girl and am hoping to have enough raspberries to make a batch for myself this summer! It takes A LOT of raspberries to make 4 cups of crushed berries! Maybe one day I will be able to resist taste-testing a number of berries from each cane “to make sure they taste ok” and more will make it into my pail...

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North Country Honey is a small family run apiary located in Manning, Alberta, Canada. We produce raw, natural honey and handcrafted products from the hive.

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