Organic Strawberry Jam
Making and eating homemade strawberry jam is what summer is all about for me. One could say I'm a Jam Connoisseur™. But almost all jams and jellies are so bad for you — they're full of sugar and weird preservatives, even the homemade ones. So, Caley and I took one for the team and carried on my favorite summer tradition! This recipe is most like what you'd call "freezer jam." It's barely cooked so the berries taste super fresh. In addition, we have replaced pectin with gelatin and sugar with honey, so it's good for you, right?!
- 5 cups organic chopped strawberries
- 1 lemon, juiced
- 1 cup honey
- 1 Tbsp water
- 1 Tbsp + 1 tsp gelatin
- In a bowl, combine the gelatin and water and allow to sit for 2 minutes.
- Combine chopped berries, lemon juice, honey, and prepared gelatin in a saucepan.
- Cook over medium heat until it begins to simmer. Simmer 10 minutes.
- Using a potato masher, smash your mixture until the berries are broken down.
- Pour jam into clean, ready to use jars.
- Refrigerate until set.
**This process is not considered "canning", thus the jelly will only last in the refrigerator up to 3 weeks once opened. You can also freeze the jam until you're ready to open! Yields 4-6 small Wek jars.