- 16 cups sliced strawberries (6 pounds)
- 4 cups shredded granny smith apples, with skins
- 1.5 tablespoons lemon juice
- 1 cup honey
- Prepare your canning supplies: hot water bath canning pot with rack, hot sterilized jars, warm lids & rings, funnel, ladle, jar lifter, magnetic lid wand, clean towel, clean wet cloth. See these recipes for more details about the canning process: How to Can Green Beans; Roasted Tomato Sauce for Canning or Freezing.
- Core and shred the apples to get 4 cups.
- Place berries, shredded apple, and lemon juice in a medium to large pot on the stovetop.
- Bring to a boil, then reduce heat.
- Stir in honey.
- Simmer gently for 15-30 minutes, stirring and scraping the sides from time to time.
- Optional: mash berries with a potato masher or immersion blender. Or just leave them the way they are and call them preserves. (wink)
- Continue to simmer for 15-30 minutes until mixture has thickened. This jam will not get as thick as jam made with purchased pectin.
- To freeze jam: allow to cool completely, then ladle into freezer safe containers. Be sure to allow adequate head room. See this tutorial on freezing food in glass jars.
- To can jam: ladle hot jam into hot, sterilized jars, leaving 1/4 inch head space. Add lids and process in a hot water bath canner for 10 minutes.
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- Remember: this jam will not be as firm as store bought jam or jam canned with lots of sugar.
- The smaller the jar, the safer the jam in terms of shelf life once opened.
- This jam will thicken up a bit after a few weeks, or after refrigeration.