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Canning Honey Sweetened Strawberry Jam Without Pectin

  • Author: Kathleen | Roots & Boots
  • Yield: 10-12 half pints 1x


  • 16 cups sliced strawberries (6 pounds)
  • 4 cups shredded granny smith apples, with skins
  • 1.5 tablespoons lemon juice
  • 1 cup honey


  1. 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.
  2. Core and shred the apples to get 4 cups.
  3. Place berries, shredded apple, and lemon juice in a medium to large pot on the stovetop.
  4. Bring to a boil, then reduce heat.
  5. Stir in honey.
  6. Simmer gently for 15-30 minutes, stirring and scraping the sides from time to time.
  7. Optional: mash berries with a potato masher or immersion blender. Or just leave them the way they are and call them preserves. (wink)
  8. Continue to simmer for 15-30 minutes until mixture has thickened. This jam will not get as thick as jam made with purchased pectin.
  9. 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.
  10. 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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  2. Remember: this jam will not be as firm as store bought jam or jam canned with lots of sugar.
  3. The smaller the jar, the safer the jam in terms of shelf life once opened.
  4. This jam will thicken up a bit after a few weeks, or after refrigeration.
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