Deliciously Organic

Healthy recipes and information about nutrition and thyroid disease

  • Start Here
  • The Blog
  • Thyroid Disease
  • Recipes
  • Cookbooks
    • The Grain-Free Family Table
    • Deliciously Organic
  • Supplements
  • The Shop
    • Cart
    • Checkout
    • My Account
  • Members Only:
  • Weekly Meal Plan Subscription
  • Thyroid Support and Health Course
  • Adrenal Balance Program

July 20, 2012

Honey-Sweetened Strawberry Jam

134 shares
  • Share
  • Tweet

If you’ve contemplated making strawberry jam this summer, now’s the time! The berries and fruits are in their prime and with a few simple ingredients, you can make an easy honey-sweetened version of the store-bought variety.Honey-Sweetened Strawberry Jam

Apples contain plenty of natural pectin, so I chose to use half an apple in my jam. I cut out the white sugar and used honey to sweeten the mixture. Each year, I like to make jams or preserved fruits and bring them to the teachers during the first week of school. It’s a great way to introduce yourself and give the teacher a little something sweet as they begin a new year. So I’ll store these away for a few more weeks and hopefully make a good first impression.

Honey-Sweetened Strawberry Jam
Making homemade jam can be a bit intimidating, but this recipe will take the fear out of the process. I took a few step-by-step photos so you can see just how simple it can be.

Honey-Sweetened Strawberry Jam

Wash the strawberries well to remove any sand or dirt. Hull the strawberries and slice.

Honey-Sweetened Strawberry Jam  Place the strawberries in a large pot and pour the honey and Grand Marnier overtop.

Honey-Sweetened Strawberry Jam
Turn the heat to medium to heat the berry mixture. The strawberries will slowly release their juices.

Honey-Sweetened Strawberry Jam Bring the mixture to a low simmer (still over medium heat), add the apples and continue to simmer until mixture reaches
220 degrees F (Don’t speed up this process. If the berries cook too quickly the mixture will not gel).

Honey-Sweetened Strawberry Jam

Remove from the heat and let the jam cool for about 30 minutes. Spoon jam into jars and screw on the lids. Store jam in the refrigerator for up to two weeks.

 And lastly, if you’d like to sterilize your jars to preserve the jam then watch this video.

Serves: Makes about 2 1/2 - 3 cups

Strawberry Jam

You can substitute a portion of the strawberries with other fruits to make different combinations. I made a second batch substituting two cups of rhubarb for two cups of the strawberries and it turned out fantastic!

Adapted from Back to Basics

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 3 pints (2 1/4 pounds) strawberries, sliced (washed and hulled)
  • 1 1/4 cups light honey (I used clover)
  • 2 tablespoons Grand Marnier or fresh orange juice
  • 1/2 Granny Smith apple, peel and seeds removed, cut into a small dice

Instructions

  1. Place strawberries, honey and Grand Marnier in a large pot over medium heat. Bring to a simmer and add the apple pieces, stirring occasionally. Simmer slowly for 25 - 35 minutes until mixture reaches 220ºF (if the jam is cooked too quickly, it will not set. Make sure to cook on a very low simmer for at least 25 minutes). Cool jam to room temperature, spoon into jars, cover with lids, and store in the refrigerator for about 2 weeks. You can also sterilize the jars using the method in the above video to preserve the jam for future use.
  2. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
7.8.1.2
904
https://deliciouslyorganic.net/strawberry-jam/
Copyright 2016 Deliciously Organic

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Breakfast, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Nut-free, Paleo Recipes, Uncategorized | 85 Comments

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 50 Tips to Help Heal Your Thyroid" when you subscribe!

You may also enjoy these posts

Homemade Cherry Pie Filling2022 Gift GuidesHomemade Sausage Recipe

85 Comments

  1. Karen

    July 20, 2012 at 11:25 am

    Love it! Great tip too! you are such a wealth of information :o)
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
  2. Kelley

    July 20, 2012 at 11:30 am

    Awesome! I can't wait to try this! I love those jars too, where did you get them?
    to Kelley" aria-label='Reply to this comment to Kelley'>Reply to this comment
    • Holly

      July 20, 2012 at 4:46 pm

      I've seen similar jars at IKEA, but not sure if they were the same size.
      to Holly" aria-label='Reply to this comment to Holly'>Reply to this comment
    • Deliciously Organic

      July 21, 2012 at 7:33 am

      Thanks! I bought them at Sur La Table. They are the Le Parfait Terrine Canning Jars. I just checked the website, and they are actually cheaper in stores (I bought mine for about $3.20 a piece and online they are $5.56). http://www.surlatable.com/product/PRO-867895/Le-Parfait-Terrine-Canning-Jars
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Krissa

    July 20, 2012 at 11:36 am

    I love those tags...where did you get them?
    to Krissa" aria-label='Reply to this comment to Krissa'>Reply to this comment
    • Deliciously Organic

      July 21, 2012 at 7:29 am

      Thanks! I bought them at Sur La Table a few days ago. The brand is Meri Meri. http://www.merimeri.com/
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. LiztheChef

    July 20, 2012 at 11:50 am

    Love the video - I agonize how to teach readers safe canning procedures and have started linking to the Ball site but this is great!
    to LiztheChef" aria-label='Reply to this comment to LiztheChef'>Reply to this comment
    • Deliciously Organic

      July 21, 2012 at 7:28 am

      I agree. It's a tricky topic, but I thought Chow did a great job in this video. I've been using the oven method for a couple of years and love it. I'm not a huge fan of boiling water and hot jars, so this method is right up my alley!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. rachel

    July 20, 2012 at 11:55 am

    What if you wanted to store this for longer? Would you go through the regular canning process?
    to rachel" aria-label='Reply to this comment to rachel'>Reply to this comment
    • Deliciously Organic

      July 20, 2012 at 12:32 pm

      Yes, if you want to store it for longer you can go through the regular canning process. Here's an article from Epicurious that explains how to sterilize the jars and lids: http://www.epicurious.com/recipes/food/views/To-Sterilize-Jars-and-Lids-101506
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Nikki

    July 20, 2012 at 12:18 pm

    Looks yummy! Couple of questions: 1. Can this be done with other fruits? (grapes, blueberries, raspberries, etc.) 2. Will it work to puree it really well? My daughter hates "bits and pieces" in her fruit spreads. 3. Does it freeze well to make it last longer? Thanks!
    to Nikki" aria-label='Reply to this comment to Nikki'>Reply to this comment
    • Deliciously Organic

      July 20, 2012 at 12:31 pm

      1. I know it can be used with other berries, but I'm not sure how it would work with grapes. 2. You can definitely puree the jam. 3. I haven't frozen it, but I think it would work well.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Rachel

        August 23, 2012 at 10:48 pm

        Would the recipe be the same if using blueberries or raspberries or does it need to be tweaked? Any idea if the same recipe would work for peaches or do you by chance have a sugar-free recipe for peach jam? Thank you Carrie!!
        to Rachel" aria-label='Reply to this comment to Rachel'>Reply to this comment
        • Deliciously Organic

          August 24, 2012 at 7:54 am

          The recipe would be the same for blueberries and raspberries. I haven't tested it yet, but I think this recipe would work well with stone fruits too. If you give it a try with peaches, let me know how it goes!
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Sarah in CA

    July 20, 2012 at 12:33 pm

    Ok, This is a great recipe. Newly diagnosed with Type 1 Diabetes and under control. This would be a treat rather than every day. Also a great Christmas gift. The question is, where did you find these really nice looking canning jars? Really for gift giving these are much nicer than the traditional "ball" canning jars. Been jamming for years and looking forward to making this jam. Sarah in Tehachapi
    to Sarah in CA" aria-label='Reply to this comment to Sarah in CA'>Reply to this comment
    • Deliciously Organic

      July 21, 2012 at 7:26 am

      Yes, I agree, definitely for the occasional treat. :) I bought those jars at Sur La Table just a few days ago. They are currently having a sale on them too! They were each around $3.20 a piece.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Kim@hungryhealthygirl

    July 20, 2012 at 12:44 pm

    I've been wanting to try making jam for awhile. Thanks for the wonderful instructions...I'll have to take the plunge. I love the idea of giving it as a teacher gift.
    to Kim@hungryhealthygirl" aria-label='Reply to this comment to Kim@hungryhealthygirl'>Reply to this comment
  9. Allison [Girl's Guide to Social Media]

    July 20, 2012 at 12:51 pm

    Well, I am officially craving toast with butter and jam right now, but nothing wrong with that!!
    to Allison [Girl's Guide to Social Media]" aria-label='Reply to this comment to Allison [Girl's Guide to Social Media]'>Reply to this comment
  10. aida mollenkamp

    July 20, 2012 at 12:52 pm

    Oooh, I haven't yet made jam this year, but this recipe is getting me motivated.
    to aida mollenkamp" aria-label='Reply to this comment to aida mollenkamp'>Reply to this comment
  11. Annemarie

    July 20, 2012 at 2:07 pm

    I love that this doesn't have a ton of sweetener. Most recipes I've seen call for a lot more honey or sugar, but I find this to be a more reasonable amount. I hope the teachers like it!
    to Annemarie" aria-label='Reply to this comment to Annemarie'>Reply to this comment
    • Deliciously Organic

      July 21, 2012 at 7:24 am

      Thanks! I haven't tested it, but I'm pretty sure you could even take the amount of honey down a bit more, especially if you have ripe berries. I'm going to try it this weekend and see how low I can go. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Patty

    July 20, 2012 at 5:30 pm

    I would, also, love to know where the labels come from.
    to Patty" aria-label='Reply to this comment to Patty'>Reply to this comment
    • Deliciously Organic

      July 21, 2012 at 7:35 am

      I bought them from Sur La Table. The brand is Meri Meri - www.merimeri.com
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. Landon

    July 20, 2012 at 6:37 pm

    You know, your site is one of my favorites simply because of your photography (among other things). Am I to understand you do it all on your own? How do you achieve such wonderful lighting, especially in your kitchen (i.e. the "strawberries being washed with the sprayer" picture)? I've often wondered this but never taken the time to ask. Thanks, LG
    to Landon" aria-label='Reply to this comment to Landon'>Reply to this comment
    • Deliciously Organic

      July 21, 2012 at 7:21 am

      That's quite the compliment. Thank you. I do my own photography and use the natural light. We live on an Air Force Base in the middle of the desert so we get plenty of bright light throughout the day. Over the years I've had the opportunity to learn how to better my food photography from Helene (www.tarteletteblog.com) and Diane (www.whiteonrice.com). They are both amazing photographers and teachers!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. marla

    July 20, 2012 at 9:14 pm

    A great idea to do with with all the fresh berries we have been buying at the farmers market!
    to marla" aria-label='Reply to this comment to marla'>Reply to this comment
  15. Katrina

    July 21, 2012 at 4:16 am

    I LOVE homemade jam! It's so worth the time it takes, and your jam looks fabulous :)
    to Katrina" aria-label='Reply to this comment to Katrina'>Reply to this comment
  16. kelley

    July 21, 2012 at 10:39 am

    I just made this and its fantastic! I cant wait to try a little of it on some homemade vanilla ice cream. Thanks for the recipe!
    to kelley" aria-label='Reply to this comment to kelley'>Reply to this comment
    • Deliciously Organic

      July 21, 2012 at 1:33 pm

      Thanks for the feedback! I'm so glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  17. Jill

    July 22, 2012 at 5:50 am

    How gorgeous! Strawberries have been over here for nearly two months (they were 4 weeks early this year) but cherries and blueberries are booming. Cherries are from the store, but I've picked bunches of blueberries. Maybe I still can work in some jam time! I've tried doing small batches with Pomona's pectin, using honey and also stevia, but the batches with Stevia were not very tasty.
    to Jill" aria-label='Reply to this comment to Jill'>Reply to this comment
  18. the urban baker

    July 24, 2012 at 8:09 am

    love the use of the apple, Carrie. I have never done that - you have inspired me.
    to the urban baker" aria-label='Reply to this comment to the urban baker'>Reply to this comment
  19. Audra

    July 29, 2012 at 5:37 am

    How long will the jam keep using the oven method of sterilizing? Does the traditional way mentioned in the link above provide an extended shelf life beyond what the oven method does? And lastly, will freezing work even better than either of those methods? Thanks for the delicious recipe. Germany is bursting with fresh strawbeerries, can't wait to try this!
    to Audra" aria-label='Reply to this comment to Audra'>Reply to this comment
    • Deliciously Organic

      July 29, 2012 at 1:26 pm

      I don't have specific information about how long canned jams will last, but the site www.freshpreserving.com has lots of great info. They give extensive instructions on how to can properly.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  20. Christy

    August 23, 2012 at 6:45 pm

    I've been wanting to do some canning of preserves and fruit with honey instead of sugar, but I keep reading that it isn't safe for long term storage that way. Does this recipe work for a hot water bath canning?
    to Christy" aria-label='Reply to this comment to Christy'>Reply to this comment
    • Deliciously Organic

      August 24, 2012 at 7:55 am

      I haven't read anything about honey not being a good choice for canning. If you find a source, please pass it along! Yes, this recipe will work for hot water bath canning.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  21. Jenny

    August 29, 2012 at 5:42 am

    I hope you can offer some advice. I made this jam last night and it turned out with a great taste but a runny consistency. any ideas on what I could have done differently? Thanks!
    to Jenny" aria-label='Reply to this comment to Jenny'>Reply to this comment
    • Deliciously Organic

      August 29, 2012 at 9:37 am

      If the jam was too runny, then it most likely didn't cook long enough to get to 220ºF. The mixture needs to cook slowly, if it's cooked too fast, it won't be thick. You also might want to check your thermometer. I'm sorry to hear it's runny. It would taste great over ice cream, yogurt, or shortcake. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  22. Jennifer

    September 12, 2012 at 7:27 am

    Can't wait to try this out! Just made a bunch of fig/strawberry jam( 160 jars) for our daughters wedding coming up. I do the jars the same way, I also put the seals in the oven for a few min. This helps them to seal good. My husbands grandmother used this method and you can can almost everything this way.
    to Jennifer" aria-label='Reply to this comment to Jennifer'>Reply to this comment
    • Deliciously Organic

      September 12, 2012 at 8:13 am

      Wow, 160 jars! How fun!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  23. Jamie

    April 1, 2013 at 2:02 pm

    We have always made freezer jam in the past - but looking to cut down on sugar. Do you know if this would work well for freezer jam? And the apple, is that used in place of the sure jel (that's what we've used in the past, but again, looking for better ingredient options). Thanks for your help!
    to Jamie" aria-label='Reply to this comment to Jamie'>Reply to this comment
    • Deliciously Organic

      April 1, 2013 at 2:33 pm

      I've never tried this recipe as freezer jam. I think sure jel would work well as a substitute for the apple peel. Hope that helps!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  24. Renae Dupuis

    April 1, 2013 at 2:03 pm

    I'm deathly allergic to oranges - is the Grand Marnier/orange there for a chemistry reason, or just for flavor? Would lemon work just as well?
    to Renae Dupuis" aria-label='Reply to this comment to Renae Dupuis'>Reply to this comment
    • Deliciously Organic

      April 1, 2013 at 2:32 pm

      It's just for flavor. You could use lemon juice as a substitute.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  25. Emily

    April 1, 2013 at 4:44 pm

    I'm allergic to honey. Could I substitute agave for it? Thanks! Emily
    to Emily" aria-label='Reply to this comment to Emily'>Reply to this comment
  26. Dawn

    April 24, 2013 at 6:13 am

    May be a silly question but do you cut the strawberries them measure or measure them prior to cutting. I have two flats of strawberries to put up today and was hoping to use this recipe.
    to Dawn" aria-label='Reply to this comment to Dawn'>Reply to this comment
    • Deliciously Organic

      April 24, 2013 at 1:47 pm

      I sliced them before measuring. I hope you enjoy it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  27. diehl

    April 30, 2013 at 2:58 pm

    It says to keep in the freg for up to 2 weeks....Is there a way to preserve them longer? If you open a jar a week after making it, does that mean it will only be good for another week? thanks :) Can't wait to make this recipe!
    to diehl" aria-label='Reply to this comment to diehl'>Reply to this comment
    • Deliciously Organic

      May 1, 2013 at 9:25 am

      If you follow the method described in the video and create an airtight seal, then the jam should last quite a long time in the pantry.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  28. Diana Bourne

    June 1, 2013 at 2:11 pm

    Strawberry Jam recipe posted 20th July 2012. As I have strawberries nearly ready to pick in my garden I would like to try your recipe ... Is there any chance you could convert your 'cups' into UK measures e.g. grams or pounds and ounces? Many thanks in anticipation. Diana
    to Diana Bourne" aria-label='Reply to this comment to Diana Bourne'>Reply to this comment
  29. Brittany

    June 22, 2013 at 8:37 pm

    Making this right now... So excited! PS... I tweaked it just a bit and am doing half-strawberries, half-apricots... If it tastes like my kitchen smells right now, it's going to be a treat! THANK-YOU!
    to Brittany" aria-label='Reply to this comment to Brittany'>Reply to this comment
    • Deliciously Organic

      June 24, 2013 at 8:34 am

      What a nice combination! Let me know how it turns out! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Brittany

        July 8, 2013 at 9:30 pm

        It is such an amazing combo!!! No more store-purchased jam for us! Thanks again :)
        to Brittany" aria-label='Reply to this comment to Brittany'>Reply to this comment
        • Deliciously Organic

          July 9, 2013 at 7:57 am

          Thank you!
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  30. gisela

    July 8, 2013 at 7:52 pm

    Carrie, Can I use frozen strawberry to make this jam? Thanks.
    to gisela" aria-label='Reply to this comment to gisela'>Reply to this comment
    • Sarah in CA

      July 8, 2013 at 9:28 pm

      I use organic frozen strawberries for this and other jams all the time. Never have had a problem in 10 years of jamming.
      to Sarah in CA" aria-label='Reply to this comment to Sarah in CA'>Reply to this comment
      • Deliciously Organic

        July 9, 2013 at 7:58 am

        Thanks for the tip! I'll have to give it a try! :)
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  31. Melanie

    July 16, 2013 at 7:46 pm

    Great recipe and SO easy! Thanks for sharing! My jam turned out absolutely delicious!
    to Melanie" aria-label='Reply to this comment to Melanie'>Reply to this comment
    • Deliciously Organic

      July 17, 2013 at 6:33 am

      Thanks for the feedback! I'm so glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  32. Lisa

    July 20, 2013 at 1:33 pm

    I have mine on the stove now and it isn't thickening. :(. I simmered it for a long time so not to rush it but it never got to 220 ... But now I have the heat a little higher and it's bubbling more than I think it should and it still isn't thickening. Thoughts? And isn't the foam bad? All sorts of pectin- related recipes have you skim foam off....
    to Lisa" aria-label='Reply to this comment to Lisa'>Reply to this comment
    • Deliciously Organic

      July 22, 2013 at 6:59 am

      It will thicken as it cools. You're doing it right by letting it come to 220 very slowly. :) In this recipe, since we are using apples, there isn't a need to skim the foam off.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  33. GD

    August 18, 2013 at 4:04 pm

    I have a bunch of peaches that I would like to use for making jam. Would there be any modifications or changes that you recommend?
    to GD" aria-label='Reply to this comment to GD'>Reply to this comment
    • Deliciously Organic

      August 19, 2013 at 10:47 am

      I haven't made this jam with peaches, but I think a 1:1 substitution should work just fine.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  34. diana

    March 3, 2014 at 12:52 pm

    Hi I just love the recipe and the jars fantastic! i just wanted to know if i use this recipe and sterilize my jars the canning way which is just the water and steam process can i still use this recipe or will it spoil?? how long does it last for??
    to diana" aria-label='Reply to this comment to diana'>Reply to this comment
  35. Carol Edsell

    May 12, 2014 at 5:21 pm

    just made this with my freshly picked organic strawberries, followed it to the T but it did not set up... have it stored in fridge , I'll see what happens tomorrow.
    to Carol Edsell" aria-label='Reply to this comment to Carol Edsell'>Reply to this comment
    • Deliciously Organic

      May 13, 2014 at 8:14 am

      It will still be a liquid when it's hot, but sets up when it's completely chilled.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  36. Diana

    May 27, 2014 at 5:26 pm

    I'm son sad right now. The jam did not set and now I have strawberry sauce. Not sure if it was because I tried to double the recipe. Still tastes great, though!
    to Diana" aria-label='Reply to this comment to Diana'>Reply to this comment
    • Deliciously Organic

      May 29, 2014 at 8:00 am

      Hmmm...did you make any substitutions? Also, it's very important that the jam is slowly simmered up to 220 degrees for at least 25 minutes or the jam won't set. Was the process possibly sped up a bit?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  37. Diana

    May 29, 2014 at 10:00 am

    No substitutions. It took way longer...like 45 min to reach 220. I'm going to give it another try when blueberries come in season.
    to Diana" aria-label='Reply to this comment to Diana'>Reply to this comment
  38. Kate

    July 7, 2014 at 11:33 am

    My kiddos and I are going blueberry picking tomorrow and I am hoping to try out this recipe; however, no one in my family is a big fan of the flavor of honey. Could I substitute maple syrup instead? Or part maple syrup/part honey?
    to Kate" aria-label='Reply to this comment to Kate'>Reply to this comment
    • Deliciously Organic

      July 14, 2014 at 8:00 am

      Sorry for the late reply. I was on vacation last week and took some time off. :) I haven't tried it with maple syrup, but it should work just fine.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  39. Jen

    May 27, 2015 at 7:38 am

    I like the idea of substituting honey with sugar and apple for pectin. Can this be made in large batches as well? And what is the purpose of the orange juice? Is it to keep the jam from turning dark in color? I yearly make about 60+ quarts and was looking into making a healthier jam. Thanks for sharing!
    to Jen" aria-label='Reply to this comment to Jen'>Reply to this comment
    • Carrie Vitt

      May 27, 2015 at 8:49 am

      I haven't made it in large batches, so I can't say for sure. The orange juice keeps the berries from turing color.
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  40. Ashley

    May 26, 2016 at 11:13 pm

    Hi, I just finished making your recipe. I had to puree the the jam, as I don't want chunks of apples in the jam. I'm concerned that it may not set. How long does it need to cool before I know if the jam will not set at all?
    to Ashley" aria-label='Reply to this comment to Ashley'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    July 20, 2012 at 5:50 pm
    [New Post] Homemade Strawberry Jam without Pectin and Sweetened with Honey: http://t.co/LCRmt266 #realfood #organic #recipe
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. Stephanie Chernitzky says:
    July 20, 2012 at 6:06 pm
    “@CarrieVitt: [New Post] Homemade Strawberry Jam without Pectin and Sweetened with Honey: http://t.co/j996UD8X #realfood @tatchernitzky
    to Stephanie Chernitzky" aria-label='Reply to this comment to Stephanie Chernitzky'>Reply to this comment
  3. Agustin Bravo says:
    July 20, 2012 at 6:07 pm
    PRT @stephchernitzky: “@CarrieVitt: Homemade Strawberry Jam without Pectin and Sweetened with Honey: http://t.co/3LR93pY9 #realfood
    to Agustin Bravo" aria-label='Reply to this comment to Agustin Bravo'>Reply to this comment
  4. The Root Cellar says:
    July 20, 2012 at 8:29 pm
    Hey Jammers! This strawberry jam recipe is pectin & sugar free - looks heavenly... let us know how it turns out... http://t.co/G2n5A06N
    to The Root Cellar" aria-label='Reply to this comment to The Root Cellar'>Reply to this comment
  5. Joe St.Croix says:
    July 21, 2012 at 12:50 am
    Strawberry Jam #schf #health #fitness #et http://t.co/o7vMvXL4
    to Joe St.Croix" aria-label='Reply to this comment to Joe St.Croix'>Reply to this comment
  6. Chris Kilber says:
    July 21, 2012 at 2:58 am
    Strawberry Jam #schf #health #fitness #et http://t.co/o7vMvXL4
    to Chris Kilber" aria-label='Reply to this comment to Chris Kilber'>Reply to this comment
  7. Pork Tenderloin with Blackberry Wine Sauce — A Food Centric Life says:
    July 24, 2012 at 10:40 pm
    [...] you want to try and make homemade jam, here is a recipe from Carrie at Deliciously Organic. She uses strawberries, but I’ll bet blackberries would be equally great. I want to try this [...]
    to Pork Tenderloin with Blackberry Wine Sauce — A Food Centric Life" aria-label='Reply to this comment to Pork Tenderloin with Blackberry Wine Sauce — A Food Centric Life'>Reply to this comment
  8. Liora Soladay says:
    August 4, 2012 at 12:30 am
    Strawberry Jam Recipe seriously delicious http://t.co/RCcQJSPj
    to Liora Soladay" aria-label='Reply to this comment to Liora Soladay'>Reply to this comment
  9. Thumbprint Cookies (Paleo, Primal, Grain Free, Gluten Free, Gaps) says:
    December 12, 2012 at 8:13 am
    [...] 2 cups almond meal 2 tablespoons coconut flour 1/4 cup honey 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensens) 1/2 teaspoon Celtic sea salt 1 stick (4 ounces) unsalted butter, cold, cut into tablespoons 1/2 cup homemade chocolate hazelnut spread or honey-sweetened jam [...]
    to Thumbprint Cookies (Paleo, Primal, Grain Free, Gluten Free, Gaps)" aria-label='Reply to this comment to Thumbprint Cookies (Paleo, Primal, Grain Free, Gluten Free, Gaps)'>Reply to this comment
  10. Organic Strawberry Picking and Jam | Family Gone Healthy says:
    April 17, 2013 at 4:35 am
    [...] uses several CUPS of sugar. Also, the store-bought pectin powder freaks me out. I found a great recipe for strawberry jam from Deliciously Organic, that I modified. The recipe used honey in place of sugar and an apple in place of powdered pectin. [...]
    to Organic Strawberry Picking and Jam | Family Gone Healthy" aria-label='Reply to this comment to Organic Strawberry Picking and Jam | Family Gone Healthy'>Reply to this comment
  11. Health Benefits of Strawberries & 45 Strawberry Recipes says:
    May 29, 2014 at 3:22 pm
    […] Strawberry Jam (with apples, honey, and orange) @ Deliciously Organic […]
    to Health Benefits of Strawberries & 45 Strawberry Recipes" aria-label='Reply to this comment to Health Benefits of Strawberries & 45 Strawberry Recipes'>Reply to this comment
  12. Paleo Strawberry Jam Recipes | Paleo Recipes says:
    August 29, 2014 at 9:04 am
    […] Strawberry Jam Recipe – Deliciously Organic – Jul 20, 2012 · If you’ve contemplated making strawberry jam this summer, now’s the time! The berries and fruits are in their prime and with a few simple ingredients …… […]
    to Paleo Strawberry Jam Recipes | Paleo Recipes" aria-label='Reply to this comment to Paleo Strawberry Jam Recipes | Paleo Recipes'>Reply to this comment

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Hi, I’m Carrie Vitt, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • About
  • Contact
  • Privacy
  • Terms

Subscribe Now & Receive My

Top 50 Tips and Resources to
Support Your Thyroid

Download the List

How I Reversed Hashimoto’s Disease with Diet, Detox and Lifestyle

Grain-Free Family Table Widget

Favorites

Hyperthyroidism – The Cause, Symptoms, Labs and First Steps to Take

The Perfect Fudgy Brownie (Grain-Free, Paleo, Gluten Free)

8 Ways to Detox Your Liver Naturally and Gently

10 Holistic Tips to Cure Insomnia Naturally

Orange Glazed Salmon Recipe (Grain-Free, Paleo)

  • Home
  • Blog
  • About
  • Shop
  • Contact
  • Privacy Policy
  • Terms of Use

All content copyright © 2023 Deliciously Organic  •  All Rights Reserved  •  Site Design by Emily White Designs