Who doesn’t love Strawberry Jam? One of my favorite childhood memories includes slathering freshly baked biscuits with homemade strawberry jam! It’s an understatement to say I love this gooey red treat! My favorite version, which includes some cranberries is my Aunt’s Strawberry Cranberry Jam.
Tart, sweet and easy to make, this jam is so requested in my family that she gives it out for Christmas to keep us from pestering her year round!
The original recipe calls for white cane sugar, which due to my dietary restrictions these days I can no longer consume. However, that won’t stop me! I’ve made her classic recipe with honey instead. It’s a little more tart but just as delicious. Whip up a large batch of jam this summer while strawberries are still in season to enjoy all year long.
Honey Sweetened Strawberry Cranberry JamPrint Me!
- 2 cups fresh strawberries, stems removed
- 1lb fresh or frozen cranberries
- 1 box powdered fruit pectin
- 1 cup local, organic honey
Bring fruit and pectin to a rolling boil, stirring regularly until fruit is cooked down. Lower heat and stir in 1 cup honey. Bring to a hard boil for 1 minute. Turn off heat. Use an immersion/stick blender to blend fruit until desired texture is reached. Ladle hot jam into properly prepared mason jars, leaving 1/2 inch headspace.
Follow the hot bath canning method, boiling jam for 15 mins.
Looking for more jam recipes? Check out my Honey Sweetened Apricot Jam!