EASIEST Small Batch STRAWBERRY Jam! Cheap & Healthy (3 ingredients)

This is my jam. It's the best I've ever tasted. What makes this different from others is the use of honey instead of loads of sugar. We use our backyard garden strawberries (that I freeze all summer), but literally any fresh or frozen berries will do (I argue that apples, pears, and figs would work too, but I haven't tried it...yet). We love Strawberries for this in our house. 

I don't measure this. I have a jar for the finished product and a saucepan for the cooking. 

I put the berries in the pan, leaving at least an inch at the top so I don't boil over.

I squeeze in half a lemon.

 Then I drizzle the honey over the top. The amount of honey is personal preference. I aim for about 1/4 of a cup of honey, but if you want you can use a bit more (or less, but I find that the lemon comes out more then...which is yum for some dishes, but not for what I am using it for today, which is on sourdough toast).

Cook the berries down over med/high heat like you would homemade gravy. Stirring while it cooks is key to prevent burning. When it's as thick as you like (remember it will thicken as it cools too) take it off the heat.  (I cook mine for 20-25mins)

Run the outside of the jar you'll be pouring your hot jam into under hot water to prevent the jar from cracking. Then pour your jam into the jar. This can be enjoyed right away. 

Stores in the fridge for up to a month, but in our house it only ever lasts a week. (be sure to let it cool a bit before putting the warm jar into the cold fridge so it doesn't crack. I've done that.)

We love this on yogurt with granola, on toast, and vanilla ice cream. It would be amazing on butter cookies or cheesecake. Sammy likes a spoonful in the bottom of a glass with mineral water poured over it.

Thanks for reading, and I hope you like this recipe. :)

Content by Casey Clark - http://cozyhomemakingvibes.blogspot.com

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