If your kids eat as much PB&J as mine do, I have a feeling you will appreciate this guilt-free (since it’s totally sugar-free!) 4-ingredient jam as much as we do.

I have been making it for the past 2 years, and have tweaked the amount of pectin repeatedly since the original recipe I found for Strawberry Honey Jam resulted in more of a pancake syrup consistency.  One box (3 Tbsp) of pectin was too little.  Doubling it resulted in an over-gelled jam.  Finally, this year,  I aimed for the middle ground, with 4 1/2 Tbsp of pectin, and voila!  Perfection.

I hope you enjoy its simplicity and goodness.

To large pot, add:

2 lbs (or about 4 cups) fresh strawberries and smash with potato masher.
1 1/2 cups honey
2 Tbsp. lemon juice

Bring to a rolling boil that can’t be stirred down.

Add 4 1/2 Tbsp. Low or No Sugar Pectin and stir continuously for 1 minute while jam continues to boil.

Remove from heat and pour into sterilized jars.  Seal in water bath canner for 10 minutes.

Makes approximately 3-4 pints of jam.