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Honey Sweetened Strawberry Vanilla Jam


  • 4 pounds strawberries
  • 2 cups honey divided
  • 2 vanilla beans split and scraped
  • 1 tablespoon lemon juice
  • 1 tablespoon calcium water part of the Pomona's Pectin system
  • 1 tablespoon Pomona's Pectin


  • Prepare a boiling water bath canner and 6 half-pint jars.
  • Combine the strawberries, 1 1/2 cups honey, vanilla bean seeds, lemon juice, and calcium water in a large, nonreactive pot. Give it several good stirs to help combine the ingredients and dissolve the honey.
  • Place the pot over high heat and bring to a boil. Once the fruit boils, reduce the heat to medium-high and continue to cook at a low boil, until the strawberries break down and the volume in the pot has reduced by one-quarter. Depending on the water content in the berries, this will take 15 to 25 minutes.
  • While the fruit cooks, stir the pectin powder into the remaining honey. Once the necessary amount of reduction has occurred, stir in the honey and pectin slurry. Return the jam to a boil and cook for an addition 3-4 minutes.
  • When the jam is finished cooking, remove it from the heat. Funnel it into the prepared jars, leaving 1/2 inch. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.