Honey Strawberry Jam

Despite the slew of canning and jamming books that landed on my doorstep in the past few months, I’€™m still not completely smitten with the idea of ‘€œputting up’€. I know I should want to do it, for how could any respectable food writer not jump at the chance to spend their days preserving fresh produce, but I honestly just don’€™t love it that much.
Having said that, I do like to make the occasional item if something about the recipe intrigues me; which is exactly what happened with this honey strawberry jam. The Green Market Baking Book is devoted to 100 recipes that are naturally sweetened, and the strawberry jam tucked within the pages was no exception.

One of my food goals for 2012 was to learn more about using alternative, and less-processed sugars in my cooking. Any homemade jam recipe that doesn’€™t call for several cups of granulated sugar is worth trying at least once, and I’€™m happy to report that not only was it easy to make, but it also tasted great. Texturally, it’€™s slightly thinner than a regular jam, but that doesn’€™t bother me at all.

Are you into preserving? What are some of your favourite things to make?

Find the full printable recipe here: Honey Strawberry Jam