STRAWBERRY JAM USING HONEY

STRAWBERRIES- FRESH OR FROZEN, UNSUGARED	2 LBS.
HONEY- LIGHT COLORED MILD	2 LBS. (14 OZ.)
PACIFIC PECTIN MIX	2 OZ. WEIGHT (1/3 CUP)

 

 

  YIELD: 4 LBS.  

PROCEDURE:

1. CRUSH STRAWBERRIES. ADD PECTIN MIX WHILE STIRRING. CONTINUE STIRRING AND HEAT TO BOILING.  BOIL WHILE STIRRING FOR 12 MINUTES  TO CONCENTRATE FRUIT.

2. AFTER 12 MINUTE BOILING PERIOD, ADD THE HONEY. IF HONEY IS COLD, IT SHOULD  EITHER BE PREHEATED TO 140-180 DEGREES OR IT SHOULD BE ADDED IN 2 PARTS TO   PREVENT POT TEMPERATURE FROM DROPPING TOO LOW.

3. HEAT TO BOILING AND BOIL 2-3 MINUTES. POUR INTO JARS. INVERT FOR 1-2 MINUTES TO STERILIZE LIDS.

   PARAMETERS:

   pH - 3.10-3.20
   POT SIZE USED- 5 1/2 QT.
   SOLUBLE SOLIDS - 65 DEGREES BRIX
   

   NOTE: IT IS IMPORTANT THAT THE 12 MINUTE COOKING PERIOD BE DONE BEFORE THE HONEY IS ADDED.  THIS HELPS PRESERVE THE STRAWBERRY COLOR AND FLAVOR. IT ALSO PREVENTS THE HONEY FROM DEVELOPING TOO STRONG A FLAVOR.