This honey strawberry jam is one of our favorite ways to celebrate strawberry season and tuck a little bit of summer away for the colder months. It’s a small batch recipe, it’s sweetened entirely with honey, and it comes together with simple ingredients, a little pectin, and no canning experience required to enjoy. If you grew your own berries this year, this jam is the perfect home for that harvest. New to growing? Our beginner’s guide to growing strawberries will get you started for next season.
Why Make Strawberry Jam with Honey?
Jam was invented to be a jar of sunshine in the dead of winter. Long before refrigerators, preserving ripe fruit in summer was the only way to enjoy it in January, and honey has been part of that story for thousands of years. The ancient Greeks famously submerged quince in honey to keep it through the seasons. We’re simply carrying on the tradition with strawberries.
Swapping honey for white sugar changes the character of the jam in the best way. Honey brings floral depth that granulated sugar simply can’t, and because honey tastes sweeter than sugar, you use less of it: about 3/4 cup of honey for every 1 cup of sugar a traditional recipe calls for. Our full guide to substituting honey for sugar covers the conversion in detail. Any varietal from our Eastern Shore Honey collection works beautifully here, and the one you choose will quietly shape the finished flavor.
Ingredients for Honey Strawberry Jam
This small batch strawberry jam yields two half pint jars, which is just right for a household that wants fresh jam without an afternoon of canning. Here’s what goes in the pot:
- 1 1/2 pounds fresh strawberries (about 4 1/2 cups)
- 1/2 pound fresh raspberries (about 2 cups)
- 1/2 cup Bee Inspired Honey
- 1/4 cup fresh-squeezed lemon juice
- 3 teaspoons orange zest (swap in lemon or lime zest if you prefer)
- 1 pouch pectin, prepared according to the package directions
You’ll also want a heavy-bottom saucepan, a potato masher, clean glass jars with lids and bands, and a water bath canner if you plan to preserve the jam for the pantry. Ripe, fresh-picked berries give the brightest flavor, so homegrown or local farmer’s market strawberries are ideal. If fresh berries aren’t available, frozen strawberries work too: thaw them completely first and follow the same steps, allowing a few extra minutes of cooking for the additional liquid they release.
How to Make Honey Strawberry Jam
Berries carry some natural pectin of their own, and a measure of prepared pectin gives this honey-sweetened jam a dependable set. Powdered and liquid pectin both work, so use whichever you have on hand; powdered tends to suit higher-sugar jams while liquid is the usual choice for lower-sugar versions like this one. Even so, expect the finished jam to be a touch softer than commercial jam, which is exactly what makes it so good swirled into yogurt or drizzled over biscuits.
Step One: Cook the Jam
- Hull the strawberries, then smash them with the raspberries in a heavy-bottom saucepan.
- Add the lemon juice, honey, and orange zest, then heat over medium-high heat.
- Bring the mixture to a low boil and cook until thick, stirring frequently for up to 45 minutes to prevent scorching.
- Skim off any foam as it rises. Prepare the pouch of pectin according to the package directions and stir it into the boiling jam to thicken.
The lemon juice does double duty here: it balances the sweetness and supplies the acidity that makes water bath canning safe. If you plan to can your jam, bottled lemon juice offers the most consistent acidity.
Step Two: Test the Set
Put a small spoonful of jam on a clean spoon, set the spoon on a plate in the freezer for five minutes, then tilt it. If the jam holds its shape and doesn’t pour off easily, it’s ready and you can pull the pot from the heat. If it runs, keep cooking for another 5 minutes and test again. If you prefer a thermometer, jam typically reaches its setting point around 220°F at sea level.
Step Three: Jar and Process
Ladle the hot jam into hot, sterilized jars, leaving 1/4 to 1/2 inch of headspace, and seal. Process the jars in a boiling water bath for 10 minutes, adjusting for your altitude. Planning to eat it right away? Skip the processing entirely and refrigerate the jars once they’ve cooled.
Tips for Perfect Honey Strawberry Jam
A few small habits make the difference between good jam and the jar your family fights over:
- Start with the ripest berries you can find. Deep red, fragrant strawberries carry the most flavor into the finished jam.
- Don’t overcook. Jam that simmers too long turns thick and sticky. Watch the consistency and pull it from the heat as soon as it passes the spoon test.
- Taste and adjust the honey. Honey-sweetened jam is less sweet than the supermarket kind by design. Start with the 1/2 cup the recipe calls for and add a little more if you like.
- Sterilize everything. Clean, sterilized jars, lids, and utensils prevent spoilage and are essential for safe canning.
- Follow tested canning practices. A proper water bath creates the vacuum seal that keeps your jam shelf stable.
How to Store Honey Strawberry Jam
Choose the storage method that fits how quickly you’ll eat it:
- Water bath canning: Sealed, processed jars keep their best quality for about a year stored in a cool, dark pantry. Refrigerate after opening.
- Freezer jam: Fill clean jars, leave room at the top for expansion, and freeze at 0°F or below for up to a year. Freezing preserves that bright, fresh-picked strawberry flavor.
- Refrigerator jam: Unprocessed or opened jars belong in the refrigerator at 40°F or below and are best enjoyed within about a month.
Easy Ways to Adapt This Recipe
A recipe isn’t finished until you’ve added your own touch, so play with your food. Here are a few directions to take it:
- Change the berry mix. Blackberries and blueberries are both wonderful alongside the strawberries, and our Black and Blue Jam shows just how far the same method can go.
- Try stone fruit. Cherries or peaches make a lovely late-summer variation using the same technique.
- Swap the citrus. Lemon or lime zest in place of the orange zest shifts the whole personality of the jar.
- Pick a varietal honey. Blackberry Honey or Orange Blossom Honey each adds its own depth, Raspberry Honey echoes the raspberries already in the pot, and Mixed Berry Honey, made from the nectar of strawberry, blueberry, raspberry, and blackberry blossoms, doubles down on the berry character.
Delicious Ways to Use Honey Strawberry Jam
I know that I am guilty of opening a jar of jam for biscuits, and three years later, I throw it out when I realize something similar to a science project is growing inside. Don’t let that be your jar. Let the jam cool for about 30 minutes after it comes off the heat, then put it to work:
- Spoon it over Greek yogurt with our Honey Nut Granola
- Split a warm honey strawberry scone and tuck a spoonful inside
- Upgrade your morning slice with ideas from our guide to peanut butter toast
- Swirl it into honey berry popsicles before freezing
- Serve it alongside soft cheeses; our guide to pairing honey with cheese has board-building ideas
- Pair a spoonful with roasted strawberry sorbet for a double-strawberry dessert
- Sandwich it between cake layers, or rim a glass of sparkling strawberry lemonade
Still in a strawberry state of mind? Browse all of our strawberry recipes with honey for more ways to use the season’s harvest.
FAQs About Honey Strawberry Jam
Can you make strawberry jam with honey instead of sugar?
Yes. Honey replaces sugar completely in this recipe. Because honey tastes sweeter than sugar, use about 3/4 cup of honey for every 1 cup of sugar a traditional recipe calls for. This small batch uses just 1/2 cup of honey for 2 pounds of fruit.
Do you need pectin to make strawberry jam?
This recipe uses one pouch of pectin for a reliable set: prepare it according to the package directions and stir it into the boiling jam. Berries also contain some natural pectin, so if you skip it, cook the jam longer and expect a softer, looser spread.
How long does honey strawberry jam last?
Jam processed in a water bath canner keeps its best quality for about a year in a cool, dark pantry. Freezer jam keeps up to a year at 0°F or below. Refrigerated or opened jars are best enjoyed within about a month.
Can I use frozen strawberries to make jam?
Yes. Thaw frozen strawberries completely before cooking and follow the same steps as fresh fruit. Expect a slightly longer simmer, since thawed berries release extra liquid as they cook down.
Why do you add lemon juice to strawberry jam?
Lemon juice balances the sweetness, helps the natural pectin in the fruit set, and supplies the acidity that makes water bath canning safe. Bottled lemon juice provides the most consistent acidity for canning.
What is the best honey for strawberry jam?
A lighter varietal lets the berries shine. Orange Blossom Honey adds gentle citrus notes, Raspberry Honey echoes the berries in the pot, and Mixed Berry Honey deepens the jammy berry character of the finished spread.
Updated 6/12/2026
