I made a stupidly good strawberry honey butter and I swear this is what Jam Recipes Homemade actually should look like, so scroll and judge me.

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I’m obsessed with this sticky, bright strawberry butter because it tastes like summer smashed into a jar. I love how fresh strawberries shine with just a touch of honey and a little unsalted butter to calm the boil-over foam.

I’ll smear it on toast, fold it into dessert dips, or spoon it over yogurt until I feel slightly guilty. And the idea of Canning Jam at home made this whole thing feel doable and real.

I talk about Honey Butter Recipe tweaks like I’m whispering secrets. Pure fruit, sticky hands, zero pretense.

Delicious chaos. I want another jar today now.

Ingredients

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Fresh strawberries bring bright, jammy fruitiness and a little texture you’ll love.
Honey adds warm sweetness and floral notes; you can dial it down.
Basically lemon juice brightens flavor and helps the jam set.
A pat of butter calms foaming so you won’t skimp on stirring.
Plus a pinch of sea salt wakes flavors, subtle but worth it.
Canning supplies keep jars safe and shelf-stable for sharing later.
Jars and lids make it official, turning summer fruit into shareable gifts.

Ingredient Quantities

4 lb fresh strawberries, hulled and crushed (about 8 cups)

1 1/2 cups honey, mild-flavored (adjust to taste)

3 tablespoons fresh lemon juice

1 tablespoon unsalted butter (helps reduce foam)

Pinch of fine sea salt (optional)

Water bath canning supplies: jars, lids, rings, and a canner or large pot

How to Make this

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1. Wash jars, lids and rings in hot soapy water and keep jars warm in a pot of simmering water while you make the jam so they do not crack when filled.

2. Hull and crush about 8 cups of strawberries until mostly mashed but still a few small pieces remain.

3. Put crushed strawberries, 1 1/2 cups mild flavored honey, 3 tablespoons fresh lemon juice and a pinch of fine sea salt into a large wide pot. Stir to combine.

4. Bring the mixture to a gentle boil over medium high heat, stirring often so it does not scorch, then reduce to a steady simmer. Skim foam as it forms; stir in 1 tablespoon unsalted butter to help reduce foam and make it easier to skim.

5. Continue to simmer, stirring frequently, until the jam thickens and reaches about 220 degrees F on a candy thermometer or passes the chilled plate test: drop a small spoonful onto a cold plate, tilt the plate and if it wrinkles and does not run it is set. This usually takes 20 to 35 minutes depending on your pot and fruit.

6. Remove the pot from heat and let sit a minute, then ladle hot jam into warm jars leaving about 1/4 inch headspace. Wipe rims clean with a damp cloth so lids seal.

7. Place lids and rings on jars finger tight, then lower jars into a boiling water bath canner with at least 1 inch of water covering the jars. Bring back to a full boil.

8. Process pint jars for 10 minutes at sea level. If you are at higher altitude add time according to trusted canning guidelines for your elevation.

9. Carefully remove jars and place them on a towel, leaving them undisturbed for 12 to 24 hours. Check that lids have sealed by pressing the center they should not pop. Remove rings, label and store sealed jars in a cool dark place. Refrigerate after opening.

10. Use the jam on toast, in desserts or give jars as gifts. If your batch seems too loose after cooling you can reprocess into a freezer container or cook down a little more next time for a thicker set.

Equipment Needed

1. Large wide pot for cooking the jam (at least 6 to 8 quarts)
2. Potato masher or heavy fork to crush the strawberries
3. Candy thermometer (or be ready for the chilled plate test)
4. Wooden spoon or heatproof silicone spatula for stirring
5. Wide-mouth ladle and a canning funnel to fill jars without spilling
6. Jar lifter and long tongs for lowering and removing jars from the water bath
7. Boiling water bath canner or a tall stock pot with a rack and lid
8. Clean kitchen towels and a damp cloth to wipe jar rims and set jars on to cool

FAQ

Q: Can I substitute sugar for the honey? A: Yes, use the same weight of sugar by volume may vary, but sugar will give a firmer set. If you switch to sugar, you might need to adjust cooking time and follow a tested sugar jam recipe for best safety and texture.

Q: Is it safe to can jam with just honey as the sweetener? A: Generally yes, because strawberries plus added lemon juice give enough acidity for water bath canning. But honey changes the texture, and for long term safety always follow proven canning guidelines. If you want the safest option, use a tested low sugar recipe or refrigerate and use within a few weeks.

Q: How do I know when the jam has set? A: Use a candy thermometer and look for 220°F, or do the chilled plate test: spoon a little jam on a cold plate, wait 30 seconds then push it with your finger. If it wrinkles it is ready.

Q: My jam foams a lot, what can I do? A: Add the tablespoon of butter like the recipe says, skim foam with a spoon while cooking, and use a wide pot to reduce boil over. Foam doesn’t ruin the jam but removing it makes the jars look nicer.

Q: How long will this keep? A: Properly sealed and stored jars last up to a year in a cool dark place. After opening, refrigerate and use within a month or so.

Q: Can I freeze this instead of canning? A: Yes, you can freeze jam in freezer-safe containers leaving headspace. Thaw in the fridge and use within a few months. Freezing avoids the canning step if you're not ready for it.

Q: Do I need special jars or can I reuse old jam jars? A: You can reuse glass jars but use new lids made for canning. Check jars and lids for chips, rust, or warping. New canning lids ensure a reliable seal.

Strawberry Honey Butter: Jam Canning Recipe For Beginners Substitutions and Variations

Strawberries
- Raspberries or mixed berries — a little tarter, but still makes a great jam; you might need to mash less.
- Frozen strawberries, thawed and drained — convenient when out of season, just check texture before cooking.
Honey
- Maple syrup — similar sweetness and adds a warm, earthy note; use 1:1 but taste and adjust.
- Granulated sugar or cane sugar — traditional for jam, use about 1 to 1 1/4 cups if you want a firmer set.
Fresh lemon juice
- Bottled lemon juice — fine in a pinch, use the same amount and taste as you go.
- Apple cider vinegar — use sparingly, about half the amount, it adds acid for setting if lemons are weak.
Unsalted butter
- Coconut oil — helps reduce foam and adds a hint of coconut, use the same small amount.
- Ghee or clarified butter — works the same way without adding water, about 1 tablespoon.

Pro Tips

1. Cook to temp, not time. Use a candy thermometer or the cold plate test every few minutes. Honey makes jam set slower than sugar so dont panic if it takes longer, just be patient and watch for that 220 F or the plate wrinkle.

2. Taste and tweak as you go. Honey flavor varies a lot, so start with less and add more at the end if it needs sweetness. If it tastes too floral or strong, stir in a little more lemon to brighten it up.

3. Foam and scorch are your enemies. Keep the heat moderate, stir often, and skim foam as it forms. The butter helps but dont skip stirring, especially along the pot edges where it burns first.

4. Jars, altitude and plan B. Keep jars hot so they dont crack, and add processing time if you live above sea level. If a jar doesnt set or the batch is too loose after cooling, you can reboil to thicken more or pour into freezer-safe containers for later.

Strawberry Honey Butter: Jam Canning Recipe For Beginners

Recipe by Bob Jones

0.0 from 0 votes

I made a stupidly good strawberry honey butter and I swear this is what Jam Recipes Homemade actually should look like, so scroll and judge me.

Servings

servings

Calories

140

kcal

Equipment: 1. Large wide pot for cooking the jam (at least 6 to 8 quarts)
2. Potato masher or heavy fork to crush the strawberries
3. Candy thermometer (or be ready for the chilled plate test)
4. Wooden spoon or heatproof silicone spatula for stirring
5. Wide-mouth ladle and a canning funnel to fill jars without spilling
6. Jar lifter and long tongs for lowering and removing jars from the water bath
7. Boiling water bath canner or a tall stock pot with a rack and lid
8. Clean kitchen towels and a damp cloth to wipe jar rims and set jars on to cool

Ingredients

4 lb fresh strawberries, hulled and crushed (about 8 cups)
1 1/2 cups honey, mild-flavored (adjust to taste)
3 tablespoons fresh lemon juice
1 tablespoon unsalted butter (helps reduce foam)
Pinch of fine sea salt (optional)
Water bath canning supplies: jars, lids, rings, and a canner or large pot

Directions

Wash jars, lids and rings in hot soapy water and keep jars warm in a pot of simmering water while you make the jam so they do not crack when filled.
Hull and crush about 8 cups of strawberries until mostly mashed but still a few small pieces remain.
Put crushed strawberries, 1 1/2 cups mild flavored honey, 3 tablespoons fresh lemon juice and a pinch of fine sea salt into a large wide pot. Stir to combine.
Bring the mixture to a gentle boil over medium high heat, stirring often so it does not scorch, then reduce to a steady simmer. Skim foam as it forms; stir in 1 tablespoon unsalted butter to help reduce foam and make it easier to skim.
Continue to simmer, stirring frequently, until the jam thickens and reaches about 220 degrees F on a candy thermometer or passes the chilled plate test: drop a small spoonful onto a cold plate, tilt the plate and if it wrinkles and does not run it is set. This usually takes 20 to 35 minutes depending on your pot and fruit.
Remove the pot from heat and let sit a minute, then ladle hot jam into warm jars leaving about 1/4 inch headspace. Wipe rims clean with a damp cloth so lids seal.
Place lids and rings on jars finger tight, then lower jars into a boiling water bath canner with at least 1 inch of water covering the jars. Bring back to a full boil.
Process pint jars for 10 minutes at sea level. If you are at higher altitude add time according to trusted canning guidelines for your elevation.
Carefully remove jars and place them on a towel, leaving them undisturbed for 12 to 24 hours. Check that lids have sealed by pressing the center they should not pop. Remove rings, label and store sealed jars in a cool dark place. Refrigerate after opening.
Use the jam on toast, in desserts or give jars as gifts. If your batch seems too loose after cooling you can reprocess into a freezer container or cook down a little more next time for a thicker set.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.