There’s something lovely about a spoonful of homemade jam on warm toast. This simple strawberry and honey recipe makes a small batch, with honey bringing a gentle floral sweetness to the fruit.
Here at Swabees, we love finding everyday ways to enjoy honey from our family-run Lincolnshire Wolds apiary. This is a lovely one for a slow weekend breakfast, spooning over yoghurt or serving alongside freshly baked scones.
It’s a soft-set fridge jam rather than a traditional cupboard preserve. There’s no added pectin and no need to aim for a perfectly firm set.
What you’ll need
Makes approximately one small jar.
- 300g strawberries, washed and hulled
- 100g honey
- 1 tablespoon lemon juice
Fresh or frozen strawberries both work. If using frozen fruit, add it straight to the pan and allow a little extra cooking time.
How to make it
- Put the strawberries and lemon juice into a medium saucepan. Warm gently for around 5 minutes, stirring occasionally, until the fruit begins to soften and release its juice.
- Mash the strawberries with a fork or potato masher. Leave a few small pieces if you like a more rustic texture.
- Stir in the honey, then bring to a gentle simmer.
- Cook uncovered for 15–25 minutes, stirring regularly, until thickened. Frozen or particularly juicy berries may take longer. Lower the heat if the mixture starts catching on the bottom.
- To check the consistency, put a little jam onto a cold plate and let it cool for a minute. It should look thick and spoonable, though softer than a traditional jam. Remember that it will thicken further as it cools.
- Remove from the heat and spoon carefully into a clean, heatproof jar. Allow to cool briefly, then cover and refrigerate within two hours of cooking.
Keeping your jam
Keep refrigerated and use within one week, always using a clean spoon. For longer storage, freeze in small, freezer-safe containers with room for expansion, then thaw in the fridge.
This recipe hasn’t been developed for canning or storage at room temperature. A sealed lid doesn’t make it a shelf-stable preserve.
A few lovely ways to enjoy it
Spread it over buttered toast, swirl it into Greek yoghurt or spoon it over warm porridge. It’s also delicious with scones and a generous helping of cream.
A note about honey
Different honeys bring their own character, so each batch can taste a little different. Cooking changes some of the delicate qualities of raw honey, but it still adds its distinctive sweetness and flavour.
Honey isn’t suitable for babies under 12 months, including when it’s cooked into a recipe.
From our heart to your breakfast table
A handful of berries, a little honey and a quiet half-hour in the kitchen. Sometimes the simplest homemade treats are the loveliest.
Explore our Pure Raw Honey collection and choose a jar for your next kitchen adventure.
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