Servings: 2 cups
- 1 quart strawberries, washed and hulled
- 1/4 cup honey (raw if you have it) or maple syrup
- 2 tablespoons fresh lemon juice
Place strawberries in your food processor and process until strawberries are coarsely chopped. Don’t overdo it! You don’t want mushy jam.
Place contents in large saucepan on medium-high heat and add honey and lemon juice, stirring well.
Cook for 8-10 minutes at a low boil. Remove from heat and transfer to a heat proof jar and let cool at room temperature before sealing and storing in the refrigerator up to 2 weeks or 2 months in your freezer.
Serving: 15g | Calories: 284kcal | Carbohydrates: 72g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 746mg | Fiber: 9g | Sugar: 58g | Vitamin A: 55IU | Vitamin C: 284mg | Calcium: 76mg | Iron: 2.1mg