This naturally sweet reduction can be used for so many purposes. Excellent on toast, between layers of cake as in my Vanilla Sponge Strawberry Cream Cake where it adds just the right amount of something to the layers of fresh strawberries or I have also used this as a filling in cupcakes for a nice sweet surprise. Using honey as my primary sweetener adds just the right amount sweet to an already perfect fruit. 🙂
Why pay for strawberry jams and preserves when you can make it yourself in less than an hour. No added preservatives and nothing and I mean nothing beats fresh. Plus if you grow your own, what better way to preserve them for your winter.
If your fruit is not in season then you can make this with frozen strawberries and remember they have been picked and frozen at their ripest time so they too will be naturally sweet but the freezing process does take away a little and that is where the honey really kicks in the great taste of strawberries.
What You Will Need:
1 Large Sauce Pan or Medium Sized if making this exact recipe
1 Wooden Spoon
1 Potato Masher
Airtight Container for storage
- 16 Large to Medium Sized Fresh Strawberries (washed) OR 1 Small Bag Frozen Strawberries
- 1 ½ Cups Fresh Real Honey
- ¼ Cup Granulated Sugar
- Juice of ½ Fresh Lemon
With cutting board and paring knife cut tops off the strawberries and place in sauce pan. (Or if using frozen – empty 1 small bag in sauce pan)
In the sauce pan with your strawberries place the fresh lemon juice, honey and sugar. Turn the heat on to low/medium heat and get the strawberries to a low boil. DO NOT WALK AWAY from this !!!! No cover. This will come to temperature very quickly also will boil over just as quick. See pictures below – this is after 15 minutes and also you can see now why no water added. Stir with wooden spoon.
If you are using frozen strawberries there is more water content and it will take longer to reduce but you will still have the same results. The water content also makes it real easy to boil up fast.
Here is how it will look after 30 minutes, if frozen strawberries this could take up to 1 hour. The strawberries will be limp and mushy looking and you will have a level juices in the pan. You will also smell the strawberries in your home. Periodically stir with spoon.
Mash them all and leave the heat on while doing this again at a low simmer. Keep letting it reduce and stirring periodically.
The natural pectin in the fruit will start to thicken while cooking. After 40 minutes this is how it will look. See how it is thickening?? It is starting to pull away from the pan bottom.
Once cool enough place in airtight container and refrigerate until ready to use. Can be kept in refrigerator for up to 2 weeks or frozen up to 6 months.
Key Note: About Freezing
If you do decide to freeze this, let it thaw in refrigerator until ready to use. Mix contents with a spoon, if to loose bring back to simmer in a pot to burn off excess water then refrigerate as instructed in recipe.
Now you will have the best tasting strawberry preserves/jam you have ever had or a really nice compote to place between layers of cake or use as a topping on ice cream. 🙂