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Honey-Sweetened Strawberry Jam

Makes 1 pint 1 dry quart strawberries (about 11/2 pounds) 1 cup honey 5 to 6 sprigs thyme Juice of 1/2 lemon

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Makes 1 pintEndTextStartText

1 dry quart strawberries (about 11/2 pounds)

1 cup honey

5 to 6 sprigs thyme

Juice of 1/2 lemonEndTextStartText

1. Prepare a boiling-water bath and two half-pint jars. Place two lids in a small saucepan of water and bring to a gentle simmer.

2. Hull and chop the berries and place them in a bowl. Add the honey and stir. Strip the thyme leaves off their stems and add them to the strawberries and honey. Stir to combine and let sit for at least 10 minutes.

3. When the honey has dissolved and the strawberries are quite juicy, scrape the mixture into a wide pan. Bring to a bubble and cook over high heat for 8 to 12 minutes, stirring regularly, until the jam is thick and sticky. It is done when you can pull a spatula through the cooking fruit and it doesn't immediately rush in to fill the space. (It will also start to sizzle.)

4. Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling-water bath for 10 minutes.

- From Preserving by the Pint

(Running Press, 2014)

Note: Once opened, preserves sweetned with honey don't last as long as those made with sugar.

Per one-tablespoon serving: 39 calories; trace protein; 10 grams carbohydrates; 10 grams sugar; trace fat; no cholesterol; 1 milligram sodium; 1 gram dietary fiber.EndText

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