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Recipe:
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1. Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot
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2. Cut the sides of the apples away from the core and grate the apple leaving the skins on. (I used my food processor) Place in pot with the strawberries.
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3. Juice a lemon until you get 1 1/2 tablespoons of juice and poor into the stock pot.
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4. Pour the honey into the pot and stir.
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5. Heat mixture on high until boiling stirring occasionally. As soon as the mixture begins to boil, reduce heat to medium low to simmer.
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6. Simmer for approximately 15 minutes until the strawberries become soft. Using a potato masher, mash the strawberries so there are no recognizable sections. If you have an immersion blender, you can use this instead.
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7. Simmer for another 15-45 minutes, stirring occasionally. The longer the mixture simmers, the thicker the consistency. (Remember, this will not be as thick as the consistency made with sugar and/or pectin).
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8. Strawberry Honey Jam can either be placed in freezer safe jars, or canned using a water bath for 10 minutes.
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9. Enjoy!
