This simple jam doesn't require sterilized jars, a thermometer or a pressure canner. Ripe fruit is simply cooked with honey and spices to create a jam that lasts two weeks in the fridge. It's great with Gramma's Buttermilk BiscuitsMore Condiments

Daniel Orr
July 2004

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Recipe Summary

total:
45 mins
Yield:
makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine the strawberries with the honey, lemon zest and five-spice powder and season lightly with salt and pepper. Bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 40 minutes. Let cool, then refrigerate until chilled.

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