Tasty Tuesday: Berry Sweet, naturally sweetened jam & applesau

It’s berry season! Now is great time to score great deals on strawberries, apples, and peaches! When I find a good deal on strawberries or peaches, I like to chop and freeze them so I can use them for smoothies throughout the winter.

And of course, nothing tastes better than fresh jam or applesauce! Jams, jellies, and applesauce from the store can have processed ingredients and added sugar that you don’t want. I love knowing exactly what ingredients are going into the food my family is eating. Try these easy BERRY SWEET recipes to make the taste of summer last a bit longer at your house!

strawberry jam

Easy Strawberry Jam


  • 6 cups diced strawberries
  • Juice of one lemon
  • 1 cup of honey


  • Place all ingredients into a 5-quart pot and bring it to a boil over medium to high heat. Stir occasionally so the jam doesn’t burn.
  • Lower heat to simmer and cook about 10 minutes. Jam should start to thicken
  • Test for thickness with a spoon (about the consistency of runny pudding) and turn off heat. Berries will finish cooking in the canning process.
  • Spoon hot jam into sterilized canning jars, and cover with sterilized lids and rings. Do not tighten rings completely.
  • Carefully lower jars into a canner or large stock pot filled with boiling water. Let process 10 minutes (adjust time for elevation-see below).
  • Carefully remove jars from water. Set on clean kitchen towel on the counter to cool
  • as jars cool to room temp, the lids will pop, indicating they are sealed. If you press on jar lid and it gives (makes a popping sound), it is NOT sealed. Some jars may take several hours to seal. If after several hours, the jars didn’t seal, store them in the fridge and use within 2-3 weeks.

Not only is this jam great to use on sandwiches, but it can be used as a topping on pancakes, or as a natural sweetener for Greek yogurt!

Strawberry Applesauce


  • 8 cups apples, peeled and cored
  • 4 cups strawberries
  • 1/2 cup water
  • 1/3 cup honey
  • 1 teaspoon cinnamon


  • Coarsely chop apples and strawberries and transfer into large saucepan
  • add water, honey, and cinnamon to the fruit and bring to a boil. Reduce heat to a simmer and continue cooking, stirring occasionally for 10-15 minutes, until the apples have softened.
  • once apples are soft and berries have dissolved, remove from heat and allow the mixture to cool to room temp.
  • carefully transfer the mixture to a standard blender or use an immersion blender to blend fruit to desired consistency. If the sauce is too thick for your taste, add a little more water-1/4 cup at a time.
  • Divide into small glass jars and refrigerate
  • 4½ cups sliced Peaches
  • 3 cups pure maple syrup
  • 2 Tablespoons vanilla
  • 2 Tablespoons Lemon juice
  • 1 box low sugar/no sugar Sure-jell Pectin
  • ½ teaspoon butter


  1. Combine peaches, maple syrup, vanilla and lemon juice in a bowl.
  2. Let sit for 10-15 minutes.
  3. Spoon out half and puree
  4. Combine all into a saucepan with the low sugar sure-jell and butter.
  5. Bring to a rolling boil
  6. Boil for 1 minute
  7. Remove from heat and place in prepared jars, place lids and rings on jars
  8. Carefully lower jars into a canner or large stock pot filled with boiling water. Let process 10 minutes (adjust time for elevation-see below).

Processing Time: The processing time in a water bath is based on your altitude above sea level. Altitudes 1,000-3,000 feet you need to add  5 minutes. 3,001- 6,000 feet you need to add 10 minutes. 6,001- 8,000 feet needs to add 15 minutes. 8,001-10,000 feet need to add 20 minutes to your processing time.