If you have a chance this summer during strawberry season, grab a couple of friends and go strawberry picking in Quebec. And if you are like me, on the drive home, your mind will start swirling with different homemade strawberry honey jam combinations to try out! Well, today, let me share my three favorite honey strawberry jam recipe combinations: one with oregano blossom, one with lavender and balsamic vinegar, and one with thyme and balsamic vinegar. Happy jam making!
Strawberry Picking in Quebec
As soon as the first baskets of local berries start popping at the Farmer's Market, I begin planning my summer berry-picking excursions. I scout the local farms, trying to find one that is organic and has a balance of industries, for that perfect soil (the best one I went to this year was Ferme d'Auteuil). I begin dreaming up honey strawberry jam combinations. And then, on a weekend at the peak of the season, I gather up a group of friends, hop into a car and go fresh strawberry picking.
Yet my favourite part of the whole berry-picking experience comes after. A chance to preserve the taste of summer even into the midst of Quebec winter.
More about Strawberry Picking!
Read more about my summer Quebec strawberry picking adventures and top tips on my other blog We Travel We Bond - a wholesome family travel blog off the beaten path!
Honey Strawberry Jam Combinations
This year, we made jars of homemade strawberry jam in three different flavour combinations: oregano blossoms, thyme and balsamic vinegar (similar to my thyme apricot jam), and lavender and balsamic vinegar. No pectin is needed and honey is used as a natural sweetener.
Nearly 4 kilograms of strawberries yielded about 3 kilograms of jam that is a bit on the runny side, as we went picking after the rain and used honey, which generally makes runnier jam. But it also gives the jam a taste like no other: floral and subtle, sweet and promising, leading you to reach for that spoon and grab a second taste, and another one, and another one.
We played with fresh local herbs, though I encourage you to try ever different combinations - rose water and petals is another one I'd like to try with strawberries, and black pepper and strawberries are always good together. For more jam recipes, I recommend my spiced ground cherry jam or Russian kumquat jam.
The memories will last you a lifetime. But the taste of that barely sweetened honey strawberry jam? That will go even further. Serve your honey strawberry jam with paleo strawberry scones or use in my jam filled sufganiyot recipe or strawberry rhubarb compote.
Honey Strawberry Jam with Oregano Blossoms
Oregano blossoms have a light floral and mildly peppery flavor, quite different from the more intense, savory oregano leaves. When paired with strawberries and honey, they highlight the fruit's earthy, sun-warmed notes while adding a faint wild herbaceousness.
Honey Strawberry Jam with Lavender and Balsamic Vinegar
Lavender has an unmistakable floral and slightly citrusy aroma, which pairs beautifully with strawberries' brightness. The addition of balsamic vinegar brings in depth and umami, enhancing the natural tartness of the berries and creating a rich, almost wine-like complexity.
Honey Strawberry Jam with Thyme and Balsamic Vinegar
Thyme adds a resinous, lemony herbaceousness that complements strawberries' juicy acidity. Combined with balsamic vinegar, this version creates a sweet-savory balance that's bold yet refined. It's a nod to Mediterranean cooking, where herbs and fruits often mingle.
Proper Canning Techniques
To ensure your honey strawberry jam lasts through the seasons, it's essential to follow safe canning practices. I recommend using the water bath canning method, which is perfect for high-acid preserves like fruit jams. You'll want to sterilize your jars beforehand, use new lids, and process the filled jars in boiling water for at least 10 minutes to ensure a good seal. For a detailed walkthrough, including step-by-step photos and tips, visit my guide on water bath canning.
Don't forget to gather your tools ahead of time! A wide-mouth funnel, jar lifter, and magnetic lid wand will make the job smoother (and safer). If you're just getting started or want to upgrade your setup, here's a list of essential canning tools that I personally use and recommend.
Storing Homemade Jam
Once your jam jars are properly sealed and cooled, store them in a cool, dark pantry or cupboard. Sealed jars will last up to one year at room temperature.
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Recipe
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Honey Strawberry Jam Combinations with Oregano Blossoms, Thyme, or Lavender
Ingredients
Honey strawberry jam with oregano blossoms:
- 1 kg strawberries
- 500 g honey
- 10 sprigs of oregano blossoms do not use the oregano leaves themselves, just the blossoms - they have a more delicate taste
- Juice of 1 lemon
Honey strawberry jam with lavender and balsamic vinegar:
- 1 kg strawberries
- 500 g honey
- 2 TBs dried lavender
- 2 TBs of balsamic vinegar
- Juice of 1 lemon
Honey strawberry jam with thyme and balsamic vinegar:
- 1 kg strawberries
- 500 g honey
- 10 sprigs of thyme
- 2 TBs of balsamic vinegar
- Juice of 1 lemon
Instructions
- Prepare strawberries: wash berries well, remove stems, and cut strawberries in halves or quarters (depending on the strawberry size).
- Sterilize one 500 ml jars in a hot water canning pot.
- Place a small plate in the freezer.
- In a large enameled dutch oven or stainless steel pot, combine berries and honey. Bring to a boil and let cook for 20 minutes, until sauce has reduced by half and berries have broken down. Add your herbs and balsamic vinegar, if using. Let cook for an additional 10 minutes, then test jam for doneness - drop a little on frozen plate, and run your finger through it. If jam immediately rushes in to fill the space left by your finger, then jam isn't done and needs another 10 minutes. When ready, turn off heat and remove herb stems.
- Ladle jam into sterilized jar. Cover with lid, and gently screw down the metal rim with two fingers, just until resistance is met (do not close jar tightly - the air should be able to escape between the lid and the rim for the jar to seal properly). Process in a hot water bath for 10 minutes. Leave closed jar on the counter for 24 hours, until the lid has popped in and sealed properly (you should see a dip in the middle of the lid where the vacuum has sealed it).
- Sealed jam will keep sealed outside the fridge for a year. Once opened, keep jam in the fridge.
Elena @ happykitchen.rocks says
Amazing flavor combinations! I'm curious to try lavender and balsamic vinegar. Too bad the strawberry season is over in Germany 🙁
kseniaprints says
Oh no! Well, there's always next year. We get everything so much later here 🙁
Elizabeth says
I made the strawberry lavender balsamic vinegar...oh my!!!!! Amazing!!! Can't wait to try the others 🙂
Try it over warm brie...to die for!!
kseniaprints says
It's probably my favorite of the bunch. Try this dessert if you like that combo!!! https://immigrantstable.com/balsamic-strawberry-crisp-with-goat-cheese/
Kellie MacMillan says
I love strawberries and balsamic. A match made in heaven for sure. Again, Ksenia I love your photos - the dark and moody is just something.
Isn't it fun to go picking berries, I used to do it with my Dad when I was younger. Thanks for this story as it brought back such a beautiful memory for me.
I was at a garden party yesterday and was telling someone about your ground cherry jam. I'm going to forward the recipe you shared for one of my posts.
I'm so enjoying getting back to the simple time of summer, where you can just do a great impromptu meal. No biggie as all the fruit and veg are in season.
You captured all that and more in this great post.
Kellie
kseniaprints says
I just discovered strawberries and balsamic recently, and I have to say it's one of the best things I've ever had. I even added a touch to my rhubarb-strawberry compote, and I'm in heaven.
Isn't it funny that we both have such fond memories of berry picking experiences, even though we grew up in completely different countries and realities? It's amazing how food cuts across cultures, time and geography... Really, all boundaries.
And I agree - simple is best in this season! Especially if I don't have to turn on the stove 🙂
Karly says
I love love love picking fresh strawberries, and to be able to use them in recipes like this? OMG delicious!
kseniaprints says
It's what summers are for 🙂 Let me know if you give these combinations a try!
Amanda says
Very unique flavor combinations! Sounds delicious.
kseniaprints says
The thyme-balsamic quickly became a favourite in our household!
Alyssa says
This is a seriously fancy jam. I bet it'd be a great addition to a cheese plate.
kseniaprints says
It's not THAT fancy. I have it with my chia pudding in the mornings 🙂
Tina Dawson | Love is in my Tummy says
I would die for these flavours! Oh.my.lord!
kseniaprints says
No need to die, just make yourself a batch 😉
Lisa | Garlic + Zest says
I haven't been strawberry picking since I was a kid! I used to love to go with my Mom -- and the desserts we'd make afterwards! Anything that didn't make it into a shortcake, was transformed into jam! Thanks for the memories.
kseniaprints says
Lisa, it's my pleasure. it's the biggest compliment to a writer, to hear that they were able to bring back pleasant memories with their words. Thanks for making my day 🙂
Kushi says
I just love strawberries and this combo sounds so flavorful and YUM!
kseniaprints says
Thank you, Kushi! Let me know if you give it a try.
Miriam says
I've always wanted to go berry picking but still haven't had the chance.
I've filed away your suggestions for how to find the best berries though - thanks for sharing!
It never would've occurred to me to inquire what else the farm grows, or that that would improve the soil quality.
Great tips!
kseniaprints says
Yay! Glad this was useful for you, Miriam. Thanks for dropping by!