2 pounds strawberries, hulled and sliced
1/2 to 1 cup granulated sugar (to taste)
1/4 cup honey
2 tsp fresh lemon juice
In a large stock pot, add strawberries and mash with potato masher. Add sugar, honey, and lemon juice. Turn the heat on low and stir until sugar dissolves. Increase heat to medium high and bring mixture to a full rolling boil. Cook, stirring often, until mixture comes to 220 degrees, about 12-15 minutes.
Note: If you don't have a candy thermometer, you can do the frozen plate test to see if it has jellied. Place a small plate in freezer for 10 minutes while strawberry jam is cooking. After 12 minutes, add a teaspoon of jam to plate and put back in freezer for 1 minute. If you can run your finger through the middle without it running back together, it is ready. I cooked it for 15 minutes total so it was nice and thick.
Remove from heat and transfer to glass bowl. Let come to room temperature, then refrigerate until ready to use. We tested some warm jam on croissants and it was really good! Enjoy!