Strawberry Honey Jam

Ingredients
6 lbs of fresh strawberries
3 3/4 cup raw honey
2 small granny smith apples
1 1/2 tablespoons of freshly squeezed lemon juice (about 1/2 of a large lemon)


Instructions
Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot
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.
Juice a lemon until you get 1 1/2 tablespoons of juice and poor into the stock pot.
Pour the honey into the pot and stir.
Heat mixture on high until boiling stirring occasionally. As soon as the mixture begins to boil, reduce heat to medium low to simmer.
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.
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).


Notes
Strawberry Honey Jam can either be placed in freezer safe jars, or canned using a water bath for 10 minutes.
Recipe courtesy of Old World Garden Farms

Tomato Pie

• 1 9-inch deep dish frozen pie shell
• 3 med ripe tomatoes, sliced
• 6 thin or 3 thick strips of bacon, fried and crumbled
• 1 cup grated sharp cheddar cheese
• 1 cup mayo
• 1 tbs dried basil
• salt and pepper

Bake pie shell according to pkg directions.  Preheat oven to 350.  Place sliced tomatoes in bottom of pie shell.  Top with crumbled bacon.  Combine cheese, mayo, basil, salt and pepper and pour over tomatoes.  Bake 35 to 40 min.