The present invention relates to a method for preparing strawberry jam using honey. According to the present invention, the method includes the steps of: (1) a first heating step of heating the strawberries at 100 to 110C for 30 minutes to two hours to obtain a primary concentrate； (2) a first aging step of inserting the primary concentrate in an aging container set to be have the inner temperatures at 0.5 to 2C and cold-aging the primary concentrate for one to two days； (3) a second heating step of heating the primary concentrate at 70 to 85C for one to two hours to obtain a secondary concentrate； (4) a second aging step of inserting the secondary concentrate in the aging container set to be have the inner temperatures at 0.5 to 2C and cold-aging the secondary concentrate for one to two days； (5) a mixing step of measuring and preparing 100 parts by weight of the secondary concentrate and mixing the secondary concentrate with 1 to 2 parts by weight of lemon juice and 80 to 85 parts by weight of honey to obtain a mixture； (6) an agitating step of heating and agitating the mixture at 40 to 43C for 20 minutes to one hour； and (7) a third aging step of inserting the agitated mixture in the aging container set to be have the inner temperatures at 0.5 to 2C and cold-aging the mixture for three to five days to prepare strawberry jam. According to the present invention, the strawberry jam prepared by the above method can avoid destruction of useful nutritional ingredients of honey, provide excellent textures (like jelly), and ensure long shelf-life at room temperature without using any synthetic additives.본 발명은 꿀을 이용한 딸기잼의 제조 방법에 관한 것이다.본 발명의 꿀을 이용한 딸기잼의 제조 방법은, 딸기를 100 ~ 110℃의 온도로 30분 내지 2시간 동안 가열하여 1차농축물을 제조하는 1차가열단계와； 상기 1차농축물을 내부온도 0.5 ~ 2℃로 세팅된 숙성고에 투입하여 1 ~ 2일 동안 저온 숙성하는 1차숙성단계와； 상기 1차농축물을 1 ~ 2 시간 동안 70 ~ 85℃의 온도로 가열하여 2차농축물을 제조하는 2차가열단계와； 상기 2차농축물을 내부온도 0.5 ~ 2℃로 세팅된 숙성고에 투입하여 1 ~ 2일 동안 저온 숙성하는 2차숙성단계와； 상기 2차농축물을 개량하여 100 중량부를 준비한 후, 상기 2차농축물 100 중량부 대비 1 ~ 2 중량부
