Very low sweetener raw strawberry jam

I made a batch of this last night.

I used honey instead of maple syrup and ended up with six baby food jars about 3/4 full.I popped them in the freezer for winter. I may make a batch of blackberry later in the summer. That would probably be a year's worth of jam for me since I only use it on the occasional nut butter sandwich and I very rarely put a blob in yogurt. The recipe appealed to me because I'm assuming the enzymes in the fruit and honey will remain intact and it is very low in sweeteners.

I tried a similar recipe once with flaxseed and it had a distinctively fishy flavor. It was not a hit!