easy, honey sweetened jam
You don’t need to be a rockstar in the kitchen to whip up this deliciously easy, honey sweetened jam that pairs perfectly with ice cream, bread, biscuits, crackers, and even jerky.
I love buying fancy jams especially from farmers markets. However most of the time I end up disappointed because of consistency issues or the overwhelming sweetness of the jam.
I’m more of a sour, tart loving gal so sickeningly sweet jams don’t do it for me.
Read on for that perfect, easy, homemade, honey sweetened, sweet, but not too sweet, jam recipe.
why use this jam recipe?
- it’s easily customizable to any fruit you love
- it’s not overly sweet
- it pairs perfectly with my super simple, delicious, dairy-free biscuits
- it’s easy to make
why is this jam recipe healthy?
- this jam contains no processed sugar and relies on raw honey for sweetener
- it’s a delicious way to get in your daily fruit needs
- it doesn’t use any preservatives beyond the lemon juice acidity (eat within one month of making it)
- no artificial colors or natural flavorings here!
Did you know?
Local raw honey has been touted as helpful in combatting allergies! The logic goes that consuming the local pollen around you will help your body learn how to deal with it better. Going local is always best!
things to consider
This particular step-by-step uses frozen blueberries, raspberries, and blackberries. This mix does not require added pectin to gel. Blueberries and raspberries are low-pectin fruits but with the blackberries and honey, the jam reaches a great consistency. If you use other fruit, you may need to add pectin depending on your fruits’ pectin content.
I’m making jam in an arid climate which tends to require a bit more hydration in my baking recipes. Depending upon your location you may need to adjust your liquid additions.
My elevation is roughly 4300 feet so the amount of time to reach the jam’s gelling point may differ if you’re higher or lower than me.
This recipe makes roughly 6oz of jam, but can easily be doubled or tripled if your situation calls for it.
If you don’t own a candy or meat thermometer you can judge the gel point by sight. As the jam boils down (releasing moisture), the rate at which bubbles form will start to slow. Trial and error learning is your friend!
If your stovetop pan is having a difficult time reaching 220 degrees Fahrenheit, throw the lid on to help it reach the proper temperature.
Eat this jam within one month of making it for best results.
How does this grow sovereignty?
Any bit of self-reliance related to making food is growing your sovereignty! Knowing how to provide for your family without utilizing the stressed food supply chain is always a win.
the tools
the edible supplies
To get started making this recipe, you’ll first want to gather all your ingredients first.
Here is what you’ll need:
2 rounded cups
fruit (your choice, fresh or frozen)
1 lemon
just the juice or use 1/4 cup of bottled lemon juice
1/3 cup
local, raw honey (store bought is fine but keep it raw!)
1/4 cup
water (preferable reverse osmosis filtered)
1 teaspoon
vanilla flavoring (optional)
Did you know?
Reverse osmosis filtering water systems are highly effective at removing contaminants like mercury, lead, fluoride, and more from your water. These systems are highly energy efficient and actually make food taste better because of how pure and clean the water becomes. Check your water safety levels here.
Just don’t forget to add back minerals in your drinking water!
the steps
Step 1: Combine all the ingredients in a pan on the stovetop and set on medium high heat
Step 2: Stir constantly with a long wooden spoon until the mixture comes to a rolling boil
Step 3: Continue to stir for about 5 minutes while at a fast rolling boil and then check the temperature (Note: do not put the thermometer on the bottom of the pan). Watch to make sure the jam doesn’t boil over!
Step 4: Once the mixture reaches the gel point of 220 degrees Fahrenheit (105 degrees Celsius), turn off the heat (Note: the mixture will darken and thicken as it moves towards its gel point so you don’t have to fully rely on a candy thermometer.)
Step 5: Remove from heat and allow to cool for at least 10 minutes
Optional: Add the 1 teaspoon of vanilla flavoring once removed from heat. Mix thoroughly.
Step 6: Once cooled, transfer to a glass jar (if not cooled, the glass could crack!)
Can you believe just how easy that was? This simple jam recipe is quick to whip up at the last minute and share with family and friends. It’s a snack you don’t have to feel guilty eating!
For a perfect afternoon snack, pair this jam with these super simple, delicious, dairy-free biscuits.
Did you make this recipe?
Tag us (@ArdaAcres) on IG to share your creation with us! You can also leave a comment below!
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Here are some of the supplies that I used when making this simple, honey sweetened jam.
raw and unfiltered honey
If you can’t source locally, try this raw honey option!
digital thermometer with probe
This thermometer doubles as a candy and meat thermometer for multiple economical uses. Perfect for testing the temp on this jam!
Kerr 8oz mason jars
These mason jars are so handy and I can never seem to have enough. They’re perfect for storing your jam creation.
stainless steel manual juicer
easy, honey sweetened jam
Equipment
- 1 pan for boiling on the stovetop
- 1 long wooden spoon
- 1 digital meat or candy thermometer
- 1 1/4 measuring cup
- 1 1/3 measuring cup
- 1 metal spoon
- 1 8oz glass jar with top
Ingredients
- 2 rounded cups frozen fruit
- 1 juiced lemon (juice only)
- 1/3 cup local, raw honey
- 1/4 cup water
Instructions
- Combine all the ingredients in a pan on the stovetop and set on medium high heat
- Stir constantly with a long wooden spoon until the mixture comes to a rolling boil
- Continue to stir for about 5 minutes while at a fast rolling boil and then check the temperature (Note: do not put the thermometer on the bottom of the pan)
- Once the mixture reaches the gel point of 220 degrees Fahrenheit (105 degrees Celsius), turn off the heat (Note: the mixture will darken and thicken as it moves towards its gel point)
- Remove from heat and allow to cool for at least 10 minutes
- Once cooled, transfer to the glass jar (if not cooled, the glass could crack)
Notes
- This recipe uses a mixed berry mix of frozen blueberries, raspberries, and blackberries. This mix does not require added pectin to gel. Blueberries and raspberries are low-pectin fruits but with the blackberries and honey, the jam reaches a great consistency. If you use other fruit, you may need to add pectin depending on your fruits’ pectin content.
- I’m making jam in an arid climate which tends to require a bit more hydration in my baking recipes. Depending upon your location you may need to adjust your liquid additions.
- My elevation is roughly 4300 feet so the amount of time to reach the jam’s gelling point may differ if you’re higher or lower than me.
- This recipe makes roughly 6oz of jam, but can easily be doubled or tripled if your situation calls for it.
- If you don’t own a candy or meat thermometer you can judge the gel point by sight. As the jam boils down (releasing moisture), the rate at which bubbles form will start to slow. Trial and error learning is your friend!
- If your stovetop pan is having a difficult time reaching 220 degrees Fahrenheit, throw the lid on to help it reach the proper temperature.
- Eat this jam within one month of making it for best results.