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homemade honey sweetened jam in a glass jar

easy, honey sweetened jam

This sweet but not too sweet jam is the perfect easy recipe to pair with ice cream, biscuits, or jerky for a light afternoon snack.
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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.
Course: Snack
Keyword: easy, jam
Servings: 6 oz