Jelly Honey: Making Jam With Honey

Making Jam With Honey

he key to making jam with honey is finding the right amount of honey to use. If you substitute too much honey for the sugar, it may overpower the fruit's flavor. Use any jam recipe you want when using honey instead of sugar. Just follow the basic guidelines for how much honey to use. It may take some experimentation to figure out exactly how much to use. Once you determine the amount that gives you the sweetness and texture you are looking for, you can make honey-sweetened jam perfectly every time.Place all of the ingredients for the recipe -- except the liquid pectin if you are using it -- into the saucepan. Powdered pectin is mixed in with all of the ingredients before boiling the mixture. Most recipes call for a couple of pounds of chopped fruit and sugar. Substitute 7/8 cup of honey for every cup of sugar called for in the recipe. Some resources suggest using half the amount of honey as sugar. Experiment with the amount of sugar that tastes best to you.

Stir the ingredients in the saucepan with a wooden spoon.Set the saucepan on a stove-top burner set to medium to high heat.Bring the ingredients to a rolling boil while stirring them continuously. Boil the mixture for about five minutes or until the mixture thickens to your liking. Using honey increases the moisture content so you may need to cook the mixture longer to thicken it properly.Remove the saucepan from the burner and immediately pour in the liquid pectin if you are using it.Stir the pectin into the mixture to combine it completely.Ladle the hot jam into sterilized jars for canning or allow it to cool and pour it into freezer-safe containers for freezing.Ladle the hot jam into sterilized jars for canning or allow it to cool and pour it into freezer-safe containers for freezing.