Honeyberries make a delightful, rich, slightly tart jam with a beautiful deep color. Honeyberries are naturally high in pectin so there is no need to add any for this recipe! This jam was so delicious and simple to make. It disappeared so quickly; I can’t wait to make it again.
3 cups Honeyberries
½ cup honey
2 TBSP lemon juice
1. Add honeyberries to a non-reactive saucepan and bring to a simmer over medium heat, stirring frequently. If using fresh berries, this may require some mashing.
2. Continue stirring for 20-30 minutes, until the jam gels. Test the temperature (about 220°) or do the drip test. When you begin cooking lift the spoon and observe the jam easily flow back into the pot as individual droplets. Over time the liquid will thicken into a syrup. When you lift the spoon the droplets will merge at the bottom of the spoon and fall together as one.
3. Remove from heat.
4. Stir in the lemon juice.
5. Stir in the honey or sweetener of your choice. Adjust the level of sweetness according to your preference. Let cool and enjoy!