Finally we have some of our own honey so it’s time to make jam! Since the blueberry season is over, I’m using frozen berries from this blueberry season to make this simple easy blueberry honey jam. Using frozen berries did not make this jam watery at all so if you hate the idea of making jam in the heat of summer then this strategy works fine. I love using Pomona’s Pectin for this recipe because I can adjust the amount of sugar or honey to make a jam that tastes more like the fruit with a hint of honey. The directions are pretty easy and you can adjust the recipe for the amount of jars you want to can.
Follow the directions for mashing and cooking the berries. Add your pectin to the amount of honey or sugar you want to use in your jam. I only used 3/4 cup of honey because I wanted the jam to taste more like blueberries with just a hint of honey sweetness. That’s what is great about Pomona’s because you can adjust the recipe to taste and not worry that the jam won’t jell. After filling the jars, I processed them in a boiling water canning bath for the recommended time.
The jam came out perfect! I only made four 9 ounce jars which called for 4 cups of mashed blueberries. For me that equated to 7 cups of frozen blueberries. I also used only 3/4 cup honey. The directions say you can use 1/2 cup to 1 cup of honey or 3/4 cup to 2 cups of sugar plus 1/4 cup of fresh lemon juice. Also, the recipe can be doubled, tripled, halved or quartered which you certainly can’t do with some of the more popular pectin products. I found Pomona’s Pectin at the hardware store but I’ve also seen it at the grocery store and Amazon.com. This is not a paid post from Pomona’s just a review on a good product. Have fun making jam!