Makes: 3-4 small jars (approx)
Prep Time: 15 minutes
Cooking Time: 20–25 minutes
Cooling Time: 10 minutes
Total Time: 50 minutes (approx)
This jam is delicious on toast, scones, porridge or even swirled into yoghurt.
Ingredients:
- 500g honeyberries (fresh or frozen)
- 400g granulated sugar
- 2 tbsp lemon juice
- 1 sachet (about 50g) jam sugar with pectin (or add 1 tsp powdered pectin if using regular sugar)
Method:
1. Prepare the Jars:
- Sterilise your jam jars by washing them in hot soapy water, then placing them in a low oven (120°C / 100°C fan) for 10 minutes.
2. Cook the Berries:
- Place the honeyberries and lemon juice in a large, heavy-based pan.
- Gently heat and mash the berries slightly with a potato masher to release their juices.
- Bring to a simmer over low heat, stirring occasionally.
3. Add Sugar and Pectin:
- If using jam sugar, add it directly. If using regular sugar, mix the pectin with a little sugar first to prevent clumping, then stir in the rest.
- Stir well and bring to a rolling boil (a boil that doesn’t stop when stirred).
- Boil for 3-5 minutes, stirring constantly.
4. Test for Setting Point:
- Place a small plate in the freezer before starting.
- After boiling, spoon a little jam onto the cold plate and push it with your finger—if it wrinkles, it's ready.
- If it’s too runny, boil for another 1-2 minutes and test again.
5. Jar the Jam:
- Pour the hot jam into the warm sterilised jars, leaving about 5mm of space at the top.
- Wipe the rims clean, screw on the lids, and leave to cool.
6. Storage:
- Store sealed jars in a cool, dark place for up to a year.
- Once opened, keep in the fridge and use within a few weeks.