Finally, yesterday was the day to finish the blackberry jam, thanks to bringing home some lemons on the way home from church. The 12 pounds of berries made about 12 pints of jam, or 4 1/2 batches, following the basic recipe included in the box of Pomona’s Pectin. Our jam is not on the sweet side, so if you prefer more sweetness, adjust the amount of honey to satisfy your own preference.
Blackberry Jam
makes about 2-1/2 pints
- 4 cups washed and mashed blackberries
- 1/4 cup lemon juice
- 3/4 cup honey
- Pomona’s Pectin
Make jam according to package directions for Cooked Jam — Low Sugar or Honey. This recipe is easily doubled or tripled.
I’m sharing this recipe in the Nourishing Jams, Jellies, Preserves and More! Blog Hop.
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I would like to know if the honey is good for Strawberry Jam, Plum Jam, etc. Does it set up well?
Hi, Kelly! I would recommend that you use Pomona’s Pectin rather than the conventional pectins if using honey. The Pomona’s Pectin is flexible and independent of sweetener for its setting up. I have made pear, blackberry, strawberry and apricot jams with Pomona’s and sweetening with alternative sweeteners such as honey and/or fruit juice concentrate. They all set up well. You may need to make a small batch in order to test. Every recipe jams turns out a little different for me, so testing is very helpful. Hope this helps!