Blackberry Honey Jam - Natural & Sugar Free
We have blackberries growing all over the place… the pasture, along the fence row, and up and down the road. I have a recipe for an all natural blackberry honey jam, so I’m watching the blackberries pretty close because if I don’t get them the minute they ripen, the deer will beat me to them, and I will end up with none.
And, it’s looking like we’re going to have a bumper crop, unless the rain stops like it did last year and neither the deer nor I get any. I’m praying for rain.
This recipe isn’t just any ole jam recipe… it has zero sugar, and no pectin either. The sweet comes from honey and the apple skins provide natural pectin.
Typically you don’t boil honey… it causes enzymes in the honey to break down and you lose some of the nutrients. But, in this natural blackberry honey jam, we’re using RAW honey as a sweetener in place of white sugar, plus we don’t want the strong honey flavor to overpower the blackberry flavor. We have bees, so have an on-going honey supply… and it does have a pretty strong taste… yummy taste!
When you’re picking out your apples, look for the ones that are most under ripe. They have the most pectin. Don’t use over ripened apples in this recipe.
I tweaked the recipe last year, to make the jam a little thicker. By using two large Granny Smith apples, the amount of natural pectin the apples made the jam thicker, which we liked.
This recipe makes 4 pints of all Natural Blackberry Honey Jam
- 3 lbs fresh blackberries
- 1 3/4 cups of RAW honey (locally grown if possible)
- 2 large Granny Smith apples
- 1 tablespoon freshly squeezed lemon juice
Wash the blackberries and place in a large pot.
Core the apples and using a food processor, grind or grate the apples… skin and all. Add to the pot.
Add honey and lemon juice.
Heat on high until the mixture starts to boil, reduce heat to medium and simmer 15 minutes.
Use a potato masher or an immersion blender to smash your blackberries until you have a smooth consistency with no chunks of berries.
Reduce to medium-low heat and simmer for an additional 15-45 minutes. You can judge this by the consistency you want, but remember… the jam will thicken as it cools.
Place in freezer safe containers, or can using the water bath process for 10 minutes. It will stay good in the freezer for 6 months, and canned for 12 months.
Just an FYI… using honey for this blackberry jam instead of sugar makes this jam ok for people with blood sugar problems. The key is to use local RAW honey… not processed honey that you buy at the grocery store.
Do you make your own jams and jellies? Have you ever used honey instead of sugar?
It’s almost peach-pickin’ time and you’ll certainly want fresh peaches for this scrumptous Fresh Peach Pie.