Simple peach preserves sweetened only with honey allows the natural goodness of the fruit to shine through.
This easy blueberry honey jam is packed full of flavor. Adding honey enhances the flavor of the blueberries without overpowering it, unlike conventional jams.
Simple peach preserves sweetened only with honey allows the natural goodness of the fruit to shine through.
A deliciously sweet and naturally gluten-free condiment that is wonderful on biscuits, muffins, fresh bread, or toast.
Of all the jams and jellies I've ever made, chokecherry jelly is by far my absolute favorite! Although the berries themselves can be quite tart, add a little sweetener like honey and it makes the most
Simple honey strawberry jam made with a little bit of honey and chia seeds.
Canning sugar-free jam is so simple! Honey-sweetened jams are versatile, tasty, and healthier than sugary jams.
A deliciously sweet and naturally gluten-free condiment that is wonderful on biscuits, muffins, fresh bread, or toast.
This strawberry honey butter is an easy and delicious recipe for homemade preserves. Fresh strawberries and honey make it so much better than store bought jam! This recipe makes 4 half pint jars.
Simple honey strawberry jam made with a little bit of honey and chia seeds.
Yippee! This recipe for Honey Berry Jam is Paleo, Gluten Free, Sugar Free and Dairy Free!
This fig honey butter is delicious and perfect to make if you have an abundance of figs in your garden! This recipe makes about 6-8 half pints of fig butter, depending on how many figs you use.
I have fond memories as a kid going to the "you pick" strawberry farm every summer with my family. We would pick several flats of strawberries then head home to make strawberry freezer jam. I
Simple peach preserves sweetened only with honey allows the natural goodness of the fruit to shine through.
There are few things better than homemade jam… Especially when you’ve made it yourself! As much as I love to preserve and can, I always have a small moral crisis when deciding how to preserve fresh fruit. Most jam recipes are super easy and great for a beginner, but they also require you to cook the fruit […]
This strawberry honey butter is an easy and delicious recipe for homemade preserves. Fresh strawberries and honey make it so much better than store bought jam! This recipe makes 4 half pint jars.
Hand picked in Somerset and lovingly made. Quinces are an incredible aromatic super fruit (same family as apples and pears) which is often overlooked. Packed with so many health benefits - fibre, antioxidants, vitamins & minerals! Perfect accompaniment with cheese, savoury dishes or straight on toast! Particularly nice with meat. A flavoursome jam with the aromatic depth of quinces and the warming taste of honey. Store in a cool dry cupboard. Use within 1 year of production. Once opened keep in the fridge and consume within 3 months. No hidden nasties just organic quinces, honey, sugar & lemon.
Homemade strawberry jam made without white sugar or pectin. Only 4 natural ingredients required!
This pear honey simmers away on the stove until it tastes just like honey! Great on hot biscuits and to give as gifts.
A delicious blackberry spread with a hint of rosemary that's tasty on toast, served with brie or paired with pork.
Homesteading & Foraging 101: Wild Plum Jam with Honey: Learn how to make wild plum jam with local honey from foraged wild plums!
Canning peach jam with honey tastes like summer in a jar. The minimal amount of time and effort put into this preserve makes every spoonful worth it. Is there any better way to enjoy peach season than by consuming it year-round? Preserving peaches is a must for all home preservers, and this recipe is a great basic item for every pantry. Slightly sweeten the already perfect peaches with a small amount of honey instead of sugar. It truly is worth it.
An aromatic and refreshing ginger peach jam delicately sweetened with honey
This fermented honey garlic is the perfect thing to make to boost your immune system! Both honey and garlic have strong medicinal benefits, so you'll want to have this delicious home remedy on hand for cold and flu season.
Simple living - gardening, cooking from scratch, real food, DIY, farmhouse home decor, budgeting, and frugal living
There are two things I don’t like about canning. #1- I don’t like how hot it makes my kitchen. But since building a summer kitchen isn’t on our current to-do list, I can’t do too much about that problem for the time being. #2- Many canning recipes call for boatloads of sugar… For some recipes, like my honey-sweetened […]
Pear honey is an old recipe that's been passed down through families. We especially like it with hot biscuits and butter. It's also good on pound cake or even ice cream. Make sure the pears you use are very firm. —Charlotte McDaniel, Jacksonville, Alabama
Made with just 3-ingredients this simple Fig Honey Jam is full of flavor and it's great for spreading on toast, using as a dip for other fruit, etc.
My grandmother's recipe for apricot preserves turns Blenheim apricots into a nice, thick jam with large pieces of preserved fruit
A delicious, low sugar jam made with simple ingredients.
It's strawberry season which means sticky red delicious jam will be stirred until perfection is achieved and then carefully poured into jars, waiting their grand finale - a few minutes in the water bath pool. And then we wait to hear the "pop", "pop-pop-pop" as the lids seal on the now cooling jars. There's just something so comforting about the process. One of the most important traditions in the jam making process is the official licking of the spoon and sharing of the foam which is skimmed off of the top before spooning into jars. J and I delight in getting our first taste of the newest batch. Because canning season is primarily a summer activity, we set up a small station on the back deck. This allows the house to remain cool while the pot of water continues a slow and steady gentle boil, batch after batch. I've thought about making the jam outside as well, but it doesn't heat up the house too badly, and I hate to be that far away from the sink. Just in case. So, it's made inside and finished outside. Thankfully, I have a GREAT supervisor who keeps a close eye, ensuring it is prepared properly. I decided to try a small batch of strawberry honey jam, to see if we liked it. What a silly thought.....how could we not like it? It is delicious! And so, I made a larger batch. I am sharing the recipe here in case you would like to try it too! Strawberry & Honey Jam 1 cup honey 4 teaspoons Pomona’s Universal Pectin Powder 8 cups washed, hulled and mashed strawberries (a food processor works great for this) 3 tablespoon lemon juice 1-2 teaspoons fresh lemon zest 4 teaspoons calcium solution (included in the box of pectin) Fill a canning pot and a smaller pan (unless you have a lid rack, then you only need the canning pot) with water and bring both to a boil. Turn heat down to medium and keep sterilized jars hot in the canning pot while keeping the sterilized flat parts of lids in the smaller pan while you prepare jam. In a large pan or dutch oven (stainless steel or enamel), combine the mashed strawberries with honey, lemon juice, lemon zest, pectin powder, and calcium solution. Bring to a boil over high heat and stir 1-2 minutes until honey is dissolved. Remove from heat. Remove any foam from the top (it won't hurt the jam at all if you did incorporate it) and share it with your sous chef(s). Carefully remove the sterilized jars from the canning pot, pouring the water from each jar back into the pot, and place them upright on a kitchen towel placed on the counter in front of you. Turn the heat back to high on the canning pot and bring the water back to a rapid boil. Ladle the jam into the jars, leaving 1/4 inch headspace at the top. Using a plastic knife, run along the inside of the jar a few times to pop any air bubbles that may be trapped. Use the damp paper towel to wipe the rims of the jars clean. Place a flat lid on each of the jars and then a ring (not tightened tightly, just finger tight). Return the jars to the canning pot, making sure the water covers the jars by at least one inch. Bring to a boil, and boil for 10 minutes to process. Turn pot off, remove the lid, and raise the rack so the jars are no longer fully immersed. Allow to rest 5 minutes before removing. Remove the jars and place where they will not be disturbed for 12 hours. After 1 hour, check to see that the lids have sealed by pressing down on the center of each; if the top can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately and used within 2 weeks. Store in dark cool place like a pantry or cupboard out of direct heat or sunlight. for up to 1 year.
Our friend and guest blogger Chez LaRae worked up this sweet as can bee canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts. Have you made jam and wanted to use honey instead of white sugar as the sweetener? We have created a delicious pear jam that is sweetened with honey and laced with aromatic vanilla bean paste. Our recipe was developed using Pomona’s Universal Pectin which is available at many grocery stores or can be purchased online. This special pectin is unsweetened, preservative-free, and jells reliably with very low amounts of any sweetener. So this is a great pectin to try if you are looking to reduce the amount of sugar in your canned jams and jellies or if you want to try natural sweeteners instead. When using Pomona’s, you will find two small packets of powders in the box: a pouch of pectin and a separate pouch of calcium to make the required calcium water. It may seem intimidating at first, but using Pomona’s is easy once you get the hang of it and a whole new world of alternative sweeteners in canning will be opened up to you. NOTE: This recipe is specially created to use Pomona’s Universal Pectin for a low sugar recipe. Do not swap pectins. TIP: For this recipe, we like to use ripe pears that give slightly when pressed on. Honey Pear Jam Canning Recipe Recipe was modified from the instruction sheet inside the box of Pomona's Pectin & used by permission ©2022 Chez LaRae PRINT THE RECIPE CARD Preservation method: Water bath canning Difficulty level: Easy to moderate Yield: Makes about 2 pint jars or 4 half-pint jars 4 cups ripe pears (about two pounds) peeled, cored, and finely chopped ¼ cup lemon juice 1 cinnamon stick 1 vanilla bean, seeds scraped out ½ cup water 4 tsp calcium water (found in the Pomona’s Universal Pectin box) ½ cup honey 3 tsp Pomona’s Universal Pectin PRINT THE RECIPE CARD Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. To make calcium water: In a small, clean jar with a lid, measure ½ cup cold water. Next, measure a ½ teaspoon of calcium powder (the powder is inside the box of Pomona’s Pectin) and place in the jar. Close the lid on the jar and shake well. Any unused calcium water can be stored in the refrigerator for your next canning project. Place chopped pears, lemon juice, cinnamon stick, vanilla bean with scraped seeds, and ½ cup water in a large Dutch oven. Add 4 tsp of prepared calcium water and stir ingredients well. In a separate small bowl, add the honey and 3 teaspoons of Pomona’s Pectin and stir well ensuring that the pectin is evenly distributed throughout the honey. Bring fruit and other ingredients to a full boil in the Dutch oven. Boil for about 15 minutes until the pears are softened. Add more water in ¼ cup increments to prevent scorching. Use a potato masher or immersion blender to achieve the desired consistency. I like my pear jam fairly smooth. Add pectin and honey mixture. Stir vigorously 1-2 minutes to dissolve pectin while mixture returns to a full boil. Remove from heat and discard vanilla bean. Ladle immediately into prepared jars, leaving ¼” headspace. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight. Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover, bring water to a boil. Once boiling, process sauce for 10 minutes. Turn off heat and let jars sit in the canner for an additional 5 minutes. Remove jars and place upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary. Let prepared jars stand at room temperature 24 hours. After 24 hours, decorate with CanningCrafts’ Gingham Honey Bee Jam Jar Decorations. Tie ribbons around the top, and write the contents, date, or gift recipient’s names on the hang tags for gift giving. Store unopened jam in a cool, dry place for up to 1 year. PRINT THE RECIPE CARD Want a gift set as sweet as honey… but a lot less sticky? Our Gingham Honey Bee jam jar decoration kit is sure to make your honey-infused gift a memorable one. Each set decorates 12 mason canning jars. Layer yellow gingham & delightful honey bee square cloth jar covers for a look that’s both shaggy and chic. Shop for Pear Canning Labels Follow our We're Jammin' Pinterest Board for more jam recipes Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.
Pear Honey - it really isn't honey. It is more of a preserves or a jam. It is my Grandma Rosie's recipe and has been made every year for a...
A simple pear jam recipe made with only three ingredients—no packaged pectin required!
This homemade Peach Honey Butter Recipe is a great was to preserve the end of summer peaches. Homemade peach butter is a delicious fruit spread for your breakfast toast or bagel. Fruit butters can also be used as dessert toppings. Canned preserves are also great gifts during the holidays.
