jam with honey

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Hi~ I am looking for tips/ recipes for making jam with honey. We are bee keepers (begining) and trying to get away from sugar as much as possible. Thanks. Blessings~ Tammy Gladheart Acres

-- Tammy Shields (heritage@mtaonline.net), July 20, 2000

Answers

Hey ya Tammy!

What kind of jam are you looking to do?

The Ball book states that light, mild-flavored honey is best. In recipes without added pectin, you can replace one half of the sugar with honey. In recipes with added pectin, 2 cups honey can replace 2 cups sugar. If the yield is small (up to 6 half pints) than you can replace 3/4 to 1 cup sugar with honey.

I hope that I haven't confused you too much. I know that the Stocking Up books have jam recipes with honey in them. I can't get my hands on mine right now though!

Blessings to you and good luck with those bees!!!

Misha

-- Misha (homesteadingwannabe@hotmail.com), July 21, 2000.


Hi, I ahve a recipe for sassafras jelly made with honey and somewhere one for crabapple. When I have more time I'll post the one and hunt for the other. They're both delicious. But now I've gotta go buy peaches.

-- Cindy (atilrthehony_1@yahoo.com), July 21, 2000.

Tammy, try calling Kraft Foods toll-free at 1-800-437-3284 and ask for their free pamphlet about making jams with honey. (I found out about this from the instruction sheet Kraft encloses with MCP Pectin.) The pamphlet has recipes for Apple or Grape Jelly; Boysenberry, Youngberry or Red Raspberry Jelly; Mint Jelly; Apricot or Strawberry Jam; Peach Jam; Blackberry, boysenberry, Red Raspberry or Youngberry Jam, and freezer jam recipes for these and several other fruits. I've had good luck with honey-apple, honey-peach, and honey-elderberry using this pamphlet as a guide.

-- Rog (flanders@probe.net), July 21, 2000.

Tammy, see if you can find a copy of "Putting it up with Honey" by Susan Geiskopf. The subtitle is "a natural foods canning and preserving cookbook" so that should tell you a lot about the contents. I've had my copy since dirt was new so I don't know if it's still in print. The ISBN is 0-930356-13-6 to help you find it more easily.

-- marilyn (rainbow@ktis.net), July 21, 2000.

Use Pomona pectin, it will work with honey or much less sugar than other pectins, or even with artificial sweeteners. I have been very pleased with it, we tried it for the first time this year. You should be able to find it in a health food store, or they can order it in for you if they don't have it. There are recipes in the box for using honey.

-- Rebekah (daniel1@transport.com), July 27, 2000.


Thank you to everyone for all your wonderful help! I will try the Pomona pectin as I used this years ago in jam w/ no added sweetner. Loved it. Also will try the different recipe sources mentioned. Thanks! Tammy~ Gladheart Acres

-- Tammy Shields (heritage@mtaonline.net), July 27, 2000.

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