Honey-Sweetened Jam

Jam has a hard time setting in large batches, so instead of doubling or tripling the batch in a single pot, simmer small batches in multiple pots on the stove.

You will need:

– 4 cups of pureed fruit (pits removed if needed)
– 1 cup honey
– 3 tablespoons low-sugar pectin
– Sterilized jelly jars (I use these ones)

Instructions

1. Combine the fruit, honey, and pectin together in a saucepan. Over medium heat, bring the fruit to a simmer, stirring constantly. It will bubble, start to gently foam, and do all the beautiful things jam does!

2. Allow the jam to simmer for fifteen minutes until it will thickly coat the back of a spoon.

3. Carefully spoon the jam into the jelly jars, put on a new lid and band, and gently tighten. Flip the jar upside down on the countertop and let it sit for a day. In this time, the hot jam will cool and in doing so, create a suction on the lid – thus, sealing the jar. This is an old method called “hot pack” and so long as the jars are sterilized and the jam is hot, you've nothing to fret. Plus it keeps you from heating up a large water-canner unnecessarily.

4. So that's it. I feel like I should have more to offer you in the way of this recipe, but part of its joy remains in the simplicity of it.