Traditional Haskap Jam (Honeyberry Jam)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
35 mins
-
Servings
2 cups
-
Calories
556 kcal
-
Course
Condiments
-
Cuisine
Canadian
Traditional Haskap Jam (Honeyberry Jam)
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Haskap berries, sugar, and lemon juice are all you need to make a sweet and tart haskap jam. No added pectin required for this special Canadian summer treat!
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Ingredients
- 1 lb haskap berries aka honeyberries
- ½ lb white sugar
- 2 tbsp lemon juice (*can sub with 1/2 tsp citric acid; see Note 2)
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Instructions
- Add 1 lb of haskap berries and 1/2 lb of sugar to a non-reactive pot.
- Turn the stove on to medium heat. As the pot heats up, mash the berries and sugar together until the sugar melts into the berries. Don’t worry if the berries are still mostly whole at this stage; they will break down on their own as they continue to cook.
- Stir continuously for around 30 minutes; towards the end of cooking, test the jam with a food thermometer. Take it off the heat when the thermometer reaches the gelling temperature (see Note 3).
- Stir in 2 tbsp of lemon juice or 1/2 tsp citric acid powder. When the jam stops bubbling, transfer it into glass jars. You may either can it for longer storage or just keep it in the refrigerator for up to a month.
- Let cool fully before using.
Equipments used:
Notes
- Pot: Use a non-reactive pot to avoid the taste of metal transferring into your jam. Other materials like copper, bare cast iron, and aluminum are considered “reactive” and the acid in the jam will eat away at the lining of the pot, giving a tinny flavour.
- Acid: Use 2 tbsp of bottled lemon juice, 3 tbsp of natural lemon juice, or 1/2 tsp of citric acid powder for 1 pound of fruit.
- Temperature: The gelling temperature is the temperature your jam needs to reach before you take it off the heat, and it depends on your altitude. Refer to the gelling temperature chart to see what temperature you should use at your location.
- Pot: Use a non-reactive pot to avoid the taste of metal transferring into your jam. Other materials like copper, bare cast iron, and aluminum are considered “reactive” and the acid in the jam will eat away at the lining of the pot, giving a tinny flavour.
- Acid: Use 2 tbsp of bottled lemon juice, 3 tbsp of natural lemon juice, or 1/2 tsp of citric acid powder for 1 pound of fruit.
- Temperature: The gelling temperature is the temperature your jam needs to reach before you take it off the heat, and it depends on your altitude. Refer to the gelling temperature chart to see what temperature you should use at your location.
Nutrition Information
Show Details
Calories
556kcal
(28%)
Carbohydrates
142g
(47%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.2g
Sodium
4mg
(0%)
Potassium
140mg
(4%)
Fiber
6g
(24%)
Sugar
133g
(266%)
Vitamin A
105IU
(2%)
Vitamin C
11mg
(12%)
Calcium
20mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 142g | 47% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 4mg | 0% |
| Potassium | 140mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 133g | 266% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 20mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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