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Traditional Haskap Jam (Honeyberry Jam)

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2 cups
Calories: 556 kcal
Course: Condiments
Cuisine: Canadian

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)

Instructions

    Cup of Yum
  1. Add 1 lb of haskap berries and 1/2 lb of sugar to a non-reactive pot.
  2. 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.
  3. 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).
  4. 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.
  5. Let cool fully before using.

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

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

% 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.