Honey Sweetened Blackberry Jam
Serves: 6 half pints
  • 4 lbs blackberries
  • 2 c. honey, divided
  • 2 TB lemon juice
  • 1 TB calcium water (use the calcium packet from your Pomona's box)
  • 1 TB Pomona's Pectin
  1. Prepare a boiling water bath and 6-8 half pint jars, lids, and rings.
  2. Rinse the berries and place in a low, wide, nonreactive pot. (Stainless steel or enameled cast iron.)
  3. Use a potato masher to crush the berries well.
  4. Add 1.5 cups honey, 2 TB lemon juice, and calcium water.
  5. Bring mixture to a rolling boil, then reduce heat to medium and cook for 15-20 minutes, stirring frequently.
  6. When the berry mixture has reduced by about ¼, stir the pectin into the remaining ½ cup of honey and add it to the berries.
  7. Raise heat to high and boil for another two minutes until the mixture begins to thicken.
  8. Remove pot from heat and spoon the jam into hot jars. Leave ½ inch headspace.
  9. Wipe the rims with a clean, wet cloth and add lids and rings.
  10. Process for 10 minutes in a boiling water bath.
Recipe by Yankee Homestead at https://yankeehomestead.com/honey-sweetened-blackberry-jam/