blackberry honey jam
This recipe will make 4 pints of all natural blackberry jam.

Blackberry Honey Jam – A taste of pure summer! As many of you might recall, a few weeks back we did a recipe post on Strawberry Honey Jam which was made from just 4 natural ingredients (strawberries, apples, honey, and lemon juice).

We received a tremendous amount of comments from those who have made the jelly and loved the flavor, and more from others wanting to know if it could be made with other fruits.  It definitely is a touch thinner than traditional jam made using white sugar and boxed pectin. However, you can’t beat the thought knowing it isn’t loaded with all that sugar.

Ever since we began using that jelly in our house, I have been asked by several family members to try it with blackberries.  Home made blackberry jam has always been a favorite of Jim’s, and we couldn’t resist trying the recipe with a different fruit.

We made a few tweaks to the original recipe to see if we could get the jam a little thicker this time.  By using two large Granny Smith apples, we were able to increase the amount of natural pectin found in the skins of the apples, which made this recipe thicker than the original.  Below is the recipe that I used which made 4 pints plus a few spoonfuls extra.

Ingredients:

3 lbs fresh blackberries

1 3/4 cups of honey

2 large Granny Smith apples

1 tablespoon freshly squeezed lemon juice

Instructions:

1. Wash the blackberries and place in a large stock pot.

2. Slice the apple into quarters, removing the core.  Grate the apples, leaving the skin attached. Add to pot.

3. Add honey and lemon juice

4. Heat on high until the mixture begins to boil, reduce and simmer 15 minutes.

5. Use a potato masher or an Immersion Blender to smash your blackberries until you reach a smooth consistency free of chunks.

6. Reduce to medium-low heat and simmer for an additional 15-45 minutes.  You can judge this by the consistency desired.  Reminder – it will thicken when it cools.

Blackberry Honey Jam
Blackberry Honey Jam after being canned.

7.  Place in freezer safe containers, or can using the water bath process for 10 minutes.  It will stay good in the freezer for 6 months, and canned for 12 months.

Side notes:

Typically you do not want to boil honey as it causes enzymes to break down and lose some of the nutrients desired when using honey. However, in this recipe, we are using the honey as a sweetener in place of white sugar and did not want the strong flavor of our local honey to overpower the blackberry flavor.

When picking out your apples – try to find the under ripe apples.  They hold the most pectin. Definitely do not use over ripened apples in this recipe.

Enjoy!

Mary and Jim

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter. This post may contain affiliate links. 




Print

Blackberry Honey Jam

Using Just 4 Natural Ingredients

Ingredients

  • 3 lbs fresh blackberries
  • 1 3/4 cups of honey
  • 2 large Granny Smith apples
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Wash the blackberries and place in a large stock pot.
  2. Slice the apple into quarters, removing the core. Grate the apples, leaving the skin attached. Add to pot.
  3. Add honey and lemon juice
  4. Heat on high until the mixture begins to boil, reduce and simmer 15 minutes.
  5. Use a potato masher or an immersion blender to smash your blackberries until you reach a smooth consistency free of chunks.
  6. Reduce to medium-low heat and simmer for an additional 15-45 minutes. You can judge this by the consistency desired. Reminder - it will thicken when it cools.
  7. Place in freezer safe containers, or can using the water bath process for 10 minutes. It will stay good in the freezer for 6 months, and canned for 12 months.

Recipe Notes

Typically you do not want to boil honey as it causes enzymes to break down and lose some of the nutrients desired when using honey. However, in this recipe, we are using the honey as a sweetener in place of white sugar and did not want the strong flavor of our local honey to overpower the blackberry flavor.
When picking out your apples - try to find the under ripe apples. They hold the most pectin. Definitely do not use over ripened apples in this recipe.
Recipe courtesy of Old World Garden Farms

12 thoughts on “Blackberry Honey Jam Recipe – No White Sugar

  • July 12, 2016 at 7:09 pm
    Permalink

    Does it have to be Granny Smith? I have some green early apples that I can pick unrippened

  • July 11, 2016 at 9:27 pm
    Permalink

    Could you use this recipe for raspberries as well? Any idea how much honey to use?

  • July 11, 2016 at 4:53 pm
    Permalink

    Can I use stevia instead of honey? And does the apple flavor come through strong? I’m planning to use wild mulberries for this recipe.

  • June 12, 2016 at 4:20 pm
    Permalink

    I’ve made this twice, with only 1 lb berries, and with 2. I adjusted the other ingredients accordingly, and it turned out great!! My berries were free, and the cost of the apples and honey made my half pint jars come to 50 cents each.
    I can’t wait to peruse the blog more. Thank you =)

  • May 22, 2016 at 11:35 pm
    Permalink

    Hi! I loved your post and excited to give this recipe a try. I am a relatively new canner (only 2-3 seasons under my belt) and I was wondering if you can add corn or potato starch in a bit of water to help thicken or does that negatively affect the finished product? Thanks!

  • May 22, 2016 at 4:57 pm
    Permalink

    I’ve made my own pectin from gooseberries. and if you have green apples, it makes great pectin too

  • May 4, 2016 at 8:52 pm
    Permalink

    Thanks for the recipe! I was wondering how many pints this would make?

  • April 27, 2016 at 3:21 pm
    Permalink

    Would it be possible to make this with the blackberry seeds strained out?

    • April 27, 2016 at 3:24 pm
      Permalink

      Absolutely, no problem at all with that.

    • August 19, 2016 at 9:42 am
      Permalink

      I would like to make mine seedless but am wondering at what point do I take the seeds out. Do I mash the first and then just cook up the jucie with the honey and apple? Any thoughts would be helpful. thanks

  • February 23, 2016 at 6:26 am
    Permalink

    How much tapioca flour? I have been looking for recipes to use up the tapioca flour I have…

  • February 22, 2016 at 8:02 am
    Permalink

    I don’t know how this would work as I’ve not tried it in jam yet but crab apples are VERY high in pectin from what I read and I am wondering if you’ve tried them as your pectin in any recipes?

Comments are closed.

Subscribe To Our Newsletter

Join Our Mailing List To Get Our Free Gardening Tips, Recipes and DIY Tips Delivered Straight To Your Inbox!

You have Successfully Subscribed!

%d bloggers like this: