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Old 09-07-2005, 05:51 PM   #1
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Using honey in jam

I am looking for recipes that use ONLY honey for the sweetener in jams and jellies. I have been converting most of my recipes to honey and have not had much luck finding jam recipes. I also do not want to use pectin or sure-jel. Thanks for the help! Warm regards, Lori


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Old 09-07-2005, 05:52 PM   #2
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I will see if I can find any for you. I am wondering though, why honey?

You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 09-07-2005, 05:53 PM   #3
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tootsl, how do you make it kind of thick w/o using some sort of pectin? Corn starch? Can't you just add the honey to taste?
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Old 09-07-2005, 10:53 PM   #4
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Hi Alix,
I am a nutrition adviser and herbalist and I have seen first-hand the effects of consuming "white sugar" on our society. I am not trying to get on a soapbox or anything, but I think that alternatives to the "processed food industry" are the way to go. Since I have converted my family to an organic, whole foods type diet (not totally radical, but not typical American) I have noticed a difference in our health and attitudes! I know that jams and jellies are not "nutritive" foods, but I don't want to totally eliminate foods that can be "put up" for the winter! But, I also don't want to revert back to the "processed" white sugar. I have also been studying the effects of honey on diabetics (whom I have a few clients) and I have found that in LIMITED AMOUNTS, honey can be a safe addition to the diabetic diet (this is not recommended as medical advise, please seek medical advice if you have diabetes!). I have read many old recipes that call for just boiling down the fruit to the jell stage without ANY added sweetener, but I tried that a couple of times and it is a 50/50 deal. If you don't have the right balance of unripe to ripe fruit, then you will not have enough naturally occuring pectin to get a good jell. I would like a tried and true method using honey that will jel without adding chemicals. I am lucky in that I have a source for pure, RAW honey that is only a mile from my house! I absolutely LOVE this honey and have converted many of my recipes to using it. The baked goods are so moist and don't have that "wierd" aftertaste! I think it is because this honey is totally raw, unprocessed and therefore the flavor profile has not been changed by the heat used in typical honey manufacturing. I just can't tell you the difference in our health since we "kicked" the sugar habit! I know I could experiment (like I have with all my other recipes!) but fresh organic fruit is not cheap and I don't want to "waste" any on my experiments! Thanks for your reply! Warm regards, Lori
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Old 09-07-2005, 11:00 PM   #5
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I have made plenty of jams without adding pectins, but it is always a "will it work this time" game. I am trying to stear clear of any additives, especially since we try to eat mostly organic foods. If you add enough "under-ripe" fruit to the batch, then you get a "natural" pectin source; but, the kids like their jam a bit sweeter so I am trying to come up with the right balance of ripe fruit, unripe fruit and honey to get the best flavor profile! Thanks for the reply! Warm regards, Lori
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