Photo: Opioła Jerzy (Poland), CC BY 2.5 · source

Jam · From Bladwijzer

Honeyberry jam

Updated on 9 October 2026

• Makes: ± 5 jars of 250 ml
• Time: 40 min
• From: Honeyberry

Ingredients

• 1 kg honeyberries (fresh or frozen)
• 50 ml water
• 500 g jam sugar with pectin (2:1)
• juice of 1 lemon

Method

1. Rinse the berries briefly, drain them and remove any stalks and leaves.
2. Put the berries and water in a pan and simmer for 5 minutes, until they burst.
3. Mash the berries roughly with a potato masher; leave a few whole for pieces in the jam.
4. Add the jam sugar and lemon juice and bring to the boil, stirring.
5. Boil hard for 4 minutes (or as the packet says) and skim off the foam.
6. Do the wrinkle test: a drop on a cold saucer should set after a minute.
7. Fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; once opened, in the fridge and use within 3 to 4 weeks.