How to Cook Jam With Honey (6 Steps)

Common home jam-making pectin requires large amounts of sugar to activate the gel. The fruit-to-sugar ratio may be 4 cups of prepared fruit to 7 cups of sugar, an alarming amount for the health-conscious jam eater. You can make jam from fruit only, or use stevia or honey to sweeten the pot -- but you’ll need to use a different type of pectin that doesn’t rely on sugar to set. Universal pectin is activated by calcium, so you can use as little or as much of whatever sweetener you like, making adjustments to the pectin to achieve your preference of firm or soft jams and jellies. Universal pectin is packaged with a pouch of pectin powder, a packet of calcium powder and complete instructions and recipes.

Things You'll Need

Measuring cups
Universal pectin package, including calcium powder and instructions
Fresh fruit
Food processor

Large cooking pot
Wooden spoon
Honey

Instructions

Measure 1/2 cup of water into a small, clean glass jar. Open the packet of calcium powder that is included with the universal pectin and measure 1/2 teaspoon, adding it to the jar of water. Put the lid on the jar and shake it to dissolve the calcium powder completely.
Wash fresh fruit and prepare the amount called for in the pectin instructions. Different types of fruit require different amounts. Chop or crush the fruit, using one or two pulses in a food processor. The goal for jam is to leave small chunks of fruit. If you don’t have a food processor, you can chop firm fruit with a knife or crush soft berries in a bowl with a potato masher. Measure the fruit and place it into a large cooking pot.
Measure the correct amount of the prepared calcium water from the small jar according to the instruction chart. Stir it into the fruit in the pot.
Measure the amount of honey into a measuring cup. With universal pectin, you decide how much sweetener you want. Stir the powdered pectin into the honey and mix thoroughly. Set the honey mixture aside while you cook the fruit mixture.
Stir constantly as you heat the fruit and calcium water over medium-high heat to a full rolling boil. Add the honey-pectin mixture all at once, scraping the sides of the cup. Cook and stir for one to two minutes to return the fruit to a boil, making sure the pectin is fully dissolved. Stir constantly so the jam doesn’t scorch the bottom of the pan.
Turn off the heat under the jam. Immediately ladle the hot jam into jars for canning or into freezer containers.

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