With a little experimentation, you can create delicious and unique homemade jams and preserves sweetened with the natural goodness of honey! Here are some tips for making the switch!
- Honey is actually sweeter than sugar, so you'll need slightly less. Generally, use ¾ cup honey for every 1 cup sugar called for in a recipe.
- Using pectin is highly recommended for honey-sweetened jams and jellies. Pectin helps compensate for honey's reduced gelling properties compared to sugar.
- Honey can burn more easily than sugar. Keep a close eye on your preserves as they cook and adjust the heat as needed.
- Honey is naturally acidic, which is good for preserving fruits. However, some fruits may require additional lemon juice or another acidic ingredient to reach a safe pH level for canning.