I almost forgot to blog this one! Crafty highlight of my summer: jam recipe that calls for honey instead of sugar.
It has been almost difficult to eat the jams in my pantry I made with sugar. This will be what I do all next summer. You can really taste the fruit, and I rarely ever use sugar now so it just makes sense.
I also want to try this with agave instead of honey.
peaches and honey jam.
There is a general recipe on this website, and I also used the instructions found on Pomona Pectin’s insert that is found inside the box package.
Carefully lift your jars out of the pot with a pair of tongs, empty out any water, and set onto a towel on your counter. Pour jam into each jar, leaving about 1/4-inch of space at the top. Wipe any excess from the rim using a moist clean towel. You need to make sure the rim is completely clean so you get a good, solid seal. Lift the lids from the hot water with the tongs and place onto the jars. Screw on lids. Place jars into a boiling water bath for 10 to 15 minutes OR you may invert for 10 minutes and then immediately turn right-side-up. Remove and let cool on counter. After 24 hours all lids should have sealed. They usually seal within the hour. You’ll hear a loud “pop.” Do NOT touch the lid until you are certain it has sealed, as artificially sealing the cans is not a valid seal. If you “pop” the lid manually, that jar will need to go in the fridge and be used within a few weeks.
