Have you ever tried an Alaska honeyberry?
Or even heard of one?
When I mention that we sell honeyberries on the farm I can count on one of two answers. It’s either “WHAT is a honeyberry?” or “You have honeyberries? They are my new favorite berry – how can I get some?”
It’s fun introducing people to new foods – and it’s an honor to know that food that we painstakingly cared for is in the freezers of our neighbors and community members, nourishing them all winter long.
Although we are mostly a sugar free family, we make an exception for Alaska honeyberry jam because it’s our favorite. We put a dollop on our homemade yogurt, on sourdough toast, or sometimes even in oatmeal or on pancakes. It has that good honeyberry flavor but it’s nice and sweet. So yummy!
Also, this particular recipe doesn’t use pectin – it’s just honeyberries and sugar. Super simple!
If you have extra honeyberries, give it a try – I think you’re going to LOVE it! ((Hint: It makes a GREAT gift!))
PS – Want to make sure you know when we are open for u-pick? Be sure to sign up for our texting service. It’s super simple. Just text your name to (206)-759-8575 and you’ll be automatically signed up for farm news including u-pick spots opening up.
HONEYBERRY (HASKAP) JAM (No Pectin)
- 2 cups honeyberries Can be frozen or fresh
- 2 cups sugar
- Measure honeyberries and sugar into a saucepan. Stir frequently until it comes to a boil.
- Once boiling, continue stirring frequently until it reaches the gel stage which is 220 degrees.
- Once it reaches the gel stage, spoon into prepared jars and put the lids on properly.
- Either put in the fridge (will keep for a couple of weeks) or process using the hot water bath method for 10 minutes.