Easy, No-Pectin Haskap berry Jam. Only freshly picked berries, sugar, and lemon juice for this highly delightful haskap jam with an intense dark color and a sweet/tart flavor. This recipe holds a small batch, easy to make on the stovetop, and can quickly.
Song of the day: Summer - Calvin Harris
Easy to make, jams are such a great way to enjoy fresh seasonal fruits all year round. To have on toast, to top your crostata, pancakes, waffles, French toast, yogurt, or in any other way your heart desires.
Haskap U-Pick
Every year we wait patiently for U-Pick season. Once we know that haskaps are ready, we plan a day to go, basket in hand, and have fun in the great Alberta outdoors. We usually go to Rosy Farms in Alcolmdale, AB, "the only organic haskap orchard" as they proudly call themselves.
Haskaps, also known as honeyberries, are a super fruit. They contain up to three times more antioxidants than other berries. They taste amazing and are versatile to have in smoothies, desserts, snacks, and also in savory recipes.
Easy, No-Pectin Haskap berry Jam - the ingredients
Only three ingredients: berries, sugar, and lemon juice. No need for pectin. TIP: Some fruits are more naturally rich in pectin than others. Like citrus fruits, apples, and cherries, for example. And under ripe fruit contains more pectin than over ripe one.
How to make this Easy, No-Pectin Haskap berry Jam
- Wash the haskap berries gently in a colander under cold running water.
- Put the drained berries in a large saucepan (or Dutch oven) with the sugar, lemon juice and zest. Bring to a boil, stirring frequently until the sugar is dissolved.
- Keep at a rolling boil, stirring occasionally, and skimming off any foam that forms on the surface.
- Continue to cook on a steady boil, stirring frequently, for about 20-25 minutes.
- Halfway through, if you want, you can mash the berries slightly with a potato masher or a mixer.
- To check if the jam is done, use a candy thermometer. It should read 210-220°F. The jam should still be runny. It will thicken once it cools off.
- Ladle the jam through a funnel into 4 hot sterilized* 2 oz glass jar (see note in the recipe card), leaving ¼ inch space on top. Wipe jar rim, inside and outside, with a clean paper towel, then apply the lid and close tight. After a few minutes you should hear the lid pop, meaning that the jar is sealed.
Storing your jam
Once the jam jar is open, keep it in the fridge and consume in a few weeks. I prefer to use small jars like 2 oz or 4 oz because, in our family of two, they get finished faster. Also, I prefer to can small batches so I do not have to keep jars for years. It is always a good option to store home-canned foods in a cool, dark, and dry place. I usually do not freeze jam, although I have heard that you could.
Happy jam making!
Print
Easy, No-Pectin Haskap berry Jam
Easy, No-Pectin Haskap berry Jam. Only berries, sugar, and lemon juice for this easy and delightful small-batch haskap berry jam with an intense dark color and a sweet/tart flavor.
- Total Time: 45 minutes
- Yield: 4 jars 1x
Ingredients
- 4 cups (750 g) haskap berries
- 1 ⅔ cups (400 g) light cane sugar
- the juice of ½ organic lemon, plus the zest
Instructions
- Wash the haskap berries gently in a colander under cold running water.
- Put the drained berries in a large saucepan (or Dutch oven) with the sugar and lemon juice. Bring to a boil, stirring frequently until the sugar is dissolved.
- Keep at a rolling boil, stirring occasionally, and skimming off any foam that forms on the surface.
- Continue to cook on a steady boil, stirring frequently, for about 20-25 minutes. If you want, you can mash the berries slightly with a potato masher or a mixer. To check if the jam is done, use a candy thermometer. It should read 210-220°F. The jam should still be runny. It will thicken once it cools off.
- Turn off the heat. Ladle through a funnel into 4 hot sterilized jar (see note), leaving ¼ inch space on top. Wipe jar rim, inside and outside, with a clean paper towel, then apply the lid and close tight.
- Let cool at room temperature, then label the jars, if you like, adding the type of jam, month, and year of production.
- Once you open the jam jar, keep in the fridge and consume in the next few weeks.
Notes
To sterilize the jars, wash them in hot soapy water, rinse, and place on a baking sheet in a 230° F oven until ready to use.
You could add some other berries to the haskaps. One time I added a handful of raspberries and it was a delightful combination, or strawberries would work well.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Preserves
- Method: Stovetop
Keywords: jam, canning, berries, haskap, home making, jars, easy, small batch, lemon juice, sugar, no-pectin
I love baking and kneading dough because it takes me to a happy place in my soul.
Gloria says
I have never heard of this type of berry. Homemade jam is the best. Great for food gifts too.
★★★★★
There are growers in Ontario, we know for sure. Too bad they are not as popular as other berries, because they are incredible. Yes, homemade jam is a great gift 😉 .
Dennis says
Wow, what an easy to make jam! I used a combination of blueberries an raspberries that I had on hand it was delicious!
I'll keep my eye out for haskap berries, I have never tried them.
★★★★★
Thank you! Nice substitutions. Haskaps are not as easy to find as other berries are, but keep looking! 😉
Veronika says
This jam looks amazing! I've never heard of haskap berries but I definitely have to ask around for them so I can try this out!
★★★★★
They are incredible berries, tasty and so nutritious. Hope you find some!
Bernice says
This jam looks great! I've been very lucky to have friends south of Calgary that allow me to come and pick to my heart's content. I always make Haskap Jam and find that it sets up very well without added pectin. PS It's great with goat cheese on crackers!
Yay! I find every jam to set perfectly without pectin, some more some less, but still, to me it is an unnecessary addition. Love haskap jam and will try with goat cheese on crackers!
Lauren Michael Harris says
I have never heard of haskap or honeyberries before. I hope I can find them to give them a try soon - they sound delicious (and the jam too, of course!).
★★★★★
The berries are delicious on their own, and amazing in jam. Hope you find some!
Ann says
I love making homemade jam! I have never tried a haskap berry before. This jam sounds very delicious!
★★★★★
Jamie says
Wow! This Haskap Berry Jam looks so yummy! The color just makes it so enticing and very appealing! A perfect jam for our pastries! Loved it!
★★★★★
Erin says
Oooh, I'd ever heard of haskap berries! I'm definitely going to look for them and then give this a recipe. Love that it's pectin-free!
★★★★★
Alex says
I've got to try your jam! I love how few ingredients it has and that it doesn't use any pectin. That's something I never buy. Thank you!
★★★★★
Susan says
I would love to find some haskap berries! I've never heard of them, but just did some google research on them. I had no idea there was more pectin in under-ripe fruit than over-ripe fruit. My preserving season is about to start (our seasons run late here in the mountains), and this is really good to know! Your photos are delicious!
★★★★★
Amy Liu Dong says
Your haskap berry jam looks so good and tasty. I can't wait to make this at home.
★★★★★
Moop Brown says
I love the combination of sweet and tart flavors that work so well together in this jam.
★★★★★