Question about freezer jam - Ask Extension
Hello. I'd like to make both a strawberry and strawberry rhubarb freezer jam, however, for health reasons, I'd prefer to use raw honey in place of sug...
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Question about freezer jam #875023
Asked June 27, 2024, 5:53 PM EDT
Hello. I'd like to make both a strawberry and strawberry rhubarb freezer jam, however, for health reasons, I'd prefer to use raw honey in place of sugar.
I'm curious--can I substitute honey for sugar in any freezer jam recipe, and, if so, how much? Also wondered if you had any recipe suggestions in this vein.
Secondly, I have found recipes that already call for honey in lieu of sugar, if I was to use these or make my own substitution and use Suregel, is it safe to let the jam sit out at room temperature for the 24 hours required when using Suregel?
Thank you for your time.
Alpena County Michigan
Expert Response
Hi, As per the National Center for Home Food Preservation and USDA, Corn syrup and honey may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure. Use tested recipes for replacing sugar with honey and corn syrup. (https://nchfp.uga.edu/how/make-jam-jelly/jams-jellies-general-information/general-information-on-canning-jams-jellies-and-marmalades/)
If you are trying to reduce sugar, please know that honey is also pure sugar, just from a different source - so simply substituting this is not a solution to that challenge. There is information in the above link that does talk about making jams/jellies with reduced sugar - one option is using a "low-methoxyl pectin", which the brand name is Pamona, another option you may want to try.
You can substitute honey in Suregel products and it is safe to leave out for 24 hours when canned.
I hope I have answered all of your questions, if not, please respond with further questions.
Thank you,
If you are trying to reduce sugar, please know that honey is also pure sugar, just from a different source - so simply substituting this is not a solution to that challenge. There is information in the above link that does talk about making jams/jellies with reduced sugar - one option is using a "low-methoxyl pectin", which the brand name is Pamona, another option you may want to try.
You can substitute honey in Suregel products and it is safe to leave out for 24 hours when canned.
I hope I have answered all of your questions, if not, please respond with further questions.
Thank you,
