JAM AND JELLIES MADE WITH HONEY
Moisture content of honey varies according to location when you prepare jams and jellies with natural sweetening. Many honey recipes
by ROCHELLE KROOT:
RELATED CONTENT
Faith B. Lasher's article "The Delightful Elderberry"
(MOTHER NO. 22) contained an editorial appeal for advice on
making jelly with honey. Accordingly, I'm passing on some
of the California Honey Advisory Board's recipes for
sugarless fruit confections.
A hint from CHAB: If you prepare jams and jellies with
natural sweetening, you should remember that the moisture
content of honey varies according to location. In
California, for example, sweets made with honey from the
northern part of the state will be softer than the same
products made with the output of bees kept farther south.
I hope these recipes will be of value to readers who love
sweets but want to avoid refined sugar. Enjoy!
PEAR AND CHERRY CONSERVE
2-1/2 to 3 pounds fully ripened Bartlett pears
6 lemon slices
3 Tbs. seedless golden raisins
1/4 cup maraschino cherries, chopped
1/3 cup maraschino cherry juice
4 cups mild-flavored honey
1 bottle liquid pectin
Peel, core and coarsely chop the pears. (There should be 5
cups.) Cut the lemon slices into eighths. In a
6—8-quart saucepan, mix together all the ingredients
except the pectin. Bring them to a full rolling boil,
stirring constantly, and boil them hard for 5 minutes.
(Give the mixture an occasional turn with a spoon to
prevent scorching.) Remove the pan from the heat and at
once blend in the liquid pectin. Skim off the foam with a
metal spoon, and continue to stir and skim for 5 minutes to
prevent the fruit from floating. Ladle the conserve into
hot sterilized jars and seal the containers. This recipe
makes about seven half-pint glasses.
HONEY PINEAPPLE JAM
2-1/2 cups (1-pound 4-1/2-ounce can) crushed
pineapple
3 Tbs. fresh lemon juice
3-1/4 cups mild-flavored honey
1/2 bottle liquid pectin
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