Blackberry Preserves (Pectin-Free and With Honey)

 After my attempt earlier this summer of substituting some honey for sugar in strawberry preserves, I was so encouraged by all your comments that I knew I would try my next batch without any sugar at all.  Being a complete novice, I hadn't really planned on blogging about it, but I was so happy with the results I couldn't wait to share with you!  

It's blackberry season here and these local blackberries are honestly some of the best I have ever had.  This is the second gallon I've bought from a local farmer's market, but this time I wanted to try making some preserves with them (saving a little extra for snacking, of course!). 

I really haven't found a lot of information out there about making jam without pectin and using honey instead of sugar, but I did find this article very helpful.  A lot of what I have read has mentioned you can use honey as an equal substitute for sugar, so I went that route to be on the safe side. 

I only used two ingredients: blackberries and honey.  I found that I had to let the mixture cook about twice as long.  After about half an hour, I did a sheet test and really couldn't tell if it was thick enough or not.  Then I read in the article linked above about taking a spoonful of the mixture with a cold spoon and letting it sit and cool to room temperature to see if it jells.  It jelled almost right away and I could hardly believe it.  I knew it wouldn't set like jam with pectin, but I was so surprised that it really had a jell-like texture. 

I had a little extra that wasn't quite enough for another jar, so I placed it in the refrigerator.  (I save cute store-bought jars that don't have any writing on them for leftovers and this purpose.)  It set perfectly, but still has a spreadable consistency. This picture was even taken before it cooled completely... if I turn the jars upside down, the preserves don't even move. 

I also found that the honey taste wasn't strong at all.  A reader (Sarah) had commented on my strawberry preserves that with honey, the jam is sweeter and tastes more natural like fresh berries off the vine.  I definitely found that to be true.  I'm still learning, but I think the key is cooking it to exactly the right consistency and using the right proportions.  I don't think I'll ever be able to go back to pectin jams now and maybe one day I'll get it just right (smile)!  

Pectin-Free Blackberry Preserves Made with Honey

Makes about 3 half-pint jars

• A heaping 4 cups fresh blackberries (I packed these tightly down when measuring and probably used a little more)
• 2 cups honey

1. In a stainless steel saucepan, combine berries and honey.  Stir and set aside for a few minutes while you gather your canning supplies.
2. Prepare canner, jars and lids.  (For more details, see Ball's canning guide here)
3. Bring berries to a boil over medium heat.  Boil hard, stirring frequently, until the mixture thickens (I found it to take about 30 minutes, but I kept a close eye on the mixture).  Test the gel and when it's at the right consistency, remove from heat.
4. Spoon preserves into prepared, hot jars, leaving 1/4" head space.  Wipe rim, center lid on jar and screw band down.
5. Place jars in your canner, completely covered with water.  Bring to a boil and process for 15 minutes.  Remove lid, wait 5 minutes and remove jars to cool and store.