This homemade haskap berry jam is low in sugar, high in antioxidants and is great eaten on toast, waffles, bannock and muffins.
Haskap berries have become more popular to grow in the northern hemisphere because haskap plants are able to survive the winter in very cold climates.
These berries are also sometimes referred to as blue honeysuckle or honeyberry. Read more about haskap berries.
Recipe ingredient substitutions
Haskap berry substitutions: if you don’t have access to haskap berries, this recipe also works great with wild blueberry, raspberry, cranberry, bumbleberry, or strawberry.
Gelatin substitutions: instead of using gelatin to thicken this delicious jam, you can also use pectin. Both are available at all grocery stores. If you use pectin, make sure to follow the instructions on the package to make sure you get the same results.
Make this haskap jam sweeter: in this recipe I don’t use any additional sweeteners, and these berries can be a bit tart. So if you want to make this jam a bit sweeter, add 1 cup of organic sugar or brown sugar. You can add the sugar right at the beginning with the berries, or wait until closer to the end. You’ll just want to make sure that the sugar has enough time to dissolve.
Add lemon juice: it is well-known that adding acidity to jam can help to activate the natural pectin found in fruits and berries. It also adds some nice additional flavour, and can help to preserve your jam longer. Feel free to add the juice of 1 lemon to this jam if you’d like! Haskap berries are quite acidic on their own though, so it is not necessary unless you’d like to.
Can & preserve your jam: this recipe does not include instructions on how to can and preserve your jam so that it lasts for longer periods of time at room temperature. Read more on how to can and preserve jam.
Make this recipe vegan: instead of using gelatin, use pectin instead. Follow the directions on the packaging to make sure you get the same results.
This jam is fantastic with:
- biscuits (like my oat flour biscuits!)
- ice cream
- my easy to make gluten free bannock 😉
My recipe does not include instructions on how to can and preserve this jam. For this reason, this jam should be stored in an airtight container in the fridge for up to 1 week or so. You can also freeze this jam if you’d like it to last a long time. DO NOT store this jam at room temperature. Read more on how to can and preserve jam.
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If you’d like more haskap berry recipes, let me know in the comments below and I will develop more of them!
Haskap Berry Jam Recipe (Sugar Free)
- 7 cups fresh or frozen haskap berries (roughly 1000 g)
- 1 package gelatin powder (2 teaspoons or 10 g)
- Measure out your fresh or frozen haskap berries and add them to your large pot.
- Simmer your berries on low heat until the berries have reduced and started to thicken. This takes around 45 minutes or so. Make sure to stir the berries often.
- Once your berries have reduced and thickened, you can prepare your gelatin mixture. Add 1 pouch of gelatin powder (2 teaspoons or 10 g) to 5 teaspoons of hot (not boiling) water and mix with a fork until there are no remaining chunks.
- Add your gelatin mixture to your berries and stir it in with a whisk.
- Turn off the heat and let your jam cool.
- Once your jam has cooled, you can scoop it into your Mason jars. This recipe makes approximately 3 cups of jam.
- Disclaimer: This does not include instructions on preserving and canning your jam. Make sure to keep your jam in an airtight container in the fridge for up to roughly 1 week. Or if you'd like to have it last longer, you can freeze it in an airtight container. Do not store this jam at room temperature.
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