K-State Research and Extension

Q: It is time to make lots of jams and jelly in my house, but I want a lower sugar alternative. Can I use honey?
A: For a successful jellied product, a proper ratio or fruit, pectin, acid and sugar is needed. Sugar serves as a preserving agent, contributes flavor and aids in gelling of products. Cane and beet sugar are the usual sources of sugar for jelly or jam. 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. Do not try to reduce the amount of sugar in traditional recipes. Too little sugar prevents gelling and may allow yeasts or molds to grow. You can visit the National Center for Home Preservation for how to’s and tested recipes on a variety of jelly or jam products at www.nchfp.uga.edu/how/can7_jam_jelly.html. Happy Canning!