Partridgeberry Jam with Honey and Gelatin (Low-sugar, All-natural)
This homemade wild partridgeberry (lingonberry) jam sweetened with honey and thickened with gelatin is one of our favorite low-sugar, all-natural jams and makes a perfect sweet filling for baked goods, and a delicious side dish for meats and poultry.
Equipment
- 1 immersion blender
Ingredients
- 5 cups (~700 grams) of fresh or frozen partridgeberries
- 1/2 cup of water or orange juice
- 1 tablespoon grass-fed gelatin
- 4 tablespoons of honey or more for a sweeter jam
Instructions
- Place the gelatin powder in 1/3 cup of cold water and set aside.
- Place the partridgeberries and the rest of the water in a medium-large stainless steel saucepan or pot and bring to boil over medium heat. Lower the heat and let the partridgeberries simmer for about 10 minutes, stirring regularly.
- After about 10 minutes, turn the burner off, add the honey and stir to combine.
- Remove about 1/2 cup of hot partridgeberries, add in the gelatin and water mixture you prepared earlier, and use an immersion blender to combine the gelatin and the partridgeberries. Blend until the mixture is smooth.
- Add the blended partridgeberries and gelatin mixture back into the pot with the rest of the partridgeberries and mix well with a spatula to combine.
- Pour the jam into your mason jars and let it cool before enjoying it. Store in the refrigerator.
