Ingredients

• 2 cups haskap berries, washed and de-stemmed
• 2 cups sugar

Instructions

1. Add the haskap berries and sugar to a saucepan, and bring to a boil over medium heat (stirring frequently).
2. Simmer until the jam reaches gel stage, as tested on a plate in the freezer or with a kitchen thermometer (220 degrees F).
3. Pack into canning jars, leaving 1/4-inch headspace and seal with 2-part lids.
4. Store jars in the fridge for immediate use or process in a water bath canner for 10 minutes for a shelf stable honeyberry jam.