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I am thinking of making some bilberry jam with honey instead of sugar. I know I have read somewhere that because honey is sweeter, you need less honey than if you were using sugar. Liquid may also be a factor (sugar isn't liquid, honey is, therefore I may need to adjust for that too).
Therefore, has anybody got any tips or advice on jam making with honey before I go for it (bit trial and error but fancy a play).
Much appreciated in advance
Sally
Therefore, has anybody got any tips or advice on jam making with honey before I go for it (bit trial and error but fancy a play).
Much appreciated in advance
Sally