Preserve it! Series: How to Use Honey When Canning Fruit
It's easy to replace a portion of sugar with honey.
Whether you want to use less refined sugar, don’t have quite the amount of sugar called for in a recipe, or just would like to add the flavor of honey in your preserved fruit products, it’s very easy to substitute a portion of the sugar for honey. Do keep in mind, though, that strong honeys can impact the taste and color of the preserves, so it is recommended that mild honeys be chosen. Light corn syrup may also be used.
To substitute honey or corn syrup in canned fruit and fruit sauces:
- Replace one-half of the sugar with honey or light corn syrup.
To use honey or corn syrup when making jams or jellies with commercial pectin:
- Replace up to 2 cups of the sugar with honey in recipes that make 7 or more half-pints.
- Replace up to 1 cup of the sugar with honey in recipes that make 6 or less half-pints.
- Replace up to half of the sugar with light corn syrup.
To use honey in non-pectin (long-boil) jam or jelly recipes:
- Replace up to one-quarter of the sugar with honey or light corn syrup.
For further information on preserving with less sugar, see Utah State University’s website, or reach out to us!
Brought to you by the UC Master Food Preservers of El Dorado County
Last updated October 2025