Homemade Raspberry Honey Jam

Ingredients

• 5 cups raspberries (smashed)
• 2 cups Taylor Pass Manuka UMF5+ honey
• 2 lemons juice

Instructions

1. Wash berries well.
   
   
2. Sterilize four 250ml jars in a hot water canning pot.
   
   
3. In a large enameled dutch oven or stainless steel pan, combine berries, honey, lemon juice, and zest. Bring to a boil and let cook for 20-30 minutes, until the sauce has reduced and berries have broken down.
   
   
4. Ladle jam into sterilized jars. Cover with the lid, and gently screw down the metal rim with two fingers, just until resistance is met (do not close jars tightly - the air should be able to escape between the lid and the rim for the jar to seal properly). Process in a hot water bath for 10 minutes. Leave closed jars on the counter for 24 hours, until the lid has popped in and sealed properly.
   
   
5. The sealed jam will keep sealed outside the fridge for a year. Once opened, keep the jam in the fridge.