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Ingredients:

Directions:

1.  Add the honeyberries and sugar to a saucepan, and bring to a boil over medium heat (stirring frequently).
2. Simmer until the jam reaches the 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 them in a water bath canner for 10 minutes for a shelf-stable honeyberry jam.