Honeyberries have a taste and appearance similar to blueberries. They can be consumed raw or incorporated into jams. You can create this simple and tasty recipe for your loved ones or even use it as a gift.
2 cups Honeyberries, washed and de-stemmed
2 cups Sugar
Add the honeyberries and sugar to a saucepan, and bring to a boil over medium heat (stirring frequently).
Simmer until the jam reaches the gel stage, as tested on a plate in the freezer or with a kitchen thermometer (220 degrees F).
Pack into canning jars, leaving 1/4 inch headspace, and seal with 2-part lids.
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.
At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.
But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.