Have you ever felt frustrated by the fact that you "have to" use white sugar in your home canned fruits and especially, in your jams and jellies? Do you find yourself wishing there was a healthier sweetener you could turn to? One that still gave your home canned goods excellent flavor and texture?

I hear you! After I gave up refined sugars, I spent years learning how to create home canned fruit products that were "normal" and honey-sweetened. And now, I'm here to share my secrets with you!

Wondering why someone would want to use a natural honey in their home canned goods? In my course, I walk you through the 3 key reasons why foodies start using honey to sweeten their fruit products, instead of refined sugar.

In my Canning with Honey E-course, I walk you through the differences between canning with sugar and canning with honey. Honey is a liquid and you need to understand how it effects your preserving, particularly when it comes to home canned jams and jellies.

Learn how to make honey sweetened syrup for preserving your fruits and berries. My printable cheat-sheet will walk you through the ratios for preserving in quart (1 litre) and pint (500 ml) jars.

When I first began making jam and jelly with honey, I cooked the goods for a very long time on the stove top! And while the evaporation process worked, it took forever to make.

But then I discovered a new type of pectin. In my course, I show you how to use it and quickly preserve thick, ready-to-go jams and jellies!

I share one of my best time saving tips with you in this course. Namely? How to freeze fruit (and juice) so that you can make your jams and jellies after the harvest and gardening season has ended for the year!

I love making the bulk of my jams and jellies in the winter temperatures in my home have cooled down and I have extra time on my hands.