Simple and sweet blueberry jam! The perfect summer project for the kids and so delicious!
Right about mid-summer the most beautiful blueberries you have ever seen start popping up everywhere around here.
Just a 10 minute drive down the road from our house is a wonderful family blueberry farm where we pick plump, sweet blueberries every year.
Author: Renee - www.raisinggenerationnourished.com
- 16 cups whole blueberries
- ½ cup juice from a lemon
- 1 TB calcium water (comes in the Pomona pectin pack)
- 1 TB pectin powder (comes in the Pomona pectin pack)
- 2 cups organic pure cane sugar (If you want to use raw honey, back it off to about 1 ½ cups)
- Put the whole berries, lemon juice, and calcium water in a large stock pot and bring to a boil. Use a potato masher to squish up the berries as they warm and get soft.
- While the berries are warming, whisk the pectin with the sugar.
- Once the berries are mashed up to your liking, and has come to a boil, pour in the sugar/pectin mixture and stir constantly for a couple minutes so everything dissolves.
- Bring the jam up to a boil again, and then turn off the heat.
- Ladle the jam into your jars or containers, let them come to room temp, and then put them in the freezer WITHOUT the lids on. Let them freeze for a day before you lid them. You could alternatively follow hot water bath canning instructions instead of the freezing.
- Here is where you can get the Pomona’s 100% citrus pectin if you can’t find it in your health food store – I have been using it for years and it always works very well – very forgiving.
- This recipe makes about 2 dozen 4oz jars (about 12 cups) – just half the recipe if you don’t think you want that many. This jam will last me until next summer!
- You can alternatively blend your blueberries to a puree before you cook them if you like a super smooth jam. They really cook down well anyway, and it really has a pretty smooth texture even without blending. I just use a simple potato masher to squish up the berries while they cook!
- Have you seen these Ball Freezer Containers?! They are my absolute favorite. I do about half of my jam in the pretty little Ball glass jam jars so I can give them away for gifts, but the other half I put in the simple (cheap!) BPA free Ball freezer containers. You can put the lids right on and stick them in the freezer– they won’t crack like glass would with a lid on while they freeze! I usually give a few containers to my mom for the year so she can have them in her freezer when the girls spend the night at Gramma’s and might need a PB&J!
- The freezer jam will last a couple weeks in the fridge once thawed.
- We like to use our jam on pancakes! We don’t eat a ton of PB&J’s around here because we are gluten free and GF bread is expensive. But I do make large batches of pancakes to keep in the freezer, and the girls will have PB&J sandwiches using pancakes for the bread. You can also stir your jam into soaked oatmeal or whole plain yogurt!