Blueberry Jam
Simple and sweet blueberry jam! The perfect summer project for the kids and so delicious!
Servings: 16 servings
Ingredients
- 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
Instructions
- 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.