Delicious blueberry jam made with Pomona pectin.
You can make this with sugar, or an alternative sweetener.
You can also make this with frozen blueberries, so if you want to give this recipe a trial run in the winter when frozen blueberries are on sale, go ahead!
See also this spiced version of this blueberry jam.
The recipe
Jar size choices: 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 4 x quarter-litre (½ US pint) jars
Headspace: 1 cm (¼ inch)
Processing time: 10 minutes
Blueberry Jam (Pomona)
Ingredients
- 1 kg blueberries (2 lbs / 9 cups)
- 4 tablespoons lemon juice (bottled)
- 2 teaspoons calcium water
- 2 teaspoons Pomona pectin
- 200 g white sugar (1 cup / 8 oz. See notes for alternatives)
Instructions
- Wash and stem blueberries.
- Mash the blueberries a layer at a time in something like a pie plate using something like a potato masher.
- Add to a large pot.
- Add lemon juice to pot.
- Add the calcium water to the pot.
- If using sugar or Splenda, put them in a bowl, add the pectin powder, and mix. If using a liquid sweetener such as honey or liquid stevia, ladle out about 4 tablespoons of juice and put in a small bowl. Add the pectin powder all at once, and stir it into juice. Whatever combination you used, set it briefly aside.
- Bring the pot to a boil over high heat.
- Add the pectin mixture a little at a time, stirring constantly.
- Let boil vigorously for another 2 minutes, stirring constantly.
- Remove from heat.
- Ladle into 125 ml (4 oz) or quarter-litre (½ US pint / 8 oz) jars.
- Leave 1 cm (¼ inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jars for 10 minutes; increase time as needed for your altitude.
Notes
Nutrition
Reference information
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
Information about Pomona pectin.
More information about Sugar and Salt-Free Canning in general.
What is the shelf life of home canned goods?
Recipe notes
- If using frozen blueberries, measure before thawing. Then thaw them either on the counter or in the microwave (zap from frozen for 4 to 5 minutes.) Don’t drain any juice off; mash that back into the berries.
- Mash the fruit by hand for best results. Using a machine will damage the natural pectin in the fruit.
- Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
- The pectin powder will clump if you just mix it straight into the fruit; that’s why you mix it with something first.
Recipe Source
Source: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 47.
Modifications made:
- None.
Nutrition information
With sugar
Per 2 tablespoons:
- 42 calories, 6 mg sodium
With honey
Per 2 tablespoons:
- 36 calories, 6 mg sodium
Sugar-free version
Per 2 tablespoons:
- 19 calories, 6 mg sodium
- Weight Watchers PointsPlus®: 2 tablespoons: 0 points, 3 to 6 tablespoons: 1 point; 7 to 10 tablespoons: 2 points.
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.
momofgirlswcurls
Was curious how long I could keep this in the fridge if I didn’t want to “can” it. Also, could I put it in the freezer to keep?
Healthy Canning
If you make it full sugar, it might keep quite a while in the fridge. Sugar-free or low-sugar, probably it would be attacked by mould in 4 to 6 weeks.
Freezing would be fine.