blueberry jam with pectin

Although blueberries are high in pectin and could thicken a jam on their own, our recipe uses commercial fruit pectin, a naturally occurring starch used in jams and preserves, to help the jam achieve a thicker texture. Stir sugar into prepared blueberries in saucepot. . Jellies, Jams, Preserves, Marmalade, Butters, and Conserves. Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Skim off any foam … I buy the pectin in bulk at a local country market, and then I don’t have to worry about partially-used boxes. It is water-soluble and binds with sugar and fruit acid to form a gel. Preserve the best of summer's bounty to enjoy all year long with this easy Blueberry Jam recipe! When cool, check the seals. I use a potato masher to squish my berries, but you can also pulse a few times in a food processor if that's easier. Instead, the lemon juice serves a very specific purpose. Add pectin crystals; mix well. It's down-home, country-style cooking! Blueberries are generally considered a “low pectin fruit” and most blueberry jam recipes add boxed or liquid pectin. Lemon juice - either fresh squeezed or bottled. Lasted edited October 13, 2020. I haven't experimented with reducing the sugar because that has a tendency to change the consistency of the jam (and it often won't set). Turn off heat. Though I’ve made blueberry jam with pectin in the past, the amount of sugar required is astronomical when using traditional pectin. This tool adjusts ingredient amounts only, not method or nutrition information. You can also subscribe without commenting. Again, no runny jam! (15 mL) each. If not, allow to boil a little longer until desired consistency is achieved. Follow The Seasoned Mom on Instagram and show us what you're making! So, I say try it at your own risk. The water needs to cover the jars by at least 1-2 inches. Your email address will not be published. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. It will still be delicious! Refrigerate your blueberry jam and enjoy or can it to enjoy the rest of the year. ALL RIGHTS RESERVED. You won’t actually taste the lemon in the jam. blueberry jam recipe, homemade blueberry jam, cups (approximately, may be slightly less), crushed blueberries (8 cups of whole fresh blueberries before crushing). The jam will not set immediately, so it’s important to. Sugar - See step 6. 1/4 cup. Crush blueberries, one layer at a time. Pectin is a natural fiber found in plant cell walls, and most concentrated in the skin of fruits. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Wash your blueberries, remove any stems, measure, and put them in a sauce pan. Keep jars hot until filled. Stir in lemon juice. Luscious Blueberry Jam Recipe: How to Make It | Taste of Home Wash your blueberries, remove any stems, measure, and put them in a sauce pan. Store in a cool, dark, dry place. That's just the ratio of sugar to pectin to fruit that I've found to work well. That said, I've cut it in half before and didn't have any issues. It’s a good practice to sterilize the jars and lids before canning in order to kill any bacteria, fungi or yeasts before filling. To ensure accuracy of the sugar measure when preparing jams or jellies, use a dry measuring cup to measure the sugar, then place all the measured sugar in a separate bowl before adding it to the boiling fruit mixture in saucepan.

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