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Blueberry Jam (Pomona)

Yield: 4 x quarter-litre (1/2 US pint / 8 oz) jars.

Course Dessert
Cuisine American
Keyword Blueberries, Jam
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 4 x quarter-litre (1/2 US pint / 8 oz) jars.
Calories 19 kcal

Ingredients

Metric - US Customary

Instructions

  1. Wash and stem blueberries.
  2. Mash the blueberries a layer at a time in something like a pie plate using something like a potato masher.
  3. Add to a large pot.
  4. Add the calcium water to the pot.
  5. Put on burner to start coming to a boil. If using sugar or Splenda, add the lemon juice now (otherwise, don't add it yet.)

  6. 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, put instead the lemon juice in a bowl, add the pectin powder all at once, and stir it into the lemon juice.
  7. When blueberries have come to a full boil, stir in the pectin mixture a dollop at a time. If using a liquid sweetener such as honey or liquid stevia, add that to the pot now too.

  8. Bring back to a boil, if necessary, and then let boil for another minute.
  9. Remove from heat.
  10. Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
  11. Leave 1 cm (1/4 inch) headspace.
  12. Debubble, adjust headspace.
  13. Wipe jar rims.
  14. Put lids on.
  15. Process in a water bath or steam canner.
  16. Process either size jars for 10 minutes; increase time as needed for your altitude.