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Blueberry Jam (Pomona)

Yield: 4 x quarter-litre (½ 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 (½ 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 lemon juice to pot.

  5. Add the calcium water to the pot.

  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, 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.

  7. Bring the pot to a boil over high heat.

  8. Add the pectin mixture a little at a time, stirring constantly.

  9. Let boil vigorously for another 2 minutes, stirring constantly.

  10. Remove from heat.

  11. Ladle into 125 ml (4 oz) or quarter-litre (½ US pint / 8 oz) jars.
  12. Leave 1 cm (¼ inch) headspace.
  13. Debubble, adjust headspace.
  14. Wipe jar rims.
  15. Put lids on.
  16. Process in a water bath or steam canner.
  17. Process either size jars for 10 minutes; increase time as needed for your altitude.

Recipe Notes

Sweetener suggestions: 1 cup (200 g) sugar or 1 cup (25 g) granulated Splenda OR ½ cup up to 1 cup (125 to 250 ml) honey or 2 teaspoons liquid stevia.