Thanks Julie – so glad that you enjoyed it & I agree about blueberries and cinnamon – so good together! No photos or recipes may be used without express consent. I’ve never canned before although I use to help my mom when I was a kid. This was my first time making a jelly or jam of any type and I love the fact that your recipe is straightforward. The skins actually have quite a lot of pectin in them as well, which helps the preserves to thicken up. I was disappointed to go through all the hassle of canning for so little! Keep the heat on under the pot. https://chachingqueen.com/how-to-cherry-jam-recipe-without- I have a bunch of frozen blueberries that I picked, and I was wondering if I could use those instead of the fresh ones? I prefer making jam without pectin. Your email address will not be published. How to make the original recipe. But, before you can enjoy that moment, you have to make the preserves, right? Makes me want to plant a few blueberry bushes so I can whip these up at whim. So I slowly reheated it, added water a tablespoon at a time until it fully recovered. This is my first time making and I made a boo boo. I went a hair lighter on the lemon juice and sugar and added just a touch of cinnamon (1/4 tsp) which adds a little hint of something extra. Prepare the jars for canning. 3 Tbsp. I’m so excited to try this! Stir constantly until juices release and the mixture is soupy and boiling. I had never used pectin in my jams and once I tried it hoping it would make them thicken more and it ruined the taste for me so happily I never used it again. Even if you aren’t blessed to live next door to the family farm where 20 gargantuan blueberry bushes reside, you are still going to find great prices at the U-pick places, as well as at Farmer’s Markets. Discover our recipe rated 4.3/5 by 12 members. Pour finished jam into prepared jars, seal with 2 part lids. 2 … In January, nothing reminds you of the hot, high days of summer quite the same way as a spoonful of these preserves on your toast. As there are a lot of similarities between the two berries I believe it should turn out fine. Especially in a blueberry jam, you don't really need any more pectin. Although there were multiple steps with this recipe, it was a little longer than peach. I wasn’t going to even attempt to do anything with them, but hubby went ahead and froze what we had. Blueberries are one of those fruits in which the pectin content is sufficient to allow it to stand up on its own when processing preserves. the jam tasted great but am I doing it very wrong this way ? READY IN: 37mins. I asked her one afternoon about this pectin thing. Servings: 24 Servings. Tomorrow I may try it with lavender…. Great post! Wipe the edges of the jars clean with a damp cloth, and put on the lids and rings. Thank you! Pomona’s is also unique because it is just pure pectin — it contains no sugar or preservatives. But I love the recipe and method you’ve developed. it doesn’t taste like cinnamon but a wee bit more complex. I don’t have a dedicated water bath canner though. Accessed August 2015. Most of my recipe failures have been because I measured wrong or didn’t read the directions correctly – it happens. Apparently, my math skills need work because I used almost 9 cups of sugar and I goofed this up right out of the gate. Refrigerate any jars with a dome still on the lid, and eat up first. Wash jars and bands in hot, soapy water. All is not lost – I would cook some more berries and mix in the batch that is too sweet and too thick to get it where you want it to be. Our grandmothers did not use any artificial pectin either. What you do need to add is lemon juice. This low sugar blueberry jam recipe uses no store bought pectin and might just be the best jam I've ever inhaled tasted. made sure the lids were tied and didn’t pop up when tested. My meat thermometer goes to 450 degrees so I use that to monitor temp. Any idea how much of either would work? Excellent recipe and excellent I’m beginning to think I cooked it too high and long at the end after it looked OK on the cool plate. Remember the lemon juice you add at the end is going to cut the sweetness a little. And this is easy, fun, and delicious. The recipe worked out perfectly. You might want to google recipes that use stevia instead of sugar. I messed up and added the lemon juice in the beginning but it was fine. Simple Blueberry Jam make 1 pot of lush jam with just 3 ingredients and no pectin. I look forward to hearing about that Jennifer! Jams don’t need very much headspace above the surface of the jam itself – about ¼ inch between the top of the jam and the rim of the jar is enough room. Really? I compared it to my current go-to recipe that comes with the Sure-Jell Low Sugar pectin (pink box) that I have used for years. I’m addicted now!! I have all the ingredients except the lemon zest. You should adjust your heat, using a candy thermometer to measure, so that the jelly maintains this temp. Omit stevia. The jam should be simmered at 220 degrees. It’s related to how sugar reacts to heat. Wash blueberries and pick over, removing any debris and spoiled berries. Hi Dana – I have not used bottled, because I think it tastes pretty awful, so from a purely taste perspective, I would say go and buy some fresh lemons. Pingback: The Weekender: Vol. You could chop the rind very finely if you had to. Finally, this is a good set of canning tools, many of which can be used for other kitchen tasks though the year. What could have gone wrong? I added the lemon juice before cooking. However, there is also a processed version that can be used as an additive for … I now have 4 1/2 pints of delicious Blueberry Jelly. Instead of the box, you can use the Ball No Sugar Needed Flex Batch pectin from a canister. Still great, though- and I got 10 half pint jars, too! Blueberry-Maple Preserves. butter or margarine; 3 1/3 cups sugar ; 4 Ball ® (8 oz) half pint jars; Required: Ball ® freshTECH Jam + Jelly Maker Directions. Well, my preserves are the consistency of soft caramel. This easy strawberry jam recipe doesn’t require any pectin. Beth, I think this is a good idea. March 5th, 2014 Reply But, I am proud of myself as I have never made preserves! Ball ® RealFruit™ Classic Pectin; 2 2/3 cup blueberries-wash; crush 1 layer at a time with potato masher; 2 Tbsp. Okay, there is probably a distinct difference between each type of fruity, gelatinous substance that can be spread on toast, used as a filling in Blueberry … Cause I’m Jammin’: Making Blueberry Preserves | Where Is Alexa? Thank you for this recipe, I have just started on a half bushel of fresh picked this AM Blueberries. You could burn yourself. Ah – so glad that worked out for you – and thanks for coming back to let me know . Any idea why? Way out in the north Atlantic on our island of Newfoundland we picked the berries today as they are now just ripe enough. Luscious Blueberry Jam Recipe: How to Make It | Taste of Home Source: Light Blueberry Jam – No Sugar Needed Pectin. Hi again Christina – cooked a little too long maybe? Can you advise when would be the best time in the cooking process to put the whole berries in. So, it gets to stay! I use a pan similar to this one, which can also be used for a lot of other things, and will never rust out on me. But when the batch cooled it was like taffy. I have 2 blueberry bushes that produce so much each year I always wanted to try canning. It just offers a slight bit more safety, but we each do what we are comfortable with. With no luck. Also, I love jam-making season, and even though I don’t eat sugar anymore and watch my carbs, I can still make and have my favorite sugar-free blueberry jam. A lot of those recipes use pectin though, and I am not crazy about pectin. Combine 3 cups crushed blueberries and lemon juice in a large saucepot. Of course, we did manage to complicate the recipe just a little by adding one more ingredient. As to when you might add them, I can’t really guess that, because there are a lot of variables that I can’t account for. Glad you enjoyed the preserves. Thanks! You are going to turn it back on high for about the last 10 minutes of the preserve cooking time, to sterilize the jars and have the water hot enough to can the final product. I decided I had cooked too much of the fruit water out of the mixture. I may have a a problem. I was about to scrap the entire batch in tears but it finally started thickening. ADD YOUR PHOTO. I want to make blueberry jelly- I have already crushed my berries, cooked them with water, and strained the juice (which tastes pretty good, tart bc I have not added sugar). I used half lime, half lemon and mine did take a bit longer to cook down due to moisture content. The thickening process took about an hour at a low simmer. Hi Sally – adding the lemon near the end does a couple things – it helps set the pectin a little better, and the flavor is brighter if it doesn’t cook so long. Thanks for the comment. This 3 ingredient, no added pectin … You can also use frozen blackberries to make this jam, but the flavor and aroma of the fresh ones are simply unbeatable.. Only 3 simple ingredients, like blackberries, sugar and lemon and less than 30 minutes of your time. I’ve yet to do much in the way of preserves for all sorts of reasons, the inclusion of pectin being one of them. Thank you very much! No pectin is needed, nothing else, zip..zap…zadda….just TWO ingredients. The lid is going to be a little above that. Not at all Megan – it just adds a bit of zing when you add it at the end – it should be just fine. Could I use frozen blueberries in this recipe, instead of fresh? I have made many batches and never had a problem, and as you can see from the comments, others have had success as well. Get rid of the ads. Thanks for your recipe and everyone’s comments. Gene, that’s gelatin that is not vegetarian friendly. no pectin) makes 8-10 cups. BTW, two lemons zested and juiced is about right. someday…. And, since I just do it right in the water that I’m heating for the canner anyway, it is not any more trouble. Thank you! « Foraging Serviceberries (Amelanchier Sp.). DIABETES Here we come! Cooking is chemistry and there are rules. thanks! Low-Sugar Blueberry Jam Without Pectin This low-sugar jam preserves the flavor of fresh blueberries without added pectin. I copied and Paste so I can read without your ads. Hi Joanne – here is one place where you can buy it: http://amzn.to/1Cqz6Cr. Frank, I am sorry that it didn’t work, but I am not sure why that would be. Maybe run the whole raw fruit through the food processor if you want a smoother texture? If that is not an option for you, I think you can get by with bottled, but again, the flavor will not be the same. Easy Blueberry Preserves {made without pectin} makes the perfect filling for desserts, and a great breakfast spread! As a distracted chef I added the lemon juice along with all the other ingredients, oops! Thank you! Has anyone tried adding Grand Marnier to this recipe and successfully canned it? Like everyone else, I want to thank you for your recipe. You can do it Julia – it is only scary the first time! To quickly cool the jam, set the jar in a bowl of cold … Pectin is a starch that occurs naturally in fruits and vegetables, usually in the rinds or seeds. I totally agree with one of your commenters about Pomona’s Pectin. This method … I multiplied the amounts by 5 since my family and i had just gone blueberry picking and it turned out beautifully. First batch done and may I say, the best use of blueberries (besides wine) in a recipe to date. There is no added sugar in … tablespoons lemon juice. Can strawberries, blackberries and raspberries be preserved this way as well? I made these preserves last summer (I love them, thank you! Also, is this jam chunky or smooth? If you find that it is consistently too tart for you, add a bit more sugar. Use this base recipe to make strawberry, raspberry, blueberry… The jars are fully cool, you have less than enough to fill the final jar, slightly... Made with Pomona ’ s almost inedible so that the large amount of sugar for dietary and. 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