Blueberry Jam without Pectin
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Additional Time
12 hrs
-
Total Time
12 hrs 55 mins
-
Servings
3 half-pint jars
-
Calories
688 kcal
-
Course
Condiments
-
Cuisine
American
Blueberry Jam without Pectin
Description
The Blueberry Jam without Pectin recipe starts by preparing sterilized jars and crushing fresh blueberries to release their juices. Lemon juice is added to help balance acidity and assist the natural setting process during cooking. The mixture of crushed berries, sugar, and lemon juice is slowly brought to a boil, stirring until the sugar dissolves and the jam reaches a thick stage measured at 220°F or when it coats the back of a spoon. After skimming off any foam, the hot jam is ladled carefully into sterilized jars with appropriate headspace.
The jars are then sealed with new lids and processed in a boiling water bath for 10 minutes to preserve freshness and ensure a proper vacuum seal. This jam yields a sweet, lightly tart spread with the characteristic texture and flavor of ripe blueberries. The method avoids commercial pectin by relying on the fruit's natural pectin content and careful cooking to set the jam.
This jam works well for spreading on bread, muffins, or dolloping onto yogurt and desserts. Its homemade preparation offers a straightforward way to enjoy fresh blueberry flavors year-round while controlling ingredients and preserving freshness.
The notes highlight sterilizing jars properly to avoid spoilage and recommend maintaining about ¼-inch headspace in the jars to achieve a safe vacuum seal during canning, which is important to prevent overflow or spoilage. Following proper water bath processing ensures the jam stores well.
Ingredients
- 2 lbs. blueberries about 6 cups, fresh
- 2 cups sugar
- 2 tablespoons lemon juice
- 3 half-pint jars
- 3 Lids
Instructions
PREP
- Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot until filled. Always use new lids. Wash the berries and remove any stems. Place the berries in a large saucepan or enamel-coated Dutch oven. Coarsely crush the berries using a potato masher.
COOK
- Add the sugar and lemon juice to the crushed berries in the pot. Bring the mixture to a boil slowly over medium-low heat, stirring until the sugar dissolves. Increase the heat to medium-high and cook, stirring, until the mixture thickens and coats the back of a spoon (220 degrees F), about 10-15 minutes. Remove the pot from the heat. Skim off foam if necessary.
FILL
- Ladle the jam into hot sterilized jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth. Secure the lids and adjust the bands to fingertip-tight.
PROCESS
- Process the jars in a water bath for 10 minutes.
- Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.
Notes
- Always sterilize jars and new lids before filling to ensure safety and preservation.
- Leave about ¼-inch headspace in each jar to allow for expansion during processing and sealing.
- Process filled jars in a boiling water bath for 10 minutes to create a proper vacuum seal and prevent spoilage.
- Skim off foam before filling jars to improve clarity and quality of the jam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3half-pint jars
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Serving | 1jar | |
| Calories | 688kcal | 34% |
| Carbohydrates | 177g | 59% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 4mg | 0% |
| Potassium | 246mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 163g | 326% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 33mg | 37% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
