Blueberry Jam Without Pectin
User Reviews
5
-
Servings
3 6 oz jars
-
Calories
426 kcal
-
Course
Condiments
-
Cuisine
American
Blueberry Jam Without Pectin
Description
The jam recipe calls for 6 cups of blueberries combined with sugar and lemon juice in a pot. The berries are lightly mashed to release juices, then heated to dissolve the sugar. The mixture is brought to a boil and simmered gently until thickened, indicated by reaching 221°F to ensure proper gel formation without needing added pectin. The lemon juice adds acidity, aiding in the setting process and balancing flavor.
This method produces a smooth, sweet blueberry jam with a bright fruit flavor true to fresh berries. The texture can be spreadable and slightly chunky depending on how much the berries are mashed. The cooking process concentrates the flavors.
The jam can be served on toast, biscuits, or incorporated into desserts. It can be stored in sterilized jars for canning or refrigerated for short-term use.
Notes include options for freezing the jam, substituting frozen berries for fresh, adjusting sugar levels to suit taste or using sweeteners like honey or maple syrup. Safe water bath canning guidelines are advised to store jam long-term, and a larger pot is recommended to prevent boil-overs due to foaming.
Ingredients
- 6 cups blueberries approximately 2 lbs
- 1 1/ 4 - 1 1/2 cups sugar
- 1 tablespoon lemon juice
Instructions
- Jam: Add berries, lemon juice, and sugar to a large pot on medium. Use a masher to gently mash and break up the berries, releasing some of the juice. Stir so that the sugar dissolves in the juice. Turn the heat up slightly and bring to a boil. Reduce heat to medium-low to maintain a gentle simmer and let simmer, reduce, and thicken. The jam will be ready when the internal temperature of the jam reaches 221 degrees F.
- Canning: While the jam simmers, sterilize your jars and lids if canning and set aside. Once the jam is done, fill jars, being sure to leave 1/4 inch headspace, and add lids and secure tightly. Water bath to store. Always be sure to follow safe canning guidelines.
Notes
- Use a large pot as the berries foam and can overflow during simmering.
- Store jam in the refrigerator for up to 3-4 weeks or freeze for up to 3 months.
- For longer storage, follow safe canning practices using sterilized jars and water bath processing.
- Frozen blueberries can replace fresh by macerating them in lemon juice before cooking.
- Sugar amounts can be adjusted; more sugar or alternative sweeteners can be used to modify sweetness.
- Doubling the recipe increases cooking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36 oz jars
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 110g | 37% |
| 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 | 234mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 96g | 192% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 31mg | 34% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
