Blueberry Jam

Blueberry Jam

Continuing on the blueberry theme, I did a blueberry jam next. The blueberries were much easier to prepare for jam than the strawberries or cherries. I just needed to rinse them, pick out any bad ones and remove a few stems. I used a mixture of cultivated and wild blueberries. The blueberry jam set really well. With only a few hours to set it was solid enough to be a bit difficult to spread on lightly toasted bread. The next time I make jam I am going to have to try making it without the use of pectin to see how it goes.

Blueberry Jam on Toast

Blueberry Jam

Blueberry Jam

  • 5 cups blueberries (halved and crushed)
  • 1 cup water
  • 1 box Certo pectin crystals
  • 2 & 1/2 cups sugar
  1. Bring the blueberries, water, pectin and 1 cup of sugar to a boil with high heat in a large pot.
  2. Add the rest of the sugar.
  3. Bring to a hard boil for 1 minute.
  4. Remove from heat.
  5. Stir and skim foam for 5 minutes.
  6. Pour into sterilized jars.


Peter M said...

From what I understand about jams/perserves...their should be enough naturally occuring pectins in the fruits...your boiling/simmering would just vary depending on the fruit. Also, look up "cold plate" test for checking on desired thickness of jam/preserve.

Valli said...

Looks like you are making good use of the abundance of blueberries Kevin!!!

Patricia Scarpin said...

Any chance of one of those jars end up here in Brazil, Kevin?? ;)

Deborah said...

I keep seeing jams pop up everywhere, and it is making me want to learn!! Your jam looks wonderful - I don't think I've ever had blueberry jam before!

Ferdzy said...

Looks lovely! Blueberry may be my favourite jam.

If you are going to try the blueberry jam without commercial pectin, add a little lemon juice and zest, and keep the seeds from the lemon. Put them in a tea-ball or tie them up in a little cheesecloth and add them to the jam as it cooks. The seeds are full of natural pectin, and will help it set.

Pearlsofeast said...

Cool kevin, I loved the recipe and toast and keen to get my jars ready soon.!!!!!!

Janet said...

I have made blueberry jam several times without adding pectin, and with excellent results. I use a ratio of 6 cups sugar to 9 cups of crushed berries. I don't add anything else - no water, no lemon, no apple...none of the things people sometimes say are needed to get it to thicken. Just the berries and sugar.

It takes about 20 minutes of boiling before it thickens adequately.

I have read that jams and jellies need to reach a temperature of about 220 degrees F before they thicken adequately, but I have found that my blueberry jam becomes quite thick by 213-216 degrees. The final, cooled product is firm but spreadable.

In my experience, blueberry jam is the easiest jam to make without adding pectin.

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