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
Prep Time:5 minutes Cook Time:30 minutes Total Time:35 minutes Servings: 16
ingredients
- 5 cups blueberries (halved and crushed)
- 1 cup water
- 1 box Certo pectin crystals
- 2 & 1/2 cups sugar
directions
- Bring the blueberries, water, pectin and 1 cup of sugar to a boil with high heat in a large pot.
- Add the rest of the sugar.
- Bring to a hard boil for 1 minute.
- Remove from heat.
- Stir and skim foam for 5 minutes.
- Pour into sterilized jars.
Peter M says
August 6, 2007 at 9:26 amFrom 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 says
August 6, 2007 at 12:46 pmLooks like you are making good use of the abundance of blueberries Kevin!!!
Patricia Scarpin says
August 6, 2007 at 6:45 pmAny chance of one of those jars end up here in Brazil, Kevin?? 😉
Deborah says
August 8, 2007 at 10:25 pmI 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 says
August 10, 2007 at 1:37 pmLooks 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 says
May 7, 2008 at 1:00 pmCool kevin, I loved the recipe and toast and keen to get my jars ready soon.!!!!!!
Janet says
July 22, 2009 at 12:50 amI 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.