Comments on: Blueberry Jam

By: Janet

Janet — Wed, 22 Jul 2009 00:50:40 +0000

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.

By: Pearlsofeast

Pearlsofeast — Wed, 07 May 2008 13:00:00 +0000

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

By: Ferdzy

Ferdzy — Fri, 10 Aug 2007 13:37:00 +0000

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.

By: Deborah

Deborah — Wed, 08 Aug 2007 22:25:00 +0000

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!

By: Patricia Scarpin

Patricia Scarpin — Mon, 06 Aug 2007 18:45:00 +0000

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

By: Valli

Valli — Mon, 06 Aug 2007 12:46:00 +0000

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

By: Peter M

Peter M — Mon, 06 Aug 2007 09:26:00 +0000

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.