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Blueberry Jam!

Note: here at Hybridoma we use Pomona's Universal Pectin, a two-part citrus-based pectin product that allows for very low sugar jams that let the fruit speak for itself!  You can find it at Whole Foods, natural foods stores and www.pomonapectin.com

 

BLUEBERRY JAM

4 CUPS blueberries, lightly mashed

1/4 CUP lemon juice

1 cup sugar

2 teaspoons Pomona Pectin powder

2 teaspoons calcium water

 

Measure fruit and juice into pan.  Add calcium water, stir well, bring to boil.  Mix sugar and pectin, then add to boiling fruit.  Sitr vigorously 1 to 2 minutes to dissolve pectin.  Return to boil, then remove from heat.  Pour into sterilized half-oint jelly jars (to within 1/4 inch of top), cover, and process in water bath canner for 10 minutes.  Makes 6 half pint jars of jam, if you can keep from eating it straight from the pot!