Blueberry Jam

Ah, well with help I am trying to perfect blueberry jam. We think the recipe is finalized and I have to say it has half of the sugar from last year! I probably should now share it, then it may not be as fun to receive, but here it is! Above you see two batches of jam. Remember berries freeze up to a year! This was made with the last of the berries from last summer.

Less Sugar Blueberry Jam

Yield 10 – 11 (8 oz.) Half Pints - I tend to use 8 or 9 half pints, and then 2 or 4, 4 oz. jars.

6 ½ - 7 cups prepared fruit (about 10 cups whole fruit pulse in a blender)

2 cups apple juice

2 lemons, zest and juice

1 package (1.75 oz.) Sure Jell No Sugar Needed Fruit Pectin (pink box)

1 ½ teaspoons each cinnamon and allspice

2 pinches of black pepper

3 cups sugar (reserve ¼ of a cup)

½ teaspoon salted butter (optional)

• Prepare jars and lids. Keep in hot water until ready to use. Do not boil lids. Make sure not to touch the interior of the lid so they stay sterilized.
• Combine prepared fruit, juices, zest and seasonings in a 6 – 8 quart saucepan.
• Combine ¼ cup sugar with the pectin. Gradually stir pectin into berry mixture.
• Add butter to reduce foaming. (Optional)
• Place on stove and bring to a full rolling boil that can’t be stirred down. Stir constantly.
• Add sugar, and return to a full rolling boil for three minutes, stirring constantly.
• Remove from heat.
• Pour into 1 or 2 jars at a time. Leave 1/8 – ¼ inch head room.
• Use a damp cloth to clean rims and threads of jar. Center warm lids and place bands on tightly. DO NOT try to tighten later. This can break the seal!!!
• Process in hot water 10 minutes.
• Remove from heat and let cool on the counter.

• If your jam doesn’t set after 24 hours, wait 2 weeks and check again. If necessary remake it. For each cup of unset jam add 1 teaspoon no sugar added pectin and 1 tablespoon water as directed on package.