As you can see from the list of ingredients, there is a lot of sugar in any jam recipe and therefore this treat should be enjoyed in moderation. Prepare your jars and lids for canning. That said, I've cut it in half before and didn't have any issues. The jam is also a great gift to share with friends, neighbors and family at the holidays. Blueberry jam is a deep purple color, thanks to all of the antioxidants, vitamins and flavonoids in blueberries! The water needs to cover the jars by at least 1-2 inches. Please try again. Low sugar pectin is an option, but I’m never entirely happy with the consistency. Most recipes for blueberry jam call for 2 boxes (or 3.5 ounces) of powdered fruit pectin. Place the jars on a towel or rack to cool overnight. I love to pull a jar out of the pantry, tie a nice ribbon around the lid, and gift it to someone in December. After all, we can only consume so many batches of Blueberry Muffins or Blueberry Scones in one week! Although blueberries are high in pectin and could thicken a jam on their own, our recipe uses commercial fruit pectin, a naturally occurring starch used in jams and preserves, to help the jam achieve a thicker texture. If not, allow to boil a little longer until desired consistency is achieved. Add pectin crystals; mix well. Please enable JavaScript in the browser settings and try again. The pectin is a necessary ingredient in this recipe, as it helps the jam set properly. No spam guaranteed. Jellies, Jams, Preserves, Marmalade, Butters, and Conserves. Using a potato masher, crush them a layer at a time. I typically use the dishwasher, and make sure that the jars and lids stay hot in the machine until I'm ready to fill them. If all else fails and your jam doesn't set, don't stress! Hi, Betty! Test for gelling by dipping a metal tablespoon in a glass of ice water, then scoop up half spoonful of the mix and let it cool to room temperature on the spoon. Turn off heat. You can't taste the butter in the final product; however, the butter serves a specific purpose. In less than 45 minutes, you can have an entire batch (12 jars!) Lemon juice - either fresh squeezed or bottled. Boil for 10 minutes. Additional changes to equipment, baking times, etc. Bring mixture to full rolling boil, stirring constantly. I don't have to fuss with baking or shopping during the busy season, and it's nice to enjoy a taste of summer during the cold, gray months. This recipe is incredibly simple -- it's just important to get all of your ingredients and equipment prepared in advance because the process moves quickly. 1. Why so much sugar? Frozen blueberries tend to be mushier and more watery than fresh fruit when thawed, which will likely alter the consistency of your jam. Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Blueberries are generally considered a “low pectin fruit” and most blueberry jam recipes add boxed or liquid pectin. There’s just nothing more disappointing than runny blueberry jam! Blueberries - 10 cups, or 2.25 liters, about 3.5 lbs, almost 1.75 kg) preferably fresh, but frozen (without syrup works, too) 2. Place berries, lemon juice, butter and pectin in a large pot. 3. Though I’ve made blueberry jam with pectin in the past, the amount of sugar required is astronomical when using traditional pectin. Your email address will not be published. Luscious Blueberry Jam Recipe: How to Make It | Taste of Home Wash your blueberries, remove any stems, measure, and put them in a sauce pan. It’s a good practice to sterilize the jars and lids before canning in order to kill any bacteria, fungi or yeasts before filling. There are a variety of ways to sterilize the jars (here’s a helpful article with different options). Mom always knows best…. I haven't experimented with reducing the sugar because that has a tendency to change the consistency of the jam (and it often won't set). Using a full 4 ounces of pectin results in a perfectly thick blueberry jam every time. So, I say try it at your own risk. © 2017–2020 The Seasoned Mom About Privacy. Stir pectin into prepared fruit in saucepot. Prima Donna theme by Georgia Lou Studios, Mama’s Homestead http://www.mamashomestead.com/. Learn how your comment data is processed. Stir in sugar. If your jam didn't set, this could be the result of a number of different issues. I only recommend using fresh, ripe blueberries for this recipe. Tip: No candy thermometer? Remove the berries from the heat, skim off the foam, and quickly ladle the jam into hot jars. Combine the That confirmation email should be waiting for you in your inbox! 7 (1-cup/250-mL) jars or 112 servings, 1 Tbsp. Preserve the best of summer's bounty to enjoy all year long with this easy Blueberry Jam recipe! Be sure to select the best quality fruit. Your email address will not be published. Cover with hot lids and tighten rings firmly. Pectin is a natural fiber found in plant cell walls, and most concentrated in the skin of fruits. Skim off any foam … Let's troubleshoot! Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Add butter to reduce foaming. Refrigerate your blueberry jam and enjoy or can it to enjoy the rest of the year. Use hashtag #theseasonedmom, Hi! As soon as the mixture boils, stir in the sugar. Let me know if you give it a try! This site requires JavaScript. of homemade blueberry jam canned and ready for the pantry. Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. It will still be delicious! blueberry jam recipe, homemade blueberry jam, cups (approximately, may be slightly less), crushed blueberries (8 cups of whole fresh blueberries before crushing). I buy the pectin in bulk at a local country market, and then I don’t have to worry about partially-used boxes. That’s why I weigh out 4 ounces of powdered fruit pectin for each batch, which is equivalent to about ¾ cup of pectin (or slightly more than two boxes). The pectin also shortens the cooking time, resulting in a fresher blueberry flavor. Just don't puree the fruit -- you want some texture to the berries since they will continue to cook down on the stovetop. Pectin doesn't prolong the shelf life of jams, so if you can't find pectin, skip it altogether, but keep in mind the jam might be less thick than you'd expect. Add butter to reduce foaming. Pectin is a natural fiber found in plant cell walls, and most concentrated in the skin of fruits. I've been making this homemade blueberry jam recipe for years, because the same thing happens each season: I take the kids to a nearby farm to pick blueberries for a couple of hours, and we inevitably come home with more fresh fruit than we can possibly eat at once. This tool adjusts ingredient amounts only, not method or nutrition information. Set the hot jars on a rack in a canner or in a large pot of boiling water. This homemade blueberry jam is delicious spread on toast, dolloped on biscuits or cornbread, spooned over pancakes or waffles, stirred into yogurt or oatmeal, or drizzled over ice cream. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. As I mentioned above, you need to have all of your ingredients and supplies ready to go before you get started, since this process goes very quickly. If it thickens and clings to the spoon, the jam is ready. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Over our many jam-making years, my mom has taught me to always err on the side of more pectin than recommended to ensure that the jam actually thickens. Bring mixture to a full boil and allow to cook until a temperature of 220 degrees F (on a candy thermometer), stirring constantly. I use a potato masher to squish my berries, but you can also pulse a few times in a food processor if that's easier. may be needed for recipe success. Return to … Again, no runny jam! Unsubscribe at any time. Yes, even you can make jam! Lasted edited October 13, 2020. Originally published June 14, 2020 by Blair. Jam-making "experts" will tell you not to cut recipes in half, double recipes, etc. The lemon juice lowers the pH of the jam, which neutralizes negative charges on the strands of pectin and helps your jam set. Sign up for my exclusive emails and get this free guide! Set the hot jars on a rack in a canner or in a large pot of boiling water. Measure ingredients accurately. Success! That's just the ratio of sugar to pectin to fruit that I've found to work well. The homemade jam is perfect on toast, stirred into yogurt, spooned over ice cream, dolloped on pancakes, or shared with friends over the holidays. When this happened again last week, I turned to my favorite recipe as a simple way to preserve our harvest. Most of the time it comes out more like jello in a jar rather than a … The jam will not set immediately, so it’s important to. Keep jars hot until filled. It is water-soluble and binds with sugar and fruit acid to form a gel. Use a damp cloth to wipe any drips from the top and sides of the jars. Stir in sugar. They will have the best acidity and tannins to give the jam a more complex flavor, and the skins will be the proper texture.
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