We’ve been drowning in blueberries the last several days… we went blueberry picking and have since made blueberry pie, blueberry muffins, and lots of blueberry jam. I thought I’d take a few minutes to share with you how we make our blueberry freezer jam. It’s really quite simple to do!
My recipe is a reduced-sugar recipe, so you can enjoy more of the fresh berry taste. It also doesn’t require Sure-jell or any kind of pectin; you really don’t need to use it with blueberries. This is how we love it — less sugar, no pectin, just fresh blueberry jam.
Low Sugar Blueberry Jam, Without Pectin
Rinse six cups of blueberries and pour them into a large, heavy pot (mine is like this Calphalon pot); set pot to medium high.
As blueberries come to a simmer, mash them with a potato masher (this is the style of masher I use) until they are a bit soupy in consistency. Let them simmer for 2-3 minutes, then slowly add in three cups of white sugar, stirring constantly. This is much less sugar than other recipes I’ve found.
Bring to an even boil, where the pot is still bubbling although you are stirring, and let boil gently for about 5-7 minutes.
When you think the jam has thickened a bit, put a tablespoon or two of the jam on a small plate and place it in the freezer for one minute. When you pull the plate out and tilt it diagonally, does the jam try to hold it’s shape a bit, or is it runny? If it tries to hold a shape, you are ready to remove the pot from the burner.
Ladle the jam into clean jelly jars (you’ll need six of them, although I used larger jars here since I was out of jelly jars), put on the lids and rings, and let sit on a cooling rack until they’ve reached room temperature, which may take a few hours.
Once the jam is ready, I put one in the fridge to use right away, and the others in my deep freeze for later.
|Blueberry jam over my cinnamon raisin walnut bread|
What’s your favorite kind of jam? Have you made blueberry jam without pectin before?
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