Monday, October 4, 2021
When making jams here on the farm, we like to use "no pectin" recipes. We do this for a few reasons. The first being, is that we like to keep the process as natural as possible -- fruits naturally have pectin, some having higher levels than others. Pectin is what helps to thicken the jams, preserves, jellies when cooking the fruits. The second reason we use a "no pectin" recipe is that the sugar content is usually reduced, making it a little more healthier. The third reason should be obvious, by not using a powder pectin or additional sugar, we save some money. Not to mention, having to run to the store to buy some pectin, only to find the stores out of stock because it's canning season and it's in high demand. I have been using the recipe below for a few years and the jam comes out perfect every time. Bursting with blueberry flavor!
Blueberry Jam (no pectin) Recipe
6 cups blueberries
3 1/2 cups sugar
1/4 cup lemon juice
2 teaspoons finely grated lemon rind
In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher. Add remaining berries, sugar, lemon juice and lemon rind. Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stiring often. Skim off any foam. Ladle jame into hot jars to within 1/4" of top rim. Remove air bubbles, wipe rims and adjust lids. Process 10 minutes in a boiling-water canner.