July 10, 2009
No Cook Blueberry Jam
Normally on Friday I post Friday Link Love instead of a recipe, but since I didn't post a recipe yesterday, and in all honesty I haven't had time to read blogs this week, this Friday you're going to get a recipe instead!
As I mentioned yesterday Alexis and I went to the orchard after our trip to the library to pick up some blueberries (and of course peas for Miss G)! I just love blueberry season! Blueberries are my favorite fruit, followed closely by watermelon and fresh pineapple. In fact if you do a search on Dianne's Dishes for blueberries you'll find Blueberry Muffins to Blueberry Ice Cream to Blueberry Cheesecake and everything in between!
I'm a big fan of blueberry jam. In fact I normally get mine from a local company called McCutcheons. I love their jams/jellies/preserves! And as an added bonus they have no high fructose corn syrup in them and use real sugar. That's always a plus in my book. But I've been wanting to try to make some on my own for a while now.
This jam turned out just perfect! The lemon and blueberry go so well together, and it was just the right amount of sweet! It also goes together in no time and you don't have to fuss with canning or anything either since it's a fridge or freezer jam. In less than an hour you've got yourself some fabulous homemade jam!
What You'll Need:
4 pints of blueberries
2/3 cup of organic cane sugar
The zest of one lemon
The juice of one lemon
1 package of Ball Freezer Jam Fruit Pectin
Rinse berries and pick over them to ensure there are no stems. Mash berries well:
If there are a few blueberries that don't get mashed that's ok.
Add the zest and juice of one lemon:
Also add the organic cane sugar:
Stir to mix well:
Add pectin 1 tablespoon at a time:
And then stir until mixed in. Repeat this process until the pectin is completely gone and well mixed in to the blueberry mixture:
Stir for 3-4 minutes and then you're ready to store. I like to use canning jars. Using a funnel ladle the mixture into the jar:
Be sure not to fill the jars quite full, especially if you're going to store this in the freezer:
This will give you about 3 1/2 pints:
The one that was going in the fridge I filled a little more full than those going into the freezer.
Let sit for 30 minutes and voilà...Jam!
Store in the fridge for 4-6 weeks or the freezer for 10-12 months.
Notes: This method should work with other types of fruits and berries too. Next up I want to try peaches!
Posted by Dianne at July 10, 2009 8:38 AM
TrackBack URL for this entry:
Thanks for the recipe, Dianne. I called my mother-in-law today asking for the blueberry jam recipe. She is using certo instead of pectin and I am not sure at this point what the difference between the two is.
Posted by: Luba at September 1, 2009 10:56 PM
I'm not sure what certo is. It sounds familiar, but I can't place it off the top of my head. I was very pleased with the results from the pectin.
Posted by: Dianne at September 1, 2009 11:30 PM