I prefer making jam without pectin. Place blueberries and lemon juice in a heavy-bottomed jam pot and gently bring to a simmer over low heat. I’ll check back and post results! Hi Pam – though i haven’t done this myself, I am certain it will work with frozen ones – I think it might take a little longer cooking time, but I would just watch it and test as per the recipe to get the texture you want. I’m beginning to think I cooked it too high and long at the end after it looked OK on the cool plate. Simple Blueberry Jam - no pectin, just 3 ingredients! Though, this is not exactly a sugar free preserve. The papers in the box were tattered and worn and she flipped through it without a thought. My first time canning. Many people don’t realize that the large amount of sugar in regular jam recipes acts as a preservative. But, I am proud of myself as I have never made preserves! Of course, we did manage to complicate the recipe just a little by adding one more ingredient. You can add a couple of apple cores to the mix for a little help in setting quicker…they have natural pectin and add a sweet touch of flavor. Discover our recipe rated 4.3/5 by 12 members. This is the taffy texture you spoke of. Wipe the edges of the jars clean with a damp cloth, and put on the lids and rings. ©2013, 2012 The Creekside Cook Wonderful post – thanks so much. Let cool then transfer … My blueberries were frozen. Sugar is cheaper than fruit, products containing pectin don’t have to cook as long, and the final yield is higher because you aren’t cooking off as much moisture. When I came back in and did another stir, the preserves coated the spoon. Make sure the rack is in the bottom. I have two gallons of huckleberries that I will be making into preserves and can’t wait to get started tomorrow. No really, you are. Choose the pectin, or no pectin, according to your own expectations and desires. This jam was perfect. Will be making blueberry milkshakes with it too! I’m so excited to try this! The bushes are packed with berries, and they are sweet and juicy. Has anyone tried adding Grand Marnier to this recipe and successfully canned it? Just thought you might be interested to know about Pomona’s Pectin. Luscious Blueberry Jam Recipe: How to Make It | Taste of Home Prep Time: 5 minutes. He is diabetic and 7 cups of sugar in jam recipe is a no go for him. I sterilized 9 jars because there were a few more berries than you called for. Place the pot over a medium flame, and cover with a lid. Thank you for this recipe, I have just started on a half bushel of fresh picked this AM Blueberries. Hey guys! Pomona’s is also unique because it is just pure pectin — it contains no sugar or preservatives. All is not lost – I would cook some more berries and mix in the batch that is too sweet and too thick to get it where you want it to be. Ah – so glad that worked out for you – and thanks for coming back to let me know . And don’t feel too badly – I have made similar mistakes myself, because even recipe developers don’t always read the direction accurately! Stir in the other half of the berries, the sugar, salt and lemon zest. There are a number of ways to do this, and a search online will yield a ton of recipes. If you are interested in canning, this YouTube video give you a very basic idea of how easy it is to can preserves: Tips for Water-Bath Canning. I wasn’t going to even attempt to do anything with them, but hubby went ahead and froze what we had. Author: Lisa Johnson. You can do it Julia – it is only scary the first time! However, there is also a processed version that can be used as an additive for … 4 . If you plan to freeze yours, then you can skip over this first part. Carefully remove the jars from the boiling water in the large pot, and set upright on a towel on your work surface. You’ll want 3 level tablespoons. I will definitely do it again. This is a canned preserve, so it's important to make sure your jars and lids are sterilized. Can I do it without that? Store in the refrigerator or water bath can … Pingback: The Weekender: Vol. As in all you can taste is sugar. Just made this tonight, and it’s delicious! Can this recipe be done without the zest? Some fruits have more pectin than others, like blueberries, apples, and other fruits. Let it simmer uncovered, until the mixture has thickened, about 7-10 minutes. All my jars set fine, I refrained from canning one jar as it was not completely full. Modifications made: None. Allow to cool slightly then transfer to a jar. Gene, that’s gelatin that is not vegetarian friendly. [Find out how easy it is to freeze blueberries]. I made your preserves yesterday and goofed! Wonderful post!! bottled lemon juice; 1/2 tsp. I ended up with 6 1/2 pints. I must admit, my nutrition hasn’t exactly been on point this week, but it happens. I had never used pectin in my jams and once I tried it hoping it would make them thicken more and it ruined the taste for me so happily I never used it again. They are all effective and useful. I love blueberry ice cream. I’ve been using Pomona and its the only one I wld recommend. Blueberry Preserves {no pectin recipe} - The Creekside Cook I’m addicted now!! Much too stiff and much too sweet to use as a spread. My batch is way too sweet. I left the 1/4 headspace, all jars sealed, yet there is at least an inch or more from the top of the preserves to the lid. Omit stevia. This jam sounds really tasty! Six cups of sugar is too much; it’s almost inedible. I don’t have a dedicated water bath canner though. Thanks for a great and easy recipe. , It’s fun, isn’t it? I’ll start enjoying it at breakfast first thing in the morning. Pectin is necessary to build a gel for preserves, to suspend the fruit in a syrup. Not at all Megan – it just adds a bit of zing when you add it at the end – it should be just fine. Using pectin means you have to use a higher proportion of sugar to ensure the chemical action required to thicken the fruit will take place. I messed up and added the lemon juice in the beginning but it was fine. 20 | Happy Heart and Home, Simple Homemade Jelly Recipes You Have to Try, Avocado, Bacon and Grilled Cheese Sandwiches, Longfield Gardens Amaryllis for Christmas. Hi Dana – I have not used bottled, because I think it tastes pretty awful, so from a purely taste perspective, I would say go and buy some fresh lemons. Can you advise when would be the best time in the cooking process to put the whole berries in. A bit more tart than i would have thought, but is that due to the lemon juice? Making a preserve without pectin is not as exact a thing as it is with pectin – there are more variables at work. What you do need to add is lemon juice. If you're a novice to canning, this's a great start! I just goofed up. I HATE your site and will not return. The constant ads that cover the recipe makes it impossible to read. If you've never had homemade blueberry jam before you're in for a treat! I think most people prefer to err on the side of caution, and as someone who might be advising people who have never canned anything before, I prefer to recommend the absolute safest methods. . Jun 25, 2015 - Enjoy fresh, bright summer flavor all year; Blueberry Preserves {no pectin recipe} on The Creekside Cook I have never given my jam a water bath just turned the jars upside down let them stay like that for 12 hrs. This was an awesome way for me to learn on my own. Hi ive made blueberry jam and it's not set. all pectin is made from animal parts. The skins actually have quite a lot of pectin in them as well, which helps the preserves to thicken up. As a distracted chef I added the lemon juice along with all the other ingredients, oops! It does take a little longer without the aid of those handy Certo or Sure-Jell packages, but the conditions required in using those commercial additives are somewhat restrictive. Blueberries are one of those fruits in which the pectin content is sufficient to allow it to stand up on its own when processing preserves. What do you think? It’s tasty. Can you tell me the best way to save it I have also a lot of cooking apple s was wondering if to add some. ( ; Help! This batch took about 40 minutes total. This no-pectin Blueberry Jam Recipe is made with only 3 ingredients and is perfect for slathering on bread, English muffins, … I can tell you that adding stevia as the sweetener is unlikely to give you a good result – a large part of the thickening that occurs in a preserve is a result of the cooking down of sugars – both the natural occurring ones in the fruit and the processed sugar that you add per the recipe. BG. Thank you! Chances are your sugar got to about 320 degrees or the soft ball stage. explanation! I’ve yet to do much in the way of preserves for all sorts of reasons, the inclusion of pectin being one of them. Use this base recipe to make strawberry, raspberry, blueberry… I have made many batches and never had a problem, and as you can see from the comments, others have had success as well. Keep the heat on under the pot. Enjoy! Also, I love jam-making season, and even though I don’t eat sugar anymore and watch my carbs, I can still make and have my favorite sugar-free blueberry jam. Yum, I haven’t had breakfast yet, but I can imagine myself plastering these preserves over everything, including my scrambled eggs! Can I use frozen blueberries for this recipe? You are going to turn it back on high for about the last 10 minutes of the preserve cooking time, to sterilize the jars and have the water hot enough to can the final product. I’ve never canned before although I use to help my mom when I was a kid. Aug 10, 2014 - Enjoy fresh, bright summer flavor all year; Blueberry Preserves {no pectin recipe} on The Creekside Cook The jam is not smooth – no whole berries, but you can definitely tell there are berries in it. 1 1 ⁄ 3. cups white grape juice. Just wanted to let you know that I cut the sugar in half but kept everything else the same. Especially in a blueberry jam, you don't really need any more pectin. I forgot to add the lemon juice in at the end (zest is in there). Are you sure your jars were 1/2 pints, which are also called jelly jars? Thank you! thanks! If I strained it before canning would it work the same? Glad they taste good – if you want to fix it, as you open each jar, heat the preserves up in a saucepan, and add some juice – apple will work – to thin it back down a bit. Thanks Michael and I am so glad that you like it – can’t wait for our blueberries to be ripe! Good grief. I tried thus recipe today. That’s roughly 1 tablespoon more per jar, so I guess you have to decide convenience/time/flavor factors when deciding whether to use pectin. Preserves Blueberry-Maple Preserves Blueberry-Maple Preserves are a low-sweetener cooked preserve made with Pomona’s Universal Pectin. I will definitely be trying this! Thank you so much! All fruit has some pectin, but some fruits have a lot of pectin and others have hardly any. The higher the heat sugar gets to, the more stiff the sugar becomes. Hold you enjoy the preserves! Can strawberries, blackberries and raspberries be preserved this way as well? My body just likes it better. Guess I made blueberry candy instead. Non pectin is preferred by vegetarians An experienced canner like yourself will do it however they already know, of course, but newbies are very cautious about the idea of canning, and sterilizing the jars and lids makes them feel more comfortable. 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