Homemade Blueberry Jam with Pectin

Today, you will read how to make blueberry jam with pectin. We will cook a fragrant handmade blueberry jam with a natural thickener – pectin. Everyone prepares the blueberry jam with pectin in his own and unique way. It is common to add some citric acid or lemon juice, but today we will cook blueberry jam without lemon juice. We invite you to try to prepare our homemade blueberry jam with pectin.

Why use pectin in preserves

So why use pectin in preserves. We use pectin in blueberry jams to thicken them or to preserve the color of the jam and add some natural taste and sweetness. Pectin is odorless and natural because it is made mostly from citrus fruits. Pectin can also be produced from apples or sugar beets. We will show you how to prepare delicious blueberry jam with powdered pectin. Of course, you can add some sugar if you want, so today we will show you how to cook low sugar blueberry jam with pectin.

Award winning blueberry jam recipe ingredients

·         4-5 cups (2 lb/1 kg) fresh blueberries

·         3-4 tablespoons fruit pectin powder

·         1-1.5 cups (0.4 lb/0.2 kg) brown sugar

·         2 teaspoons vanilla

 

Blueberry jam with pectin canning preparation process

1.       Add 1 cup brown sugar to blueberries and grind them using a blender until puréed mass. If you like the jam with the blueberry pieces, then don’t blend the berries too much. Leave some small blueberries.

2.      Ladle the blueberry purée into the saucepan. Leave some brown sugar (about 0.5 cups) to mix with the pectin.

3.      Bring the blueberry purée to an active boil, reduce the heat and cook over medium heat for about 15-20 minutes without covering. Remove the foam from the blueberry jam using a dipper or spoon.

4.      If you want to preserve the blueberry jam for the long wintertime, then add some citric acid. Citric acid is a preservative and at the same time a flavor enhancer, that removes excessive sweetness.

5.       Add the pectin to the medium bowl filled with warm water. Stir the pectin well to prevent it from curling up in the warm water. Add the remaining brown sugar.

6.      Pour the pectin into the boiling blueberries. Add the vanilla and cook the blueberries jam on low heat for 20 minutes. Remove the foam from the jam surface and leave the jam for 20 minutes to cool.

7.       Low sugar blueberry jam with pectin is slightly gelatinous, but while hot still drips off the spoon. At a first glance, it doesn’t look like jam at all, but that is ok because the gelation occurs gradually.

8.      Ladle the homemade blueberry jam with pectin into sterile jars. Then seal the jars with the blueberry jam.

 

Blueberry Jam Recipe Nutrition Facts

 

Calories: 51; Total fat: 0.6 oz; Total carbohydrates: 0.9 oz; Protein: 0.7 oz