Directions
- If the blueberries are frozen, defrost them in the microwave before blending.
- With a masher or hand blender (on low speed), mash up blueberries well.
- Add them to a large soup pot with the lemon juice, calcium water, grape juice and honey (I prefer it with the honey and I don't find it too sweet but you may wish to leave it out or wait until the spoon test to see if it is sweet enough for you already).
- In a small saucepan, boil the apple juice concentrate. Transfer it to a blender with the pectin. Blend well for a minute.
- Bring the blueberry mixture to a boil. Add the apple juice-pectin mixture. Stir constantly for one minute. Remove from heat.
- Grab a spoonful of jam and place on a small saucer. Put spoon and saucer in the freezer for 1-2 minutes. Make sure that it has become a jam consistency by turning the spoon to its side. If it is not thick enough, bring the jam back up to a boil. Combine 1/4 tsp pectin with 1 1/4 tsp honey and add that to jam. Cook for 30 seconds, stirring constantly.
- If it is too thick, boil the jam again and stir in an additional 1/2 cup of mashed/blended blueberries. This is also the time to check for sweetness. If it is not sweet enough, bring the jam back to a boil and add the honey. Cook for 30 seconds, stirring constantly.
- Ladle in the jam all the way up to a 1/4 inch from the top of warmed, sterilized mason jars. Wipe the rim with a cloth to remove any spilled jam and top with 2-piece lids (have these sitting in slow boiling water until you're ready for them).
- If you plan on going through all the jam within 3 weeks, then you can just let it cool for an hour and refrigerate it.
- Otherwise, put the jars in a boiling water canner. Make sure that there is at least 2 inches of water above the top of the jars. Boil them for at least 10 minutes (this depends on your elevation). Remove the jars with jar lifting tongs and let them cool for 24 hours without bumping or letting them touch each other.
- Check the seal by placing your finger in the center of the lid and pushing down. If there is any up and down movement (usually accompanied by a popping noise) then the seal has unfortunately not worked. Put that jar of jam in your fridge and it will stay good for up to 3 weeks. Otherwise, the seal worked and you can keep the jam for up to 12 months.
- Makes about 4 cups of jam.
|
