Jul 31, 2011
I just made jam with Pomona’s pectin for the first time and I’m sold. My plan had actually been to use the recipe for Meyer Lemon & Blueberry Marmalade from Canning for a New Generation to make use of some of the 5lbs of fat delicious blueberries I picked up at yesterday’s Farmer’s Market, but after a morning of hunting I had to admit that Meyer lemon season has passed me by and so a back up plan had to be produced. Canning for a New Generation has a recipe for a straight blueberry jam that uses tart apples for pectin and a lower amount of sugar (much of the book uses tart apples in place of store-bought pectins which allows for lower sugar jams), but to be honest I didn’t have the world’s best sleep last night, I’m having my mother in-law over for birthday dinner this evening and had already spent the morning making a cake, and trying out a new recipe that would also involve hunting down a jelly bag just didn’t seem like a relaxing way to spend a Sunday.
That said, I’ve always disliked overly sweet jam a preference that has only grown stronger with time, so I really didn’t want to fall back on a regular commercial pectin recipe. So, I decided to give Pomona’s a whirl, something I’ve been wanting to do for a while. The recipe I used had only 3/4 cups of sugar for 4 cups of mashed fruit, with 1/4 cup of citrus juice added, so I was hedging my bets it wouldn’t be too sweet.
I just finished making the jam, a process which took about one hour exactly from start to finish (though I haven’t yet washed the dishes), and from what I’ve gingerly licked off the spatula the results are perfection. Warning, this is really not a sweet jam. It is, as the title suggests, in fact so not sweet it’s almost tart, which to me is the best result for preserved fruit. You can taste all of the luscious blueberry goodness without a cloying added sweetness getting the way.
The recipe I used was as follows:
Low Sugar Blueberry + Lime Jam
4 cups of mashed blueberries
3/4 cups of sugar
1/4 cup of lime juice (you can also use lemon, but I had limes in need of using)
2 tsp of calcium mixture (from Pomona’s pectin packet)
2 tsp of pectin
5 1/2 quart jars sterlized and hot, ready for water bath canning
- Wash and mash blueberries.
- Mix your sugar and pectin and set aside.
- Heat in a large and heavy bottomed pot (I use my Le Creuset) with the calcium water and lime juice, bring to a boil stirring to ensure no hot spots/burning on bottom of pan.
- Add sugar/pectin and stir briskly for 1-2 minutes to dissolve pectin.
- Return to a boil then remove from heat.
Ladle jam into hot jars and prepare for water bath canning by finger tightening lids. Process for 10 minutes, remove from water and wait for that glorious popping sound as jars seal.