Blueberry jam is great to make when you’re pining for warmer days, and they’re prevalent in the freezer section. There’s no doubt about it — I think fresh is best, but blueberries freeze well and their flavor, if you get the smaller, “wild” variety, is still great.
This blueberry jam is thickened with Pomona’s Pectin as the thickener, using honey as the sweetener. I always use cane sugar. But it’s all about change and being flexible and trying new things, so we’re using honey.
Start with 4 cups of blueberries. Now you can use either fresh or frozen. I have fresh next to frozen in this picture, because after I make the jam, I’m going to use the jam with fresh blueberries and whipped cream to make a fresh blueberry pie . . .
Squeeze 1/4 cup lemon juice. (I used slightly more than 1/4 cup and that’s okay for this recipe– just don’t use less).
Add 3/4 cup honey to the lemon juice and stir. You can add as little as 1/2 cup or as much as 1 cup of honey in this recipe.
First we’ll stir the calcium water from Pomona’s Pectin. It tends to settle out. I just made this one today, but you can keep it in the fridge and pull it out when you need it. (More about Pomona’s Pectin here.)
Add two teaspoons of calcium water to the blueberries. Heat blueberries over medium heat.
Then add two teaspoons pectin to the sweetener, in this case, honey.
The powdered pectin will tend to clump together in the jam unless it is suspended in the sweetener. In sugar it suspends easily, but in honey you’ll have to stir it well.
I have stirred this, but I still need to break up the clumps before I add it to the blueberries.
Now mash up the blueberries that should be simmering.
When they are heated and mashed well they will give up their juice. Then bring them to a boil.
Then add in the sweetener and pectin. Stir madly, and bring back to a boil. Make sure you have stirred very enthusiastically and distributed the pectin and sweetener, or you will have a clumpy jam.
As soon as it boils, turn off the heat. You can test for sheeting or jelling, but this pectin tends to set up more as it cools. Spoon into hot sterilized jars, seal and process for 15 minutes at 5000 feet, 10 minutes at sea level. Oops — I see a rogue stem . . .
This makes 3 + cups. I canned mine, although you could also just tuck it in the fridge. I”ll use part of this for fresh blueberry pie, which I’m making tomorrow.
The honey flavor is not at all overpowering, and this jam is just slightly sweet. It would be perfect in yogurt or on toast. You could also mix it half and half with fresh blueberries and sprinkle streusel on top for blueberry crisp. You can make it with sugar (about the same amounts) or honey. If you like it sweeter, feel free to add more honey or sugar.