Pomona's Blueberry Jam

Yields: 4-5 Cups

Before You Begin:

Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Blueberry Jam Ingredients:
4 cups mashed blueberries (about 6-8 cups whole blueberries)
1/4 cup lemon juice 2 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
2 teaspoons Pomona’s Pectin powder

Blueberry Jam Directions:

Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a simmer.

Turn off heat and keep lids in hot water until ready to use.

Wash, remove any stems/debris and mash blueberries. Measure fruit into sauce pan.

Add lemon juice and calcium water and mix well.

Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Note: If you’re not sure if your jam is sweet enough, taste it after the pectin is dissolved and jam has come back up to a boil. Not sweet enough? Add more sweetener and stir 1 minute at full boil.