Making jam is a perfect weekend activity! Gather up the kids and their friends and take a day trip to a local orchard or berry farm to pick your own berries. If you’re in for a rainy weekend, or not so into the whole pick-your-own day out, just stop by the store and pick up the fruit of your choice. Now, let’s get canning! In this video, TheCraftyGemini shows us how to make a low-sugar blueberry jam. Yum!
What you’ll need
- Canning jars (about 5 for this recipe)
- Large stock pot
- Small, low-lying rack
- Pectin with calcium packet included
- 4 cups blueberries (fresh or thawed), mashed
- 1/4 cup lemon juice
- 1 cup organic evaporated cane juice
- 2 teaspoons pectin powder
How it’s done
- Simmer the lids over low heat.
- Boil the jars to sterilize and keep them on low heat so they’ll still be warm when you’re ready to add the jam.
- In another jar, combine 1/2 cup cold water and 1/2 tsp. calcium. Shake to combine.
- Mash blueberries and then add them to a pot on the stove on medium heat. Pour in lemon juice. Stir to combine.
- Shake up the calcium water and then add 2 teaspoons to the pot.
- In a separate bowl, combine evaporated cane juice and pectin powder.
- Once berries come to a boil, add the cane juice and pectin mixture. Whisk until the dry ingredients are dissolved.
- Bring berry mixture back to a boil. Once it begins to boil, remove from heat.
- Remove 1 warm jar from the heat, add funnel and spoon the warm jam into the jar. Fill about 1/4″ from the top.
- Wipe top and sides of the jar to remove any excess.
- Add the warm lid and band and then return the jar back to the warm water (completely submerged).
- Once all jars are filled and back in the stock pot, put the lid on the pot and bring the water up to a boil.
- Once the water starts boiling, set a timer to 10 minutes.
- Remove from heat after 10 minutes. Allow the jars sit for another 5 minutes or so then remove.
- Let the jars cool on a towel. Make sure the lids snap down to create a seal.