Blueberries are great in many things – muffins, pies, smoothies – but blueberry jam tends to be underated. Blueberry jam isn’t as popular as the classic strawberry or the flashier raspberry or blackberry, but spiced blueberry jam could just change everything – especially this no-sugar-added version! Take advantage of beautiful, in-season blueberries, and make batch yourself.
2 tsp calcium water (this comes with Pomona’s Pectin)
Boiling water canner
250 ml jars with lids and screw bands
heavy bottomed pot
Sterilize and prep your jars, lids, and screw bands.
Wash and stem your blueberries. Add them to your pot a layer at a time and crush them with a potato masher until they are all crushed
To the pot with the blueberries, add the spices and the calcium water. Put the pot over medium-high heat and bring to the boil
In the meantime, place the Pomona’s Pectin in a bowl and add the lemon juice, stirring quickly. Set aside.
When the blueberries have come to the boil, stir the pectin mixture in, one spoonful at a time. Let it boil for another minute once the pectin in mixed in, and remove from heat.
Stir the liquid stevia into the blueberry mixture and taste (carefully! It’s hot!). Add more stevia if needed.
Ladle mixture into 250 ml jars leaving 1 cm headroom. Use a non-metal utensil to remove bubbles (by inserting it into the jars and wiggling it around to release trapped air) and top up with more blueberry mixture if needed.
Wipe the jar rims, place the lids on, and screw the bands on to finger tightness. Process jars in boiling water canner for 10 minutes, remove from canner, and let cool on wire racks.