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Do you dream of homemade blueberry jam that doesn’t overwhelm with sugar, while keeping the perfect texture and intense fruit flavor? This recipe using pectin is an excellent way to make blueberry preserves – natural, simple, and healthier. Perfect for those who want to enjoy the taste of summer fruit all year round while reducing the amount of sugar or replacing it with healthier alternatives.
Before you start cooking – it’s time for blueberry picking! To make harvesting fruit straight from the bushes easier and faster, we recommend our berry picker, which effectively separates fruit from leaves and twigs while protecting the plants. It’s a practical and convenient solution for every home-preserving enthusiast!
Blueberry jam recipe:
Preparation:
- Wash the blueberries, then place them in a pot and slowly bring to a boil.
- Mix the sugar with the contents of one packet of Jam pectin, then add this mixture to the hot blueberries.
- Stirring constantly, bring to a boil. You can skim off the foam or reduce it by adding half a teaspoon of vegetable oil.
- Pour the hot jam into clean jars scalded with hot water, set them upside down or pasteurize for 25 minutes.
Note! The final gelling effect will appear only after about 24 hours, so to check the jam’s consistency while cooking, you can do the "cold plate" test, that is, pour about 1 teaspoon of jam onto a well-chilled plate (placed in the freezer for several minutes beforehand) and let it cool, or put it in the fridge for 2 minutes.
