Any more than that leaves too much chance for bacteria to grow, so fill them right up to that level. Best of luck, and I hope you come back to tell us how you got on with your fix. Can you advise when would be the best time in the cooking process to put the whole berries in. Great recipe! Get my FREE planting chart! So happy to hear you enjoy it as much as we do. Hi Dana – I have not used bottled, because I think it tastes pretty awful, so from a purely taste perspective, I would say go and buy some fresh lemons. As to when you might add them, I can’t really guess that, because there are a lot of variables that I can’t account for. Love the recipe! I then tried an almost boil for another 30 min and it still doesn’t set. There are a number of ways to do this, and a search online will yield a ton of recipes. I just made my first batch using your recipe. I added this to my vanilla yogurt and dipped my peanut butter cookie in it. I am not sure Jessica – I double checked and the amount is correct, and it looks as though some other commenters have gotten the same amount from a batch. I’ll come back and let you know how they both turn out. I’m always interested in recipes and techniques that promote the flavor of the main ingredient (blueberries in this case) instead of sugar. Thanks. I am deathly allergic to lemons so I stay away from limes also. Even if you aren’t blessed to live next door to the family farm where 20 gargantuan blueberry bushes reside, you are still going to find great prices at the U-pick places, as well as at Farmer’s Markets. It won’t make much difference about the lemon juice – you add it at the end partly to keep the flavors clearer, and it does help with the preserves setting up, but others have said it came out fine when they made the same mistake. I tried copying them and emailing them to myself, but unfortunately the ads were still there. 1) We have almost 300 guests. Love this recipe! Pomona’s is also unique because it is just pure pectin — it contains no sugar or preservatives. You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 1 ½ teaspoons of liquid stevia. Halima, You can use frozen blueberries, just make sure they’re thawed first. I think most people prefer to err on the side of caution, and as someone who might be advising people who have never canned anything before, I prefer to recommend the absolute safest methods. HI! If the mixture is still too thin, keep cooking, and check again about every 5 minutes, returning the plate to the freezer after each check. How long will this last for in the refrigerator? Wipe clean the rim of the jar and put on lids and bands. I made your preserves yesterday and goofed! DIABETES Here we come! Re-Usable Tattler Canning Lids- Do They Really Work?Melissa K. Norris, […] I used them on my Low Sugar No Pectin Blueberry Jam. BUT I like this recipe more.. But when the batch cooled it was like taffy. Jar size choices: Either 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz), Processing method: Water bath or steam canning, Yield: 5 x quarter-litre (½ US pint) jars, Processing time: 10 minutes either size jar. I kind of like mine in the middle. If using frozen blueberries, zap from frozen in microwave for 4 to 5 minutes, then mash, retaining any juice that might have come off while thawing. This means you can make a fantastic tasting blueberry jam with 8 cups of whole berries (4 cups mashed) and 1 cup of sugar and very little cooking time. Lemon, lime and apples are both very high in natural pectin. I bought a container of blueberries just for this! I pull out the seeds, but then just add two or three cores to the bubbling goodness…this is a very common method in Europe for jams. I ended up using a couple cups of cherries because my kids ate more of my blueberries than I had realized! Process jars for 10 minutes; increase time as needed for your altitude. I HATE your site and will not return. Edition 37. Ah – so glad that worked out for you – and thanks for coming back to let me know . You have to taste test your food, right? A tidge over or under is fine. I also don’t have a canner. Caroline, The amount of sugar you need might vary a bit, you can just experiment until you get the amount of sweetness you like. Could I use essential oils instead of juice? You might want to google recipes that use stevia instead of sugar. I made a batch of this on the weekend. I made the jam with 3/4 cups of sugar. 2) Can I use frozen blueberries in the recipe? The sugar is what turns the berries into a jam, and the result is meant to be consumed by the teaspoonful [on a slice of toast for example]. Take care. Last week, I processed the berries in a food processor first and it took 25 minutes to jell. Thanks for your recipe and everyone’s comments. . Don’t screw the rings down super tight – just until they resist a bit is fine. Thanks Julie – so glad that you enjoyed it & I agree about blueberries and cinnamon – so good together! I was really interested in this recipe because I want to reduce my family’s sugar intake too! Hi! Trying to do all the social media was getting hard, so I decided to do the live Facebook videos to reach more of my readers. Other than that, I followed your recipe exactly. I used half lime, half lemon and mine did take a bit longer to cook down due to moisture content. You are going to turn it back on high for about the last 10 minutes of the preserve cooking time, to sterilize the jars and have the water hot enough to can the final product. This is a great recipe. I have never given my jam a water bath just turned the jars upside down let them stay like that for 12 hrs. Usually pectin has a folder of recipes inside, or you might try their website to find out how they recommend using it. Pour into just washed hot jars to a 1/4 inch headspace. It still uses a lot; just not as much as it would using pectin. I just read through recipe and all views and never had one ad pop up. Still great, though- and I got 10 half pint jars, too!
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