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Blueberry Jam!

Note: here at Hybridoma we use Pomona's Universal Pectin, a two-part citrus-based pectin product that allows for very low sugar jams that let the fruit speak for itself!  You can find it at Whole Foods, natural foods stores and www.pomonapectin.com



4 CUPS blueberries, lightly mashed

1/4 CUP lemon juice

1 cup sugar

2 teaspoons Pomona Pectin powder

2 teaspoons calcium water


Measure fruit and juice into pan.  Add calcium water, stir well, bring to boil.  Mix sugar and pectin, then add to boiling fruit.  Sitr vigorously 1 to 2 minutes to dissolve pectin.  Return to boil, then remove from heat.  Pour into sterilized half-oint jelly jars (to within 1/4 inch of top), cover, and process in water bath canner for 10 minutes.  Makes 6 half pint jars of jam, if you can keep from eating it straight from the pot!