What did I do with the other pounds of berries? I froze a bunch for future smoothies that she may or may not like, made some jam and of course enjoyed many fresh berries on their own because that is my favorite.
This is another less sugar recipe with a lemony twist. The added salt does not make the jam taste salty, it just enhances the flavor.
Not-So-Sweet Blueberry Lemon Jam
Makes about 9 cups to fill 9-8 ounce jars
4 1/4 pounds Blueberries, 8 cups mashed
1/2 cup bottled Lemon Juice
Zest from one Lemon that has been thoroughly scrubbed
1/2 teaspoon Kosher Salt, optional
4 teaspoons Calcium Water*
1 1/2 cups Sugar
4 teaspoons Pectin
*To make the calcium water, combine 1/2 teaspoon of the calcium powder included in the box of Pomona's Pectin with 1/2 cup water. Mix very well. The mixed calcium water can be stored in the refrigerator.
Prepare for Boiling Water Bath Canning
|Not exactly beautiful, but a good picture to judge the mashed fruit consistency.|
|Because jars of jam look pretty in a cloth lined basket.|
Shared at Clever Chicks Blog Hop.