Friday, February 17, 2012

No-Pectin Added Blueberry Jam & Dreams of Hawaii *sigh*

OK - So I know it isn't EXACTLY "berry season" ...  but, in the effort of trying to eat better, keeping fresh, homemade stuff on hand, and, well... just trying new things, aaaannnnnd really - Blueberries were on SALE... as a woman, how am I supposed to pass a SALE up!  (ok, now I'm just making excuses)....

Homemade No-Pectin Added - Blueberry Jam
 Anyways... I ended up making a batch of No-pectin added, Blueberry Jam. This is a super simple recipe, that can be applied to all different kinds of fruits that naturally have higher pectin levels.  (I tried a similar recipe this past fall with peaches and mango's...yummy...  The key to this is a little bit of patience and frequent stirring. If you're a multi-tasker like I tend to be...while it's on the stove top, there's time to get all sorts of things "done".. or at least started... as now I do have a very healthy Sourdough Starter I mixed up at the same time...  it's a week later, and it's ready for some bread making... I also recently took a Hawaiian Quilting Class - HUGE Thanks and KUDOS to Matt at The Quilted Bear in Ladnar, BC, as he runs a fabulous class, has a great shop and is extremely talented! soooo I worked on that as well. (still a work in progress and I have a feeling will be for awhile).

No-Pectin Added Blueberry Jam

  • 6 Cups fresh Blueberries
  • 3 Cups sugar
  • 1 tablespoon Lemon Juice
- Take 3 cups of the blueberries and put into a heavy saucepan big enough to fit all 6 cups of berries, Using a potato masher, mash the 3 cups of berries until juicy.

-Pour in sugar and lemon juice, remaining berries, and stir well over Medium to High heat.
- Stir frequently so not to burn the mixture.  Once all is mixed, and warmed up (about 5 mins), take out your potato masher, and give it a good mash again. (my other half isn't too fond of big "chunks" in his jam, so this ensures its mashed up well)
- Let mixture get to a slow simmer, stir frequently, letting mixture reduce to almost half. About 30-40 mins.  When in doubt, let it go a little longer. 

-Remove pot from stove top, and carefully fill clean jars, leaving a 1/4 inch headroom.  At this point, jam is done!  Let it cool in the containers before refrigerating or freezing.  Will keep in the fridge for a couple of weeks - freeze any you think you won't use. 
Enjoy!!  Great on cream...crepes... right out of the jar!

Anyone who knows me, knows I'm obsessed with Hawaii.  Nope - I've never been there.... BUT...**sigh** one day, I will visit.  Every since watching the Gidget movies... I just *HAVE* to go! Part of this obsession, has lead me to Hawaiian Quilting.  I love the detailed work, the unique patterns, as well as the technique.  Though frustrating for beginners (or at least for me it is), I had a great class, and now believe I'm on the road to making some creative quilt designs... Here's the start of my work in progress.... I'll post pictures as soon as I get more completed!!  (it's all done by hand, so this could take awhile!) 
The patterns are cut like "snowflakes", and then it's hand stitched around... eeek, lots of work, but I think it's going to be worth it!  Stay tuned!

Maybe after the Girl's Weekend I'm attending up at the lake this weekend, I'll have more to post.  I'm looking forward to it as it's being hosted by good friend's of mine, one who is a party planner at heart as well! (her blog...  Shannon's Shenanigans )  I'm sure she's got a few surprises instore for us!  Until next time....Ciao!


  1. This jam looks so simple fresh and delicious :)
    Thanks for a great recipe!

    Choc Chip Uru
    Upcoming: Lemon Meringue Pie

    1. Thanks!! I can't wait till peaches are out here... this recipe using peaches, and some mango chopped in for depth... YUM YUM!

  2. I love the fact there is no pectin added. Could I use the canning method and have the jam last longer?

    1. yes, you absolutely can! I believe doing it that way - you're getting at least a year from it! good luck!