No-Sugar Blueberry Jam
- Ready In:
- 37mins
- Ingredients:
- 9
- Yields:
-
5 pints
ingredients
- 2365.9 ml fresh blueberries, washed,stems removed
- 314.66 ml white grape juice
- 59.16 ml lemon juice
- 2.46 ml lemon, zest of
- 2.46 ml salt (optional)
- 2.46 ml grated nutmeg (optional)
- 170.09 g package liquid pectin
- 88.74 ml glycerine
- 29.58 ml unflavored gelatin (such as Knox brand)
directions
- Place grape juice in a deep saucepan and simmer until it is reduced to 2/3 cup.
- Add blueberries, lemon zest, and salt to the saucepan, and bring to a boil, cook for 1 minute, then remove from heat.
- Stir in nutmeg, pectin, and glycerine.
- Return to the stove and bring to a boil again, cook for 1 minute; sprinkle gelatin over the top of the hot liquid and stir well until it has mixed in and dissolved.
- Pour into hot sterilized pint jars, leaving 1/2-inch headspace at the top.
- Top with sterile lids and bands; process in a boiling water bath for 10 minutes.
- Refrigerate any jars that do not properly seal.
- To freeze jam, pour jam mixture into plastic freezer containers, leaving 1/2-inch space at the top.
- Cover with clean lids and cool to room temperature before placing in the freezer (place in the coldest section of freezer initially, if you can).
- To use, thaw overnight in container, and refrigerate unused portions.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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