No-Sugar Blueberry Jam

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 37mins
YIELD: 5-6 pints
UNITS: US

INGREDIENTS

Nutrition
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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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