THE BEST BLUEBERRY JAM EVER WITH NO PECTIN

-


I just got back in from picking blueberries.  Well, just as in about 2 hours ago.  I get out early because if I do not it is just way too hot and humid to be outside doing that kind of stuff.


I was on the phone with my mom earlier also, and I told her I had posted the Blueberry Butter recipe.  She told me she saw it and said a girl she works with asked her how to make blueberry jam.  Oh goodness, gracious, I told her that I had the BEST recipe ever.  Plus, it is a no-pectin recipe making it cheaper and well frankly better because you do not use as much sugar so the blueberry taste is stronger.  I told her if she would give me a few minutes I would post the recipe on my blog and her friend could go to my blog to get my recipe. 

 I have been using this recipe for about 7 years now and I found it to be the best.  I have tried others but honestly, I like the no-pectin recipe the best.  I have 2 other recipes and I can post those as well.  One uses lemon jello and the other uses a box of pectin.  What people do not realize is the fact most fruit has a good amount of nature pectin but you have to cook it a bit longer to allow the natural pectin to do its magic.  So, why waste money on pectin if you do not have to do so?

 As I mentioned in the blueberry butter post, the birds, squirrels, and bunnies are totally enjoying the blueberries this summer.  I am getting what I need so I am good with it.  I know you might not realize but it is hard work going out and picking on a daily basis.  The fur varmints and the bloodsucking ones take a toll on my sympathies.  

 You do not need a lot of ingredients.  You need blueberries, sugar, lemon peel and bottled lemon juice.  

 You will need 6 cups blueberries.  

Put half of them in your large saucepan and crush them with a potato masher.

Zest your lemon.


Add zest, lemon juice, sugar, and the rest of the blueberries to the saucepan.


Mix it all together.


I normally have my stove on a 4 until the sugar starts to dissolve and then I crank up the heat to a 6.  You want to bring the jam to a rolling boil and allow it to go for 10 to 15 minutes.


Giving your jam the time to boil will bring out the natural pectin which allows your jam to gel. 

Pour into sterilized jars with lids and rims.  Water bath for 10 minutes for jelly jars and 15 for pints.



BLUEBERRY JAM

Ingredients
  • 6 cups blueberries 
  • 1/4 cup bottle lemon juice
  • 2 teaspoons lemon zest
  • 3 1/2 cups sugar
Directions
  • Add 3 cups blueberries to saucepan and crush
  • Add the rest of your berries along with lemon zest, lemon juice and sugar
  • Bring to a rolling boil and allow it to boil for 10 to 15 minutes
  • Pour into sterilized jars, put on lids and rims
  • Water bath for 10 minutes for jelly jars and 15 for pints

ENJOY your Sunday!!!


Comments

Post a Comment

Popular posts from this blog

TOMATO SOUP (CANNING RECIPE)

-
Image
I made this a couple of weeks back and I am finally getting around to post about it.  I always say life gets in the way and it truly does.  I stay so busy that I sometimes have a hard time finding the time to sit down and write or type a blog post.  It is not that I do not want to, it really is hard to carve out a bit of time to sit down.  Now with all that said.... We are bracing for Hurricane Florence in my neck of the woods.  Thank goodness it has been downgraded to a Cat 2 but you just never know.  I am saying all of that to say it is always good to have some stuff canned.  Oh, I know you can go to the grocery store and buy just about anything but have you given any thought to what is in that tin can you buy?  Or that frozen entree?  Think hard about what you are putting into your body.  Just last night our friend Matt stopped by and he another friend, Dusty that when he runs out of food he is coming to my house.   I have never canned tomato soup.  I really have never thoug
Read more

COPY CAT ORTEGA TACO SAUCE

-
Image
Tacos, everyone loves tacos.  I mean why else do we have Taco Tuesdays?  Well, that is exactly what we had last night for dinner.  Tacos!!!  After fixing them I realized I was out of this wonderful sauce.  I normally keep a few jars canned in the basement but I used the last jar a few weeks back.   Needless to say, I needed to make more since I had the tacos already cooking.  I am so glad it is very easy to make.  Quick and simple.  I will admit though it is better if you let it sit a few days I did but not have the time for that last night.  After all, it was Taco Tuesday in the Cristina's household. Gather your spices together.  Measure out each into a small mixing bowl. Mix it all together. Add tomato sauce and apple cider vinegar. Mix together. Here is a secret ingredient that I add to make it taste yummy.  Lemon pepper seasoning.  It takes the level up a bit and makes it taste so much more like Ortega.   COPY CAT ORTEGA TAC
Read more

HOW TO MAKE CRISPY PICKLED JALAPENOS

-
Image
I have struggled to find a recipe to make pickled jalapenos that were nice and crisp.  My pickled jalapenos were mushy and could only be used as a spice, like in chili or some Mexican dish.  I wanted my pickled jalapenos to have a crunchy bite to them.  I wanted to feel the crisp when I bit into it.  Being frugal I could not just toss them out so of course I still used them.   The last few years I have found a way to make sure they are crunchy and nicely crisp.  I use 2 products, Pickling lime and pickle crisp.  Yeah, I double do it but it works!! My jalapenos came at a lark this year.  Our friend Wade gave us some pepper plants that he had started from seed.  I think he felt sorry for us because we did not have a good turnout with our own seedlings.  We thought we were getting scotch bonnet peppers but it turned out we got 4 jalapeno pepper plants instead.  There is a joke behind planting seeds, do not drink and label your seeds.  It is funny how things turn out becau
Read more