Blueberry Lemon Jam

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This blueberry lemon jam is a lemony spin on classic blueberry jam. It is also lower in added sugar.

Prep Time45

Processing Time10

Total Time55

Course: condiment

Keyword: blueberry, jam, lemon

Servings: cups

Calories: 446kcal

Prepare boiling water canner. Heat 4 half pint jars in simmering water until ready to use, do not boil.
If needed, prepare calcium water by mixing ½ teaspoon calcium powder and ½ cup water in a jar with a lid.
Rinse blueberries. Then place in a bowl and mash blueberries.
In a separate bowl, mix 2 teaspoons Pomonas Pectin with the honey (or sugar).
Next, in a large saucepan, combine mashed blueberries, lemon juice, lemon zest, and 2 teaspoons calcium water. Stir and heat to a full rolling boil.
Add the pectin-honey mixture. Stir constantly to dissolve the pectin and bring to a full boil again. Boil for 1-2 minutes. Remove from heat.
Ladle jam into half pint jars leaving a 1/4 inch of head space. Wipe rim. Center lid on the jar. Screw on the band with until it is finger tip-tight.
Place jars in canner and ensure the jars have at least one inch of water above the tops of the jars. Bring to a boil and process for 10 minutes. Adjusting for altitude if needed (see note below).
Remove lid, turn off heat, wait 5-10 minutes then remove jars. After 24 hours remove rings, check seals, then store in cool, dark place. Makes 3 to 4 half pint jars of jam.

If you are at an altitude of above 1000ft above sea level, add 1 minute of processing time for canning. Each additional 1000ft adds 1 minute more. For example someone canning at 4000 ft above sea level should add 4 minutes to the processing time. For this recipe that would be 14 minutes total.
If you choose not to can the jars, they can be stored in the refrigerator for up to 3 weeks. Alternatively, you can store them in the freezer for up to 1 year
Pomonas Pectin is a special type of pectin that works well for low sugar jam and jelly recipes. There are no substitutes for it.
No pectin no problem! Simply boil the jam until it hits the "jelling" stage, typically 215° to 220°F (depends on elevation) or 102° to 104°C. It will take a while since it's low sugar and blueberries don't have as much pectin as other fruits. Also keep in mind it will boil more and you'll have a lower yield. Watch closely if you do the no pectin method to make sure the jam doesn't scorch. it can happen very quickly.
You'll want the zest and juice from two lemons for this recipe. I measured out the amount I used above since the recipe was based on Meyer lemons which tend to be sweeter and more juicy.