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Blueberry jam test run

Prior to getting my 12 pints of blueberries, I figured it was a good idea to do a test run.  I had a pint of blueberries from this week’s CSA share, so I put them to work.  After doing a bit of research, I decided to try a no-added-pectin recipe for jam, since blueberries have a lot of natural pectin.  I tried the simplest recipe I could find; we’ll see how it works out when the jam is cooled!

Blueberry Jam

You’ll need:

  • 1 pint blueberries
  • 1/2 cup sugar

And here we go:

  1. Sterilize canning implements.
  2. Put blueberries and sugar into a pot and bring to a boil, stirring constantly.
  3. When blueberry mixture sheets off spoon, fill jars to 1/2″ from the top.
  4. Process in boiling water for 5 minutes.  Check seal when cool.

Hopefully these will gel like they’re supposed to!  If not, well, there’s always 12 other pints to work with!  :p

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