Here’s one more recipe for those of you who are enjoying the taste of homemade no-added-pectin jam. This is also for blueberries, but I’ve been told that it works equally well for blackberries, especially if you make sure that some of the blackberries are barely ripe. I like this recipe because it calls for a ratio of fruit to sugar that favors the fruit. So if you’re trying to cut back the sugar a little, this one will help.
No-pectin-added berry jam
This makes 3 jars of jam, a smaller batch.
Cook together in a large, heavy pan:
•6 cups ripe berries
•3 cups sugar
Cook over medium high heat for 35-40 minutes.
When jam is ready (it reaches 220° and sheets off the side of the spoon) add 1/4 c. lemon juice and cook a few more minutes. The jam will rethicken. Add 1 T. grated orange peel. Pour into sterilized jars and seal.
You can leave the lemon juice and orange peel out for pure berry flavor.
I haven’t tried this recipe yet, but the friend who sent it to me said that it thickened up beautifully.
By the way, we’ve been enjoying toast with blueberry jam every morning for breakfast…and snacks…and dinner…and dessert….