Ingredients
The following ingredients have 6 Servings
- 2 1/2 pounds fresh blueberries
- , plus more to taste
- 2 cups granulated sugar
- 2 teaspoons calcium water* (included with the pectin)
Instruction
- Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.Place berries in a large, heavy saucepan along with yuzu juice and calcium water. Simmer over medium-high heat, stirring occasionally, until berries have softened a bit, about 10 to 15 minutes.In a bowl, whisk together sugar and pectin until evenly distributed.When blueberries reach a full rolling boil, pour sugar and pectin into saucepan, stirring vigorously until completely dissolved. Continue to stir until mixture returns to a full rolling boil, 1 to 2 minutes. Remove from heat and let sit for 5 minutes, stirring occasionally and skimming off any foam that may have formed. Taste, and add up to 2 tablespoons additional yuzu juice if desired.Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
