Ingredients
The following ingredients have 22 Servings
- 1 1/4 pounds (about 3 1/2 cups) fresh or frozen blueberries, rinsed and stems removed
- 3/4 cup granulated sugar
- 1 teaspoon calcium water (this comes with every box of Pomona’s pectin)
- 2 tablespoons lemon juice
- 1/2 vanilla bean pod, seeds scraped (or use 1/2 teaspoon vanilla bean paste or extract)
Instruction
- Fill a large stock pot or canning pot 2/3 full with water; place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize 5 4oz mason jars (or equivalent) and submerge in water bath as it heats. The pot should be just about boiling by the time the jam is ready to go.In a bowl, whisk together sugar and pectin until evenly incorporated.Mash the ripe berries with a potato masher until few if any whole berries remain. You should have approximately 2 cups of mashed fruit.Pour into a large, heavy saucepan along with lemon juice and calcium water. If using a whole vanilla bean, scrape out the seeds and add them to the saucepan along with the pod. Bring to a boil, stirring occasionally.Whisk in sugar/pectin mixture, stirring vigorously until completely dissolved. Continue to stir until mixture comes to a full rolling boil, which shouldn’t take longer than 1-2 minutes. Remove from heat. Remove vanilla pod (if using), otherwise, stir in vanilla extract or paste.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 1 month.
