No pectin added blueberry jam
Source of Recipe
Annie
List of Ingredients
No-pectin-added berry jam
This makes 3 jars of jam, a smaller batch.
6 cups ripe berries
3 cups sugar
1/4 cup of orange or lime or lemon juice (optional)
1 tbls orange or lemon or lime zest (optional)
Cook berries, sugar and juice (if using) over medium high heat in a large heavy pot, stirring occasionally, for 35-40 minutes.
When jam is ready (I freeze a plate and dab some on when it gets to about 218F, put it in the freezer for a minute and check to see if it's jelled enough. If not, cook a couple more minutes, check again) Add 1 T. grated peel if using. Pour into clean jars and process in boiling water bath 10 minutes.
And the pear preserves? These are some of the best preserves ever, I love 'em. I use less than 50/50 fruit and sugar and it works, although you may get a softer set if you reduce the sugar too much. Ashley likes to dunk pieces of toast in jam anyway to get "some on every bite", so it works even if I mess it up a little. The instructions are Carol's, and I've made this a 2 day process by starting the fruit first thing in the morning, letting it set all day, cooking it, then letting it sit overnight and finishing up the next morning. It only takes a few minutes in the morning and a few minutes at night, the time is spent the second morning in cooking and sealing it up in jars. This also works well for peaches, which are delicate and can fall apart if you aren't careful. These are not jam, they're preserves, which are pieces of fruit in a thick syrup. I cook the syrup until it's about the consistency of soft jelly, then add the fruit back in.
Recipe
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