Reduced Sugar Seedless Blackberry - Blueberry Jam with Pectin
Incorporating antioxidant-rich foods like blueberries and blackberries into your diet, whether through jam or other means, is a smart choice for promoting overall health. Not only will this jam satisfy your sweet cravings but it will also provide a healthier way to enjoy the fruity goodness.
Servings: 3 x 8.5 oz. jars
Equipment
- large pot preferably with a heavy bottom
- potholders, oven mitts, trivets for hot dishes
- wooden spoon
- stainless steel colander or strainer
Ingredients
- 2 lbs blueberries
- 2 lbs blackberries
- 1 cup sugar
- 1/2 cup powdered pectin any brand
Instructions
Prepare the berries:
- Thoroughly wash the blackberries. If you are using wild blackberries, soak them in a bowl of cold water for about 10 minutes to remove dirt and cobwebs, then dry them and place them in a heavy-bottomed pot you will use for making the jam.
- Wash blueberries and add them in the same pot. If using frozen blueberries, defrost them first.
Mix and Mash
- Add sugar and pectin to the pot with the blueberries and blackberries. Using a potato masher, gently squash the berries and mix everything thoroughly. Allow the mixture to rest for 2 hours to ensure the sugar dissolves, and the juices are released from the berries.
Boil, Simmer and Steep
- Place the pot over low heat and gently bring the berry mixture to a boil.
- Reduce the heat to a simmer and let the berries cook for 15 minutes.
- Turn off the heat, cover the pot with a lid, and let the berries steep for 6-8 hours.
Puree and Strain
- After steeping, transfer the berries to a food processor and puree.
- Using a mesh kitchen strainer or colander and a ladle or large metal spoon, press and rub the pureed berries against the mesh to extract the pulp and juices. This step will help remove blackberry seeds. If you don't mind the blackberry seeds, you can skip this step altogether.
Simmer and Prepare for Canning
- Return the pureed berries to the pot and slowly bring them to a boil. Once boiling, reduce the heat to a gentle simmer.
- Let the jam simmer for an additional 15 minutes for a runnier consistency and upwards to 25 minutes for a thicker jam. Make sure to stir regularly. (!) While the jam is cooking, begin preparing the Mason jars. It's important to have your jars ready at this point, because the next step, filling them with piping hot jam, must follow immediately.