Wild Blue Berry Jam

I live in wild berry country, so on a good year I make all the sugar free jams and jellies I can for my family.

Making home made jams from scratch is the best way to get sugar free preserves economically and enjoy the taste of this sweet and tangy summer fruit. The best blueberries to use for this recipe are berries that have just ripened. If the berries are too ripe, the skins can become tough and have an odd texture.

Blueberries are high in pectin and can thicken a jam on their own naturally. To help the jam achieve a thicker texture I used Knox Gelatine. Gelatin doesn't prolong the shelf life of jams, so if you skip adding it to your jam, keep in mind the jam will not be as thick.

This recipe makes 4 pints or 4 500 ml bottles.

1 x 6 pint or 3 liter pot, I used the same pot for cooking the fruit and canning.

Mixing Spoon

Hand Blender

Whisk

Canning Funnel

Ladle

4 x 1 pint or 500 ml jars and lids

4 cups or 1 liter Blueberries

1 package Knox Gelatine, (The 4 pouches will gelatinize 4 pints or 2 liters of jam.)

2 cups or ⅟₂ liter Splenda or some other sweetener for no sugar added jam.

Water, just enough to cover the berries.

If you do not worry about sugar intake just use 2 cups sugar. You can also use honey, maple syrup, or corn syrup, to sweeten the jam, just match the recipe cup for cup.

After gathering the berries rinse and wash them to be sure they are clean and none have turned. This is very important with all foods you plan to can, you don't want bugs parasites or rotten fruit in your jam.

Wash the jars and lids with soap and water, then rinse them well.

Fill a pot halfway with water and put the cleaned jars in the pot. Bring the water to a boil and then reduce the heat to a simmer.

Put the lids in a small saucepan, add water, and bring the water almost to a boil. Lower the heat to very low to keep the lids hot.

Place the berries in a pot, add the sweetener, and just enough water to cover the berries.

Bring the fruit to a simmer and mix with a mixing spoon for 20 minutes.

I like my jam smooth and not chunky, so I puree the berries with a hand blender.

Add the gelatin 1 pouch at a time slowly mixing it in with a whisk and simmer for another ten minutes.

Ladle the jam into the prepared jars carefully using a funnel and leaving ¼ inch of headroom.

Place the lids and the screw on rings, on the jars and loosely.

Place the filled jars in a canner or pot of water and a splash of vinegar. The vinegar prevents calcium buildup on the jars and pot.

Turn on the heat and bring the water up to a full boil, boil the water for 10 minutes.

Remove the jars from the pot tighten the rings and place them on a wire rack to cool completely.

When the jars are cooled, check the seals. The middle of the caps should have made a popping sound while cooling and stayed down.

Sealed jars of jam will keep in the refrigerator for up to 18 months. If any of the jars haven’t sealed, refrigerate the jars and use them within a month.

Label the jars of jam with the contents and the date you bottled them.