I know I’ve said it a few times before, but i absolutely HATE pectin!!! I only use fresh lemon juice to bind my jams, it’s wonderful!
The family and I went blueberry picking a few days ago, late in the evening since it is so hot here now!! 90*+ is NOT my ideal weather. Any who… We ended up with about 11 pounds of blueberries!
All the recipes I’ve found online are loaded with sugar and use pectin. Ugh. Trail and Error it is.
Can you imagine using 6 or more cups of sugar for one mason jar of jam?! People are nuts!
1/4c. Fresh lemon juice
That’s it! I could hardly believe it was so easy! And delicious!!
I put all 10C of berries in my heavy bottom pot to heat them up, once they starting bursting, I transferred them to my blender to make sure all the berries were busted. (You can use a food processor, it would probably be easier, I just dont have one… yet!)
Once I put it back into the pot I added the sugar and lemon juice. Bring to a boil. Constantly stirring, so it doesn’t burn, allow to boil for about 30 minutes.
This can get tiring. It’s totally worth it!
Remove from heat, ladle into a mason jar and VOILA!
Yields about 3C. I know, I know… after 10C of berries I thought there would be more too. But its so damned delicious all that doesn’t matter!!
While the jam was still hot, I made biscuits…