Low Sugar Blueberry Jam

Recipe from Pomona's Pectin cookbook because we are using @pomonas.universal.pectin low sugar pectin!

Ingredients:

• 2 1/4lbs blueberries

• 1/4 cup lemon juice 

• 2 tsp calcium water

• 1 cup sugar

• 2 tsp Pomona's Pectin powder

Instructions:

1. Prepare your jars and lids. 

2. Rinse blueberries, remove stems, and mash. Measure out 4 cups and add to a saucepan with lemon juice and calcium water. Mix well.

3. Combine sugar and pectin in a seperare bowl.

4. Bring blueberry mixture to a boil and add sugar and pectin mixture, stirring constantly. Continue stirring while mixture comes back to a boil. Boil for 2 minutes and remove from heat. 

5. Fill your jars and process in a water bath canner for 10 minutes. Let rest in the canner for 5 then take out and allow them to cool undisturbed for 24 hours.