How to Make Blueberry Jam (no pectin recipe) (2024)

FAQs

How do you thicken jam without pectin? ›

If you aren't using pectin as a thickener, the sugar as well as the cornstarch slurry will work to thicken quite well. Feel free to add more for an even thicker jam.

Blueberries are naturally high in pectin, a starch that is used to thicken jams and jellies. These preserves don't need to be as thick as jam, so we won't be using it for this recipe. If I want a thicker consistency, I use cornstarch since I always have it in my pantry.

Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.

Pectin Substitute

Cornstarch - Another plant-based thickening agent, cornstarch is a great substitute for pectin. Gelatin - For non-vegan menu items, you can substitute gelatin for pectin, but it will yield a different consistency.

Add pectin.

While this trick won't work for jam recipes that already call for pectin, adding pectin to a loose batch of jam while re-cooking it almost guarantees that the jam with set back up nicely. Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam.

To remake cooked jelly or jam using liquid pectin for each 250 mL (1 cup) jelly or jam, measure and combine 45 mL (3 tbsp) sugar, 7 mL (11 /2 tsp) bottled lemon juice and 7 mL ( 11/2 tsp) liquid pectin. Bring jam or jelly to a boil stirring constantly. Add the sugar, lemon juice and pectin combination.

Although we are not adding powdered pectin, we will add citric acid or lemon juice to the jam. This gives an additional pop of pectin but also some acidity that balances the sweetness of the jam. Citric acid provides very consistent results, which is why I like to use it.

The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time.

Is jam better with or without pectin? ›

Cooking any mixture of fruit and sugar long enough will result in a jam that will set up in your canning jars. But longer cooking times can mean over-processed flavor, darkened color and a lower yield. Adding pectin allows you to cook jam for a much shorter time, which may result in the jam of your dreams.

Cornflour (or cornstarch) combined with lemon juice is a great alternative to pectin.

How do you thicken blueberry jam? The easiest way to thicken your jam is to allow the sugar and blueberry mixture to cook down by boiling. Then thicken and set into a gel by using pectin.

The primary difference between jam and jelly is that jam is made with fruit and jelly uses fruit juice. Preserves contain whole fruit or large pieces of fruit.

It has half the calories of butter as a topper, and is low in cholesterol. It still has all the benefits of fruit, most notably, heart healthy, cancer fighting antioxidant power. It aids is maintaining healthy blood pressure, and when you make it yourself, it's a concentrated wallop of nutrition.

Heat small amounts of jam in the microwave, a few seconds at a time, and then use as you would normally. If it's still too thick, add some water while heating in the microwave, and then use it as an unusual pancake or ice cream syrup.

You can boil it down on the stove to thicken it up a bit... maybe add in some gelatin too. Also, to make it easier on you, you can spread the jam filling thin on a baking sheet and freeze it and then put it on the cake while it's frozen so it'll go on as one sheet.

If you need to make jam soft in order for it to spread easier, then try using the following tip. Take your jar of jam out of the fridge or cupboard and place it in a jug of hot water for approx 10 minutes. For plastic jam, pots reduce the temperature to very warm rather than hot.