Blueberry jam

This is a simple jam recipe, please follow the steps involved in storing the jam as improper storage and handling may reduce the shelf life of the jam. The amount of sugar and acidity is depending on the fruit used, if a fruit like raspberry is used more sugar would be needed to balance the acidity.

Pectin is a polysaccharide, naturally present in the peel of citrus fruits. Commercially available in a powdered form. It is cooked with sugar allowing it to thicken and set when it cools down.

If you see the recipe a small portion of sugar is taken out of the recipe and combined with the pectin. If you add pectin straight into the pulp it will become a lump, hence always mix pectin with sugar.

INGREDIENTS:

METHOD:

Preparing the jars for the jam

1.Choose an appropriate glass jar, which seals the air tight.This is very important to create the vacuum while the jam is poured in and hot.

2. After selecting the jar, wash them with cold soapy water and rise them thoroughly.Allow them to sit inverted on a napkin to remove the excess water. Do not wipe them with a tea towel or napkin.

3.In a seperate saucepan, combine the lids of the jar with water to cover them. Bring them to a boil and simmer for 8-10 minutes ensuring there is enough water at all times.

4. Once the lids have been boiled, drain the water. Using a set of tongs, remove the lids and place them inverted on a clean napkin.

5. Place only the jars in the microwave, ensuring not to touch the inner surface of the jars.

Turn on the microwave, with the glass jars in them (no metal objects) and run it for about 4-5 minutes. This will dry the jars gradually.

This is important to avoid any cross contamination, which may cause the jam to get spoilt.

In a traditional canning process the jars are placed in a water bath and heated for sterilisation.

6. Keep the jars warm, you can microwave it for a few more minutes as required.

For the jam:

1.Heat the blueberries with the sugar. Cook it till about 45-50 degrees centigrade.

2. Combine the pectin, sugar in a seperate bowl and using a whisk gradually add it to the blueberry sugar mix. Continue whisking while adding the pectin.

3. Boil this for about 1-2 minutes on a medium flame avoid mixing it too much.

4. You will see that the jam thickens and starts getting viscous.

5. Take it off the flame and add the lemon juice, stir well.

6. Now pour the jam into warm jars which were in the microwave, do not fill more than 3/4th the level of the jar. You need to leave a gap for the vacuum which develops while being closed.

7. Without wasting much time, cover the lids and ensure that they are tight. Do not use fingers/dirty utensils to wipe the jar is any jam falls on the perimeter while filling. Best is to go slow and steady. Beware the jam is really hot and might scald your skin if it falls on you.

8. Invert the jars upside down, leave them for about 2 hours inverted untouched. This will create a seal and ensure that no air can move in and out of the jar.

9. After about 2 hours, invert them back in position and store at room temperature.

Once opened store in the refrigerator.

Enjoy with a warm slice of toast 😋

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