Blueberry & Nectarine Jam
2 cups Blueberries
2 cups Nectarines, peeled and chopped
1 cup Cantaloupe Puree
1/4 cup Orange Juice
1/4 cup Lemon Juice
4 tsp. Calcium Water
3 tsp. Pomona Pectin
1 to 1-1/2 cup Granulated Sugar, divided
Combine 1/2 cup sugar and 3 tsp. pectin into a bowl, set aside. Measure out remaining sugar into a separate bowl, set aside. In large pot combine blueberries, nectarines, cantaloupe, orange juice, lemon juice and calcium water. Cook over medium/high heat and mash with a potato masher (or your equivalent) until you are happy with the size of the remaining fruit pieces. Bring to a boil. Add sugar/pectin mixture. Stir for a minute to dissolve pectin. Add remaining sugar and bring back to a boil. Boil for a minute. Pour into prepared canning jars with 1/4 inch headspace. I use 1/2 pint jars. Process in a hot water bath canner for 10 minutes. Turn of heat to canner, wait 5 minutes. Remove jars and allow to cool and ensure the lids have sealed.
What the heck is calcium water?
Calcium water is a mixture that helps the Pomona's pectin gel without the tons of sugar required in conventional pectin brands. It comes in a little packet inside the Pomona's box. You simply mix the contents of the packet with the required amount of water. It stores in the refrigerator for a number of months.