Thursday, May 5, 2016

We Be Jammin'... Blueberry Nectarine Jam

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?

Fair question.

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.

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