Sunday, September 18, 2016

We Be Jammin'... Sugar Free Cherry Blueberry Jam



Sugar-Free Cherry Blueberry Jam
Found on hitchhikingtoheaven

Makes 4 half-pint jars

2 cups sweet cherries, pitted and mashed (about 1-1/2 pounds) 

1 cup blueberries, mashed (about 12 ounces) 

1 tablespoon lemon zest 

1/4 cup lemon juice 

1 scant teaspoon Splenda (optional) 

1 cup apple juice concentrate 

4 teaspoons Pomona’s calcium water* 

3 teaspoons Pomona’s pectin powder

* The calcium is in the Pomona’s box with the pectin powder, along with instructions about how to prepare the calcium water; it’s easy. I mix mine in advance and store it in the fridge for a few months.

1. Sterilize your jars.

2. Mash the cherries and blueberries and put them in a 6- or 8-quart nonreactive, heavy-bottomed pot. Stir in the lemon zest, lemon juice, Splenda (if desired), and calcium water. (Don’t add the apple juice concentrate yet!)

3. Put the concentrated apple juice in a little saucepan and bring it to a boil. Transfer the boiling juice to a blender or VitaMix and add the pectin powder. Vent the lid and blend the pectin mixture for 1-2 minutes to thoroughly dissolve the powder.

4. Bring the fruit mixture to a boil, add the pectin solution, and cook, stirring constantly, for exactly 1 minute. Bring the mixture back to a boil and then remove it from the heat.

5. Allow the jam to cool 5-8 minutes, occasionally giving it a gentle stir. This step is important; it will minimize “fruit float” — that is, the annoying tendency for the fruit solids to separate from the liquid and float to the top of the jar during processing.

6. Pour the jam into sterilized jars, leaving 1/4-inch head space. Wipe the rims clean before adding lids, and process 10 minutes in a boiling water bath.

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