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

FAQs

How to thicken up jam without pectin? ›

If you simply take fruit and cook it with some sugar to sweeten it a little, it will get thick enough to turn into jam by the naturally occurring pectin in the fruit and the process of reduction. Reduction occurs when we simmer the fruit, and the liquid turns to steam and evaporates, which thickens the jam.

If I want a thicker consistency, I use cornstarch since I always have it in my pantry. If using, dissolve the cornstarch in water first and make sure your blueberry mixture is simmering or you'll end up with clumps of cornstarch in your preserves.

First, there is jam sugar in a 1:1 ratio, where you use as much fruit as sugar. Then there are 2:1 or 3:1 ratios, where the amount of sugar is less than the amount of fruit. This makes the fruit flavor of the jam more pronounced, and less sweet overall.

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.

Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

Pectin is a gelling agent and provides texture, helping the setting process when jams and marmalade cools.

That said, not many people eat lemons whole. And because lemon juice contains no pectin, lemon juice drinks will not promote fullness in the same way.

5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.

The Magic of Macerating

One of my favorite tricks for jam-making is macerating the fruit first. Macerating is the process of coating the fruit in sugar and letting it rest for a few hours or overnight, which pulls some of the juice out of the fruit and creates a syrup with the sugar.

What is the best sugar for jam? ›

Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used. The coarse grains dissolve more slowly and evenly, giving a better result. Granulated sugar with added pectin is also available, but it shouldn't be necessary to use this.

Do not vary the sequence in which the ingredients are added. For example, powdered pectin does not dissolve in a sugared solution, so if you add the sugar and then the dry pectin, the jam will not be firm. Be sure you use a kettle large enough to accommodate the preserves when they are brought to a full rolling boil.

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.

Jam recipes mostly comprise equal weights of fruit and sugar. You can play with this 1:1 ratio as much as you want, but too much fruit and you may lose the preserving effects of the sugar; too much sugar and it may crystallise during storage.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed.

Mix cornstarch with water to create a slurry, then add it to the jam mixture. Bring it to a boil, and the jam should thicken almost immediately.

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.