Berry Blitz Jam
Berry Blitz Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin.Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe is from the kitchen of Charlotte Levy, The Seasonal Gourmet, a Pomona’s jam maker in Southern California who sells her jams at the Farmers Market in Ramona.
Servings 7 cups
Ingredients
- 5 cups mashed mixed berries I use raspberries, strawberries, blueberries and just a touch of blackberries
- 5 teaspoons calcium water see step #1
- 5 Tablespoons lemon juice bottled
- 1½ to 2½ cups sugar Charlotte uses 2½ cups
- 2½ to 2¾ teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Combine measured fruit in a Dutch oven or heavy, deep sauce pan.
- Add calcium water and lemon juice, and mix well.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring fruit mixture to a full boil over medium heat, stirring constantly. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, time for 1 minute and remove it from the heat. Stir for a couple of minutes and skim foam (if desired).
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Is the elevation adjustment correct? I’ve read an extra 5 minutes for 1178′ on all canning. Is jam/jelly different?
Hello Michelle,
For higher altitudes, you will add 1 minute for every 1000 feet above sea level.
https://www.fcs.uga.edu/docs/uga_jams_jellies_2019.pdf
I’m using the presto precise digital canner which only allows 5 minute increments will the extra 4 minutes affect jams and jellies? I dont want them overdone.
Hello Michelle,
We do not have any experience with that canner so we cannot say for sure.
I used strawberries, Blueberries, and both red and gold raspberries.I also used the 2 1/2 cups of sugar. Everyone who tried it thought it was delicous- sweet and also a alittle sour.