Here at Pomona's, we were impressed with Vanessa Vargas Wilson's Blueberry Jam video. In the video, she teaches how to make Low-Sugar Blueberry Jam with Pomona's. We think it is worth sharing -- thanks Vanessa!
There is one thing we do differently from Vanessa in regard to jar filling and processing. We fill a jar, put the lid on, and set it aside until all the jars are ready. Then we add them all together to the boiling water in the canner. As soon as the water gets back to a rolling boil, set the timer for the proper processing time. The reason for this is that if the pectin is exposed to heat for too long, it will break down and won't be able to jell the jam.
When you click the link below, it will take you to her Low-Sugar Blueberry Jam video on YouTube in a new window/tab. Then come back and explore our Pomona's website some more.
Here is Vanessa, making Low-Sugar Blueberry Jam.
Vanessa is also known as The Crafty Gemini and does many other DIY craft videos on her Crafty Gemini YouTube channel.
SHERRY Mikkelsen
Hi Vanessa,
I’m a senior who purchased a box of Pomona’s Pectin. Not available in stores in Canada so had to order online.. My understanding is you only need to use the Calcium water if the fruit is low in natural calcium. I have a recipe for Haskap or Honeyberry Jam, which is high in calcium. My recipe calls for 4 cups of fresh berries and 3 cups of sugar. Can you confirm if I was to use one cup sugar and add 3 tsp of Pomona’s pectin, my jam should thick correctly? Appreciate you thoughts and help with my first attempt of using this pectin. Thanks
Geneva Bridges
So it isn’t necessary to hard boil for 1-2 minutes after adding the pectin?
Shelby Collings
Yes, we do recommend boiling it for 1-2 minutes.
Joy
I love Pomona’s Pectin and I love Vanessa! Thanks to all of you for the great work and products.
Mary Lou Sumberg
Hi Joy,
Thank you so much for sharing your love of Pomona’s and of Vanessa. She does seem like a very special person. And she did such a great job on her blueberry jam video!
Thanks for using Pomona’s Pectin — and happy jamming!
Vanessa
Thanks so much for featuring my video! Great tip for the processing. I will definitely do it your way next time especially when I make larger batches that take me more than a couple of minutes to fill. Thanks!
Mary Lou Sumberg
Glad to be connected with you Vanessa — here’s to a low-sugar jam future!